B.S. in Hospitality Management, Hospitality Business Option
Program Learning Outcomes
- Knowledge of Business: Students will have strong working knowledge of fundamental concepts in hospitality, and other core business domains including accounting, finance, management, marketing, information technology, strategy, and law.
- Critical Thinking: Students will learn to effectively and persuasively assimilate and evaluate information to solve hospitality and business problems.
- Quantitative Reasoning: Students will be able to interpret, represent, and evaluate quantitative information and integrate such information into hospitality business decisions and recommendations.
- Effective Written Communication: Students will be able to develop and organize ideas, adopt an appropriate tone, employ correct grammar, sentence structure and mechanics, use appropriate vocabulary, and correctly cite sources for facts, quotations and ideas.
- Effective Oral Communication: Students will be able to develop and organize ideas, successfully employ technology in support of a message, speak extemporaneously with minimal hesitations and fillers, adopt an appropriate tone, use appropriate vocabulary, employ correct grammar and sentence structure, and manage presentation pacing and timing effectively.
| Freshman Year | Credits | |
|---|---|---|
| Fall | Spring | |
| BGEN 104US - First Year Business Seminar* | 3 | |
| M 121Q - College Algebra (Students with MSU Math Placement level 400+ are exempt from this requirement) | 3 | |
| HTR 107 - Intro to Hospitality Mgmt | 3 | |
| University Core | 6 | |
| BGEN 204 - Business Fundamentals | 3 | |
| ECNS 101IS - Economic Way of Thinking | 3 | |
| University Core | 9 | |
| Year Total: | 15 | 15 |
| Sophomore Year | Credits | |
| Fall | Spring | |
| HTR 201 - Hotel Management & Operations | 3 | |
| ACTG 201 - Principles of Financial Accounting | 3 | |
| BMIS 211 - Data Analytics I | 3 | |
| STAT 216Q - Introduction to Statistics | 3 | |
| ECNS 202 - Principles of Macroeconomics | 3 | |
| HTR 204 - Restaurant Management and Operations | 3 | |
| ECNS 204IS - Microeconomics | 3 | |
| ACTG 202 - Principles of Managerial Accounting | 3 | |
| BMGT 205 - Prof Business Communication | 3 | |
| BMGT 240IS - Business Analytics | 3 | |
| Year Total: | 15 | 15 |
| Junior Year | Credits | |
| Fall | Spring | |
| HTR 350 - Hospitality Purchasing & Cost Control | 3 | |
| BMGT 335 - Management and Organization | 3 | |
| BMIS 312 - Data Analytics II | 3 | |
| BGEN 361 - Principles of Business Law | 3 | |
| University Core | 3 | |
| HTR 365 - Entrepreneurship & Innovation in the Service Industries | 3 | |
| BMGT 322 - Operations Management | 3 | |
| BFIN 322 - Business Finance | 3 | |
| BMKT 325 - Principles of Marketing | 3 | |
| Free Elective | 3 | |
| Year Total: | 15 | 15 |
| Senior Year | Credits | |
| Fall | Spring | |
| HTR 345 - Revenue Management | 3 | |
| BMGT 329 - Human Resource Management | 3 | |
| Choose two Directed Electives: | 6 | |
HTR 330 - Event Management | ||
Any 300 or 400-level BMGT, BMKT, BFIN or ACTG coures | ||
| Free elective | 3 | |
| HTR 455 - Advanced Hospitality Management & the Customer Experience | 3 | |
| BGEN 499 - Senior Thesis/Capstone: Strategy Seminar | 3 | |
| Free electives | 9 | |
| Year Total: | 15 | 15 |
| Total Program Credits: | 120 | |
*BGEN 104US preferred, but any US core allowable.