Hospitality Management

The Hospitality Management program at Montana State University prepares students to become skilled professionals within the expanding local, regional, national and global hospitality industries. Students, choosing from one of three degree options (Food Enterprise, Lodging and Facilities Management, and Restaurant Management: Farm-to-Table) engage in an interdisciplinary and experiential curriculum.  The curriculum draws from course work in food and nutrition, culinary arts, business, and agriculture as well as hospitality-specific course work emphasizing sustainability and quality customer service across the hospitality industry.  All options have practicum courses for skill development and field-based courses that integrate problem-based learning and service learning through community engagement.  Additionally, all options include internships to ensure that graduates have sufficient practical experience to be prepared and competitive for job placement.

Food Enterprise Option

The Food Enterprise option is focused on innovation and entrepreneurship in the food sector.  Students within this option will explore strategies for adding value to Montana’s specialty crops while learning about food science, small-scale processing, product development, marketing, and distribution. Existing value-added food enterprises are often associated with sustainable practices, rural hospitality, and typically integrate a farm-to-table philosophy; thus, this option ties together the themes of the degree program. Graduates will find employment with existing food processing and distribution companies, or as entrepreneurs launching value-added food enterprises. The curriculum includes course work in food processing, experimental foods, food safety and sanitation, sustainable food systems, food and nutrition, business and entrepreneurship, and overlaps with many courses offered within the Restaurant Management: Farm-to-Table option.  The Food Enterprise option also includes practicum course work related to food product development and a senior-level internship within the food enterprise sector.

Freshman YearCredits
BIOM 103IN - Unseen Universe: Microbes3
CULA 102 - Intro to Culinary Arts3
CULA 105 - Food Safety Sanitation3
HTR 107 - 3
M 121Q - College Algebra3
NUTR 221CS - Basic Human Nutrition3
WRIT 101W - College Writing I3
University Core and Electives9
Year Total: 30
Sophomore YearCredits
ACTG 201 - Principles of Financial Acct3
BMGT 205 - Prof Business Communication3
CHMY 121IN - Introduction to General Chemistry4
CULA 250 - Hospitality Supervision and Customer Service3
ECNS 101IS - Economic Way of Thinking3
ECNS 202 - Principles of Macroeconomics3
HTR 220 -
NUTR 226 - Food Fundamentals3
NUTR 227 - Food Fundamentals Lab2
SFBS 298 - Internship2-12
Year Total: 27
Junior YearCredits
BMGT 335 - Management and Organization3
BMKT 325 - Principles of Marketing3
ECHM 205CS - Energy and Sustainability3
HDFS 371 - Research Methods in HHD3
University Core and Electives6
NUTR 301 - Food and Culture3
NUTR 325 - 3
NUTR 351 - Nutrition and Society3
STAT 216Q - Introduction to Statistics3
University Core and Electives3
Year Total: 33
Senior YearCredits
BGEN 361 - Principles of Business Law3
BMKT 343 - Integrated Marketing Communication3
HTR 401 - 3
HTR 498 - 2-12
HTR 499 - 3
NUTR 435 - 3
NUTR 495 - 3
SFBS 429 - Small Business and Entrepreneurship in Food and Health3
SFBS 451R - Sustainable Food Systems3
University Core and Electives3
Year Total: 30
Total Program Credits: 120


Lodging and Facilities Management Option

The Lodging and Facilities Management option is focused on the management of hotel, lodging or other types of facilities.  Graduates will find employment across a wide variety of lodging options including independently owned hotels, chain hotels, rural inns, B&Bs, and guest ranches.  They will also find opportunities within sports and recreation facilities, health centers, spas, private sports clubs or leagues, community recreation programs, and workplace or corporate health and fitness programs. Graduates may also choose an entrepreneurial path, launching their own lodging enterprise. The curriculum utilizes existing course work in business, overlapping with some with the Restaurant Management: Farm-to-Table option course work--as many fitness facilities also include a foodservice operation (coffee, juice bar, nutritional products, etc.). Course work specific to lodging operations, sustainability in the hospitality industry, rural hospitality, supervision and customer service and event planning are central to this option. This option also includes junior-level and senior-level internships operating and managing lodging and other facilities matching the student’s career interests.

Freshman YearCredits
BIOM 103IN - Unseen Universe: Microbes3
CULA 105 - Food Safety Sanitation3
HTR 107 - 3
HTR 201 - 3
M 121Q - College Algebra3
NUTR 221CS - Basic Human Nutrition3
WRIT 101W - College Writing I3
University Core and Electives9
Year Total: 30
Sophomore YearCredits
ACTG 201 - Principles of Financial Acct3
BMGT 205 - Prof Business Communication3
CULA 250 - Hospitality Supervision and Customer Service3
ECHM 205CS - Energy and Sustainability3
ECNS 101IS - Economic Way of Thinking3
ECNS 202 - Principles of Macroeconomics3
HTR 220 - 3
STAT 216Q - Introduction to Statistics3
University Core and Electives6
Year Total: 30
Junior YearCredits
AGBE 353 - Co-operative Business Principles and Practice3
BMGT 335 - Management and Organization3
BMKT 325 - Principles of Marketing3
HDFS 371 - Research Methods in HHD3
HTR 330 - 3
HTR 335 - 3
HTR 398 - 2-12
NUTR 301 - Food and Culture3
University Core and Electives6
Year Total: 30
Senior YearCredits
AGED 482 - Non-Formal Teaching Methods in Agriculture3
BGEN 361 - Principles of Business Law3
BMKT 343 - Integrated Marketing Communication3
HTR 401 - 3
SFBS 429 - Small Business and Entrepreneurship in Food and Health3
SFBS 451R - Sustainable Food Systems3
HTR 498 - 2-12
HTR 499 - 3
University Core and Electives6
Year Total: 30
Total Program Credits: 120


Restaurant Management: Farm-to-Table Option

The Restaurant Management: Farm-to-Table option is focused on management of restaurant enterprises with an emphasis on farm-to-table sourcing and healthful cuisine. Graduates will find employment as foodservice and restaurant managers or as entrepreneurs launching their own restaurant or foodservice enterprise. This option is also tied to the provision of foodservices in healthcare facilities (hospitals, assisted living and retirement homes) and other institutions such as schools, workplaces, colleges/universities, and more. The curriculum includes hospitality- specific courses and draws from courses in sustainable food systems, food and nutrition, culinary arts, and business. Practicum courses are in foodservice systems management, quantity food preparation, and hyperlocal food production at Towne’s Harvest Garden, MSU’s organic campus farm. This option also includes restaurant/foodservice management internships.

Freshman YearCredits
BIOM 103IN - Unseen Universe: Microbes3
CULA 102 - Intro to Culinary Arts3
CULA 105 - Food Safety Sanitation3
HTR 107 - 3
M 121Q - College Algebra3
NUTR 221CS - Basic Human Nutrition3
WRIT 101W - College Writing I3
University Core and Electives9
Year Total: 30
Sophomore YearCredits
ACTG 201 - Principles of Financial Acct3
BMGT 205 - Prof Business Communication3
CULA 250 - Hospitality Supervision and Customer Service3
ECNS 101IS - Economic Way of Thinking3
ECNS 202 - Principles of Macroeconomics3
HTR 220 - 3
NUTR 226 - Food Fundamentals3
NUTR 301 - Food and Culture3
SFBS 298 - Internship2-12
University Core and Electives3
Year Total: 30
Junior YearCredits
BGEN 361 - Principles of Business Law3
BMGT 335 - Management and Organization3
BMKT 325 - Principles of Marketing3
ECHM 205CS - Energy and Sustainability3
HDFS 371 - Research Methods in HHD3
NUTR 351 - Nutrition and Society3
STAT 216Q - Introduction to Statistics3
University Core and Electives9
Year Total: 30
Senior YearCredits
BMKT 343 - Integrated Marketing Communication3
HTR 401 - 3
HTR 498 - 2-12
HTR 499 - 3
NUTR 322 - Food Service System Management3
NUTR 395 - Pract: Quant Foods Prod & Mgmt3
SFBS 429 - Small Business and Entrepreneurship in Food and Health3
SFBS 451R - Sustainable Food Systems3
University Core and Electives6
Year Total: 30
Total Program Credits: 120