FRESHMAN YEAR
Fall Semester
GNST 100 Freshman Experience
ENGL 101 Principles of Composition I
BIOL 101 Theories and Applications of Biological Sciences
BIOL 103 Biological Science Laboratory
BUAD 132 Introduction to Business
HMGT 101 Introduction to the Hospitality Industry
Total – 14 credit hours
Spring Semester
ENGL 102 Principles of Composition II
MATH 102 Applications of College Mathematics
AREA III Select Biological and Physical Science course (3 credits)
FMGT 101 Applied Food Service Sanitation
FMGT 110 Restaurant and Table Service
Total – 14 credit hours
SOPHOMORE YEAR
Fall Semester
ECON 201 Principles of Economics (Macro) or
ECON 202 Principles of Economics (Micro)
ENGL 203 Fundamentals of Contemporary Speech
AREA I Select Arts and Humanities course (3 credits)
TMGT 130 Analysis of Travel and Tourism
Total – 15 credit hours
Spring Semester
EXSC 111 Personal Health and Fitness
AREA II Select Social and Behavioral Science course (3 credit)
AREA I Select Arts and Humanities course (3 credits)
HMGT 220 Technology Management in the Hospitality Industry
HMGT 297 Professional Development
Total – 16 credit hours
JUNIOR YEAR
Fall Semester
ENGL 305 Technical Writing or
ENGL 310 Advance Composition
HMGT 308 Events Planning and Management
HMGT 340 Hospitality Industry Accounting
FMGT 350 Commercial Food Production
Total – 15 credit hours
SENIOR YEAR
Fall Semester
HMGT 411 Supervision and Leadership
HMGT 440 Financial Analysis for the Hospitality Industry
HMGT 441 Resort and Hotel Operations Management
Total – 15 credit hours
Spring Semester
HMGT 401 Law and the Hospitality Industry
HMGT 415 Guest Relationship Management
HMGT 489 Hospitality and Tourism Capstone
HMGT 497 Professional Developement
Total – 15 credit hours
