Hospitality and Event Experience Management - Hospitality Business Management Concentration (BS)

Program Educational Goals

Hospitality Business Management Concentration - Program Educational Goals:

Identify, analyze, and resolve hospitality business management issues.
Apply analytical solutions in hospitality businesses.
Effectively communicate knowledge and ideas in an increasingly global hospitality marketplace.
Evaluate the legal, economic, ethical, environmental, and socio-cultural effects of hospitality business decisions.
Synthesize and integrate analytics in strategic thinking for the hospitality industry.

Four Year Plan

Please refer to the Four-Year Plan for departmental recommended path toward graduation.

University Requirements:

ENGL 110 - First-Year Writing (C- minimum)
First Year Seminar (FYS) (0-4 credits)
Discovery Learning Experience (DLE) (three credits)
Multicultural Requirement (three credits)
University Breadth Requirements (C- minimum):
- Creative Arts and Humanities (three credits)
- History and Cultural Change (three credits)
- Social and Behavioral Sciences (three credits)
- Mathematics, Natural Sciences, and Technology (three credits)
Capstone Experience

Major Requirements:

All courses required for the major, with the exception of free electives, require a minimum grade of C-.

Applicability of transfer coursework to Lerner majors: Coursework at the 300-level or higher may be transferred from AACSB-accredited institutions only unless credit is earned through an approved articulation agreement or approved study abroad program. Courses at the 100- and 200-level may be transferred from any institution following UD’s standard transfer credit policy.

Only one of the following courses may be transferred: EVNT 215, HOSP 180, HOSP 187, HOSP 201, HOSP 380, HOSP 381, HOSP 382, HOSP 481, HOSP 482, HOSP 487.

Only two of the following courses may be transferred:ACCT 207, BUAD 301, BUAD 309, ECON 101, ECON 103, FINC 311, HOSP 311.

HOSP211, HOSP325, HOSP 488, HOSP 489 and all concentration courses must be completed at the University of Delaware.

Humanities Requirements:

HOSP 230 - Executive Presentations and Professional Development Credit(s): 3
or
COMM 212 - Public Speaking & Professional Presentation Credit(s): 3
Foreign Language Elective (ARAB, CHIN, FREN, GRMN, GREK, HEBR, ITAL, JAPN, KORE, PORT, RUSS, SPAN, or LATN) at 100-level or above.
ENGL 312 - Written Communications in Business Credit(s): 3

Natural Sciences, Statistics, and Mathematics:

HBNS 200 - Nutrition Concepts Credit(s): 3
STAT 200 - Basic Statistical Practice Credit(s): 3

One of the following:

MATH 114 - College Mathematics and Statistics Credit(s): 3
MATH 115 - Pre-Calculus Credit(s): 3
MATH 117 - Pre-Calculus for Scientists and Engineers Credit(s): 4
MATH 221 - Calculus I Credit(s): 3
MATH 241 - Analytic Geometry and Calculus A Credit(s): 4
Successful performance on the proficiency test in mathematics administered by the Department of Mathematical Sciences.

Business and Economics Core:

ACCT 207 - Accounting I Credit(s): 3
BUAD 301 - Introduction to Marketing Credit(s): 3
BUAD 309 - Organizational Behavior Credit(s): 3
ECON 101 - Introduction to Microeconomics Credit(s): 3
ECON 103 - Introduction to Macroeconomics Credit(s): 3
HOSP 311 - Financial Decision Making in the Hospitality Industry Credit(s): 3
or
FINC 311 - Principles of Finance Credit(s): 3

Experience Management Core:

EVNT 215 - Event, Meeting and Convention Management Credit(s): 3
HOSP 180 - Introduction to Hospitality Business Management Credit(s): 3
HOSP 187 - Hospitality Business Computing Credit(s): 3
HOSP 201 - Food Safety and Sanitation Credit(s): 1
HOSP 211 - Food Principles Laboratory Credit(s): 1
HOSP 321 - Quantity Food Service Management Credit(s): 1
HOSP 325 - Restaurant Management and Quantity Foods Production Practicum Credit(s): 2
HOSP 380 - Management of Lodging Operations Credit(s): 3
HOSP 381 - Management of Food and Beverage Operations Credit(s): 3
HOSP 382 - Managerial Accounting and Finance in the Hospitality Industry Credit(s): 3
HOSP 481 - Marketing Hospitality Experiences Credit(s): 3
HOSP 482 - Hospitality Business Law Credit(s): 3
HOSP 487 - Hospitality and Sport Revenue Management Credit(s): 3
HOSP 488 - Management of Lodging Operations Practicum Credit(s): 4
HOSP 489 - Management of Restaurant Operations Practicum Credit(s): 6

Major Elective Credits:

3 credits. Choose any HOSP or EVNT course not listed in core requirements and not required for the concentration. Cross-listed courses may apply.

Industry Work Experience Requirement:

The Hospitality and Event Experience Management major requires 450 hours of approved, paid, and relevant industry work experience outside of the courses on campus. Students are required to successfully complete an additional 550 practicum hours through core experiential learning courses on campus, for a total of 1,000 hours of industry work experience.

Hospitality Business Management Concentration:

HOSP 314 - Hospitality Entrepreneurship and Venture Creation Credit(s): 3
HOSP 418 - Beverage Management Credit(s): 3
HOSP 450 - Capstone: Strategic Hospitality Management Credit(s): 3
HOSP 480 - Human Resources Management in the Hospitality Industry Credit(s): 3
HOSP 495 - Hospitality Feasibility Studies Credit(s): 3

Electives:

In addition, sufficient elective credits must be taken to meet the minimum credits required for the degree.

May include Military Science, Music, or Physical Education. Only two credits of HBNS 120 and four credits in MUSC courses and four credits of 100- and 200-level courses in Military Science/Air Force may be counted toward the degree. Students are encouraged to develop fluency in a second language.