Undergraduate Advisers: Ergul, Hu, Johnson, Martin, Sim
B.S. in Hospitality and Tourism Management
Minor in Hospitality and Tourism Management
Certificate in Hospitality and Tourism Management
The mission of the Bachelor of Science Degree Program in Hospitality and Tourism Management at SF State 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 which is managed and operated by students, is acclaimed for its exquisite cuisine and service on campus.
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 and tourism 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 and Tourism Management requires 120-123 units for graduation which includes a core of 54 units of business and HTM 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 | |
| HTM 110 | Introduction to Hospitality Management | 3 |
| ACCT 100 | Principles of Financial Accounting | 3 |
| ACCT 101 | Principles of Managerial Accounting | 3 |
| HTM 120 | Legal Aspects of Hospitality Management | 3 |
| DS 212 | Business Statistics I | 3 |
| FIN 350 | Business Finance | 3 |
| CFS 352/ DFM 352/ HTM 352* |
Foods, Production, and Service | 3 |
| HTM 364 | Hospitality Management Information Systems | 3 |
| HTM 390/ RPT 390 |
Leisure Travel and Tourism | 3 |
| MGMT 405 | Introduction to Management and Organizational Behavior | 3 |
| MKTG 431 | Principles of Marketing | 3 |
| HTM 458 | Hospitality Management Revenue and Cost Control | 3 |
| HTM 515 | Hospitality Management Internship | 3 |
| HTM 531 | Hospitality Services Management | 3 |
| HTM 557 | Restaurant and Catering Management | 3 |
| HTM 560 | Hospitality Human Resource Management | 3 |
| HTM 561 | Hotel Operation Management | 3 |
| HTM 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 and tourism management majors (see above) | 54 | |
| HTM 563 | Hotel Planning and Development | 3 |
| HTM 576 | Hotel Convention Service Management | 3 |
| HTM 578 | Hotel Sales and Marketing | 3 |
| Elective** | 3 | |
| Total | 66 | |
| Restaurant and Catering Management | Units | |
| Core courses for hospitality and tourism management majors (see above) | 54 | |
| CFS 355 * | Nutrition for Wellness | 3 |
| HTM 421* | Food, Wine and Culture in California | 3 |
| HTM 448/ DFM 458 |
Management of Quantity Food Purchasing and Production | 3 |
| Elective** | 3 | |
| Total | 66 | |
| Conventions, Meetings and Event Management | Units | |
| Core courses for hospitality and tourism management majors (see above) | 54 | |
| RPT 340 | Conference, Event Planning, and Management | 3 |
| HTM 576 | Hotel Convention Service Management | 3 |
| HTM 670/ RPT 670 |
Advanced Conference Event Planning and Management | 3 |
| Elective** | 3 | |
| Total | 66 | |
| International Tourism Management | Units | |
| Core courses for hospitality and tourism management majors (see above) | 54 | |
| HTM 425* | The Business of International Tourism | 3 |
| RPT 460 | Recreation Destination Resorts | 3 |
| RPT 605* | Ecotourism Principles and Practices | 3 |
| Elective** | 3 | |
| Total | 66 | |
| Hospitality Entrepreneurship Management | Units | |
| Core courses for hospitality and tourism management majors (see above) | 54 | |
| MGMT 354 | Starting a Business | 3 |
| HTM 448/ DFM 458 |
Management of Quantity Food Purchasing and Production | 3 |
| RPT 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 and tourism management majors (see above) | 54 | |
| LABR 250 | Introduction to the Study of Labor | 3 |
| HTM 595 | Selected Topics in Hotel Administration | 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 HTM 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 | Principles of Marketing | 3 |
| HTM 560 or MGMT 610 |
Hospitality Human Resource Management Human Resource Management |
3 |
| Total | 12 | |
| Elective Courses Select four Hospitality and Tourism Management courses from the core and an emphasis area, with the approval of a Hospitality and Tourism 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 and Tourism Management and in the name of San Francisco State University.