Program Description B.S.
Students earning a B.S. in hotel and restaurant management are required to complete 122 credits, including the core curriculum (37 credits), core curriculum restricted electives (12 credits), core curriculum electives/PACE requirement (12 credits), and the business program core (30 credits).
The following courses are also required:
| HTM 165 | Introduction to Hospitality and Tourism |
| HTM 225 | Restaurant Management |
| HTM 250 | Lodging Operations |
| HTM 316 | Hospitality Finance and Revenue Management |
| HTM 325 | Destination & Sales Marketing |
| HTM 410 | International Tourism |
Business Restricted Electives 12 credits |
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| HTM 598 | Internship |
Plus three courses from the following: |
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| HTM 202 | Hospitality Purchasing |
| HTM 210 | Applied Techniques in the Culinary Arts |
| HTM 220 | Pastry Making Techniques |
| HTM 226 | Front Office Procedures |
| HTM 227 | Service Management |
| HTM 235 | Dining Room Management |
| HTM 300 | Principles of Baking |
| HTM 304 | Volume Food Production and Management |
| HTM 305 | Wine Appreciation |
| HTM 315 | Beverage Management |
| HTM 380 | Resort Operations |
| HTM 440 | International Food, Buffet, and Catering |
| HTM 445 | Advanced Cuisine Management and Techniques |
| HTM 450-454 | Special Topics |
| HTM 597 | Practicum |