Hospitality Management, B.S.
The Hospitality Management degree program prepares students for a successful management career in the hospitality industry through a broad approach to theoretical and operational competencies. Students take classes specific to the industry in data and financial analytics, management, facility management, law, leadership, and ethics. Students can specialize through elective courses and internship requirements in areas of interest such as resort management, food industry ownership or operations, and event management.
Matriculation Requirements
| Code | Title | Credit Hours |
|---|---|---|
| ACC 2110 | Principles of Accounting I | 3 |
| Complete one of the following: 1 | ||
| Business Computer Proficiency | ||
| Spreadsheet Applications | ||
My Educator | ||
| MKTG 2390 | Professional Business Presentations | 3 |
| MGMT 2340 | Business Statistics I | 3 |
| MKTG 220G | Written Business Communication GI WE (grade of B- or better) | 3 |
Program Requirements
| Code | Title | Credit Hours |
|---|---|---|
| Total Credit Hours | 120 | |
| General Education Requirements | 35 Credits | |
| ENGL 1010 | Introduction to Academic Writing CC | 3 |
| or ENGH 1005 | Literacies and Composition Across Contexts CC | |
| ENGL 2010 | Intermediate Academic Writing CC | 3 |
| Complete one of the following: | 3 | |
| Quantitative Reasoning QL (3) | ||
| Quantitative Reasoning with Integrated Algebra QL (6) | ||
| Introduction to Statistics QL (3) | ||
| Introduction to Statistics with Algebra QL (5) | ||
| College Algebra QL (4) | ||
| College Algebra with Preliminaries QL (5) | ||
| College Algebra for Business QL (3) | ||
| Complete one of the following: | 3 | |
| US History to 1877 AS and US History since 1877 AS (6) | ||
| American Heritage AS (3) | ||
| American Civilization AS (3) | ||
| US Economic History AS (3) | ||
| American National Government AS (3) | ||
| Complete the following: | ||
| PHIL 2050 | Ethics and Values IH | 3 |
| HLTH 1100 | Personal Health and Wellness TE | 2 |
| or EXSC 1097 | Fitness for Life TE | |
| Distribution Courses: | ||
| Biology | 3 | |
| Physical Science | 3 | |
| Additional Biology or Physical Science | 3 | |
| Humanities Distribution | 3 | |
| Fine Arts Distribution | 3 | |
| ECON 1010 | Economics as a Social Science SS (fulfills Social/Behavioral Science requirement) | 3 |
| or ECON 2010 | Principles of Economics I SS | |
| Matriculation Requirements | 12 Credits | |
| ACC 2110 | Principles of Accounting I | 3 |
| MGMT 2340 | Business Statistics I | 3 |
| MKTG 220G | Written Business Communication GI WE | 3 |
| MKTG 2390 | Professional Business Presentations | 3 |
| Complete one of the following: 1 | ||
| Business Computer Proficiency (3) | ||
| Spreadsheet Applications (3) | ||
My Educator | ||
| Discipline Core Requirements | 35 Credits | |
| HM 3000 | Hospitality Industry Foundations | 3 |
| HM 3020 | Hospitality Managerial Accounting I | 3 |
| HM 3100 | Hospitality Law | 3 |
| HM 3150 | Hospitality Finance | 3 |
| HM 3030 | Hospitality Managerial Accounting II | 3 |
| HM 3210 | Event Venue and Convention Management | 3 |
| HM 3400 | Hotel Industry Analytics | 2 |
| HM 3710 | Marketing of Hospitality Services | 3 |
| HM 4550 | Hospitality Strategic Management WE | 3 |
| HM 481R | Internship | 6 |
| MGMT 3000 | Organizational Behavior WE | 3 |
| or HR 3430 | Introduction to Human Resource Management | |
| Elective Requirements | 38 Credits | |
| Complete at least 6 hours of upper-division credits from WSB Advisors list. | 6 | |
| Complete 32 credits of 1000-level or higher courses. | 32 | |
| Suggested courses for Hotel/Resort: | ||
| Hotel Operations II (3) | ||
| Advanced Hotel and Tourism Analytics (3) | ||
| Hospitality Revenue Management (3) | ||
Three additional credit hours of HM 481R Internship (total of 9 credit hours) | ||
| Suggested courses for Event Management: | ||
| Event Planning (3) | ||
| Advanced Event Production (3) | ||
| Suggested for Food and Beverage: | ||
20 credit hours from Culinary Arts (CA) courses | ||
Graduation Requirements
- Completion of a minimum of 120 semester credits with at least 40 credit hours of upper-division classes.
- Overall grade point average 2.0 or above with a minimum of 2.5 GPA in all Woodbury School of Business courses. No grade lower than a "C-" in core and specialization courses.
- Residency hours: minimum of 30 credit hours of business courses through course attendance at UVU, with at least 10 hours earned in the last 45 hours. At least 12 of the credit hours must be in Hospitality Management courses.
- Completion of GE and specified departmental requirements. Students are responsible for completing all prerequisite courses.
- Successful completion of at least one Global/Intercultural course.
- Successful completion of at least two Writing Enriched courses.
NOTE: Students will be limited to 9 hours of upper-division credit until Matriculation is completed.
Graduation Plan
This graduation plan is a sample plan and is intended to be a guide. Your specific plan may differ based on your Math and English placement and/or transfer credits applied. You are encouraged to meet with an advisor and set up an individualized graduation plan in Wolverine Track.
| First Year | ||
|---|---|---|
| Semester 1 | Credit Hours | |
| ENGL 1010 or ENGH 1005 | Introduction to Academic Writing CC or Literacies and Composition Across Contexts CC | 3 |
| Complete one of the following: | 3 | |
| Quantitative Reasoning QL | ||
| Quantitative Reasoning with Integrated Algebra QL | ||
| Introduction to Statistics QL | ||
| Introduction to Statistics with Algebra QL | ||
| College Algebra QL | ||
| College Algebra with Preliminaries QL | ||
| College Algebra for Business QL | ||
| Fine Arts Distribution | 3 | |
| Physical Science Distribution | 3 | |
| American Institutions | 3 | |
| Credit Hours | 15 | |
| Semester 2 | ||
| ENGL 2010 | Intermediate Academic Writing CC | 3 |
| ACC 2110 | Principles of Accounting I | 3 |
| Biology Distribution | 3 | |
| General Elective (IM 2010 or IM 2600 Grade of B- or higher required) | 3 | |
| Humanities Distribution | 3 | |
| Credit Hours | 15 | |
| Second Year | ||
| Semester 3 | ||
| MKTG 220G | Written Business Communication GI WE (Requires grade of B- or higher) | 3 |
| MGMT 2340 | Business Statistics I | 3 |
| PHIL 2050 | Ethics and Values IH | 3 |
| Third Science Distribution | 3 | |
| MKTG 2390 | Professional Business Presentations | 3 |
| Credit Hours | 15 | |
| Semester 4 | ||
| ECON 1010 or ECON 2010 | Economics as a Social Science SS or Principles of Economics I SS | 3 |
| HM 3000 | Hospitality Industry Foundations | 3 |
| General Elective | 3 | |
| General Elective | 3 | |
| General Elective | 3 | |
| Credit Hours | 15 | |
| Third Year | ||
| Semester 5 | ||
| HM 3710 | Marketing of Hospitality Services | 3 |
| HLTH 1100 or EXSC 1097 | Personal Health and Wellness TE or Fitness for Life TE | 2 |
| HM 3020 | Hospitality Managerial Accounting I | 3 |
| HM 3030 | Hospitality Managerial Accounting II | 3 |
| HM 3400 | Hotel Industry Analytics | 2 |
| General Elective | 2 | |
| Credit Hours | 15 | |
| Semester 6 | ||
| HM 3150 | Hospitality Finance | 3 |
| MGMT 3000 or HR 3430 | Organizational Behavior WE or Introduction to Human Resource Management | 3 |
| HM 3210 | Event Venue and Convention Management | 3 |
| General Elective | 3 | |
| Hospitality Upper Division Elective | 3 | |
| Credit Hours | 15 | |
| Fourth Year | ||
| Semester 7 | ||
| HM 481R | Internship | 6 |
| HM 3100 | Hospitality Law | 3 |
| Hospitality Upper Division Elective | 3 | |
| General Elective | 3 | |
| Credit Hours | 15 | |
| Semester 8 | ||
| HM 4550 | Hospitality Strategic Management WE | 3 |
| General Elective | 3 | |
| General Elective | 3 | |
| General Elective | 3 | |
| General Elective | 3 | |
| Credit Hours | 15 | |
| Total Credit Hours | 120 | |
Program Learning Outcomes
- Formulate reasoned arguments using analytical and quantitative skills.
- Produce accurate informational outputs within areas of responsibility.
- Develop clear oral and written communication skills within the hospitality and tourism field.
- Apply leadership principles as participants in a diverse and global environment.
- Explain ethical considerations relevant to hospitality management dilemmas and to evaluate alternative courses of action.