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2019-2020 Undergraduate Catalog [Archived Catalog]
Hospitality Management (B.S.)
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 Return to: Program Descriptions
Student Learning Outcomes:
Business Management-Planning and Analysis
- Issue/problem to be considered critically is stated clearly and described comprehensively, delivering all relevant information necessary for full understanding.
- Information is taken from source(s) with enough interpretation/evaluation to develop a comprehensive analysis or synthesis.
- Viewpoints of experts are questioned thoroughly
- Thoroughly (systematically and methodically) analyzes own and others’ assumptions and carefully evaluates the relevance of contexts when presenting a position.
- Organizes and synthesizes evidence to reveal insightful patterns, differences, or similarities related to focus.
- Uses quantitative analysis of data as the basis for deep and thoughtful judgements, drawing insightful, carefully qualified conclusions.
Business Management – Problem Solving
- Demonstrates the ability to construct a clear and insightful problem statement with evidence of all relevant contextual factors.
Business Management – Creative Thinking
- Identifies multiple approaches for solving the problem that apply within a specific context.
Business Management, Integrity, Global Mindset, Innovation
- Proposes one or more solutions that are sensitive to contextual factors as well as ethical, logical, and cultural dimensions of the problem.
Business Management
- Implements the solution in a manner that addresses thoroughly and deeply multiple contextual factors of the problem.
Human Interaction
- Reviews results relative to the problem defined with thorough, specific considerations of need for further work.
- Completes all assigned tasks by deadline; work accomplished is thorough, comprehensive, and advances the project
Human Interaction
- Reviews results relative to the problem defined with thorough, specific considerations of need for further work.
- Completes all assigned tasks by deadline; work accomplished is thorough, comprehensive, and advances the project.
- Proactively helps other team members complete their assigned tasks to a similar level of excellence.
Human Interaction – Communication
- Issue/problem to be considered critically is stated clearly and described comprehensively, delivering all relevant information necessary for full understanding.
- Demonstrates a thorough understanding of context, audience, and purpose that is responsive to the assigned task(s) and focuses all elements of the work.
- Engages team members in ways that facilitate their contributions to meetings by both constructively building upon or synthesizing the contributions of others as well as noticing when someone is not participating and inviting them to engage.
- Addresses destructive conflict directly and constructively, helping to manage/resolve it in a way that strengthens overall team cohesiveness and future effectiveness.
Personal Skills
- Demonstrates sophisticated understanding of the complexity of elements important to members of another culture in relation to its history, values, politics, communication styles, economy, or beliefs and practices
- Interprets intercultural experience from the perspectives of own and more than one worldview and demonstrates ability to act in a supportive manner that recognizes the feelings of another cultural group.
- Articulates a complex understanding of cultural differences in verbal and nonverbal communication (e.g., demonstrates understanding of the degree to which people use physical contact while communicating in different cultures or use direct/ indirect and explicit/ implicit meanings) and is able to skillfully negotiate a shared understanding based on those differences.
- Initiates and develops interactions with culturally different others. Suspends judgment in valuing her/ his interactions with culturally different others
- Extends a novel or unique idea, question, format, or product to create new knowledge or knowledge that crosses boundaries.
Integrity
- Student can independently apply ethical perspectives/concepts to an ethical question, accurately, and is able to consider full implications of the application.
Accreditation:
The Bachelor of Science in Hospitality and Tourism Management Program is accredited by The Hotel Schools of Distinction , a global professional development network of universities.
Program Delivery:
The HTM program is offered primarily on-campus, with some courses delivered via hybrid and/or distance learning means. A semester in Florida is offered to meet the academic requirements of one of the program’s concentration options.
General Requirements:
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Program Requirements:
- Students enrolled in the HTM department are required to consult their advisor to choose appropriate general education courses and help choose amongst the three concentrations proposed to students in their sophomore year within the program.
- The concentrations offered are:
- Hotel & Resort Management
- Restaurant Management
- Tourism and Destination Management
- Students follow a prescribed progression in their second, third, and fourth year completing the course requirement corresponding to the concentration they have chosen. In addition, the third and fourth years of the program offer students opportunities to choose amongst HTM electives.
- To graduate, a student admitted to the HTM major must complete the required courses as listed below in the chronological order thus completing all HTM level 2 before starting HTM level 3 and hence forth completing all HTM level 3 before starting HTM level 4 courses while also respecting the co- and prerequisites.
General Education Requirements: Credits 33
Note: Course Sequencing
- HM1 (Gen. Ed. A1, A3, B4, B6, B7)
- HM2 (Gen. Ed. A2, B5, 2 additional Gen. Ed. courses)
- HM3 (1 additional Gen. Ed. course)
- HM4 (Gen. Ed. C8)
Major Courses and Supporting Courses: Credits 51
- ECON 20000 - Fundamentals of Economics Cr. 3.
- NUTR 20400 - Food, History & Culture Cr. 3.
- NUTR 30300 - Essentials of Nutrition Cr. 3.
- HTM 10000 - Introduction to the Hospitality and Tourism Industry Cr. 1-3.
- HTM 14100 - Financial Accounting for the Service Industries Cr. 3.
- HTM 18100 - Lodging Management Cr. 3.
- HTM 21400 - Introduction to Food Selection and Preparation Cr. 3.
- HTM 23100 - Hospitality and Tourism Marketing Cr. 3.
- HTM 24200 - Managerial Accounting And Financial Management In Hospitality Operations Cr. 3.
- HTM 25200 - Professional Development I
- HTM 30200 - Hospitality and Tourism Industry Internship Cr. 1.
- HTM 31000 - Food and Beverage Operation Management Cr. 4.
- HTM 31200 - Human Resources Management for the Service Industries Cr. 3.
- HTM 35000 - Professional Development II
- HTM 37100 - Introduction to Tourism Cr. 3.
- HTM 41100 - Hospitality and Tourism Law Cr. 3.
- HTM 43000 - Hospitality Strategic Management Cr. 3.
- HTM 44100 - Financial Management for the Hospitality Industry Cr. 3.
- HTM 45200 - Professional Development Cr. 1.
Note: Course Sequencing
- HM1 (HTM 10000, 14100, 18100, 21400, 37100)
- HM2 (HTM 23100, 24200, 25200, ECON 20000, and NUTR 20400, 30300)
- HM3 (HTM 30200, 31000, 31200, 35000)
- HM4 (HTM 41100, 43000, 44100, 45200)
Concentrations and Courses:
Choose from one of the three following concentrations:
1) Hotel & Resort Management
2) Restaurant Management
3) Tourism and Destination Management
Hotel and Resort Management: Credits 36
Restaurant Management: Credits 36
Tourism and Destination Management: Credits 36
GPA Requirements:
A minimum cumulative GPA of 2.2 or higher is required in the 120 credits applying to the Hospitality Management major.
Technical Standards:
The BS Hospitality Management program requires students to attend courses that have specific technical standards. In all cases reasonable accommodations will be made with appropriate documentation from the Services for Students with Disabilities Office.
Degree Time Limit:
All HTM degree requirements must be completed within 8 years of first registration into the HTM program.
Self-Acquired Competency:
Credit by Self-Acquired Competency is allowed.
Public Disclosure:
- The BS Hospitality Management degree program has developed extraordinary teaching and learning opportunities that require students to participate and work in the industry as part of courses.
- We are required to consult the Zachary’s List and must deny access to individuals on this list to participate in internships, practicums and volunteer activities that place students in structured and semi-structured settings with children. (http://purdue.edu/hr/EmployeeRelations/zachary.html). We strongly recommend that students who register for the Hospitality Management degree program take the above into consideration as it may deny them the opportunity to complete the program and therefore to graduate.
- If you are in any doubt or have any further questions, please set up a meeting with either the Dean of Students or the Department Chair.
Student Responsibility
Students are responsible for satisfying the graduation requirements specified for his/her selected program. Thus, it is essential to develop a thorough understanding of the required courses, academic policies, and procedures governing the student’s academic career. All requests for exceptions to specific requirements must be made in writing and may be granted only by written approval from the appropriate chair or dean.
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Return to: Program Descriptions
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