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Hospitality Management and Dietetics Program (#707, B.S.)

Hotel, Restaurant, and Tourism Management Concentration

Comprehensive Major Requirements (no minor required)

SEMESTER COURSE NUMBER SEMESTER

OFFERED AND TITLE PREREQUISITE(S) HOURS

F/S HMD 151 Food Science NONE 3

F/S HMD 152 Applied Foodservice Sanitation Coreq. HMD 251 1

F/S *HMD 171 Introduction to Management in the NONE 3

Hospitality Industry

F/S/SUM *HMD 211 Human Nutrition (Gen. Ed. Category F) NONE 3

F/S HMD 251 Commercial Food Preparation HMD 151, coreq. 152 3

F/S HMD 252 Hospitality Information Technology Sophomore Standing 3

F/S *HMD 271 Tourism Planning and Development NONE 3

S HMD 275 Restaurant Management HMD 171 or Permission 3

F/S *HMD 276 Lodging Operations HMD 171 or HMD 271 3

F/S/SUM *FACS 311 Family Relations (Gen Ed. Category C) Junior Standing 3

SUM HMD 313 Practicum in Hospitality Management HMD 171, 251 and

Sophomore Standing 3

S HMD 351 Human Resource Management in the HMD 251 3

Hospitality Industry

S HMD 353 Menu Planning and Purchasing HMD 251 3

F/S *HMD 354 Cost Control and Financial Analysis HMD 252, ACCT 200 3

in the Hospitality Industry

F HMD 373 Hospitality and Tourism Marketing HMD 271, 275, 276 3

F HMD 378 Legal Environment of Hospitality and Tourism HMD 275, HMD 276 3

SUM HMD 410 Internship in Hospitality Management HMD 313, Sr. Standing 3

F HMD 452 Quality and Service Management in the MGT 210, Sr. Standing 3

Hospitality Industry

S HMD 459 Senior Seminar HMD 354 and Sr Stand. 1

S HMD 470 Advanced Lodging Management ACCT 200, HMD 276, 3

coreq. HMD 472

F (Last Fall) HMD 471 Catering and Beverage Management HMD 313, 353, 354, and

Senior Standing 3

S (Last Spring) HMD 472 Strategic Management in the Hospitality MKT 220, HMD 313, 354

Industry Senior Standing 3

coreq. HMD 470

F/S/SUM ACCT 200 Introductory Accounting Math 109 or 116, Soph 3

F/S/SUM MGT 210 Organization and Management Sophomore Standing 3

Total hours in program 68

Hospitality Management Electives:

Currently not offered HMD 150 Gourmet Foods None 3

Sum HMD 170 International Culture and Cuisine (Gen. Ed. Cat E)None 3

S *HMD 375 Meeting and Convention Management Junior Standing 3

1. A grade of “C” or better is required in all courses in the major for students who enter Western after Spring 1997.

2. Students must obtain at least six hours of upper level classes from electives and/or general education courses.

3. * Available online

EXAMPLES OF POSITIONS: Hotel Manager, Restaurant Manager, Food and Beverage Manager, Director of Catering, In-Flight Feeding Director, Front Office Manager, Executive Housekeeper, Convention and Meeting Planner, Owner/Operator of Hospitality Operation, Tourism Director, etc.

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