/HRMCurriculum_Aug_2010

HOSPITALITY MANAGEMENT (Bachelor of Science) Department of Hospitality Management Dr. Charles L. Calvert, Department Chair Professor Charles L. Calvert, Ed.D., North Carolina State University Associate Professor John Salazar, Ph.D., Auburn University Assistant Professor Sean Barth, Ph.D., Texas Tech University Adjuncts John Chiacchiero M.B.A., Miami University Laurie Hammonds M.S.H.R.T.M., University of South Carolina Keri Olivetti J.D., M.B.A., University of Tulsa Sophia Townes, M.A., Middlebury College

Purpose Statement The purpose of the Hospitality Management program is to provide and continually improve a curriculum responsive to the dynamics of the regional hospitality industry. This will be achieved through teaching, applied research and service.

The department will • Provide a high quality educational experience for students through excellence in teaching.

• Conduct applied research to advance knowledge in the discipline.

• Provide outreach and service to the state and local hospitality and tourism industries.

Graduates will be prepared to serve in leadership and management positions in a wide range of capacities including settings in lodging, food service, time-share operations, golf courses, resort operations, retail conference and convention arenas, private clubs and continuing care/retirement facilities, among others.

Program Goals Program objectives include the following: • Provide students with knowledge of hospitality management principles and practices applicable to current and future marketplaces that contribute to individual and industry success.

• Prepare students to contribute to their organizations and the larger society and to grow personally and professionally throughout their careers.

• Foster students in analytical and decision-making skills; communication skills; a global perspective; a sense of social responsibility and business ethics; and characteristics of leadership.

• Meet demands of regional students who wish to pursue a baccalaureate degree in hospitality management.

• Attract diverse, career-oriented students by making available a curriculum that corresponds to regional hospitality industry needs.

• Contribute to economic development in the region and the state by delivering educational opportunities that establish and/or improve the workforce for existing, expanding, relocating and new hospitality oriented businesses.

• Establish a learning environment in hospitality management disciplines that contributes to cooperation and collaboration with the hospitality industry community in the region and state.

USCB seeks to ensure that all students who complete the Bachelor of Science in Hospitality Management are able to …

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Demonstrate a knowledge of the theories, concepts and applications relating to management of hospitality operations.

Demonstrate effective oral communication skills and research skills.

Demonstrate an understanding of the unique problems and issues associated with management of Lodging, Food Service, Resort and Private Club Operations.

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Demonstrate an understanding of the economic and social relationship between the tourism and hospitality industries.

Demonstrate competencies required of a professional in the hospitality industry.

Promote understanding and tolerance in a diverse work environment.

Admission Standards for the Hospitality Management Program Students who fulfill the admission requirements of USCB may enroll as hospitality majors. Transfer students are required to have a 2.0 GPA.

Curriculum The curriculum focuses on preparing students for managerial positions in the hospitality industry. Careers include management and entrepreneurial positions in time-share organizations, private clubs, lodging and food service operations and the private and public tourism sectors.

I. General Education Requirements.................................................................................. 38-49# English BENG 101, 101L and 102 (each with a grade of “C” or higher)1 ............................... 6-7 Numerical and Analytical Reasoning ................................................................................ 6-7 BMTH 101 or a higher level mathematics course (except BMTH 112), plus an additional course in mathematics, logic, statistics, or computer science.

Speech BSPC 140, 201, 210 or 230 ............................................................................................. 3 Liberal Arts Liberal Arts Electives2 (One course must be BECO 221 or BECO 222) ........................ 6 BHIS 101, 102, 111, 112, 115, or 116 ............................................................................. 3 Fine Arts3 ........................................................................................................................ 3 Social/Behavioral Sciences4 ........................................................................................... 3 Natural Sciences5 Two courses, at least one with associated laboratory ................................................... 7-8 Foreign Languages ............................................................................................................... 6# Students shall demonstrate in one foreign language the ability to comprehend the topic and main ideas in written and, with the exception of Latin and Ancient Greek, spoken texts on familiar subjects. For foreign languages taught at USCB, this requirement may be satisfied and credit earned by proficiency.

For all other foreign languages, the requirement is waived but no credit is earned by demonstrating an equivalent proficiency.

Non-Western Studies6 ........................................................................................................ 0-3 A distribution requirement that may be satisfied by one of the above mentioned courses or by additional coursework.

II. Program Requirements ...................................................................................................... 18 BACC 225 (Fundamentals of Accounting I) and BACC 226 (Fundamentals of Accounting II) both must be taken before BHRM 421 ..................... 6 BHRM 230 (Hospitality Management) prerequisite for BHRM 490 ............................ 3 BHRM 235 (Destination Marketing) prerequisite for BHRM 450.................................. 3 BCSE 101 (Introduction to Computer Concepts) .......................................................... 3 BENG 463 (Business Writing) or BBAD 345 (Business Communications) ................. 3 III. Professional Concentration Courses ................................................................................ 36 BHRM 110 Introduction to Hospitality ........................................................................... 3 BHRM 260*** Hotel Management ....................... ........................................................ 3 BHRM 270 Quantity Food Production................... ....................................................... 4 BHRM 311 Principles of Food Service Sanitation . ....................................................... 1 BHRM 312 Management by Menu ................................................................................ 1 BHRM 280** Tourism .......................................... ........................................................ 3

BHRM 285** Club Management .................................................................................. 3 BHRM 357*** Hotel, Restaurant and Travel Law ......................................................... 3 BHRM 370** Restaurant Food Production Management or BHRM 372** Catering Management ......... ........................................................ 3 BHRM 421** Hospitality Financial Management ......................................................... 3 BHRM 450*** Hospitality Marketing Sales .................................................................. 3 BHRM 490** Hospitality Management Strategies......................................................... 3 BHRM 495* Hospitality Management Internship .......................................................... 3 *The internship course is only offered in the summer and is taken after all course work is completed. ** Fall Only *** Spring Only

IV. Professional Elective Courses ............................................................................................ 12 BHRM 201 Introduction to Sport and Event Management BHRM 228 Purchasing and Controls BHRM 240 Event Promotion BHRM 265-Principles of Hospitality Retail Management BHRM 272 Principles of Food Cost Controls BHRM 290 Practicum BHRM 295 History and Influence of French Gastronomy BHRM 313 Internal Training and Development BHRM 328 Hospitality Accounting BHRM 335 Hospitality Delivery Systems BHRM 340 Nutrition BHRM 345 Festival and Community Event Planning BHRM 350 Wedding and Special Event Management BHRM 352 Software Applications for the Hospitality Industry BHRM 355 Physical Plant Design BHRM 364 Conference and Meeting Planning BHRM 376 Contract Foodservice Management BHRM 390 Careers in Hospitality/Tourism (1 credit) BHRM 399 Independent Study (1-6 credits) BHRM 410 BHRM Current Issues: BHRM 410 A: Resort and Condominium Management BHRM 410 B: Destination Management

BHRM 440 Services Management for Hospitality and Tourism BHRM 445 Food and Sanitation Microbiology BHRM 447 Food Science BHRM 473 Club Cuisine and Service BHRM 475 Wines, Spirits, Beers and Non-Alcoholic beverages in Food Service Establishments BHRM 485 Advanced Club Management BHRM 491 Club Management Internship BHRM 498 Special Topics in Hospitality V. Electives ............................................................................................................................. 8–16 Total hours required ................................................................................................. 120 BHRM 311 and BHRM 312 are co-requisites with BHRM 270.

Professional concentration courses are required and only offered every other semester. Please check with program faculty to determine schedule before registering.

YOU MUST HAVE A 2.O TO GRADUATE. BHRM REQUIRED COURSES MUST BE ‘C’ OR BETTER 1

Students may place out of BENG 101L with an appropriate score on the Freshman English Placement Exam.

2 Courses from the following disciplines: BFRO, BANT, BARH, BATS, BECO, BENG, BFRE, BGEO, BGER, BHIS, BJOU, BMUS, BPHI, BPOL, BPSY, BRLG, BSOC, BSPA, BSPC, BTHE. One course must be BECO 221 or 222.

3 Courses from: BARH, BATS, BMUS, or BTHE 4 Courses from: BANT, BPSY, BSOC. 5 Courses from: BAST, BBIO, BCHM, BGEL, BMAR, BSME and BPHY. 6 The following courses have been approved for this requirement: BANT 102, BANT 301, BANT 312, BANT 317, BANT 351, BANT 352, BANT 452, BARH 349, BENG 291, BGEO 121, BGST 301, BGST 398, BHIS 109, BHIS 115, BHIS 116, BRLG 203, BSOC 315 and BSPA 380B. Non-equivalent transfer credits may be evaluated for approval on a case by case basis by the Program Director for General Education. # Waiver of Foreign Language Requirement for Bilingual Speakers: Students whose native language is other than English and who have scored either 550 on the paper-based, 213 on the computer-based, or 77 on the internet based Test of English as a Foreign Language (TOEFL), are exempt, without credit, from USCB’s language requirement. English-speaking students who document or certify native or near-native proficiency in a language other than English are also exempt, without credit, from this requirement.