2018-2019 Undergraduate & Graduate Catalog
Bachelor of Science in Hospitality and Tourism Management
- Requirements for a Major in Hospitality and Tourism Management (HTM)
- Suggested Order of Coursework for a Major in Hospitality and Tourism Management
Requirements for a Major in Hospitality and Tourism Management (HTM)
Students interested in majoring in hospitality and tourism management must complete the following business course requirements. Note: With the addition of MGT 331 and FIN 320 a business minor can be obtained. Students must achieve a minimum 2.5 GPA in these courses to receive the business minor designation.
- ACC 212 - Principles of Financial Accounting (3 credits)
- ACC 213 - Principles of Managerial Accounting (3 credits)
- BUS 201 - Legal Environment for Business (3 credits)
- MKT 350 - Marketing Management (3 credits)
The hospitality and tourism program offers a Bachelor of Science (B.S.) degree. The program combines a directed sequence of field experiences with a comprehensive interdisciplinary curriculum consisting of courses in the arts and sciences, business, and hospitality and tourism.
1. General University Degree Requirements
As identified in the General Academic Regulations section of the Grand Valley State University Undergraduate and Graduate Catalog.
2. Hospitality and Tourism Core Management Courses
Core Credits: 36
- CIS 150 - Introduction to Computing (3 credits)
- HTM 101 - Introduction to Hospitality and Tourism (4 credits)
- HTM 213 - Introduction to Food and Beverage Management (3 credits)
- HTM 222 - Introduction to Lodging Management (3 credits)
- HTM 343 - Human Resource Management (4 credits)
- HTM 361 - Hospitality Law and Legislation (3 credits)
- HTM 373 - Hospitality Information Analysis (4 credits)
- HTM 375 - Hospitality and Tourism Research (3 credits)
- HTM 452 - Hospitality and Tourism Marketing (3 credits)
- HTM 495 - Hospitality Management (Capstone) (3 credits)
- STA 215 - Introductory Applied Statistics (3 credits)
3. Hospitality and Tourism Management Field Requirement Credits: 7
- HTM 190 - Field Preparation (1 credit)
- HTM 290 - Field Experience I (2 credits)
- HTM 390 - Field Experience II (2 credits)
- HTM 490 - Senior Internship (2 credits)
4. Career Emphasis
Credits: Minimum of 15
A. Food and Beverage Management (15 credit minimum)
Required:
- HTM 250 - Food Production and Kitchen Management (4 credits)
- HTM 318 - Responsible Beverage Management (3 credits)
- HTM 413 - Advanced Food and Beverage Management (4 credits)
Electives:
- BMS 105 - Basic Nutrition (3 credits)
- HTM 175 - International Food and Culture (3 credits)
- HTM 201 - Good Food Gone Bad: Food Safety for Everyone (1 credit)
- HTM 275 - Culinary Tourism (3 credits)
- HTM 323 - Festival and Special Event Management (3 credits)
- HTM 330 - International Event Management (3 credits)
- HTM 350 - Banquet and Catering Management (3 credits)
- SOC 288 - Sociology of Food (3 credits)
Other electives that are approved by faculty mentor.
B. Lodging Management (15 credit minimum)
Required:
- HTM 253 - Convention Sales and Service (3 credits)
- HTM 333 - Hospitality Facilities Management (3 credits)
- HTM 422 - Advanced Lodging Management (4 credits)
Electives:
- HTM 240 - Introduction to Meeting and Event Management (3 credits)
- HTM 275 - Culinary Tourism (3 credits)
- HTM 318 - Responsible Beverage Management (3 credits)
- HTM 323 - Festival and Special Event Management (3 credits)
- HTM 330 - International Event Management (3 credits)
- HTM 350 - Banquet and Catering Management (3 credits)
- HTM 440 - Advanced Meeting and Event Management (3 credits)
Other electives that are approved by faculty mentor.
C. Tourism Management (15 credit minimum)
Required:
- HTM 202 - International Tourism (3 credits)
- HTM 235 - Tourism and Recreation Management (3 credits)
- HTM 402 - Tourism Policy Issues (3 credits)
Electives:
- GPY 220 - Cultural Geography (3 credits) OR GPY 235 - Geography for a Changing World (3 credits) Credits: 3
- HTM 268 - Adventure Tourism (3 credits)
- HTM 275 - Culinary Tourism (3 credits)
- HTM 323 - Festival and Special Event Management (3 credits)
- HTM 330 - International Event Management (3 credits)
- HTM 368 - Geotourism (3 credits)
Other electives that are approved by faculty mentor.
D. Meeting & Event Management (15 credit minimum)
Required:
- HTM 240 - Introduction to Meeting and Event Management (3 credits)
- HTM 253 - Convention Sales and Service (3 credits)
- HTM 440 - Advanced Meeting and Event Management (3 credits)
Electives:
- HTM 201 - Good Food Gone Bad: Food Safety for Everyone (1 credit)
- HTM 275 - Culinary Tourism (3 credits)
- HTM 318 - Responsible Beverage Management (3 credits)
- HTM 323 - Festival and Special Event Management (3 credits)
- HTM 330 - International Event Management (3 credits)
- HTM 350 - Banquet and Catering Management (3 credits)
- HTM 422 - Advanced Lodging Management (4 credits)
Other electives that are approved by faculty mentor.
E. Recreation and Leisure Management (15 credit minimum)
Required:
- HTM 235 - Tourism and Recreation Management (3 credits)
- HTM 237 - Fundamentals of Recreation and Leisure Programming (3 credits)
- HTM 437 - Leadership in Recreation and Leisure (3 credits)
Electives:
- HTM 330 - International Event Management (3 credits)
- HTM 333 - Hospitality Facilities Management (3 credits)
- PA 335 - Grant Writing (3 credits)
- PED 345 - Disability, Sport and Physical Activity (3 credits)
Other electives that are approved by faculty mentor.
Suggested Order of Coursework for a Major in Hospitality and Tourism Management
First Year
- CIS 150 - Introduction to Computing (3 credits)
- HTM 101 - Introduction to Hospitality and Tourism (4 credits)
- HTM 190 - Field Preparation (1 credit)
- HTM 290 - Field Experience I (2 credits)
- MTH 110 - Algebra (4 credits)
- WRT 150 - Strategies in Writing (4 credits)
- Five general education courses
Second Year
- ACC 212 - Principles of Financial Accounting (3 credits)
- ACC 213 - Principles of Managerial Accounting (3 credits)
- BUS 201 - Legal Environment for Business (3 credits)
- HTM 213 - Introduction to Food and Beverage Management (3 credits)
- HTM 222 - Introduction to Lodging Management (3 credits)
- HTM 390 - Field Experience II (2 credits)
- Two HTM emphasis/core courses
- Three general education courses
- One open elective
Third Year
- HTM 343 - Human Resource Management (4 credits)
- HTM 373 - Hospitality Information Analysis (4 credits)
- HTM 375 - Hospitality and Tourism Research (3 credits)
- HTM 490 - Senior Internship (2 credits)
- MKT 350 - Marketing Management (3 credits)
- STA 215 - Introductory Applied Statistics (3 credits)
- Two HTM emphasis courses
- One general education course
Fourth Year
- HTM 361 - Hospitality Law and Legislation (3 credits)
- HTM 452 - Hospitality and Tourism Marketing (3 credits)
- HTM 495 - Hospitality Management (Capstone) (3 credits)
- Two HTM emphasis courses
- Two general education courses
- Three open electives