http://hospitality.fiu.edu/bachelor_science_hospitality_management.

asp

Degree Requirements
Degree Program: 120 credit hours
Lower Division Preparation: 60 credit hours

To qualify for full admission to the upper division program, FIU undergraduates must have met
all the lower division core requirements, including CLAST, have completed 60 lower division
credit hours, have a minimum 2.0 GPA and must be otherwise acceptable into the program.
Transfer students should complete a minimum of 60 semester hours with a 2.0 GPA. All
University Core Curriculum and CLAST requirements must be completed prior to graduation
from the University.

Hospitality Core Requirements: 42 credit hours (click on course for more information)
FSS 3230C Introductory Food Production Management (3)
FSS 4234C Advanced Food Production Management (3)
HFT 3210 Fundamentals of Management in the Hospitality Industry (3)
HFT 3403 Accounting for the Hospitality Industry (3)
HFT 3423 Hospitality Information Technology (3)
HFT 3453 Operations Control (3)
or
HFT 3454 Food & Beverage Cost Control (3)
HFT 3503 Hospitality Marketing Strategy (3)
HFT 3600 Hospitality Industry Law (3)
HFT 4295 Leadership in the Hospitality Industry (3)
HFT 4221 Human Resources Management for the Hospitality Industry (3)
HFT 4323 Hospitality Facilities Management (3)
HFT 4464 Financial Analysis in the Hospitality Industry (3)
HFT 4474 Management Accounting for the Hospitality Industry (3)
HFT 4945 Advanced Internship (3)

Electives: 18 credit hours

May be chosen from hospitality courses or used to make up University Core Curriculum
deficiencies.

Note: Elective credits may be used to make up university core curriculum deficiencies, excluding
foreign language. Any foreign language deficiencies will be completed over and above the 60
required hospitality credits. Courses waived in the hospitality/tourism core may be replaced with
another hospitality or tourism elective, or be used to fulfill University Core Curriculum
requirements (excluding foreign language).

Industry Experience Requirement: 1300 hours

A total of 1300 documented hours of hospitality/tourism related practical training work
experience is required. This includes 300 hours in HFT 4945 Advanced Internship. A minimum
of 800 hours must be completed while enrolled in the degree program at FIU. The Advanced
Internship must be track-related and approved by an advisor. Work experience documentation is
required. Students with extensive industry management experience may apply for a waiver of the
1000 hour work experience and Advanced Internship.

Minors
Students can also declare a minor in their chosen field of study.

Minor in Beverage Management

Core Requirements: 12 credit hours
Choose any four of the following courses:
HFT 3873 History of Wine (3)
HFT 3861 Beverage Management (3)
HFT 3868 Wine and Culture (3)
HFT 3862L Wines of France and Italy (3)
HFT 3865 Wines of the New World (3)
HFT 3866 Wine Technology, Merchandising, and Marketing (3)
HFT 4867 The Business of Wine (3)
HFT 3613 Beverage Management Law (3)

Minor in Hotel/Lodging Management

Core Requirements: 12 credit hours
HFT 3000 Introduction to Hospitality Industry (3)
HFT 3503 Hospitality Marketing Strategies (3)
HFT 3313 Hospitality Property Management (3)
HFT 4293 Hotel/Foodservice Operations (3)

Minor in Restaurant/Foodservice Management

Core Requirements 12 credit hours
HFT 3000 Introduction to Hospitality Industry (3)
HFT 3454 Food & Beverage Control (3)
HFT 3263 Restaurant Management (3)
HFT 3861 Beverage Management (3)

Minor in Travel and Tourism Management

Core Requirements 12 credit hours
HFT 3700 Introduction to Tourism (3)
HFT 3713 International Tourism (3)
HFT 3735 Destinations and Cultures (3)
HFT 3770 Cruiseline Operations and Management (3)

Minor in Hospitality Studies

Students select 12 credits in hospitality management and create their own minor according to
their particular interests. This minor available to non-hospitality majors only.

Minor in International Hospitality Studies

Students select 12 credits in hospitality management and create their own minor according to
their particular interests. This minor available to non-hospitality majors only in our International
Program Centers. Click here for more information.
http://www.desu.edu/curriculum-hospitality-and-tourism-management

Curriculum for Hospitality and Tourism Management

First Year
First Semester
01-101 English Composition I 3
16-100 Lifetime Fitness and Wellness 2
25-121 College Algebra 3
41-191 University Seminar I 1
45-100 Introduction to the Hospitality Industry 3
52-100 Microcomputer Applications 3
15
Second Semester
01-102 English Composition II 3
25-125 Finite Math 3
41-105 Management Processes 4
41-192 University Seminar II 1
45-108 Introduction to Tourism Concepts 3
XX-XXX Natural Science Elective 3
17
Second Year
First Semester
01-XXX Literature I 3
25-225 Calculus for Business 3
40-201 Macroeconomics 3
41-255 Professional Development I 1
42-201 Accounting I 3
45-207 Sanitation & Safety 3
16
Second Semester
01-XXX Literature II 3
40-202 Microeconomics 3
41-208 Introductory Statistics 3
42-203 Accounting for Decision Makers 3
45-214 Internship I 1
XX-XXX Natural Science Elective 3
 15
Third Year
First Semester
01-200 Speech 3
45-305 Hospitality Cost Control and Information Systems 3
45-311 Food Production Management 3
45-355 Lodging Operations Management 3
46-300 Principles of Marketing 3
15
Second Semester
31-395 Global Societies 3
34-201 or American Civilization to 1865
34-202 or American Civilization from 1865
3
34-203 or The African-American Experience to 1865
34-204 The African-American Experience from 1865
41-256 Professional Development II 1
45-314 Internship II 3
45-445 Restaurant Management 3
45-XXX HTM Elective 3
16
Fourth Year
First Semester
41-257 Professional Development III 1
41-325 Organizational Behavior 3
41-440 International Management 3
45-405 Supervision in Hospitality Management 3
45-490 Event Planning and Management 3
XX-101 Elementary Foreign Language I 3
16
Second Semester
41-445 Strategic Management (Senior Capstone Course) 3
45-349 Managerial Finance for HTM 3
45-417 Hospitality Law and Legal Environment 3
42-430 Advanced Accounting 3
XX-XXX Art/Humanities Elective 3
XX-102 Elementary Foreign Language II 3
15
Total credits 12
Hospitality and Tourism Management
College of Business
Dean: Nancy Hayes

Department of Hospitality and Tourism Management

BUS 306
E-mail: hmp@sfsu.edu
415-338-6087
Chair: Janet Sim

Undergraduate Advisers: Ergul, Hu, Johnson, Martin, Sim, Walls

Programs

B.S. in Hospitality and Tourism Management

Minor in Hospitality and Tourism Management
Certificate in Hospitality and Tourism Management

Program Scope

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.

Career Outlook

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.

BACHELOR OF SCIENCE IN HOSPITALITY AND TOURISM

MANAGEMENT

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.

Prerequisites to Core Courses

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.

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/ Foods, Production, and Service 3
HTM 352*
HTM 364 Hospitality Management Information Systems 3
HTM 390/
Leisure Travel and Tourism 3
RPT 390
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
12
(Select from the following listings of emphases)
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/
Management of Quantity Food Purchasing and Production 3
DFM 458
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/
Advanced Conference Event Planning and Management 3
RPT 670
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/
Management of Quantity Food Purchasing and Production 3
DFM 458
Start-Up and Administration of Recreation, Event and Tourism
RPT 540 3
Enterprises
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 Union Structure and Administration
or 3
LABR 511 Collective Bargaining
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.

MINOR IN HOSPITALITY AND TOURISM MANAGEMENT

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.

On-line course descriptions are available.

Required Courses Units
Accounting and Finance Reporting (ACCT 100 and 101 may be
ACCT 300 3
substituted for ACCT 300.)
MGMT 405 Introduction to Management and Organizational Behavior 3
MKTG 431 Principles of Marketing 3
HTM 560 Hospitality Human Resource Management
or 3
MGMT 610 Human Resource Management
HTM 561 Hotel Operation Management 3
Total 15
Elective Courses
Three HTM courses from the core or emphasis areas, with the approval of a Hospitality 9
Management adviser. Prerequisites of courses may be enforced
Total for minor 24

CERTIFICATE IN HOSPITALITY AND TOURISM MANAGEMENT

For more information, visit www.cel.sfsu.edu/hospitality or contact the program director in the
College of Extended Learning.

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 and
Tourism Management and in the name of San Francisco State University.