Hospitality Administration, B.S.

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Prepares students for careers in travel and tourism, theme parks, marinas, hotels, resorts, conference centers, inns, clubs, and all areas of food service. Opportunities exist in operations as well as support areas of this vast industry.

A. School Requirements

Six hours from:

HMS 100 - Foundations in Human Sciences Credit(s): 3
HMS 300 - Professional Leadership in Human Sciences Credit(s): 3

B. Major

Fifty-one hours from:

HMS 102 - Introduction to Hospitality Industry Credit(s): 3
HMS 137 - Principles of Food Science Credit(s): 1
HMS 137L - Principles of Food Science Credit(s): 2
HMS 202 - Travel and Tourism Credit(s): 3
HMS 222 - Public Health and Safety Management Credit(s): 2
HMS 239 - Introductory Nutrition Credit(s): 3
HMS 253 - Bar and Beverage Management Credit(s): 3
HMS 302 - Introduction to Lodging Credit(s): 3
HMS 304 - Purchasing in the Hospitality Industry Credit(s): 3
HMS 305 - Food and Beverage Cost Control Credit(s): 3
HMS 322 - Facility Planning/Management Credit(s): 3
HMS 381 - Hospitality Operations Credit(s): 3
HMS 382 - Hospitality and Service Promotions Credit(s): 3
HMS 400 - Professional Lecture Series Credit(s): 1
HMS 404 - Advanced Culinary Planning and Preparation Credit(s): 1
HMS 404P - Advanced Culinary Planning and Preparation Practicum Credit(s): 2
HMS 407 - Customer Relations for the Hospitality Industry Credit(s): 1
HMS 407L - Customer Relations for the Hospitality Industry Lab Credit(s): 2
HMS 420 - Practicum Credit(s): 1-3 (three hours)
HMS 480 - Hospitality Administration Credit(s): 3
HMS 485 - Management of the Diverse Hospitality Workforce Credit(s): 3

Three hours from:

HMS 220 - Convention and Meeting Planning Credit(s): 3
HMS 221 - Club Management Credit(s): 3

C. Focus Area

Each student will choose 18 hours from one of the following focus areas.

Lodging Focus:

[SPA only allowed if not credited in 1.A. (2)]

HMS 139 - Management in Meal Production Credit(s): 2
HMS 139L - Management in Meal Production Lab Credit(s): 1
HMS 331 - Experimental Food Science Credit(s): 2
HMS 331L - Experimental Food Science Lab Credit(s): 1
HMS 380 - Advanced Lodging Operations Credit(s): 3
HMS 390 - Destination Management in Tourism Credit(s): 3
HMS 405 - Food Service Organization and Management Credit(s): 3
HMS 426 - Field Experiences in Human Sciences Credit(s): 3-6
HMS 470 - Meetings, Events, Expositions and Technology Credit(s): 3
HMS 472 - Special Events Production Credit(s): 3
HMS 478 - Advanced Undergraduate Studies Credit(s): 1-3
SPA 131 - Elementary Spanish I Credit(s): 3
SPA 132 - Elementary Spanish II Credit(s): 3

Restaurant Focus:

[SPA only allowed if not credited in 1.A.(2)]

HMS 139 - Management in Meal Production Credit(s): 2
HMS 139L - Management in Meal Production Lab Credit(s): 1
HMS 331 - Experimental Food Science Credit(s): 2
HMS 331L - Experimental Food Science Lab Credit(s): 1
HMS 380 - Advanced Lodging Operations Credit(s): 3
HMS 390 - Destination Management in Tourism Credit(s): 3
HMS 403 - Cultural Aspects of Food Credit(s): 3
HMS 405 - Food Service Organization and Management Credit(s): 3
HMS 426 - Field Experiences in Human Sciences Credit(s): 3-6
HMS 470 - Meetings, Events, Expositions and Technology Credit(s): 3
HMS 472 - Special Events Production Credit(s): 3
SPA 131 - Elementary Spanish I Credit(s): 3
SPA 132 - Elementary Spanish II Credit(s): 3

Total 120 hours

A grade of at least C in each freshman English course, a C average in work completed in the major and minor fields, considered separately, at SFA. These required averages are based on those courses in each category that are included in the student’s official degree plan. All students must satisfy provisions of the Texas Success Initiative program. See TSI Information elsewhere in this bulletin.