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Hospitality & Tourism Pathways
Click on each hospitality and tourism business management pathway to view the recommended quarter-by-quarter classes and other recommendations.
This pathway assumes:
- You will be a full-time student.
- You will start in the fall.
- You are ready to take 100- and 200-level classes.
If not, you can still complete the pathway! You will just need to make adjustments. Talk with your advisor to customize your plan.
HOSPITALITY AND TOURISM BUSINESS MANAGEMENT, ASSOCIATE OF APPLIED SCIENCE (AAS) (90 CREDITS)
The hospitality and tourism business management associate in applied science degree provides a core of common business courses combined with specialized topics in hospitality and tourism. This degree prepares students to enter the hospitality industry with the skills and knowledge to grow in the field and increase opportunities for advancement to mid-management positions.
Quarter 1
BTEC 101 Introduction to Business Computing (5 credits)
| Description | Formerly BIS 101. This course is an introduction to Microsoft PowerPoint, Word and Excel programs used in the business environment. (UE) |
| Enrollment Requirements | Completion of MATH 87 or MATH 097 or concurrent enrollment or permission of instructor. |
| Course Attributes |
|
BUS 108 Principles of Marketing (5 credits)
| Description | Formerly BUSAD 108. Introductory course covering marketing strategy, current ethical issues, market research, segmentation, buyer behavior,product development, pricing decisions, distribution, and integrated marketing communications. (UE) |
| Enrollment Requirements | Prior or concurrent enrollment in BUS& 101 |
| Course Attributes |
|
HTBM 179 Introduction to Hospitality Management (5 credits)
| Description | The course will introduce students to the exciting world of hospitality concepts and practices. The course covers the scope and forms of thehospitality industry, lodging, food and beverage, transportation, retail outlets, and special events. The management practices of hotels, resorts, convention centers, restaurants, and casinos are introduced. History, leadership, organizational structure, franchising are presented. Recommended preparation: ENGL 95/ESLA 115 or placement into ENGL& 101. (UE) |
| Enrollment Requirements | None |
| Course Attributes |
|
Total credits this quarter: 15
Action item: Meet with your advisor to develop your academic plan.
Action item: Consider joining a school club.
Quarter 2
ECON 100 Survey of Economic Principles (5 credits)
| Description | This is an introductory course for those not planning a major in Business, Accounting, or Economics. Fundamental concepts of economic analysis with application to contemporary problems, including consumer demand and supply decisions in market economies, national income, unemployment, inflation, money, and banking. (SS) |
| Enrollment Requirements | None |
| Course Attributes |
|
or ECON& 201 Micro Economics (5 credits )
| Description | Introduction to microeconomics. Presents supply and demand models, consumers and producers choice in the competitive and non-competitive market. Examines the various economic decisions made by firms relating to price, demand, factors of production, and costs. (SS) |
| Enrollment Requirements | Completion of MATH 099 |
| Course Attributes |
|
or BUS& 101 Introduction to Business (5 credits )
| Description | Covers the role of business in modern economy and topics related to internal operations of a business and opportunities in business. Recommended preparation: placement into ENGL& 101. (SS) |
| Enrollment Requirements | None |
| Course Attributes |
|
ENGL& 101 English Composition I (5 credits)
| Description | This course helps students become more effective writers in academic and professional settings. Students learn to enter ongoing academic conversations, analyze and use secondary sources to formulate, develop, revise, and communicate ideas in writing, and shape their message to different purposes, audiences, and media. (CC) |
| Enrollment Requirements | Completion of ENGL 95 or placement in ENGL& 101. |
| Course Attributes |
|
HTBM 176 Food and Beverage Operations Management (4 credits)
| Description | This course is designed as an overview of the basic principles and theories of catering and food service operations. Students will identify types of catered events both on and off premises. Special emphasis is placed on types of food and beverage functions, marketing, production and event planning, financial controls and contracts, room arrangements and personnel. Recommended preparation: ESLA 115, MATH 94, ENGL 95 and BTEC 101. (UE) |
| Enrollment Requirements | None |
| Course Attributes |
|
Total credits this quarter: 14
Course note: Take ECON& 201 if you're planning to pursue a bachelor degree.
Quarter 3
BUS 100 Business Math (5 credits)
| Description | Formerly BUSAD 100. Mathematical applications in business involving word problems. (UE) |
| Enrollment Requirements | None |
| Course Attributes |
|
ECON 210 Economic Ethics (5 credits)
| Description | This course is an integrated study of the role of law, ethics, morality, and social responsibility in an entrepreneurial environment. Using case analysis to study and solve: ethical dilemmas in the Market Place, the ethics of the Economic Actor, and ethics/social responsibilityof organizations. (SSw) |
| Enrollment Requirements | None |
| Course Attributes |
|
HTBM 177 Meeting and Event Planning (4 credits)
| Description | This course is designed to survey the basic concepts and details in planning and coordinating meetings and events. This course will help students with the logistics of the planning process, evaluating meeting sites and set-up, budget preparation, promotion, developing contracts, coordination of staff, audio-visual requirements, and event design. Recommended preparation: ESLA 115, MATH 94, ENGL 95 and BTEC 101. (UE) |
| Enrollment Requirements | None |
| Course Attributes |
|
Total credits this quarter: 14
Career exploration: Secure employment or an internship in a related business.
Quarter 4
ACCT& 201 Principles of Accounting I (5 credits)
| Description | Introduction to the theory and principles of the accounting cycle and accounting concepts. Covers typical general journal transactions, posting transactions to the ledgers, principles of adjusting and closing entries, the process of completing the appropriate financial statements, various inventory valuation methods, and cash policies using both manual forms and computerized methods. Recommended preparation: basic proficiency in Excel. (LE) |
| Enrollment Requirements | Completion of Math 97 or higher |
| Course Attributes |
|
ECON& 202 Macro Economics (5 credits)
| Description | Introduction to macroeconomics; elementary analysis of the determination of income through national income accounting. Covers macro economic issues including inflation, unemployment, economic growth, recessions, monetary/fiscal policy, and international trade and finance. (SSg) |
| Enrollment Requirements | ECON& 202 |
| Course Attributes |
|
or BUS& 101 Introduction to Business (5 credits )
| Description | Covers the role of business in modern economy and topics related to internal operations of a business and opportunities in business. Recommended preparation: placement into ENGL& 101. (SS) |
| Enrollment Requirements | None |
| Course Attributes |
|
HTBM 175 Travel, Tourism, Business and Society (4 credits)
| Description | Overview of the major components of travel and tourism industry. Students will learn about top travel destinations, reservation and ticketing systems, tour planning and operators, sales and marketing, trends, economic impact, the cruise market, and transportation modes. Simulation exercises and internship assignments provide practical application. . Recommended preparation: MATH 94, ENGL 95, ESLA 115 and BTEC 101. (UE) |
| Enrollment Requirements | None |
| Course Attributes |
|
Total credits this quarter: 14
Course note: Take ECON& 202 if you're planning to pursue a bachelor degree.
Action item: Confirm graduation readiness with your advisor.
Quarter 5
BUS 170 Customer Service for Professionals (3 credits)
| Description | Formerly BUSAD 170. Designed to help students understand the needs andrequirements for superior customer service. Customer service forms the basis for how we do our jobs with the objective of exceeding the expectations of our customers. Topics covered include defining customer service, basic communication techniques, customer relations, problem solving, conflict resolution, and anger and stress management. (UE) |
| Enrollment Requirements | Placement in ENGL& 101 |
| Course Attributes |
|
BUS& 201 Business Law (5 credits)
| Description | Principles of law as they apply to business, including history, contracts, law of agencies, rights and duties of employer and employee, negotiable instruments, insurance, personal property, bailments, conditional sales, partnerships, corporations, real property and security relations. Recommended preparation: BUS& 101. (SS) |
| Enrollment Requirements | None |
| Course Attributes |
|
CMST 245 Introduction to Organizational Communication (5 credits)
| Description | Formerly CMST 145. This course is designed to introduce students to the field of organizational communication. Students will examine a range of perspectives, theories, and issues exploring the ways communication affects and is affected by the organizational context. Topics will include technology, diversity, and ethics in organizations; sexual harassment, negotiating/conflict management. The course involves theory application with a primary focus on the development of effective communication skills (e.g., interviewing, professional presentations, teamwork, responding non-defensively to criticism, leadership). Recommended preparation: placement in ENGL& 101. (OC) |
| Enrollment Requirements | None |
| Course Attributes |
|
or ORAL COMMUNICATION click for list (5 credits)
Total credits this quarter: 15
Career exploration: Consider working part-time or beginning an internship early.
Action item: Apply for graduation.
Quarter 6
BUS 230 Human Resource Management (5 credits)
| Description | Formerly BUSAD 230. Introductory human resource management course covering activities and issues confronted by management when planning and forecasting personnel needs of organizations. Examines equal employment opportunity, affirmative action, diversity issues, staffing, training and development, compensation and benefits, labor/management relations, and health/safety. Recommended preparation: placement into ENGL& 101. (UEd) |
| Enrollment Requirements | None |
| Course Attributes |
|
ENGL& 230 Technical Writing (3 credits)
| Description | This course helps students develop effective methods of research, organization and presentation of findings typical of professional, technical, and scientific writing. Students develop problem-solving and researching skills, including data collection, the critical analysis of sources, documentation, and document design. (CC) |
| Enrollment Requirements | Completion of ENGL& 101 with a minimum grade of C-. |
| Course Attributes |
|
or ENGL& 235 Technical Writing (5 credits )
| Description | This course helps students develop effective methods of research, organization and presentation of findings typical of professional, technical, and scientific writing. Students develop problem-solving and researching skills, including data collection, the critical analysis of sources, documentation, and document design. (CC) |
| Enrollment Requirements | Completion of ENGL& 101 with a minimum grade of C-. |
| Course Attributes |
|
HTBM 190 Hospitality & Tourism Business Mgt Internship (5 credits)
| Description | Students will complete an academic internship that offers experience-based learning, in a structured, supervised, and career-related setting. Measurable internship learning outcomes are collaboratively createdby the student, internship supervisor, and faculty mentor. Students will develop professional skills necessary for work in the hospitality management field. Repeatable with permission. (UE) |
| Enrollment Requirements | None |
| Course Attributes |
|
HTBM 205 Hotel Operations Management (5 credits)
| Description | An in-depth view of management operations within the lodging industry. Areas emphasized include: front office operations, revenue management, check in and settlement procedures, reservations, handling guest relations, management concerns of various departments. Students will survey lodging systems, operations, hospitality terminology, and interdepartmental communication. Recommended preparation: HTBM 179, BTEC 101 and placement in ENGL 95, ESLA 115 and MATH 94. (UE) |
| Enrollment Requirements | None |
| Course Attributes |
|
Total credits this quarter: 18
Course note: Take ENGL& 235 if you're planning to pursue a bachelor degree.
Action item: Secure hospitality-related employment.
HOSPITALITY AND TOURISM BUSINESS MANAGEMENT, CERTIFICATE (45-52 CREDITS)
This certificate prepares students with the skills and knowledge to enter the hospitality industry and increase opportunities for advancement to mid-management positions.
Quarter 1
BTEC 101 Introduction to Business Computing (5 credits)
| Description | Formerly BIS 101. This course is an introduction to Microsoft PowerPoint, Word and Excel programs used in the business environment. (UE) |
| Enrollment Requirements | Completion of MATH 87 or MATH 097 or concurrent enrollment or permission of instructor. |
| Course Attributes |
|
HTBM 175 Travel, Tourism, Business and Society (4 credits)
| Description | Overview of the major components of travel and tourism industry. Students will learn about top travel destinations, reservation and ticketing systems, tour planning and operators, sales and marketing, trends, economic impact, the cruise market, and transportation modes. Simulation exercises and internship assignments provide practical application. . Recommended preparation: MATH 94, ENGL 95, ESLA 115 and BTEC 101. (UE) |
| Enrollment Requirements | None |
| Course Attributes |
|
HTBM 179 Introduction to Hospitality Management (5 credits)
| Description | The course will introduce students to the exciting world of hospitality concepts and practices. The course covers the scope and forms of thehospitality industry, lodging, food and beverage, transportation, retail outlets, and special events. The management practices of hotels, resorts, convention centers, restaurants, and casinos are introduced. History, leadership, organizational structure, franchising are presented. Recommended preparation: ENGL 95/ESLA 115 or placement into ENGL& 101. (UE) |
| Enrollment Requirements | None |
| Course Attributes |
|
Total credits this quarter: 14
Action item: Meet with an advisor to develop your academic plan.
Action item: Consider joining a school club.
Quarter 2
ACCT 100 Introduction to Accounting (3 credits)
| Description | This course is designed to help students learn the fundamentals of accounting as applied to bookkeeping systems of small businesses and professional organizations. (UE) |
| Enrollment Requirements | None |
| Course Attributes |
|
BUS 170 Customer Service for Professionals (3 credits)
| Description | Formerly BUSAD 170. Designed to help students understand the needs andrequirements for superior customer service. Customer service forms the basis for how we do our jobs with the objective of exceeding the expectations of our customers. Topics covered include defining customer service, basic communication techniques, customer relations, problem solving, conflict resolution, and anger and stress management. (UE) |
| Enrollment Requirements | Placement in ENGL& 101 |
| Course Attributes |
|
ENGL& 101 English Composition I (5 credits)
| Description | This course helps students become more effective writers in academic and professional settings. Students learn to enter ongoing academic conversations, analyze and use secondary sources to formulate, develop, revise, and communicate ideas in writing, and shape their message to different purposes, audiences, and media. (CC) |
| Enrollment Requirements | Completion of ENGL 95 or placement in ENGL& 101. |
| Course Attributes |
|
HTBM 176 Food and Beverage Operations Management (4 credits)
| Description | This course is designed as an overview of the basic principles and theories of catering and food service operations. Students will identify types of catered events both on and off premises. Special emphasis is placed on types of food and beverage functions, marketing, production and event planning, financial controls and contracts, room arrangements and personnel. Recommended preparation: ESLA 115, MATH 94, ENGL 95 and BTEC 101. (UE) |
| Enrollment Requirements | None |
| Course Attributes |
|
Total credits this quarter: 15
Action item: Apply for graduation.
Action item: Attend a career fair.
Quarter 3
BUS 108 Principles of Marketing (5 credits)
| Description | Formerly BUSAD 108. Introductory course covering marketing strategy, current ethical issues, market research, segmentation, buyer behavior,product development, pricing decisions, distribution, and integrated marketing communications. (UE) |
| Enrollment Requirements | Prior or concurrent enrollment in BUS& 101 |
| Course Attributes |
|
HTBM 177 Meeting and Event Planning (4 credits)
| Description | This course is designed to survey the basic concepts and details in planning and coordinating meetings and events. This course will help students with the logistics of the planning process, evaluating meeting sites and set-up, budget preparation, promotion, developing contracts, coordination of staff, audio-visual requirements, and event design. Recommended preparation: ESLA 115, MATH 94, ENGL 95 and BTEC 101. (UE) |
| Enrollment Requirements | None |
| Course Attributes |
|
HTBM 190 Hospitality & Tourism Business Mgt Internship (5 credits)
| Description | Students will complete an academic internship that offers experience-based learning, in a structured, supervised, and career-related setting. Measurable internship learning outcomes are collaboratively createdby the student, internship supervisor, and faculty mentor. Students will develop professional skills necessary for work in the hospitality management field. Repeatable with permission. (UE) |
| Enrollment Requirements | None |
| Course Attributes |
|
HTBM 205 Hotel Operations Management (5 credits)
| Description | An in-depth view of management operations within the lodging industry. Areas emphasized include: front office operations, revenue management, check in and settlement procedures, reservations, handling guest relations, management concerns of various departments. Students will survey lodging systems, operations, hospitality terminology, and interdepartmental communication. Recommended preparation: HTBM 179, BTEC 101 and placement in ENGL 95, ESLA 115 and MATH 94. (UE) |
| Enrollment Requirements | None |
| Course Attributes |
|
Total credits this quarter: 16
Action item: Secure employment or internship in a related business.