Hospitality Management

College of Business
Dean: Ray Maghroori

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
Certificate in Hospitality Management


Program Scope

The Bachelor of Science in Hospitality Management requires 128 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 329, 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.

Online course descriptions are available.

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.

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 3
REC 325 Computer Applications in Health Education, Kinesiology, and Recreation or
DFM 152 Computer Applications in Foodservice Management and Nutrition
HM 250 Foods, Production, and Service 3
REC 340 Conference and Event Planning and Management 3
FIN 350 Business Finance 3
HM 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

Program 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 on advisement (see below) 6
Total 71

Bachelor of Science in Hospitality Management: Concentration in Hotel Management

Program Units
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 Administration 3
HM 557 Restaurant Management 3
Electives on advisement (see below) 3
Total 71

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

Program Units
Core courses for hospitality management majors 47
CFS 252 Nutrition 3
DFM 452 Foodservice Layout and Design 3
HM 448 Management of Quantity Food Purchasing and Production 3
HM 455 Food, Beverage, and Catering Management 3
CFS 481 CFS/Dietetics Field Experience 3
HM 557 Restaurant Management 3
Electives on advisement (see below) 6
Total 71

Electives

Electives may be chosen from: BUS 360, HM 563, HM 595, REC 260, REC 460.

CERTIFICATE IN HOSPITALITY MANAGEMENT

Purpose

The Certificate in Hospitality Management is designed to meet the needs of international and non-matriculated students to learn specific concepts and skills in hospitality management within one year. The certificate is focused on foodservice, lodging, recreation/resort business, and is also practically oriented toward skills and occupations. It is a coherent set of academic courses and internships which does not lead to a degree in hospitality management. The award of the certificate means the holder has completed the required courses and related work at an acceptable level of academic accomplishment.

Admission Requirements

All candidates must have completed as least 56 units of undergraduate courses with a GPA of at least 2.3 in all courses and 2.5 in professional courses. Students must complete the application form for Certificate Program in Hospitality Management which is available from the Department of Hospitality Management at San Francisco State University. After the applicant has been accepted into the certificate program by the Department of Hospitality Management, the department will arrange admittance to the SFSU College of Extended Learning.

An application form to request for a J-1 or F-1 visa must be completed and submitted with the following supporting forms:

For a J-1 visa, a university letter documenting support of at least 30% of total finances is required.

Curriculum Units
Core Courses (choice of the following upper division major classes)
HM 458 Revenue and Cost Control
HM 561 Hotel Operations
HM 560 Hospitality Management Human Resource Management
HM 455 Food, Beverage, and Catering Management or
  HM 557   Restaurant Management
REC 260 Leisure Travel and Tourism or
  REC 460   Destination Recreation Resorts
Upper division elective upon advisement
Fall Semester
Units selected from core courses above 6
HM 680 Hospitality Industry Integrative Seminar 2
HM 567 Hospitality Internship (30 hrs/wk) 6
Approximately 450 practice hours are included in Fall semester
Total 14
Spring Semester
Units selected from core courses above 3-6
HM 680 Hospitality Industry Integrative Seminar 2
HM 567 Hospitality Internship (30 or 45 hrs/wk) 6-9
Approximately 450-675 practice hours are included in Spring semester
Total 14

Approximately 900-1125 practice hours are included in the program to meet requirements for the certificate. The practice component of the program will include rotations in lodging, foodservice, and recreation/resort management in the hospitality industry in the Greater Bay Area.

Award of the Certificate

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.



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