B.S. Hotel, Restaurant & Tourism Management Plan Sheet 2013
NOTE: This document is meant to display your degree requirements. The Academic Requirements Report must be used to track progress toward
fulfilling all degree requirements. The Academic Requirements Report must show all requirements “satisfied” before your degree is awarded.
Name
Student ID
Concentration
University Degree Requirements
GE Selectives (3 credits)
Overall Credit and GPA Requirements
(Selected from GE-approved courses to meet the 40-credit requirement)
Total Credits (120)
Resident Credits (32)
Stout GPA (2.000)
Racial and Ethnic Studies (6 credits)
Major Requirements
(Select three credits from RES Category A)
(Select three credits from any RES area)
Professional Studies Requirement (59 credits)
Foundation Requirement (16 credits)
Global Perspective (6 credits)
(Complete a program of university-approved work or study abroad, or 6 credits
of global perspective approved courses)
NOTE: RES and GLP requirements may be met within GE or major course selection.
General Education Requirements (40 credits)
3
3
3
Analytic Reasoning and Natural Science (10 credits)
MATH-123 Finite Mathematics
STAT-130 Elementary Statistics
Natural Science must include one laboratory experience
BIO-XXX Biology
CHEM-XXX Chemistry
PHYS-XXX Physics
4
2
2
1
2
2
3
3
3
HT-200
HT-344
PM-280
ENGL-320
HT-350
Hospitality Organization Management
Hospitality & Tourism Marketing & Sales
Hospitality Facilities Management
Business Writing
Hospitality Diversity Management
3
3
3
3
3
Operations Leadership Requirement (12 credits)
HT-454
HT-457
HT-460
HT-461
Security & Risk Management
Hospitality Management Strategies
Hospitality Industry Law & Liability
Hospitality Employee Relations
3
3
3
3
Accounting/Revenue/Sales Requirement (12 credits)
Arts and Humanities (6 credits)
(Must be from at least two categories: Art History/Music Appreciation,
Creative/Performing Arts, Foreign Language & Culture, History, Literature,
Philosophy)
BUACT-206
BUACT-207
HT-362
HT-383
Introduction to Financial Accounting
Intro to Corporate & Managerial Acct
Foodservice Finance and Cost Control
Yield Management
3
3
3
3
Applied Professional Development Requirement (4 credits)
Co-op/Internship
2
HT-449
Social and Behavioral Sciences (6 credits)
(Must select 3 credits from: Anthropology, Geography, Political Science,
Psychology, or Sociology)
ECON-210 Principles of Economics I (required)
Introduction to Hospitality
Food Service Sanitation
Principles of Foodservice Operation
Practical Spanish I or higher
Principles of Tourism
Lodging Systems
Quantity Food Production
Operations Management Requirement (15 credits)
Communication Skills (9 credits)
ENGL-101 or ENGL-111 Composition 1
ENGL-102 or ENGL-112 Composition 2
SPCOM-100 Fundamentals of Speech
HT 100
FN-105
HT-121
SPAN-121
HT-140
HT-235
HT-324
HT-452
3
Hospitality Professionalism
2
SEE NEXT PAGE FOR ADDITONAL REQUIREMENTS
Contemporary Issues (3 credits)
(Courses must be selected from the list of approved contemporary issues
courses, which includes technology)
Social Responsibility and Ethical Reasoning (3 credits)
(Courses must be selected from the list of approved social responsibility and
ethical reasoning courses, which includes health, health education, and
athletics)
Program Website: http://www.uwstout.edu/programs/bses/index.cfm
See online course description for prerequisites
Revised 7/2013
3
Focus Areas (21 total credits) Convention/Meeting Planning (20 credits) Foodservice Management (20 credits) Upon completion of these courses, student can earn a certificate: FN 260 Menu Planning and Design 2 HT 326 Introduction to Wine and Spirits 3 HT 351 Hospitality Convention/Mtg. Planning 3 HT HT 424 442 Catering Trade show Mgmt. 3 3 HT 445 Event Mgmt. 3 HT 447 International Convention and MTG Mgmt. 3 HT 150 Institutional Food Purchasing 2 FN 215 Art and Science of Food 3 FN 260 Menu Planning 2 HT 326 Wines and Spirits 3 HT 424 Catering OR 3 FN 424 Catering 3 HT 423 Wine and Food Pairing 4 HT 450 Foodservice Administration 3 GEM Intro to Golf Enterprise Mgmt. 1 Golf Enterprise Management (19 credits) 101 Gaming Management (20 credits) HT 240 Tourism Goods and Services 3 HT 315 Gaming Mgmt. 3 HT 316 Casino Operations Mgmt. 3 BURTL 127 Basic Merchandising 3 GEM 201 Principles of Golf Enterprise Mgmt. 3 3 HT 317 Psycho-­‐social issues in Gaming Mgmt. 3 GEM 301 Cust. Dev., Retention and Marketing HT 330 Resort Planning and Operation 3 HT 351 Convention & Meeting Planning 3 HT 340 Development of Tourism Attractions 3 HT 360 Tourism for Persons with Disabilities 2 3 HT 418 Casino Tourism 3 HT 352 Club Mgmt. Property Management (20 credits) Lodging Management (20 credits) PM 100 Introduction to Property Mgmt. 2 HT 240 Tourism Goods and Services 3 PM 370 Principles of Property Mgmt. 3 HT 330 Resort Planning & Operation 3 3 HT 335 Lodging Operations Mgmt. 3 3 HT 351 Hospitality Convention & Meeting Planning 3 PM PM 371 362 Comm./Residential Prop. Mgmt./Dev. Real Estate Market Anal./Invest. Analysis BUGL 365 Principles of Real Estate 3 HT 360 Tourism for Persons with Disabilities 2 HT 374 Principles of Timeshare Administration 3 HT 374 Principles of time Share Administration 3 3 HT 430 Lodging Administration 3 PM 381 Mark. & Leasing Residential Comm. Prop. 240 Tourism Goods and Services 3 Resort Development and Tourism Management (20 credits) HT HT 330 Resort Planning & Operation 3 HT 340 Development of Tourism Attractions 3 HT 351 Convention & Meeting Planning 3 HT 360 Tourism for Persons with Disabilities 2 HT 374 Principles of Timeshare Administration 3 HT 440 Sociocultural Systems of Tourism 3 Revised 5.3.2011
4
Minors at the University of Wisconsin -­‐ Stout It is highly recommended that students majoring in Hotel, Restaurant and Tourism Management select a minor to compliment their degree. Choosing the right minor is always a benefit – sometimes in a small way, but quite possibly in a more significant fashion. Most hospitality and tourism employers state that the college major is more important than the minor, and many employers stress that hands-­‐on experience gained during college is the most critical hiring variable of all. But that does not mean that the potential edge of a well-­‐selected minor should be ignored. Sometimes, having the right minor can serve as a tiebreaker between one candidate and another otherwise equally qualified competitor for the same job. If the applicants are similar in degree and experience levels, then the person with a minor in workplace diversity, human resources or Spanish would have an edge over, say, someone with a minor in history or music. How to Choose? So what’s the best minor to pursue? Some employers suggest selecting a minor with a specific future company or segment of the hospitality and tourism industry in mind. Or, a minor that seems a natural complement to the hotel, restaurant and tourism major but at the same time does not have too much overlap could be chosen. For example, pairing the hotel, restaurant and tourism management major with a technical writing minor may assist with a niche position within the hospitality and tourism industry. There is another approach to consider: Pick a minor because of the passion that exists with a particular topic of study. Having a strong minor sends me a message to hospitality employers: The student I am talking to went out of their way to give extra attention to something they really have an interest in. They may or may not have concrete plans about what to do with the minor in the real early years of employment, but the fact of having a minor gives a student – a prospective employee – a greater depth and breadth in the eyes of a prospective employer. Applied Foreign Language Health and Fitness Retailing Gaming Management Human Resource Management Spanish Business Administration Journalism Speech Communication Coaching Project Management Supply Chain Management Construction Safety/Risk Control Property Management Sustainable Design and Development Disability Services Psychology Technical Writing Environmental Studies Quality Engineering Women and Gender Studies Food Technology Quality Management Workplace Diversity Revised 5.3.2011