Hospitality Management (B.S.)

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Program: B.S.
Department of Hospitality and Tourism Management
Richard T. Doermer School of Business
Neff Hall 330 ~ 260-481-6562

Student Learning Outcomes:

Students will

analyze service principles and service culture.
solve hospitality industry related challenges using analytical and/or quantitative skills.
make ethical and legal decisions for hospitality and tourism enterprises.
demonstrate effective oral and/or written communication skills.
apply leadership principles for management in a diverse industry.
understand performance standards associated with hospitality and tourism industry workplace skills.

Program Delivery:

The HTM program is offered primarily on-campus, with some courses delivered via hybrid or online. A semester in Florida is offered to provide an alternative and residential experience, for those interested.

General Requirements:

Program Requirements:

Students must earn a C- or better in all courses applying to the degree.
Some courses have prerequisites, so please pay close attention to those requirements so that you move successfully through the program.
All HTM degree requirements must be completed within 8 years of first registration into the HTM program.
Advanced Credit by departmental examination is allowed. Learn more at Academic Regulations, Rights, Responsibilities, and Conduct .
Students enrolled in the HTM department are strongly encouraged to consult their advisor to choose appropriate general education courses, select a minor area of study, create a plan to graduate, and learn more about the many options available in this profession.

Hospitality Management 4-Yr. Plan:

Hospitality Management (B.S.) Articulation with Ivy Tech, Requirements & 2-Yr Plan

General Education Requirements: Credits 33

The following courses are required as part of the General Education requirements to best prepare you for the hospitality profession.

B4 = NUTR 30300 Essentials of Nutrition (3 cr.)
B5 = ECON 20000 Fundamentals of Economics (3 cr.)
B7 = NUTR 40300 Advanced Nutrition: Food from Farm to Fork (3 cr.)

You will need to complete 24 additional credits to meet all General Education requirements. Use the link below to learn more.

General Education Requirements

Major Courses and Supporting Courses: Credits 67

BUS 10000 - Introduction To College And Business Careers Cr. 1.
BUS 20100 - Introduction To Financial Accounting Cr. 3.
BUS 20200 - Introduction To Managerial Accounting Cr. 3.
ECON 20000 - Fundamentals Of Economics Cr. 3. (meets Gen Ed B5)
HTM 10000 - Introduction To The Hospitality And Tourism Industry Cr. 1-3.
HTM 17300 Intro to Tourism Management (3 cr.)
HTM 18100 - Lodging Management Cr. 3.
HTM 19100 - Sanitation And Health In Foodservice, Lodging, And Tourism Cr. 3.
HTM 21400 - Introduction To Food Selection And Preparation Cr. 3.
HTM 23100 - Hospitality And Tourism Marketing Cr. 3.
HTM 30200 - Hospitality And Tourism Industry Internship Cr. 1 or 2.
HTM 31000 - Food And Beverage Operation Management Cr. 4.
HTM 31200 - Human Resources Management For The Service Industries Cr. 3.
HTM 32200 - Hospitality Facilities Management Cr. 3.
HTM 33400 - Introduction To Sports Event Management Cr. 3.
HTM 34100 - Cost Controls In Foodservice And Lodging Cr. 3.
HTM 37400 - Revenue Management Cr. 3.
HTM 37600 - Sustainable Tourism Development Cr. 3.
HTM 41100 - Hospitality And Tourism Law Cr. 3.
HTM 42000 - Event Management Cr. 3.
HTM 43000 - Hospitality Strategic Management Cr. 3.
HTM 44100 - Financial Management For The Hospitality Industry Cr. 3.
HTM 49111 Beverage Operation Management (1 cr.)
HTM 49112 Management & Service of Beverage Alcohol (2 cr.)
HTM 49400 - Advanced Restaurant Management Cr. 4.
NUTR 30300 - Essentials Of Nutrition Cr. 3. (meets Gen Ed B4)
NUTR 40300 - Advanced Nutrition: Food From Farm To Fork Cr. 3. (meets Gen Ed B7)

Electives or Minor: Credits 20

Students are strongly encouraged to select a minor area of study. See the list of available options on the Program Descriptions page.

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.

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.
The BS Hospitality Management degree program is not included in the Richard T. Doermer School of Business accreditation via AACSB.
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 the Department Chair.

Total Credits: 120

Student Responsibility

You are responsible for ensuring that you satisfy all graduation requirements specified for each selected program. Thus, it is essential that you develop a thorough understanding of the required courses, academic policies, and procedures governing your academic career. If you cannot complete all program requirements by your stated graduation date but fail to remove those from your plan of study, the Registrar’s Office in consultation with your academic advisor will remove unmet pursuits from your plan of study. Changing curricular records during the graduation term of application may affect state or federal financial aid awards. 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.