Program Overview

Tourism and Hospitality Management

Program Overview

Prepare for positions in hotels, restaurants, special events businesses, cruise ships, and casinos with first-hand experience and training. Upon program completion, you will have earned ServSafe (food and beverage safety) and TIPS (alcohol server and seller) training certifications, giving you a competitive advantage in the job market. After graduation, you may pursue positions such as front desk assistant manager, banquet captain, beverage operations supervisor, customer service manager, and event coordinator.

Program Entry Requirements

This program is open to all interested students. Students identified as needing developmental course work must satisfactorily complete the appropriate English and mathematics courses as part of their degree program.

General Education Requirements

All general education requirements necessary for graduation are met through the courses in the program as indicated above. Students who wish to take courses that differ from the general education courses indicated above must complete a course substitution request form.

Program of Study and Graduation Requirements

60-62 credit hours required with a minimum 2.0 ("C") grade point average.

Program Learning Outcomes

Upon successful completion of this program, students will be able to:

• Create favorable guest experiences by using professional service management techniques in a tourism and hospitality business environment.
• Organize, analyze, and interpret perspectives or alternatives to problems in tourism and hospitality operations.
• Contribute to positive team performance in a hospitality business environment by appraising and managing one's own team-related competencies.
• Integrate human, financial, and physical resources management into tourism and hospitality operations and model the behaviors of effective, ethical leaders.
• Use professional written and oral communication skills and technology to successfully communicate.
• Practice professional ethics, provide leadership, demonstrate personal and global responsibility, and work effectively as a team member.

Course Sequence

Semester 1

• ENGL 101 - English Composition I or ENGL 101H - English Composition I (Honors)
• FNMT 118 - Intermediate Algebra or higher
• CIS 103 - Introduction to Information Technology
• THM 110 - Introduction to the Hospitality Industry
• THM 112 - Introduction to Tourism

Semester 2

• ECON 181 - Principles of Economics (Macroeconomics)
• SOC 101 - Introduction to Sociology or SOC 101H - Introduction to Sociology (Honors)
• THM 130 - Hotel Management
• THM 276 - Food and Beverage Management
• HIST 142 - Food History

Semester 3

• THM 180 - Human Resource Management or MNGT 141 - Principles of Management
• THM 285 - Dining Room Management
• ENGL 102 - The Research Paper or ENGL 102H - The Research Paper (Honors)
• THM 266 - Introduction to Hospitality Law
• ACCT 101 - Financial Accounting or (advisor-approved elective)

Semester 4

• THM 278 - Hospitality Marketing
• THM 140 - Gaming & Casino Management
• THM 240 - Introduction to Event Management
• THM 290 - Tourism and Hospitality Management Work Experience
• BIOL 106 - General Biology I or BIOL 108 - Essentials of Human Anatomy and Physiology or CHEM 101 - Fundamentals of Chemistry (Lab Based) or CHEM 103 - Fundamentals of Chemistry I (Non-Lab Based) or CHEM 105 - Inquiry into Chemistry or CHEM 110 - Introductory Chemistry or PHYS 101 - Revolutionary Concepts in Physics or PHYS 105 - Survey of Physics

Career Outlook

• Median Salary of Meeting, Convention, and Event Planners: $51,435
• Number of Jobs in the Region: 1068
• 10-year Job Outlook in the Region for Meeting, Convention, and Event Planners: +5.7%

Featured Career

• Meeting, Convention, and Event Planners
• Starting Pay: $30,560
• Typical Tasks:
  • Consult with customers to determine objectives and requirements for events.
  • Review event bills for accuracy and approve payment.
  • Coordinate services for events.
  • Confer with staff at a chosen event site to coordinate details.
  • Arrange the availability of audio-visual equipment, transportation, displays, and other event needs.

Related Programs

• Culinary Arts I Proficiency Certificate
• Culinary Arts II Proficiency Certificate
• Culinary Arts
• Tourism and Hospitality Management Proficiency Certificate