Hospitality Management, BS
Courses
- ACCT 211 — Principles of Accounting I
- ACCT 212 — Principles of Accounting II
- BLAW 305 — Business Law I: Legal Environment and Contract Law
- CULG 200 — Culinary Arts Fundamentals
- CULG 210 — Advanced Culinary Arts
- CULG 250 — Introduction to Baking & Pastry
- CULG 300 — International Cuisine
- HOSP 100 — Introduction to Hospitality Management
- HOSP 120 — Food Sanitation and Safety
- HOSP 200 — Foundations of Lodging Management
- HOSP 205 — Hospitality Purchasing
- HOSP 300 — Hospitality Analytics
- HOSP 301 — Restaurant Food Operations
- HOSP 301L — Restaurant Food Operations Lab
- HOSP 310 — Expositions and Events Management
- HOSP 400 — Sales & Convention Management
- HOSP 405 — Catering/Banquet Management
- HOSP 410 — Beverage Management
- HOSP 420 — Hospitality Revenue Management
- HOSP 425 — Applied Hospitality Service Management
- HOSP 430 — Hotel/Resort Management Seminar
- HOSP 460 — Hospitality Operations and Policy
- HOSP 498 — Hospitality Internship II
- HOSP 499 — Hospitality Internship III
- MGMT 221 — Computer Concepts and Applications
- MGMT 300 — Management Principles
- MGMT 450 — Diversity Management
- MGMT 455 — Human Resource Management
- MGMT 460 — Leadership and Team Management
- MKTG 301 — Principles of Marketing