Hospitality ManagementHospitality ManagementB.S. in Hospitality Management: Concentration in Commercial Recreation and Resort
Management
B.S. in Hospitality Management: Concentration in Hotel Management
B.S. in Hospitality Management: Concentration in Restaurant and Institutional Foodservice
Management
Minor in Hospitality Management
Certificate in Hospitality Management
The Bachelor of Science in Hospitality Management requires 128 units for graduation. This interdisciplinary program prepares students for careers in the hospitality industry and includes basic core courses and an area of concentration. The areas of concentration are Commercial Recreation and Resort Management from the College of Health and Human Services; Hotel Management from the College of Business; and Restaurant and Institutional Foodservice Management from the College of Health and Human Services. The core curriculum is housed in the Department of Hospitality Management, College of Business.
The Concentration in Commercial Recreation and Resort Management prepares graduates to be entrepreneurs, managers, planners, and program supervisors in the commercial recreation, travel tourism, and resort management career areas. The goals are to assist students to acquire knowledge, skills, practical experience, and job placement in leisure and travel related businesses.
Students learn about the travel and tourism system, economic and social impacts of tourism, resort development and marketing, tourist motivations, special events management, theme parks, transportation used by travelers, ecotourism, incentive travel, tour company operations and sales, spas, conference and meeting planning, destination marketing, and cultural tourism. Students who select this concentration should seek advisement from the Department of Recreation-Leisure Studies, GYM 311, (415) 338-2030.
The Concentration in Hotel Management prepares students to manage and operate hotels, motels, and other lodging business. Major management functions include various aspects of accounting and cost controls, sales and marketing, property management, and use of hospitality management information systems. Emphasis is placed on problem solving situations and case studies to support the didactic approach to instruction. Students who select this concentration should seek advisement from the Department of Hospitality Management, BUS 314, (415) 338-6087.
The Concentration in Restaurant and Institutional Foodservice Management prepares students for management positions in various branches of the food service industry. The goal is to develop restaurant and institutional foodservice managers who combine knowledge and skills in business, food production, and services in the foodservice industry. Students who select this concentration should seek advisement from the Department of Consumer and Family Studies/Dietetics, Burk Hall 329, phone (415) 338-1219.
Completion of the core and concentration courses provides students with theoretical knowledge for successful attainment of top-level management positions in the professions of hotel management, restaurant and institutional foodservice management, or commercial recreation and resort management. The curriculum combines strengths in management with technical skills and internship opportunities in each area.
In addition to the core course program required of all hospitality management majors, BA 110 (or MATH 110 or equivalent) and ECON 305 must be completed before enrollment in certain core courses. (Students enrolling in BA 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: BA/MATH 110 and ECON 305 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 six units of the core requirements may be offered toward graduation on a CR/NC basis.
On-line course descriptions are available.
NOTE: Students with a concentration in Hotel Management must take BICS 263; students with a concentration in Commercial Recreation and Resort Management should substitute REC 325; students with a concentration in Restaurant and Institutional Foodservice Management should substitute DFM 152.
| Core Courses | Units | |
| HM 100 | Introduction to Hotel Management | 1 |
| HM 101 | Introduction to Restaurant and Institutional Foodservice Management | 1 |
| HM 102 | Introduction to Commercial Recreation and Resort Management | 1 |
| ACCT 100 | Principles of Financial Accounting | 3 |
| ACCT 101 | Principles of Managerial Accounting | 3 |
| HM 120 | Legal Environment of Hospitality Management | 3 |
| HM 200 | Hospitality Management Internship | 2 |
| BA 212 | Business Statistics | 3 |
| BICS 263 | Introduction to Computer Information Systems or | 3 |
| DFM 152 | Computer Applications in Foodservice Management and Nutrition | |
| HM 250 | Foods, Production, and Service | 3 |
| REC 340 | Conference and Event Planning and Management | 3 |
| FIN 350 | Business Finance | 3 |
| HM 353 | Foodservice Systems Management | 3 |
| MGMT 405 | Introduction to Management and Organizational Behavior | 3 |
| MKTG 431 | Marketing | 3 |
| HM 560 | Hospitality Human Resource Management | 3 |
| HM 561 | Hotel Operations | 3 |
| HM 590 | Integrated Seminar in Hospitality Management | 3 |
| Total for core | 47 | |
| Area of Concentration Courses in one of the following areas of concentration: commercial recreation and resort management, hotel management, or restaurant and institutional foodservice management. (See following concentration listings for specific courses.) |
24 | |
| Total for major | 71 | |
| Program | Units | |
| Core courses for hospitality management majors (see above) | 47 | |
| REC 260 | Leisure Travel and Tourism | 3 |
| REC 300 | Leisure Leadership | 3 |
| REC 460 | Destination Recreation Resorts | 3 |
| REC 540 | Administration of Private Recreation Enterprise | 3 |
| REC 680 | Directed Field Experience in Recreation and Leisure Services | 6 |
| Electives on advisement (see below) | 6 | |
| Total | 71 | |
| Program | Units | |
| Core courses for hospitality management majors (see above) | 47 | |
| HM 458 | Revenue and Cost Control for Hotels | 3 |
| BUS 360 | Business Communication | 3 |
| HM 364 | Hotel Management Information Systems | 3 |
| HM 415 | Hotel Management Internship | 3 |
| HM 563 | Property Management in Hotel Operations | 3 |
| HM 595 | Selected Topics in Hotel Administration | 3 |
| HM 557 | Restaurant and Catering Management | 3 |
| Electives on advisement (see below) | 3 | |
| Total | 71 | |
| Program | Units | |
| Core courses for hospitality management majors (see above) | 47 | |
| CFS 252 | Nutrition | 3 |
| DFM 452 | Foodservice Layout and Design | 3 |
| HM 448 | Management of Quantity Food Purchasing and Production | 3 |
| HM 421 | Food, Wine, and Culture in California | 3 |
| CFS 481 | CFS/Dietetics Field Experience | 3 |
| HM 557 | Restaurant and Catering Management | 3 |
| Electives on advisement (see below) | 6 | |
| Total | 71 | |
Electives may be chosen from: BUS 360, HM 563, HM 595, REC 260, REC 460, or another professional course approved by the adviser.
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.
| 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 |
| HM 560 | Hospitality Human Resource Management or | 3 |
| MGMT 610 | Human Resource Management | |
| Total | 12 | |
| Elective Courses Select 4 courses from any one, or a combination, of the following with the approval of a Hospitality Management adviser. Prerequisites of courses may be enforced. |
12 | |
| Commercial Recreation and Resort Management | ||
| REC 260 | Leisure Travel and Tourism | |
| REC 340 | Conference/Event Planning and Management | |
| REC 460 | Destination Recreation Resorts | |
| REC 540 | Administration of Private Recreation Enterprises | |
| Hotel Management | ||
| HM 458 | Revenue and Cost Control of Hotels | |
| HM 561 | Hotel Operations | |
| HM 563 | Property Management in Hotel Operations | |
| HM 595 | Selected Topics in Hotel Administration | |
| Restaurant and Institutional Foodservice Management | ||
| HM 250 | Foods Production and Service | |
| HM 353 | Foodservice Systems Management | |
| HM 448 | Management of Quantity Food Purchasing and Production | |
| HM 421 | Food, Wine, and Culture in California or | |
| HM 557 | Restaurant and Catering Management | |
| Total for minor | 24 | |
The Certificate in Hospitality Management is designed to meet the needs of international and non-matriculated students to learn specific concepts and skills in hospitality management within one year. The certificate is focused on foodservice, lodging, recreation/resort business, and is also practically oriented toward skills and occupations. It is a coherent set of academic courses and internships which does not lead to a degree in hospitality management. The award of the certificate means the holder has completed the required courses and related work at an acceptable level of academic accomplishment.
All candidates must have completed as least 56 units of undergraduate courses with a GPA of at least 2.3 in all courses and 2.5 in professional courses. Students must complete the application form for Certificate Program in Hospitality Management which is available from the Department of Hospitality Management at San Francisco State University. After the applicant has been accepted into the certificate program by the Department of Hospitality Management, the department will arrange admittance to the SFSU College of Extended Learning.
An application form to request a J-1 or F-1 visa must be completed and submitted with the following supporting forms:
| Curriculum | Units | |
| Core Courses (choice of the following upper division major classes) | ||
| HM 458 | Revenue and Cost Control of Hotels | |
| HM 561 | Hotel Operations | |
| HM 560 | Hospitality Management Human Resource Management | |
| HM 421 | Food, Wine, and Culture in California or | |
| HM 557 | Restaurant and Catering Management | |
| REC 260 | Leisure Travel and Tourism or | |
| REC 460 | Destination Recreation Resorts | |
| Upper division elective upon advisement | ||
| Fall Semester | ||
| Units selected from core courses above | 6 | |
| HM 680 | Hospitality Industry Integrative Seminar | 3 |
| HM 567 | Hospitality Internship (30 hrs/wk) | 6 |
| Total | 15 | |
| Spring Semester | ||
| Units selected from core courses above | 3-6 | |
| HM 680 | Hospitality Industry Integrative Seminar | 3 |
| HM 567 | Hospitality Internship (30 or 45 hrs/wk) | 6-9 |
| Total | 12-18 | |
The practice component of the program will include rotations in lodging, foodservice, and recreation/resort management in the hospitality industry in the Greater Bay Area.
If HM 680 cannot be offered, another upper division HM course may be substituted upon Hospitality Management chair's approval.
NOTE: International students who are not eligible for internship courses may substitute another HM course for HM 567 plus 15 hours per week of volunteer work in the hospitality industry.
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.