Undergraduate Advisors: Ergul, Hu, Martin, Sim
B.S. in Hospitality Management
Minor in Hospitality Management
Certificate in Hospitality Management
The mission of the Bachelor of Science Degree Program in Hospitality Management (HM) at SFSU is to provide excellence in instruction and an academic environment to develop professional managers and leaders in the rapidly growing diversified hospitality/tourism industry. The strength of the program is to provide students with a core of business foundation and professional hospitality management courses, and a choice of interdisciplinary elective emphases: hotel operation management; restaurant and catering management; conventions, meetings and event management; international tourism management; hospitality entrepreneurship management; hospitality labor relations management or a specialized hospitality management area. The department is committed to maximize student exposure to hospitality industry leaders, career opportunities and student events involving reputable industry companies. The Vista Room on campus, managed and operated by students, is acclaimed for its exquisite cuisine and service.
The curriculum combines strengths in management with hands-on hospitality experience and internship opportunities in the hospitality industry. Completion of the core and elective courses provides students with theoretical business background and professional knowledge for successful attainment of top-level management positions in the hospitality/tourism industry.
In addition to the core course program required of all hospitality management majors, DS 110 (or MATH 110 or equivalent), ECON 100, and ECON 101 must be completed before enrollment in certain core courses. (Students enrolling in DS 110 must pass the ELM examination, or other approved examinations, or take an appropriate course such as MATH 70. Students not attaining a satisfactory score will be directed to take an appropriate preparatory course.) NOTE: DS 110, MATH 110, ECON 100, and ECON 101 are currently acceptable for General Education. Most of the core courses have specific prerequisites that are listed within the course descriptions.
Except in cases of credit by examination, no more than 6 units of the core requirements may be offered toward graduation on a CR/NC basis.
NOTE: Students must take an information systems proficiency exam. Those who do not pass the exam will be required to take ISYS 263.
The Bachelor of Science in Hospitality Management requires 120-123 units for graduation which includes a core of 54 units of business and HM professional courses and a choice of 12 units in any one of the emphasis areas.
Courses are 3 units unless otherwise indicated. On-line course descriptions are available.
| Core Courses | Units | |
| HM 110 | Introduction to Hospitality Management | 3 |
| ACCT 100 | Principles of Financial Accounting | 3 |
| ACCT 101 | Principles of Managerial Accounting | 3 |
| HM 120 | Legal Aspects of Hospitality Management | 3 |
| DS 212 | Business Statistics I | 3 |
| FIN 350 | Business Finance | 3 |
| CFS/DFM/HM 352* | Foods, Production, and Service | 3 |
| HM 364 | Hospitality Management Information Systems | 3 |
| HM/REC 390 | Leisure Travel and Tourism | 3 |
| MGMT 405 | Introduction to Management and Organizational Behavior | 3 |
| MKTG 431 | Marketing | 3 |
| HM 458 | Hospitality Management Revenue and Cost Control | 3 |
| HM 515 | Hospitality Management Internship | 3 |
| HM 531 | Hospitality Services Management | 3 |
| HM 557 | Restaurant and Catering Management | 3 |
| HM 560 | Hospitality Human Resource Management | 3 |
| HM 561 | Hotel Operation Management | 3 |
| HM 590 | Integrated Seminar in Hospitality Management | 3 |
| Total for core | 54 | |
| Choice of Emphasis (Select from the following listings of emphases) |
12 | |
| Total for major | 66 | |
| Hotel Operation Management | Units | |
| Core courses for hospitality management majors (see above) | 54 | |
| HM 563 | Hotel Planning and Development | 3 |
| HM 576 | Hotel Convention Service Management | 3 |
| HM 578 | Hotel Sales and Marketing | 3 |
| Elective** | 3 | |
| Total | 66 | |
| Restaurant and Catering Management | Units | |
| Core courses for hospitality management majors (see above) | 54 | |
| CFS 355 * | Nutrition for Wellness | 3 |
| HM 421* | Food, Wine and Culture in California | 3 |
| HM448/DFM 458 | Management of Quantity Food Purchasing and Production | 3 |
| Elective** | 3 | |
| Total | 66 | |
| Conventions, Meetings and Event Management | Units | |
| Core courses for hospitality management majors (see above) | 54 | |
| REC 340 | Conference/Event Planning Management | 3 |
| HM 576 | Hotel Convention Service Management | 3 |
| HM/REC670 | Advanced Conference Event Planning and Management | 3 |
| Elective** | 3 | |
| Total | 66 | |
| International Tourism Management | Units | |
| Core courses for hospitality management majors (see above) | 54 | |
| HM 425* | The Business of International Tourism | 3 |
| REC 460 | Recreation Destination Resorts | 3 |
| REC 605* | Ecotourism Principles and Practices | 3 |
| Elective** | 3 | |
| Total | 66 | |
| Hospitality Entrepreneurship Management | Units | |
| Core courses for hospitality management majors (see above) | 54 | |
| MGMT 354 | Starting a Business | 3 |
| HM448/DFM 458 | Management of Quantity Food Purchasing and Production | 3 |
| REC 540 | Start-Up and Administration of Recreation, Event and Tourism Enterprises | 3 |
| Elective** | 3 | |
| Total | 66 | |
| Hospitality Labor Relation Management | Units | |
| Core courses for hospitality management majors (see above) | 54 | |
| LABR 250 | Conference/Event Planning Management | 3 |
| HM 595 | Hotel Convention Service Management | 3 |
| LABR 400 or LABR 511 |
Union Structure and Administration Collective Bargaining |
3 |
| Elective** | 3 | |
| Total | 66 | |
Special Hospitality Management Emphasis – must be pre-determined and approved by an adviser
All College of Business students must pass ISYS 263 or the ISYS 263 equivalency exam.
* GE Segment III courses
** Electives are courses from the other emphases or HM professional courses approved by the adviser.
Notes: To maximize double counting, choose “Food, Cuisine, and Culture” or “Business, Tourism and Technology in a global Society” as your Segment III cluster. To earn a Minor in Business Administration, take IBUS 330.
This specialized minor is designed to provide undergraduates with a focused exposure to hospitality management. The program can provide non-hospitality management majors with the professional and technical skills in hospitality management needed for entry into employment or serve as an alternative to a double major for business majors wishing expertise in a second field.
Courses are 3 units unless otherwise indicated. On-line course descriptions are available.
| Required Courses | Units | |
| ACCT 300 | Accounting and Finance Reporting (ACCT 100 and 101 may be substituted for ACCT 300.) | 3 |
| MGMT 405 | Introduction to Management and Organizational Behavior | 3 |
| MKTG 431 | Marketing | 3 |
| HM 560 or MGMT 610 |
Hospitality Human Resource Management Human Resource Management |
3 |
| Total | 12 | |
| Elective Courses Select four Hospitality Management courses from the core and an emphasis area, with the approval of a Hospitality Management adviser. Prerequisites of courses may be enforced. |
12 | |
| Total for minor | 24 | |
For more information, visit www.cel.sfsu.edu/hospitality or contact the program director in the College of Extended Learning.
Upon completion of the program, the College of Extended Learning is responsible for authorizing the issuance of the certificate on behalf of the Department of Hospitality Management and in the name of San Francisco State University.