Bachelor of Arts or Associate of Arts in Hospitality & Tourism Management

The Hospitality & Tourism Management major is designed to provide the student with a sound knowledge of management principles, a thorough understanding of food, lodging, tourism and other hospitality-related businesses, and a practical working experience in one of the world’s most exciting industries. This combination of knowledge and skills will help motivated students obtain, and succeed in, an entry-level management position, as well as provide an intellectual base for future growth and success. The knowledge and skills necessary for the provision of quality products and services to customers are transferable to a wide variety of occupations. In addition to off-campus internships, students will have the opportunity to work on-campus in the Graceland Inn and Robert C. Byrd Center for Hospitality & Tourism.

Degree Requirements

Bachelor of Arts in Hospitality & Tourism ManagementThe requirement for a B.A. major in Hospitality & Tourism Management is 60 credit hours consisting of 42 semester hours of Hospitality courses, including:

• Hospitality & Tourism 101 - Introduction to Hospitality and Tourism
• Hospitality & Tourism 125 - Quality Service in the Dining Industry
• Hospitality & Tourism 150 - Basic Food Preparation
• Hospitality & Tourism 160 - Developing Attractions
• Hospitality & Tourism 205 - Hospitality Industry Managerial Accounting
• Hospitality & Tourism 230 - Lodging Operations
• Hospitality & Tourism 250 - Food & Beverage Planning and Control
• Hospitality & Tourism 260 - Tourism Development
• Hospitality & Tourism 304 - Management in the Hospitality Industry
• Hospitality & Tourism 330 - Resort Management
• Hospitality & Tourism 393 - Senior Seminar
• Hospitality & Tourism 395 - Senior Internship

Two electives chosen from:

• Hospitality & Tourism 105 - History and Production of Chocolate
• Hospitality & Tourism 320 - Conference and Convention Management
• Hospitality & Tourism 350 - Quality Food Production
• Hospitality & Tourism 360 - Facilities Management

Additional requirements are:

• Accounting 111 - Principles of Accounting I
• Economics 105 or 106 - Introduction to Macroeconomics/Microeconomics
• Business 220 - Business Law I
• Management 310 - Human Resource Management
• Marketing 201 - Marketing
• Marketing 321 - Advertising and Promotion

At least six hours of foreign language should be taken in the General Education Program.

Associate of Arts in Hospitality & Tourism ManagementThe requirements for an A.A. degree in Hospitality & Tourism Management consist of 42 credit hours including:

• Hospitality & Tourism 101 - Introduction to Hospitality and Tourism
• Hospitality & Tourism 150 - Basic Food Preparation
• Hospitality & Tourism 160 - Developing Attractions
• Hospitality & Tourism 205 - Hospitality Industry Managerial Accounting
• Hospitality & Tourism 230 - Lodging Operations
• Hospitality & Tourism 250 - Food & Beverage Planning and Control
• Hospitality & Tourism 260 - Tourism Development
• Hospitality & Tourism 295 - Practicum
• Hospitality & Tourism 304 - Management in the Hospitality Industry
• Accounting 111 - Principles of Accounting I
• Economics 105 or 106 - Introduction to Macroeconomics/Microeconomics
• Business 220 - Business Law I
• Marketing 201 - Marketing

Minor in Hospitality Management The requirements for a minor in Hospitality Management consist of 19 semester hours including:

• Hospitality & Tourism 101 - Introduction to Hospitality and Tourism
• Hospitality & Tourism 150 - Basic Food Preparation
• Hospitality & Tourism 160 - Developing Attractions
• Hospitality & Tourism 230 - Lodging Operations

In addition, two elective courses in Hospitality & Tourism are required.

Minor in Recreation Management

The requirements for a minor in Recreation Management consist of 18 semester hours including:

• Hospitality & Tourism 101 - Introduction to Hospitality and Tourism
• Hospitality & Tourism 160 - Developing Attractions
• Hospitality & Tourism 260 - Tourism Development
• Hospitality & Tourism 304 - Management in the Hospitality Industry
• Hospitality & Tourism 330 - Resort Management
• Hospitality & Tourism 360 - Facilities Management

D&E partnered with The Inter-Mountain newspaper to present a Taste of Home live cooking school. D&E students were able to work behind the scenes, helping the national magazine’s culinary specialist, Cheryl Cohen, with food preparation.
Photo by The Inter-Mountain.

D&E's Introduction to Hospitality class was able to video conference with alum Gary Sain '73, President/CEO of Visit Orlando.

Students in ‘The Art of Eating’ sample their first dish – Indian leg of lamb and Basmati rice. This course is a brief study of foods, condiments and spices, tools and techniques around cooking, and exploration of the role of food across cultures.

The History & Production of Chocolate provides students with basic fundamentals of chocolate. Using handmade methods and state-of-the-art equipment, students learn about the art of making chocolate candy.