Minor in Hospitality and Tourism Management
The Hospitality and Tourism Management minor is designed to provide undergraduates with a focused exposure to hospitality and tourism management. The program can provide non-hospitality management majors with the professional and technical skills in hospitality management needed for entry into employment or serve as an alternative to a double major for Business majors who want expertise in a second field.
Program Learning Outcomes
- Critical Thinking: Students locate, organize, and interpret data to solve problems and make decisions. Students synthesize information, data, and concepts to create solutions or plans to address challenges. Students present, defend, and advocate positions with understanding of implications.
- Teamwork and Collaboration: Students create, utilize, and participate in teams to achieve goals.
- Leadership: Students apply theoretical concepts and seek experience and knowledge to maximize potential.
- Communication: Students communicate effectively in both written and oral formats to different audiences.
- Ethics: Students examine ethical implications and understand potential ramifications to actions.
- Hospitality: Students are aware of and empathetic to others in order to design and execute positive guest and employee experiences.
Hospitality and Tourism Management Minor — 15 units
The Hospitality and Tourism Management minor is designed to provide undergraduates with a focused exposure to hospitality management. The program can provide non-hospitality management majors with the professional and technical skills in hospitality management needed for entry into employment or serve as an alternative to a double major for Business majors wishing expertise in a second field.
A minimum of 6 upper-division units are required to complete the minor.
All coursework used to satisfy the requirements of the minor must be completed with a minimum grade point average of 2.0.
Required Course (3 units)
| Code | Title | Units |
|---|---|---|
| HTM 110 | Introduction to Hospitality and Tourism Management | 3 |
Core Courses (6 units)
Select two:
| Code | Title | Units |
|---|---|---|
| HTM 300GW | Hospitality Tourism Management Business Communication - GWAR | 3 |
| HTM 301 | Food Science and Production | 3 |
| HTM 424 | Tourism Management | 3 |
| HTM 457 | Restaurant Operations | 3 |
| HTM 458 | Hospitality Tourism Management Revenue and Cost Control | 3 |
| HTM 531 | Hospitality Services Management | 3 |
| HTM 560 | Hospitality Human Resource Management | 3 |
| HTM 561 | Hotel Operation Management | 3 |
Electives (6 units)
Select two courses that have not already been counted towards the minor:
| Code | Title | Units |
|---|---|---|
| HTM 215 | Service Leadership: Theory and Practice | 3 |
| HTM 300GW | Hospitality Tourism Management Business Communication - GWAR | 3 |
| HTM 301 | Food Science and Production | 3 |
| HTM 324 | Historical and Contemporary Aspects of Food, Beverage, and Culture in America | 3 |
| HTM 351 | Asian Food, Culture, and Hospitality | 3 |
| HTM 357 | Food Systems and the Environment | 3 |
| HTM 400 | Wine Appreciation | 3 |
| HTM 421 | Food, Wine, and Culture in California | 3 |
| HTM 424 | Tourism Management | 3 |
| HTM 425 | The Business of International Tourism | 3 |
| HTM 457 | Restaurant Operations | 3 |
| HTM 458 | Hospitality Tourism Management Revenue and Cost Control | 3 |
| HTM 531 | Hospitality Services Management | 3 |
| HTM 557 | Restaurant and Catering Management | 3 |
| HTM 560 | Hospitality Human Resource Management | 3 |
| HTM 561 | Hotel Operation Management | 3 |
| HTM 576 | Meeting Planning and Convention/Event Management I | 3 |
| HTM 577 | Meeting Planning and Convention/Event Management II | 3 |
| HTM 578 | Hospitality and Tourism Management Sales and Marketing | 3 |