Hospitality Administration Program
The Foodservices Management Emphasis prepares students for management careers in the food and beverage industries as well as managed foodservice. This emphasis will provide the knowledge and skills necessary for a comprehensive management background in this dynamic and ever-changing hospitality industry. Restaurants are the nation’s largest private-sector employer.
The matrix below is a sample plan for all coursework required for this program.
Fall Spring Fine Arts & Humanities1 3 Fine Arts & Humanities1 3 U.S. History/Government1 3 PE 2513 First Aid 3 HA 2063 Guest Service Management 3 HA/RP 3113 Human Resources Management 3 HA 3173 Hospitality Managerial Accounting 3 HA 4073 Hospitality Financial Analysis 3 HA 4063 Beverage Management 3 Total Hours 15 Total Hours 12
Fall Spring MGMT 3003 Management and Organizational Behavior 3 BUAD 3023 Business Communications 3 HA 3013 Hospitality Marketing and Sales 3 HA/RP 4001 Internship Preparation 1 HA 3163 Hospitality Technology 3 HA 4023 Hospitality Facilities Management and Design 3 HA 4986 Purchasing and Advanced Food Production 6 HA 4033 Legal Aspects of Hospitality Administration 3 HA 4203 Hospitality Strategic Management 3 Total Hours 15 Total Hours 13 Senior 9th Semester Fall HA 4114 Internship3 4 HA Electives2 2 Total Hours 6
1See appropriate alternatives or substitutions in "General Education Requirements".
2See Departmental Advisor.
3Internship must be completed in last semester after all coursework has been completed.