Pamplin College of Business

Hospitality and Tourism Management

Overview

Choosing a career in the hospitality field means becoming involved in one of the nation's largest industries. The opportunities for employment are broad in scope, and graduates are actively recruited each year by numerous hospitality firms. Management positions are available with hotels, motels, restaurants, contract food service companies, convention bureaus, private clubs, travel and tourism organizations, resorts, theme parks, and corporations. The most important qualities necessary for success in this field are an interest in management, enjoyment in working with people, and the drive to meet the challenges of this dynamic industry.

The curriculum provides a balance among a general education requirement, courses in business management, and technical courses relating to the fundamentals of management within the hospitality industry. Graduates are prepared to assume entry-level management positions in all types of hospitality organizations. This preparation includes substantive work experience requirements with possible internship opportunities, in the industry. Many students are able to complete their requirements at the campus hotel. The Hotel Roanoke and Conference Center is also used to provide hands-on experience for students. Student managers are provided with the opportunity to truly test their management skills in these challenging business environments under the guidance of experienced faculty members. As the hospitality industry takes on an increasingly international focus, students interested in developing skills to begin careers in international management are offered several study and work experience opportunities in England, Australia, Switzerland, the Netherlands, and Austria, in addition to pursuing language courses of study here or abroad.

In addition to fulfilling the college of business requirements for the first two years and the core upper-division business requirements, each student must meet the following course requirements:

HTM 1414 Introduction to Hotel, Restaurant and Institutional Management	(3)
HNFE 2234 Food Selection and Preparation	(2)
HNFE 2224 Food Selection and Preparation Laboratory	(1)
HTM 2964 Field Study**	(3)
HTM 2454 Travel and Tourism Management (Area 7 course)*	(3)
HTM 2464 Introduction to Service (Fulfills 2nd social science)	(3)
HTM 3414 Purchasing, Production and Management	(4)
HTM 3444 Financial Mgt. & Cost Control for Hospitality Org.	(3)
HTM 3474 Hospitality Facilities Planning and Management	(3)
HTM 3534 Legal Aspects of HTM or FIN 3055 Legal Environment in Business	(3)
HTM 3524 Lodging Management	(3)
HTM 4414 Food and Beverage Management	(4)
HTM 4464 Human Resource Management in the Hospitality Industry	(3)
HTM 4454 Hospitality Marketing Management	(3)
HTM 4534 Hospitality Management Policy **	(3)
HTM 4964 Field Study **	(3)
Plus any two of the following:
HTM 2434 Hospitality Sales	(3)
HTM 2474 Intro to Meeting and Convention Management	(3)
HTM 2514 Catering Management	(2)
HTM 3454 Tourism Analysis	(3)
HTM 3464 Hospitality & Tourism Research Methods I	(3)
HTM 4424 Events Management	(3)
* Used for area 7 requirements ** Writing courses in major

A sequence of 2 foreign language courses is required for graduation unless 2 high school credits of the same foreign language or 6 transfer hours credit of foreign language have been earned. These credits do not count toward graduation.

Satisfactory Progress

For satisfactory progress toward a degree, the following courses must be completed by the time the student has completed 72 semester hours:

ENGL 1105-1106; ECON 2005-2006; CHEM 1015, 1016, 1025, 1026 or BIOL 1005, 1006, 1015, 1016; MATH 1525-1526; PSYC 2004 or SOC 1004; HTM 1414, 2464; HNFE 2224 and 2234

Undergraduate Courses (HTM)

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