Bachelor of Science in
Hospitality Management

Think from a global perspective and learn how to apply strategic knowledge to the many areas within hospitality management.

Study group meeting in the Carnival Student Center

Degree Overview

The Chaplin School offers a Bachelor of Science degree in Hospitality Management available fully online and on site.

Course Requirements

Lower Division Preparation – 60 Credits

To qualify for admission to the hospitality program, FIU transfer students with 60 credits must have a minimum 2.75 GPA and must be otherwise acceptable into the program. Students with less than 60 transfer credits need to meet the freshman criteria established by the University.

All University Core Curriculum requirements must be completed prior to graduation from the University.

Course Number Course Name Credits
HFT 1000 Introduction to Hospitality and Tourism Management* 3
HFT 2220 Human Resource Management* 3
HFT 2401 Accounting for the Hospitality Industry* 3
HFT 2441 Hospitality Information Technology* 3
ECO 2013 Macroeconomics* or ECO 3023 Microeconomics
Also meets the UCC Social Inquiry Requirement
3
SPC 2608 Public Speaking*
Also meets the UCC Arts Requirement
3

Courses listed with an * indicate courses that can be met by approved courses taken from a transfer institution. If these courses are not taken prior to transferring into program, they may be completed as elective credits as part of the degree program.

Hospitality Core Requirements – 30 Credits

Lower Division preparation will include the following 18 credit hours:

Course Number Course Name Credits
FCC 3230C Introductory Commercial Food Production 3
HFT 3263 Restaurant Management 3
HFT 3453 Lodging Operations Control 3
HFT 3503 Hospitality Marketing Strategy (Global Learning) 3
HFT 3603 Law for the Hospitality Industry (Global Learning) 3
HFT 4323 Hospitality Facilities Environmental Systems (Global Learning) 3
HFT 4413 Hospitality Analytics and Revenue Management
Prerequisite: HFT 3453
3
HFT 4464 Financial Analysis in the Hospitality Industry
Pre-requisite: HFT 2401
3
HFT 4474 Management Accounting for the Hospitality Industry
Prerequisite: HFT 2401
3
HFT 4945 Advanced Internship
Prerequisite: A minimum of 1,000 hours of industry experience must be completed and verified.
Must be major specific if a major is chosen.
0
HFT 4296 Senior Seminar in Hospitality Industry
Must be taken during last semester. Must be major specific if a major is chosen.
3

Additional Requirements

Hospitality Electives – 30 Credits

Electives can be chosen from any 3000/4000 level HFT or FSS course. If desired, students may choose any of the following six major areas to meet 18 of the 30 required elective credits.

Hospitality Management Major Areas – 18 Credits (optional)

Course Number Course Name Credits
HFT 3866 Wine Technology, Merchandising, and Marketing 3
HFT 3861 Beverage Fundamentals 3
HFT 3864 Introduction to Brewing Science 3
HFT 4867 The Business of Wine 3
HFT/FSS Upper Division Course (3XXX/4XXX) from Approved List 3
HFT/FSS Upper Division Course (3XXX/4XXX) from Approved List 3
Course Number Course Name Credits
FSS 4234C Advanced Food Production Management 3
FSS 4336 Culinary Event Management 3
FSS 3242C International Cuisine 3
HFT 4833 Culinary Innovation and Entrepreneurship 3
HFT/FSS Upper Division Course (3XXX/4XXX) from Approved List 0
HFT/FSS Upper Division Course (3XXX/4XXX) from Approved List 3
Course Number Course Name Credits
HFT 3741 Planning Meetings and Conventions 3
HFT 3753 Convention & Trade Show Management
Or HFT 4804 – Group Business Sales and Services
3
HFT 3754 Expositions and Events Management 3
HFT 4757 Advanced Events Management
Pre-requisite: HFT 3754
3
HFT/FSS Upper Division Course (3XXX/4XXX) from Approved List 3
HFT/FSS Upper Division Course (3XXX/4XXX) from Approved List 3
Course Number Course Name Credits
HFT 3314 Hospitality Property Management 3
HFT 4240 Managing Service Organizations 3
HFT 4936 Hotel Management Seminar 3
HFT 4508 Group Business Sales and Services 3
HFT/FSS Upper Division Course (3XXX/4XXX) from Approved List 3
HFT/FSS Upper Division Course (3XXX/4XXX) from Approved List 3
Course Number Course Name Credits
FSS 4106 Purchasing and Menu Planning 3
HFT 4809 Management for Foodservice Industry Segments 3
HFT 4479 Foodservice Systems Development 3
HFT 4853 Foodservice Trends and Challenges 3
HFT/FSS Upper Division Course (3XXX/4XXX) from Approved List 3
HFT/FSS Upper Division Course (3XXX/4XXX) from Approved List 3
Course Number Course Name Credits
HFT 3713 International Travel and Tourism 3
HFT 3701 Sustainable Tourism Practices 3
HFT 3733 Tour Production and Distribution 3
HFT 4509 Tourism Destination Marketing 3
HFT/FSS Upper Division Course (3XXX/4XXX) from Approved List 3
HFT/FSS Upper Division Course (3XXX/4XXX) from Approved List 3

Industry Experience Requirement – 1300 Hours

A total of 1,300 documented hours of hospitality/tourism-related practical training work experience is required. This includes 300 hours in HFT 4945 Advanced Internship. A minimum of 800 hours must be completed while enrolled in the degree program at FIU. The Advanced Internship must be major related and approved by an advisor. Work experience documentation is required. Students with extensive industry management experience may apply for a waiver of the 1000 hour work experience and Advanced Internship.

Options

Minors – 12 Credits

A minor is not required for the B.S. in Hospitality Management degree, however students may elect a minor if they choose to. Students may choose to minor in the following areas:

  • Beverage Management
  • Hotel/Lodging Management
  • Restaurant/Foodservice Management
  • Travel & Tourism Management

Students who are not in the Hospitality Management degree program may choose 12 credits from any of the course offerings to create their own minor according to their particular interests.

Careers in Hospitality Management

With a B.S. degree in Hospitality Management, graduates can expect to find rewarding career opportunities in the following areas:

  • Beverage Manager
  • Food and Beverage Sales and Marketing
  • Food and Beverage Supervisor
  • Food and Beverage Manager
  • Food and Beverage Director
  • Chef Garde Manager
  • Executive Chef
  • Food Production Manager
  • Resort/Hotel Food Service Manager
  • Quality Assurance Supervisor
  • Convention and Hotel Sales
  • Services Management
  • Destination Management
  • Wedding Planner/Coordinator
  • Trade Show Producer/Exhibition Manager
  • Festival Production
  • Sponsorship Representative
  • Convention/Conference Management
  • Association Management
  • Independent Event Producer
  • General Manager
  • Hotel Operations Manager
  • Sales and Marketing Manager
  • Human Resources Manager
  • Finance and Accounting Manager
  • Assistant General Manager of Restaurant Operations
  • General Manager of Restaurant Operations
  • Dining Room Manager
  • Director of Restaurant Operations
  • Restaurant Chef/Owner
120 CREDITS
ONLINE + ON SITE
TUITION: $203.59 PER CREDIT*

*For domestic students with in-state enrollment during the 2013-2014 academic year. Visit the Cost Calculator for detailed fee information.