Hospitality Management, BS
for the degree of Bachelor of Science in Hospitality Management
As a hospitality management student, you will explore food-focused social and biological sciences. You will also learn critical business and management concepts that will make you highly sought-after for careers in restaurant and hotel management, event planning, catering, and food service.
The hospitality management curriculum provides a strong foundation for you to learn fundamentals while allowing flexibility for you to pursue individual interests through various minors, internships, and study abroad experiences.
Our well-managed class sizes will allow you to receive more personalized attention and interaction with your core faculty members. Experiential learning opportunities empower you to build your professional networks and tailor an individualized career plan.
As part of the curriculum, you will assist in the operation and management of our student-run facilities that are open to the public, Bevier Café and the Spice Box. You will learn how to safely prepare and serve foods, and execute fine dining experiences. You will also have opportunities to participate in practical and professional internships.
for the degree of Bachelor of Science in Hospitality Management
Graduation Requirements
Minimum hours required for graduation: 126 hours.
University Requirements
Minimum of 40 hours of upper-division coursework, generally at the 300 and 400 level. These hours can be drawn from all elements of the degree. Students should consult their academic advisor for additional guidance in fulfilling this requirement.
The university and residency requirements can be found in the Student Code (§ 3-801) and in the Academic Catalog.
General Education Requirements
Follows the campus General Education (Gen Ed) requirements. Some Gen Ed requirements may be met by courses required and/or electives in the program.
| Code | Title | Hours |
|---|---|---|
| Composition I | 4 | |
| Advanced Composition | 3 | |
| Humanities & the Arts (6 hours) | 6 | |
| Natural Sciences & Technology (6 hours) | 6 | |
| Social & Behavioral Sciences (6 hours) | 6 | |
| Cultural Studies: Non-Western Cultures (1 course) | 3 | |
| Cultural Studies: US Minority Cultures (1 course) | 3 | |
| Cultural Studies: Western/Comparative Cultures (1 course) | 3 | |
| Quantitative Reasoning (2 courses, at least one course must be Quantitative Reasoning I) | 6-8 | |
| Language Requirement (Completion of the third semester or equivalent of a language other than English is required) | 0-15 | |
| Code | Title | Hours |
|---|---|---|
| Department Foundation | 16-19 | |
| Public Speaking | ||
or ALEC 115 | Let’s Talk about Food, Agriculture, and the Environment | |
| Oral & Written Comm I and Oral & Written Comm II | ||
| Statistics | ||
or ACE 262 | Applied Statistical Methods and Data Analytics I | |
or CPSC 241 | Intro to Applied Statistics | |
or ECON 202 | Economic Statistics I | |
or PSYC 235 | Intro to Statistics | |
| Introductory Chemistry | ||
| Introductory Microbiology | ||
| Intro Psych | ||
| Major Core | 47 | |
| The Science of Food and How it Relates to You | ||
| Contemporary Nutrition | ||
| FSHN Orientation to Illinois | ||
| Introduction to Hospitality | ||
| Intro Hospitality Management | ||
| Science of Food Preparation | ||
| Food Service Sanitation | ||
| Hospitality Management: Professional Issues | ||
| Off Campus Internship (4 hours required for graduation) | ||
| Food Production and Service | ||
| Strategic Operations Management | ||
| Foundations of Hotel Management | ||
| Design Thinking for Restaurants | ||
| Services Management | ||
| Hospitality Management & Leadership Skills | ||
| Management of Fine Dining | ||
| Meat Production and Marketing | ||
| Management Core | 24-25 | |
| Microeconomic Principles | ||
or ACE 100 | Introduction to Applied Microeconomics | |
| Computer Concepts & Applications | ||
| Fundamentals of Accounting | ||
| The Legal Environment of Bus | ||
| Mgmt and Organizational Beh | ||
| Principles of Marketing | ||
| Training and Development | ||
| Industrial Org Psych | ||
| Total Minimum Hours | 126 | |
for the degree of Bachelor of Science 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.
| Requirements | Hours |
|---|---|
| FSHN 123 - FSHN Orientation to Illinois | 1 |
| Composition I or ALEC 115 or CMN 101 or CMN 111 | 3 |
| FSHN 140 - Introduction to Hospitality | 3 |
| PSYC 100 - Intro Psych | 4 |
| ACE 161 - Computer Concepts & Applications | 3 |
| Semester Hours | 14 |
| Requirements | Hours |
|---|---|
| Composition I or ALEC 115 or CMN 101 or CMN 111 | 4 |
| FSHN 145 - Intro Hospitality Management | 3 |
| Statistics course from degree list | 3 |
| Language Other Than English (3rd level) | 4 |
| General Education course | 3 |
| Semester Hours | 17 |
| Requirements | Hours |
|---|---|
| FSHN 101 - The Science of Food and How it Relates to You | 3 |
| ECON 102 - Microeconomic Principles or ACE 100 - Introduction to Applied Microeconomics | 3 |
| ANSC 309 - Meat Production and Marketing | 2 |
| CHEM 101 - Introductory Chemistry | 3 |
| General Education course | 3 |
| Free Elective course | 3 |
| Semester Hours | 17 |
| Requirements | Hours |
|---|---|
| FSHN 120 - Contemporary Nutrition | 3 |
| FSHN 232 - Science of Food Preparation | 3 |
| FSHN 346 - Foundations of Hotel Management | 3 |
| FSHN 292 - Hospitality Management: Professional Issues | 1 |
| General Education course | 3 |
| Free Elective course | 4 |
| Semester Hours | 17 |
| Requirements | Hours |
|---|---|
| FSHN 345 - Strategic Operations Management | 3 |
| ACCY 200 - Fundamentals of Accounting | 3 |
| BADM 310 - Mgmt and Organizational Beh | 3 |
| General Education course | 3 |
| General Education course | 4 |
| Semester Hours | 16 |
| Requirements | Hours |
|---|---|
| FSHN 249 - Food Service Sanitation | 1 |
| FSHN 340 - Food Production and Service | 4 |
| MCB 100 - Introductory Microbiology | 3 |
| BADM 300 - The Legal Environment of Bus | 3 |
| General Education course | 3 |
| Free Elective course | 2 |
| Semester Hours | 16 |
| Requirements | Hours |
|---|---|
| PSYC 245 - Industrial Org Psych | 3 |
| BADM 320 - Principles of Marketing | 3 |
| FSHN 441 - Services Management | 3 |
| FSHN 439 - Design Thinking for Restaurants | 3 |
| FSHN 293 - Off Campus Internship | 4 |
| Semester Hours | 16 |
| Requirements | Hours |
|---|---|
| FSHN 442 - Hospitality Management & Leadership Skills | 3 |
| FSHN 443 - Management of Fine Dining | 4 |
| LEAD 321 - Training and Development | 3 |
| General Education course | 3 |
| Semester Hours | 13 |
Total Hours: 126
for the degree of Bachelor of Science in Hospitality Management
All graduates of the 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 in Hospitality Management
Food Science and Human Nutrition
Food Science and Human Nutrition Website
260 Bevier Hall
905 S. Goodwin Ave.
Urbana, IL 61801
217-244-4498
fshn-general@illinois.edu
College of Agricultural, Consumer & Environmental Sciences
College of Agricultural, Consumer & Environmental Sciences Website
ACES Office of Academic Programs
128 Mumford Hall
1301 West Gregory Drive
Urbana, IL 61801
217-333-3380
aces-academics@illinois.edu
Advising
Advising Website
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fshn-general@illinois.edu
Admissions
ACES Undergraduate Admissions
University of Illinois Urbana-Champaign Undergrad Admissions
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