Hospitality Management, B.S.

The program is accredited by the Accreditation Commission for Programs in Hospitality Administration.

This program provides a broad-based foundation and includes hands-on practical experience. It prepares students for entry into a multi-ethnic and multi-cultural domestic and international job market.

In addition to general education requirements (48 units), complete a minimum of 40 units from the major department, 24 of which must be upper division. Students transferring from another college or university will receive transfer credit in required courses if the course is equivalent to the course at this university and it is accepted by this university.

Requirements

Take all of the following required courses:

ACCT 201 - Elementary Financial Accounting (3 units)
CAFF 321 - Family and Consumer Resource Management (3 units)
ECON 101 - Principles of Microeconomics (3 units)
FCS 299 - Introduction to Family and Consumer Sciences (1 unit)
FCS 499 - Professionalism and Leadership in Family and Consumer Sciences (1 unit)
HFHM 170 - Introduction to Hospitality Management (3 units)
HFHM 173 - Applied Foodservice Sanitation (1 unit)
HFHM 176 - Fundamentals of Food Preparation (3 units)
HFHM 179 - Orientation to the Hospitality Management Major (1 unit)
HFHM 274 - International Hospitality Development (3 units)
HFHM 276 - Food Production and Service in Hospitality Management (3 units)
HFHM 277 - Cost Control in Hospitality Management (3 units)
HFHM 370 - Exploring a Sustainable Food System (3 units)
HFHM 371 - Human Resources in Hospitality Management (3 units)
HFHM 372 - Hotel and Lodging Management (3 units)
HFHM 373 - Hotel and Restaurant Information Technology (3 units)
HFHM 376 - Hospitality Marketing and Service Management (3 units)
HFHM 378 - Legal Issues in Hospitality Management (3 units)
HFHM 379 - Professional Integration Into Hospitality Management (2 units)
HFHM 471 - Hotel and Lodging Property Management (3 units)
HFHM 476 - Hotel and Restaurant Financial Management (3 units)
HFHM 479 - Leadership and Strategic Management in Hospitality (3 units)
HFHM 492J - Internship in Hospitality Management (3 units)
NUTR 132 - Introductory Nutrition (3 units)

Take 12 units from the following for enhanced depth of knowledge in the industry:

HFHM 374 - Meeting Planning in Hotels and Restaurants (3 units)
HFHM 472 - Advanced Hotel Administration (3 units)
HFHM 473 - Beverage Management (3 units)
HFHM 475 - Managing Events in the Hospitality Industry (3) units
HFHM 477 - Restaurant and Dining Management (3 units)
FCS 497 - Directed Studies (1-3 units)

Note:

Each course on the student’s program planner must be completed with a grade of a “C” or better. In addition, a course in which a grade lower than “C” is received must be retaken and successfully completed prior to enrolling in a course for which it is a prerequisite. A student receiving a grade lower than a “C” may proceed with other courses with the approval of the student’s faculty advisor.

HFHM 492J requires 800 hours of approved work experience as a prerequisite for this degree. Field study hours in HFHM 379 can be used toward meeting the 800 hours.