Hospitality Management (HOSP)
Overview
Donna L. Graham
Director
118 ÉÁ²¥¸£Àû¿â Economics Building
479-575-4305
Degree Offered: Bachelor of Science in Human Environmental Science
Major: 120 hours
Minor: 18 hours (Global Experience)
Delivery: UA-Rome Center
Program Code: HOSP
Program Description: The School of Human Environmental Sciences offers a major in Hospitality Management, leading to a B.S.H.E.S. The program also offers two minors: Event Management and Hospitality Management.
Requirements for B.S.H.E.S. in Hospitality Management
All Hospitality Management students must earn a grade of "C" or higher in all hospitality core required courses. State minimum core and discipline specific general education requirements:
(Course work that meets state minimum core requirements is in bold.)
| ÉÁ²¥¸£Àû¿â Requirements | 1 | |
| ÉÁ²¥¸£Àû¿â Perspectives | ||
| Communications | 12 | |
| Composition I (ACTS Equivalency = ENGL 1013) | ||
| Composition II (ACTS Equivalency = ENGL 1023) | ||
| Public Speaking (ACTS Equivalency = SPCH 1003) | ||
| Communicating Agriculture to the Public (Or COMM, ENGL or World Language Course) | ||
| U.S. History and Government | 3 | |
Choose from U.S. History and Government Core courses | ||
| Mathematics | 6 | |
| College Algebra (ACTS Equivalency = MATH 1103) | ||
| Finite Mathematics (OR higher level MATH) | ||
| Physical & Biological Sciences | 8 | |
Choose 8 hours from ÉÁ²¥¸£Àû¿â core science courses | ||
| Fine Arts and Humanities | 6 | |
Choose from Fine Arts, Humanities ÉÁ²¥¸£Àû¿â core courses -- Choose 3 hours from each | ||
| Social Sciences | 9 | |
| Basic Economics: Theory and Practice | ||
| General Psychology (ACTS Equivalency = PSYC 1103) | ||
| Introduction to Cultural Anthropology (ACTS Equivalency = ANTH 2013) | ||
´Ç°ùÌý³§°¿°ä±õÌý10103 | General Sociology (ACTS Equivalency = SOCI 1013) | |
| HOSP Major Core | 49 | |
| Introduction to Hospitality Management | ||
| Foodservice Sanitation | ||
| Essentials of Food Preparation | ||
| Foundations of Beverage Management | ||
| Hospitality Marketing Principles | ||
| Lodging Operations | ||
| Introduction to Cost Control | ||
| Hospitality Pre-Internship | ||
| Hospitality Leadership and Team Dynamics | ||
| Meetings and Events Management | ||
| Hospitality, Dietetic Management and Human Resources | ||
| Hospitality Experience Management & Service Culture | ||
| Hospitality Finance and Profit Optimization | ||
| Beverage Production, Service and Management | ||
| Culture and Cuisines of the World Practicum | ||
| Culture and Cuisines of the World | ||
| Capstone: Event Experience Management | ||
| Hospitality Management Internship | ||
| Additional Requirements | 6 | |
| Agricultural and Human Environmental Sciences Applications of Microcomputers | ||
´Ç°ùÌý±õ³§³Û³§Ìý11203 | Business Application Knowledge - Computer Competency | |
| The Legal Environment of Business (ACTS Equivalency = BLAW 2003) | ||
| Additional Professional and Business courses | 12 | |
From the departmental codes ACCT, AGEC, ECON, FDSC, FINN, ISYS, MGMT, MKTG, SCMT, OMGT, WCOB and HOSP. Recommended that students take HOSP related courses: ±á°¿³§±ÊÌý36703 and ±á°¿³§±ÊÌý46103. | ||
| General Electives 2 | 8 | |
| Total Hours | 120 | |
- 1
Additional 3 hours credit may be earned if second experience is distinctly different from first internship.Ìý
- 2
Recommend world language 6 hours.
Hospitality Management ÌýB.S.H.E.S.,
Eight-Semester Degree Program
Students wishing to follow the degree plan in Hospitality Management should go to the Eight-Semester Degree Policy for university requirements of the program.
| First Year | Units | ||
|---|---|---|---|
| Fall | Spring | Summer | |
| ·¡±·³Ò³¢Ìý10103 Composition I (ACTS Equivalency = ENGL 1013) (Satisfies General Education Outcome 1.1) | 3 | Ìý | Ìý |
| ±á°¿³§±ÊÌý26102 Foodservice Sanitation | 2 | Ìý | Ìý |
| ±á°¿³§±ÊÌý16003 Introduction to Hospitality Management | 3 | Ìý | Ìý |
| ²Ñ´¡°Õ±áÌý11003 College Algebra (ACTS Equivalency = MATH 1103) (or higher level math - Satisfies General Education Outcome 2.1) | 3 | Ìý | Ìý |
| ±«±·±õ³ÕÌý10051 ÉÁ²¥¸£Àû¿â Perspectives | 1 | Ìý | Ìý |
| Fine Arts or Humanities ÉÁ²¥¸£Àû¿â Core Elective (Satisfies General Education Outcome 3.1 or 3.2)1,2 | 3 | Ìý | Ìý |
| ·¡±·³Ò³¢Ìý10203 Composition II (ACTS Equivalency = ENGL 1023) (Satisfies General Education Outcome 1.1) | Ìý | 3 | Ìý |
| ³§±Ê°ä±áÌý10003 Public Speaking (ACTS Equivalency = SPCH 1003) (Satisfies General Education Outcomes 1.2 and 5.1) | Ìý | 3 | Ìý |
| ±á°¿³§±ÊÌý25002 Essentials of Food Preparation | Ìý | 2 | Ìý |
| ±á°¿³§±ÊÌý26303 Lodging Operations | Ìý | 3 | Ìý |
| Science ÉÁ²¥¸£Àû¿â Core Elective (Satisfies General Education Outcome 3.4) | Ìý | 4 | Ìý |
| Year Total: | 15 | 15 | Ìý |
| Ìý | |||
| Second Year | Units | ||
| Fall | Spring | Summer | |
| ±Ê³§³Û°äÌý20003 General Psychology (ACTS Equivalency = PSYC 1103) (Satisfies General Education Outcome 3.3) | 3 | Ìý | Ìý |
| ²Ñ´¡°Õ±áÌý20503 Finite Mathematics (OR higher level MATH) | 3 | Ìý | Ìý |
| ±á°¿³§±ÊÌý25103 Foundations of Beverage Management | 3 | Ìý | Ìý |
| ±á°¿³§±ÊÌý25303 Hospitality Marketing Principles | 3 | Ìý | Ìý |
| ´¡³§°Õ²ÑÌý29003 Agricultural and Human Environmental Sciences Applications of Microcomputers or ±õ³§³Û³§Ìý11203 Business Application Knowledge - Computer Competency | 3 | Ìý | Ìý |
| µþ³¢´¡°ÂÌý20003 The Legal Environment of Business (ACTS Equivalency = BLAW 2003) | Ìý | 3 | Ìý |
| ·¡°ä°¿±·Ìý21403 Basic Economics: Theory and Practice (Satisfies General Education Outcome 3.3) | Ìý | 3 | Ìý |
| U.S History or Government ÉÁ²¥¸£Àû¿â Core Elective | Ìý | 3 | Ìý |
| Science ÉÁ²¥¸£Àû¿â Core Elective (Satisfies General Education Outcome 3.4) | Ìý | 4 | Ìý |
| ±á°¿³§±ÊÌý26503 Introduction to Cost Control | Ìý | 3 | Ìý |
| Year Total: | 15 | 16 | Ìý |
| Ìý | |||
| Third Year | Units | ||
| Fall | Spring | Summer | |
| ±á°¿³§±ÊÌý36503 Hospitality, Dietetic Management and Human Resources | 3 | Ìý | Ìý |
| General Electives | 3 | Ìý | Ìý |
| ±á°¿³§±ÊÌý35203 Hospitality Leadership and Team Dynamics | 3 | Ìý | Ìý |
| ³§°¿°ä±õÌý10103 General Sociology (ACTS Equivalency = SOCI 1013) or ´¡±·°Õ±áÌý10203 Introduction to Cultural Anthropology (ACTS Equivalency = ANTH 2013) | 3 | Ìý | Ìý |
| ±á°¿³§±ÊÌý45103 Hospitality Finance and Profit Optimization | Ìý | 3 | Ìý |
| ´¡°ä°¿²ÑÌý31403 Communicating Agriculture to the Public (OR COMM, ENGL OR World Language Elective) | Ìý | 3 | Ìý |
| Hospitality Professional Electives3 | Ìý | 6 | Ìý |
| Fine Arts or Humanities ÉÁ²¥¸£Àû¿â Core Elective (Satisfies General Education Outcome 3.1 or 3.2)1,2 | Ìý | 3 | Ìý |
| Year Total: | 12 | 15 | Ìý |
| Ìý | |||
| Fourth Year | Units | ||
| Fall | Spring | Summer | |
| ±á°¿³§±ÊÌý36203 Meetings and Events Management | 3 | Ìý | Ìý |
| Hospitality Professional Electives | 6 | Ìý | Ìý |
| ±á°¿³§±ÊÌý45003 Hospitality Experience Management & Service Culture | 3 | Ìý | Ìý |
| General Electives | 3 | Ìý | Ìý |
| ±á°¿³§±ÊÌý46403 Capstone: Event Experience Management | Ìý | 3 | Ìý |
| ±á°¿³§±ÊÌý46033 Culture and Cuisines of the World | Ìý | 3 | Ìý |
| ±á°¿³§±ÊÌý46002 Culture and Cuisines of the World Practicum | Ìý | 2 | Ìý |
| ±á°¿³§±ÊÌý33001 Hospitality Pre-Internship | Ìý | 1 | Ìý |
| ±á°¿³§±ÊÌý45403 Beverage Production, Service and Management | Ìý | 3 | Ìý |
| General Electives | Ìý | 2 | Ìý |
| ±á°¿³§±ÊÌý46903 Hospitality Management Internship (Satisfies General Education Outcome 6.1) | Ìý | Ìý | 3 |
| Year Total: | 15 | 14 | 3 |
| Ìý | |||
| Total Units in Sequence: | Ìý | Ìý | 120 |
- 1
The Fine Arts Elective courses which satisfy General Education Outcome 3.1 include: ARCHÌý10003, ARHSÌý10003, COMMÌý10003, DANCÌý10003, LARCÌý10003, MUSCÌý10003, MUSCÌý100H3, MUSCÌý10103, MUSCÌý101H3, MUSCÌý13303, THTRÌý10003, THTRÌý10103, or THTRÌý101H3.
- 2
The Humanities Elective courses which satisfy General Education Outcome 3.2 include:Ìý AASTÌý20203, ANTHÌý10303, ARCHÌý10103, CLSTÌý10003, CLSTÌý100H3, CLSTÌý10103, COMMÌý12303, DANCÌý10003, ENGLÌý11103, ENGLÌý11203, ENGLÌý12103, GNSTÌý20003, HUMNÌý112H4, HUMNÌý22103, LALSÌý20103, MRSTÌý20103, MUSYÌý20003, MUSYÌý200H3, PHILÌý20003, PHILÌý200H3, PHILÌý21003, PHILÌý23003, THTRÌý10003, THTRÌý10103, THTRÌý101H3, or Intermediate-level world language.
- 3
Students must complete 40 hours of upper division courses (3000-4000 level).Ìý It is recommended that students consult with their academic adviser when making course selections.
Minor in Event Management
The Event Management minor provides students with expertise for careers in event planning and management.Ìý Curriculum covers skills and knowledge including negotiation, event planning, programming, promotion, budget and legal issues.Ìý This minor degree is open to all students at the ÉÁ²¥¸£Àû¿â of Arkansas.
Requirements for a minor in Event Management: The Event Management minor requires 15 hours of coursework. To earn a minor in Event Management, a student must earn a "C" or better in all courses for the minor.Ìý
| Core Requirements: | 9 | |
| Introduction to Hospitality Management | ||
| Meetings and Events Management | ||
| Event Safety and Venue Management | ||
| Additional Requirements: (choose a minimum of six (6) hours) | 6 | |
| Hospitality Marketing Principles | ||
| Hospitality, Dietetic Management and Human Resources | ||
| Festival Management and Analysis | ||
| Capstone: Event Experience Management | ||
| Total Hours | 15 | |
Minor in Hospitality Management
This minor degree is designed to give students the expertise needed to pursue careers in the growing hospitality management industry.ÌýÌýThis minor degree is open to all students at the ÉÁ²¥¸£Àû¿â of Arkansas.Ìý
Requirements for the minor in Hospitality Management: Students must complete 15 credit hours to earn this minor, including courses on tourism, finance, event management, and human resources. To earn a minor Hospitality Management, a student must earn a "C" or better in the five courses required for the minor.Ìý
| ±á°¿³§±ÊÌý16003 | Introduction to Hospitality Management | 3 |
| ±á°¿³§±ÊÌý25303 | Hospitality Marketing Principles | 3 |
| ±á°¿³§±ÊÌý26303 | Lodging Operations | 3 |
| ´Ç°ùÌýHOSPÌý26403 | Intro to Casino Management | |
| ±á°¿³§±ÊÌý36203 | Meetings and Events Management | 3 |
| ±á°¿³§±ÊÌý36503 | Hospitality, Dietetic Management and Human Resources | 3 |
| Total Hours | 15 | |
Prerequisites will be enforced. It is the student's and advisor's responsibility to check all prerequisites and course offerings. Please be advised that some courses may not be offered every semester or may be offered odd or even years, so advisors and/or students should refer to the course catalog when enrollment planning.Ìý