This program prepares the student for entry-level management positions in the hospitality industry. According to the National Restaurant Association, 40,000 new entry-level managers will be needed in the near future, making this one of the fastest growing career fields.
For department information or additional degree requirements, go to the Technology and Occupational Sciences department page.
| Total Credits Required | 62 |
| Liberal Studies | 8 |
| EN 111 College Composition I | 4 |
| Liberal Studies Elective | 4 |
| Health Promotion | 1 |
| HP 200 Physical Well Being | 1 |
| Technical Concentration | 32 |
| HM 111 Food Service Sanitation | 2 |
| HM 112 Introduction to the Hospitality Industry | 4 |
| HM 115 Professional Cooking I | 4 |
| HM 120 Professional Cooking II | 4 |
| HM 210 Supervision in the Hospitality Industry | 4 |
| HM 214 Cost Control for the Hospitality Industry | 4 |
| HM 221 Hospitality Services Management | 4 |
| HM 225 Banquets and Catering | 4 |
| HM 226 Purchasing for the Hospitality Industry | 2 |
| Other Required Courses | 12 |
| ACT 201 Practical Accounting Procedures (or higher) | 4 |
| HM 210 Supervision in the Hospitality Industry | 4 |
| MA 100 Intermediate Algebra (or higher) | 4 |
| General Electives | 9 |
Bulletin Year:
2007 - 2008 Undergraduate Bulletin
| View the current NMU Catalog.