Bulletin--Hospitality Management Program

Hospitality Management


College of Business
Dean: Arthur Wallace

College of Health and Human Services
Dean: Gail Whitaker (Interim)

Department of Hospitality Management
BUS 314
415-338-6087
Chair: Jay Schrock

Programs
B.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


Program Scope
The Bachelor of Science in Hospitality Management requires 132 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 331, phone (415) 338-1219.

Career Outlook
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.

BACHELOR OF SCIENCE IN HOSPITALITY MANAGEMENT

Prerequisites to Core Courses
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.

Courses are listed in alphabetical sequence (see Hospitality Management discipline in the Announcement of Courses section).

NOTE: Students with a concentration in Hotel Management must take BICS 263; students with a concentration in Commerical Recreation and Resort Management should substitute REC 325; students with a concentration in Resturant and Institutional Foodservice Management should substitute DIET 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
BUS 120		Legal Environment of Business	 3
CFS 250		Foods, Production, and Service	 3
HM 200		Hospitality Management 
		Internship			 2
BA 212		Business Statistics		 3
BICS 263	Introduction to Computer 
		Information Systems or
	REC 325		Computer Applications in 
			Health, Kinesiology, and 
			Recreation or
	DIET 152	Computer Applications in 
			Foodservice Management & 
			Nutrition		 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
MGMT 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 concen-
tration: commercial recreation and resort 
management, hotel management, or restaurant and 
institutional foodservice management. (See the 
following concentration listings for specific 
courses.)					24
		Total for major			71

Bachelor of Science in Hospitality Management: Concentration in Commercial Recreation and Resort Management

See "Bachelor of Science in Hospitality Management" for prerequisite and core courses information.

						Units
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
Electives selected on advisement		 6
		Total				71

Bachelor of Science in Hospitality Management: Concentration in Hotel Management

See "Bachelor of Science in Hospitality Management" for prerequisite and core courses information.

						Units
Core courses for hospitality management majors	47
ACCT 458	Revenue and Cost Control for 
		Hotels				 3
BUS 360		Business Communication		 3
BICS 364	Hotel Management Information 
		Systems				 3
MGMT 415	Hotel Management Internship	 3
MGMT 563	Property Management in Hotel 
		Operations			 3
MGMT 595	Selected Topics in Hotel 
		Administration			 3
Electives selected on advisement		 6
		Total				71

Bachelor of Science in Hospitality Management: Concentration in Restaurant and Institutional Foodservice Management

See "Bachelor of Science in Hospitality Management" for prerequisite and core courses information.

						Units
Core courses for hospitality management majors	47
CFS 252		Nutrition			 3
DIET 452	Foodservice Layout and Design	 3
CFS 455		Food, Beverage, and Catering 
		Management			 3
DIET 458	Management of Quantity Food 
		Purchasing and Production	 2
CFS 481		CFS/Dietetics Field Experience	 3
CFS 557		Restaurant Management		 3
Electives selected on advisement		 6
		Total				71

Bulletin 1994-96 Table of Contents, SFSU Home Page

last modified June 23, 1995


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