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 a minimum of 120 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, HSS 307, (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, DS 110 (or MATH 110 or equivalent) 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, 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 six units of the core requirements may be offered toward graduation on a CR/NC basis.
On-line course descriptions are available.
NOTE: Students must take an information systems proficiency exam. Those who do not pass the exam will be required to take ISYS 263 for students majoring in Hotel Management and Commercial Recreation and Resort Management Concentrations, or DFM 152 for students majoring in Restaurant and Institutional Foodservice Management.
| 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 |
| DS 212 | Business Statistics | 3 |
| HM 352 | Foods, Production, and Service | 3 |
| REC 340 | Conference and Event Planning and Management | 3 |
| FIN 350 | Business Finance | 3 |
| HM 531 | Hospitality Services 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 | 44 |
|
| 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.) |
21 |
|
| Total for major | 65 |
|
| Program | Units |
|
| Core courses for hospitality management majors (see above) | 44 |
|
| 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 |
| Elective on advisement (see below) | 3 |
|
| Total | 65 |
|
| Program | Units |
|
| Core courses for hospitality management majors (see above) | 44 |
|
| HM 458 | Revenue and Cost Control for Hotels | 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 |
| Elective on advisement (see below) | 3 |
|
| Total | 65 |
|
| Program | Units |
|
| Core courses for hospitality management majors (see above) | 44 |
|
| CFS 355 | Nutrition for Wellness | 3 |
| HM 421 | Food, Wine, and Culture in California | 3 |
| HM 448 | Management of Quantity Food Purchasing and Production | 3 |
| DFM 452 | Foodservice Layout and Design | 3 |
| CFS 481 | CFS/Dietetics Field Experience | 3 |
| HM 557 | Restaurant and Catering Management | 3 |
| Elective on advisement (see below) | 3 |
|
| Total | 65 |
|
Electives are hospitality management professional courses 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 |
| MKTG 431 | Marketing | 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 352 | 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 |
|
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.