Hospitality Management Culinary Management Concentration
Hospitality Management / Culinary Management Concentration
The B.S. in Hospitality Management is an interdisciplinary major that prepares students for management positions within the hospitality industry. Specific concentrations within the major allow students to choose a focus on Culinary Management, Hotel and Lodging Management or Event Planning.
Hospitality Management, Concentration in Culinary Management - 51 hours
Core Curriculum - 41 hoursACC - 220: Financial Accounting (3 cr.)
ACC - 221: Managerial Accounting (3 cr.)
BUS - 250: Applied Data Analysis for Business Decisions (3 cr.)
BUS - 305: Management Information Systems (3 cr.)
BUS - 340: Business Law (3 cr.)
BUS - 350: Human Resource Management (3 cr.)
ECO - 101: Principles of Microeconomics (3 cr.)
FN - 124: Principles of Food (3 cr.)
FN - 126: Principles of Food Laboratory (1 cr.)
FN - 310: Food Service Management Systems I (3 cr.)
FN - 311: Food Services Management Systems Lab for FN (1 cr.)
HOS - 300: Principles of Hospitality Management and Ethics (3 cr.)
HOS - 360: Hospitality Marketing and Sales (3 cr.)
HOS - 480: Hospitality Internship (3 cr.)
HOS - 495: Strategic Hospitality Management (3 cr.)
Required Major Courses
FN - 227: Introductory Nutrition (3 cr.)
FN - 320: Food Service Management Systems II (4 cr.)
FN - 430: Purchasing, Cost Control and Menu Management (3 cr.)
Contact Information
Mary Jane Lenard
Associate Dean & Department Head
School of Business
(919) 760-8488
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