Last update: 10/26/96

Hospitality Management


College of Business
Dean: Arthur Wallace

College of Health and Human Services
Dean: Donald P. Zingale

Department of Hospitality Management
BUS 314
415-338-6087
Chair: Janet Sim

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 (consult Index for page reference).

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 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
REC 325		Computer Applications in Health Education, Kinesiology, and Recreation or
DFM 152		Computer Applications in Foodservice 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

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

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

										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

Professional electives selected from:
BUS 360, HM 563, HM 595, CFS 455, DFM 458, CFS 557				6
Total										71

Bachelor of Science in Hospitality Management: Concentration in Hotel Management

										Units
Core courses for hospitality management majors					47
HM 458		Revenue and Cost Control for Hotels				3
BUS 360		Business Communication						3
BICS 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

Professional electives selected from:
REC 260, REC 460, CFS 455, DFM 458, CFS 557					6
Total										71

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

										Units
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


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