Hospitality and Tourism Management Minor – 23 hours
FN – 124Principles of Food (3 cr.)
FN – 126Principles of Food Laboratory (1 cr.)
FN – 310Food Service Management Systems I (3 cr.)
FN – 311Food Services Management Systems Lab for FN (1 cr.)
HOS – 300Principles of Hospitality Management and Tourism Management (3 cr.)
HOS – 320Introduction to Event Planning (3 cr.)
HOS – 360Hospitality and Tourism Marketing and Sales (3 cr.)

Electives – 6 hours
ACC – 220Financial Accounting (3 cr.)
ACC – 221Managerial Accounting (3 cr.)
BUS – 306Leadership, Innovation and Social Responsibility (3 cr.)
BUS – 350Human Resource Management (3 cr.)
BUS – 361Consumer Behavior (3 cr.)
BUS – 362Social Media Marketing (3 cr.)
BUS – 365Marketing Research (3 cr.)
BUS – 466Sales Management (3 cr.)
BUS – 467Advertising and Sales Promotion (3 cr.)
FN – 261Food and Culture (3 cr.)
FN – 350Culinary Medicine (3 cr.)
HOS – 330Hotel and Resort Management (3 cr.)
HOS – 385Special Topics in Hospitality and Tourism Management (0, varied course cr.)
HOS – 430Planning Special Events (3 cr.)
FN – 451Community Food Security (3 cr.)


Curriculum requirements and course descriptions are subject to changes with each catalogue.

Contact Information
Michael Altman
Program Director and Instructor, Hospitality and Tourism Management
(919) 760-8476
maaltman@meredith.edu
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