Minor in Hospitality and Tourism Management
Hospitality and Tourism Management Minor — 24 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 Courses (12 units)
| Code | Title | Units |
|---|---|---|
| Select one: | 3 | |
| Business Statistics I | ||
| Elementary Statistics | ||
| Data Analysis in Education | ||
| HTM 110 | Introduction to Hospitality and Tourism Management | 3 |
| MGMT 405 | Introduction to Management and Organizational Behavior | 3 |
| MKTG 431 | Principles of Marketing | 3 |
Elective Courses (12 units)
Select Two HTM Core Courses (6 units)
| Code | Title | Units |
|---|---|---|
| HTM 120 | Legal Aspects of Hospitality and Tourism Management | 3 |
| 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 |
Select Two HTM Core or Elective Courses That Have Not Already Been Counted Towards the Minor (6 units)
| Code | Title | Units |
|---|---|---|
| HTM 120 | Legal Aspects of Hospitality and Tourism Management | 3 |
| 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 562 | Advanced Studies in Global Hotel Operations 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 |