|
First Semester
|
|
|
HTL 161
HTL 171
HTL 175
ENG 101
MKT 101 |
Hospitality Management
Food & Beverage Operations
Hotel and Beverage Merchandising
Composition I
Business Math |
3
3
3
3
3 |
|
PED Activity Course |
1 |
|
|
16 |
|
Second Semester
|
|
|
HTL 162
HTL 165
HTL 172
HTL 174 |
Hospitality Human Resources
Facilities Planing and Design
Food Services Cost Analysis
Fundamentals of Food Production |
3
3
3
3 |
|
Mathematics Elective
PED Activity Course |
3
1 |
|
|
16 |
|
Summer Session
|
|
|
HTL 242 |
Hospitality Internship |
3 |
|
|
|
|
Third Semester
|
|
|
HTL 176
HTL 178
ACC 101
COM 101 |
Advanced Food Production Techniques
Event Planning
Principles of Accounting I
Oral Communications |
3
3
3
3 |
|
Health Elective
Social Science Elective |
2-3
3 |
|
|
17-18 |
|
Fourth Semester
|
|
|
HTL Elective * |
3 |
|
HTL 205 |
Food & Beverage Operations Research Seminar |
3 |
|
Humanities Elective
Laboratory Science Elective
Social Science Elective |
3
4
3 |
|
|
16
|
|
* Choose from HTL 150 (Introduction to Tourism), HTL 155 (International Hospitality Industry), HTL 174 (Fundamentals of Food Production), HTL 180 (Front Office Management), HTL 190 (International Wines and Beverages), or MKT 100 (Marketing)
|