Hospitality Management, BS
for the degree of Bachelor of Science Major in Hospitality Management
The Hospitality Management major prescribes courses that meet the professional needs of the hospitality industry and career goals of students entering the major. The major is designed for students interested in integrating the basic principles of business and hospitality management with the goal of pursuing professional and management careers in hospitality-related industries. The program comprises 35 hours of hospitality-related course work, including food science; food management; nutrition; sanitation; purchasing; and the management of institutional, commercial, and fine dining facilities. Through the integration of food-focused theory, practice, and experience, it is the mission of the program to prepare leaders in the hospitality industry with a foundation in science, business, and management.
for the degree of Bachelor of Science Major in Hospitality Management
Prescribed Courses including Campus General Education Requirements
| Code | Title | Hours |
|---|---|---|
| Composition I and Speech | 6-7 | |
| Select one of the following: | ||
| Writing and Research and Public Speaking (or equivalent; see college Composition I requirement) | ||
| Oral & Written Comm I and Oral & Written Comm II | ||
| Advanced Composition | 3-4 | |
Select one course from campus approved list of Advanced Composition courses. | ||
| Cultural Studies | 9 | |
Select one course from Western culture, one from non-Western culture, and one from U.S. minority culture from campus approved lists. | ||
| Foreign Language | ||
Coursework at or above the third level is required for graduation. | ||
| Quantitative Reasoning I | 3-4 | |
| Select one of the following: | ||
| Calculus | ||
| Calculus I | ||
| Calculus for Business I | ||
| Quantitative Reasoning II | 3-4 | |
| Select one of the following: | ||
ACE 261 | ||
| Intro to Applied Statistics | ||
| Economic Statistics I | ||
| Intro to Statistics | ||
| Statistics | ||
| Natural Sciences and Technology | 8 | |
| Introductory Chemistry | ||
| Introductory Microbiology | ||
| Intro Microbiology Laboratory | ||
| Humanities and the Arts | 6 | |
Select 6 credit hours from campus approved list. | ||
| Social and Behavioral Sciences | 9 | |
Select 9 credit hours from campus approved list | ||
| ACES Prescribed Course | 2 | |
| Contemporary Issues in ACES | ||
| Social and Behavioral Sciences | 7-8 | |
| Intro Psych | ||
| Introduction to Applied Microeconomics | ||
or ECON 102 | Microeconomic Principles | |
| Major Required Courses | 60-63 | |
| Fundamentals of Accounting | ||
| Microcomputer Applications | ||
| Meat Production and Marketing | ||
| The Legal Environment of Bus | ||
| Mgmt and Organizational Beh | ||
| Principles of Marketing | ||
| The Science of Food and How it Relates to You | ||
| Contemporary Nutrition | ||
| Introduction to Hospitality | ||
| Intro Hospitality Management | ||
| Science of Food Preparation | ||
| Food Service Sanitation | ||
| Hospitality Management: Professional Issues | ||
| Off Campus Internship | ||
| Food Production and Service | ||
| Strategic Operations Management | ||
| Foundations of Hotel Management | ||
| Services Management | ||
| Hospitality Management & Leadership Skills | ||
| Management of Fine Dining | ||
| Training and Development | ||
| Industrial Org Psych | ||
| Electives | ||
Select at least 6 credit hours from 300-400 level courses. | ||
| Minimum of 40 hours of advanced credit required | ||
| Total Minimum Hours | 126 | |
for the degree of Bachelor of Science Major in Hospitality Management
Sample Sequence
This sample sequence is intended to be used only as a guide for degree completion. All students should work individually with their academic advisors to decide the actual course selection and sequence that works best for them based on their academic preparation and goals. Enrichment programming such as study abroad, minors, internships, and so on may impact the structure of this four-year plan. Course availability is not guaranteed during the semester indicated in the sample sequence.
Students must fulfill their Language Other Than English requirement by successfully completing a third level of a language other than English. For more information, see the corresponding section on the Degree and General Education Requirements page.
| First Year | |||||
|---|---|---|---|---|---|
| First Semester | Hours | Second Semester | Hours | ||
| ACES 101 | 2 | RHET 105 or CMN 101 | 4 | ||
| CMN 101 or RHET 105 | 3 | FSHN 145 | 3 | ||
| FSHN 140 | 3 | MATH 234 | 4 | ||
| PSYC 100 | 4 | Language Other than English (3rd level) | 4 | ||
| ACE 161 | 3 | ||||
| 15 | 15 | ||||
| Second Year | |||||
| First Semester | Hours | Second Semester | Hours | ||
| FSHN 101 | 3 | FSHN 120 | 3 | ||
| ECON 102 or ACE 100 | 3 | FSHN 232 | 3 | ||
| ANSC 309 | 2 | FSHN 346 | 3 | ||
| CHEM 101 | 3 | FSHN 292 | 1 | ||
| ACE 161 | 3 | General Education course | 3 | ||
| Statistics course from degree list | 3 | Free Elective course | 3 | ||
| 17 | 16 | ||||
| Third Year | |||||
| First Semester | Hours | Second Semester | Hours | Summer Semester | Hours |
| FSHN 345 | 3 | FSHN 249 | 1 | FSHN 293 | 4 |
| ACCY 200 | 3 | FSHN 340 | 4 | ||
| BADM 310 | 3 | MCB 100 | 3 | ||
| General Education Course; Cultural Studies Suggested | 3 | MCB 101 | 2 | ||
| Advanced Level Free Elective course | 3 | BADM 300 | 3 | ||
| General Education course | 3 | ||||
| 15 | 16 | 4 | |||
| Fourth Year | |||||
| First Semester | Hours | Second Semester | Hours | ||
| PSYC 245 | 3 | FSHN 442 | 3 | ||
| BADM 320 | 3 | FSHN 443 | 4 | ||
| FSHN 441 | 3 | LEAD 321 | 3 | ||
| General Education course | 4 | General Education course | 3 | ||
| FSHN 293 | 3 | Advanced Level Free Elective course | 3 | ||
| 16 | 16 | ||||
| Total Hours 130 | |||||
for the degree of Bachelor of Science Major in Hospitality Management
All graduates of the University of Illinois Hospitality Management concentration will be able to:
- Professionally manage the preparation, presentation and service of quality food. Apply science concepts to the food and beverage component of the hospitality industry. Identify hotel/lodging management and allied hospitality industries’ concepts. (Industry Skills)
- Integrate human, financial and physical resources management into hospitality related operations. Practice and evaluate elements of service management. (Management Skills)
- Demonstrate ability to analyze, assess, evaluate, adapt and apply problem solving skills. (Problem Solving)
- Demonstrate effective written and oral communication skills. (Communication)
- Gain practical and professional experiences. Integrate and practice ethics, leadership, and collaboration. (Professional Experiences)
for the degree of Bachelor of Science Major in Hospitality Management
Food Science and Human Nutrition
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905 S. Goodwin Ave.
Urbana, IL 61801
217-244-4498
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College of Agricultural, Consumer & Environmental Sciences
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1301 West Gregory Drive
Urbana, IL 61801
Advising
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Admissions
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