B.S. in Hospitality Management: Concentration in Hotel Management
B.S. in Hospitality Management: Concentration in Restaurant and Institutional Foodservice Management
The Concentration in Commercial Recreation and Resort Managementprepares 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 Managementprepares 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 Managementprepares 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 120, phone (415) 338-1219.
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.
Courses are listed in alphabetical sequence (consult Index for page reference).
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.
Units
HM 100 Introduction to Hotel Management 1
HM 101 Introduction to Restaurant and
Institutional Foodservice Manage-
ment 1
HM 102 Introduction to Commercial Recrea-
tion 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 Informa-
tion Systems or
REC 325 Computer Applications in Health
Education, Kinesiology, and
Recreation or
DFM 152 Computer Applications in Food-
service Management and
Nutrition 3
CFS 250 Foods, Production and Service 3
REC 340 Conference and Event Planning
and Management 3
FIN 350 Business Finance 3
CFS 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
Courses in one of the following areas of con-
centration: 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
Core courses for hospitality management
majors 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
Professional electives selected from:
BUS 360, HM 563, HM 595, CFS 455,
DFM 458, CFS 557 6
Total 71
Core courses for hospitality management
majors 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 Adminis-
tration 3
Professional electives selected from:
REC 260, REC 460, CFS 455, DFM 458,
CFS 557 6
Total 71
Core courses for hospitality management
majors 47
CFS 252 Nutrition 3
DFM 452 Foodservice Layout and Design 3
CFS 455 Food, Beverage, and Catering
Management 3
DFM 458 Management of Quantity Food
Purchasing and Production 2
CFS 481 CFS/Dietetics Field Experience 3
CFS 557 Restaurant Management 3
Professional electives selected from:
REC 260, REC 460, BUS 360, HM 563,
HM 595 6
Total 71