Program Overview

Sustainable Hospitality Program

The Sustainable Hospitality program at Montana State University is a dynamic program that blends hands-on experience and sustainability-focused education to create responsible, community-driven industry leaders.

Program Description

The Sustainable Hospitality option in the Hospitality Management program combines classroom learning and hands-on internships to address challenges within the expanding hospitality industry while fostering responsible business practices that benefit communities and the environment. Due to the program's multifaceted approach, students are well-equipped to lead environmentally responsible, socially equitable, and economically viable hospitality enterprises.

Hands-On Internships

Hospitality Management students intern at hotels, ranches, restaurants, spas, and more in and around Gallatin County.

Unique Opportunities

The Sustainable Hospitality option offers unparalleled access to hands-on experiences in research labs such as the Food Product Development Lab, community gardens such as Townes Harvest, and more.

Tourism in Montana

7 million visitors spent $5 billion in the state of Montana during the 2024 calendar year. As a tourism hot spot, the Montana travel industry supports over 38,000 jobs.

Career Resources

Within their first year of graduation, more than 96% of Montana State graduates are employed, continuing their education or not seeking employment, and career guidance website Zippia consistently ranks MSU as the #1 school in the state where alumni are most likely to land jobs.

Career Coaching & Professional Skills Studio

Professional career coaches help students with their career exploration, employer networking opportunities and job or internship searches. They also critique resumes and help students practice job interviews. Additionally, the Allen Yarnell Center for Student Success offers free workshops for students to develop the professional communication and collaboration skills that are highly sought after by employers.

Careers

Sustainable Hospitality students at Montana State University go into careers such as:

• Restaurant management
• Event administration
• Hotel/Resort management
• Sustainable food systems
• Food production and distribution
• Corporate program planning

Sample Course Plan

The following is a sample course plan for the Sustainable Hospitality program:

Year One

• Fall:
  • CULA 102 - Introduction to Culinary Arts (3 credits)
  • HTR 107 - Intro to Hospitality Mgmt (3 credits)
  • M 121Q - College Algebra (3 credits)
  • WRIT 101W - College Writing I (3 credits)
  • University Core (US/D/IA/IH) (3 credits)
• Spring:
  • BIOM 103IN - Unseen Universe: Microbes (3 credits)
  • NUTR 221CS - Basic Human Nutrition (3 credits)
  • HTR 205 - Pathways to Career Advancement I (1 credit)
  • University Core (US/DI/H/IH) (6 credits)
  • HTR 202 - Introduction to Event Management (3 credits)
  • HTR 204 - Restaurant Management and Operations (3 credits)
• Year Total: 15 credits (Fall), 19 credits (Spring)

Year Two

• Fall:
  • BGEN 210 - Accounting and Finance Basics (3 credits)
  • CULA 247 - Bar and Beverage Management (3 credits)
  • ECNS 101IS - Economic Way of Thinking (3 credits)
  • HTR 298 - Hospitality Management Internship (3 credits)
  • University Core or Electives (3 credits)
• Spring:
  • CULA 250 - Hospitality Supervision and Customer Service (3 credits)
  • HTR 201 - Hotel Management & Operations (3 credits)
  • HTR 220 - Sustainability in the Hospitality Industry (3 credits)
  • CULA 220 - Purchasing and Cost Control (2 credits)
  • NUTR 226 - Food Fundamentals (3 credits)
  • NUTR 227 - Food Fundamentals Lab (2 credits)
• Year Total: 15 credits (Fall), 16 credits (Spring)

Year Three

• Fall:
  • BMKT 325 - Principles of Marketing (3 credits)
  • University Core Electives (3 credits)
  • HTR 330 - Event Management (3 credits)
  • NUTR 322 - Food Service System Management (3 credits)
  • SFBS 429 - Small Business and Entrepreneurship in Food and Health (3 credits)
• Spring:
  • HTR 335 - Hospitality Facilities Management (3 credits)
  • University Core Electives (3 credits)
  • HTR 230 - Fundamentals of Tourism Management (3 credits)
  • NUTR 395 - Pract: Quantity Foods Production and Management (3 credits)
• Year Total: 15 credits (Fall), 12 credits (Spring)

Year Four

• Fall:
  • HTR 498 - Hospitality Management Internship II (3 credits)
  • University Core or Electives (3 credits)
  • HTR 345 - Revenue Management (3 credits)
  • BGEN 361 - Principles of Business Law (3 credits)
• Spring:
  • HTR 499 - Capstone: Hospitality Management Systems and Strategy (3 credits)
  • SFBS 451R - Food Systems Research or SFBS 445R - Culinary Marketing: Farm/Table (3 credits)
  • University Core or Electives (7 credits)
  • HTR 475 - Integrative Hospitality Simulation (3 credits)
• Year Total: 12 credits (Fall), 16 credits (Spring)
• Total Program Credits: 120