- To expose students to a rigorous academic and experiential learning program, including a supervisory internship prior to graduation.
- To provide an intimate educational setting of small classes, team learning experiences and meaningful personal contacts with faculty and industry professionals.
- To promote the use and development of technology, critical thinking and communication skills in hospitality and tourism management.
- To ensure that all HTM students have a meaningful choice of job opportunities upon graduation.
- To continue the refinement of curriculum with an increased emphasis on technology and information seeking skills.
- To maintain a faculty of knowledgeable and respected industry professionals, dedicated to continuous improvement via internships, authorship, and participation at national and international industry conferences.
- The field is America’s largest services exporter, with international travelers spending over $94 billion in the United States.
- Pleasure travel volume was 897.6 million; personal-trips with business travel accounted for over 272 million trips in the United States alone.
- Total HTM employment in the United States includes 17.0 million people.
- HTM has a related payroll of $147 billion.
- A total of $541 billion spent on HTM services.
- HTM provides $82.6 billion in tax revenues or federal, state and local governments.
Credit Hours |
|
| General Education requirements1 | 41 |
| B.B.A lower-level core courses | 23-30 |
| B.B.A upper-level core courses | 15 |
| Hospitality and Tourism major requirements | 24 |
| Non-business electives | 7-11 |
120 |
|
| 1 The General Education program contains a set of requirements each student must fulfill. The number of credit hours necessary to fulfill these requirements may vary. | |
As a result of hospitality and tourism management being such a broad field there are many areas of specialization. Students majoring in HTM must choose one three-credit hour elective in addition to the 24 credit hours of required courses. All HTM majors must complete the HTM core courses, with HTM 471 serving as the capstone course.
| HTM Core Courses | Credit Hours |
| HTM 100. Hospitality and Tourism Management Seminar | 1 |
| HTM 250. Introduction to Hospitality and Tourism Management | 3 |
| HTM 261. Internship | 0 |
| HTM 271. Introduction to Food Service Management | 1 |
| HTM 330. Hotel Operations and Hospitality Technology | 3 |
| HTM 331. Hospitality Law | 3 |
| HTM 400. Hospitality and Tourism Management Senior Seminar | 1 |
| HTM 425. Hospitality Human Resources Management | 3 |
| HTM 434. Purchasing, Cost Controls, and Financial Management | 3 |
| HTM 461. Hospitality Management Internship | 0 |
| HTM 470. Catering Operations and Event Management | 3 |
| HTM 471. Hospitality Leadership | 3 |
| In addition, students must take three credits in HTM above the 300 level or other program approved courses: | |
| Electives | Credit Hours |
| HTM 371. Culinary Management | 3 |
| HTM/MKTG 386. Hospitality and Services Marketing | 3 |
| HTM 412. Club and Resort Management | 3 |
| HTM 431. Lodging Operations | 3 |
| HTM 450. Special Events and Meeting Management | 3 |
| HTM 451. Entertainment Management | 3 |
| HTM 473. Beverage Management | 3 |
| HTM 490. Special Studies in Hospitality and Tourism Management | 1-3 |
| HTM 498. Special Topics | 3 |
| First Year First Semester |
Credit Hours |
| GECON 200. Introduction to Macroeconomics | 3 |
| MATH 205. Introductory Calculus I | 3 |
| General Education courses or non-business electives | 9 |
15 |
|
| First Year Second Semester |
Credit Hours |
| HTM 100. Hospitality and Tourism Management Seminar | 1 |
| COB 191. Business and Economic Statistics | 3 |
| COB 204. Computer Information Systems | 3 |
| COB 218. Legal Environment of Business | 3 |
| ECON 201. Principles of Economics (Micro) | 3 |
| General Education courses | 2 |
15 |
|
| Second Year First Semester |
Credit Hours |
| HTM 250. Overview of Hospitality and Tourism Management | 3 |
| COB 202. Interpersonal Skills | 3 |
| COB 241. Financial Accounting | 3 |
| General Education course or non-business electives | 6 |
15 |
|
| Second Year Second Semester |
Credit Hours |
| COB 242. Managerial Accounting | 3 |
| COB 291. Introduction to Management Science | 3 |
| General Education courses | 9 |
| HTM 261. Internship | 0 |
15 |
|
| Third Year First Semester |
Credit Hours |
| COB 300A. Integrated Functional Systems: Management | 3 |
| COB 300B. Integrated Functional Systems: Finance | 3 |
| COB 300C. Integrated Functional Systems: Operations | 3 |
| COB 300D. Integrated Functional Systems: Marketing | 3 |
| HTM 331. Hospitality Law | 3 |
| Third Year Second Semester |
Credit Hours |
| HTM 330. Hotel Operations and Hospitality Technology | 3 |
| General Education courses or non-business electives | 12 |
15 |
|
| Third Year Summer Semester |
Credit Hours |
| HTM 461. Hospitality Management Internship | 0 |
| Fourth Year First Semester |
Credit Hours |
| HTM 400. Hospitality and Tourism Management Senior Seminar | 1 |
| HTM 425. Hospitality Human Resources Management | 3 |
| HTM 434. Purchasing, Cost Controls, and Financial Management | 3 |
| HTM 470. Catering Operations and Event Management | 3 |
| General Education courses or non-business electives | 5 |
15 |
|
| Fourth Year Second Semester |
Credit Hours |
| COB 487. Strategic Management | 3 |
| HTM 471. Hospitality Leadership | 3 |
| HTM Elective | 3 |
| General Education courses or non-business electives | 6 |
15 |
|