Department of Hospitality Management
Advising Form - BS Hospitality, Tourism and
Event Management
Effective Fall 2014
Name _________________________________
Phone__________________
Email _________________________________
Student ID _____________________________
Core Coursework - Required (42 units)
Course #
Title
Sequence Units
HSPM 65
Professional Seminar in Hospitality Mgt
F & Sp*
1
HSPM 1
Introduction to Hospitality & Tourism Mgt
F & Sp
3
HSPM 11
Restaurant Management
F & Sp
3
HSPM 12
Cost Control in Hospitality
F & Sp
3
HSPM 102
Hotel and Lodging Operations
F & Sp
3
HSPM 104
Hospitality Marketing
F & Sp
3
HSPM 1, HSPM 65
BUS 20 or 20N
HSPM 105
Finance in Hospitality
F & Sp
3
HSPM 1, HSPM 65
BUS 20 or 20N
HSPM 107
Legal Aspects of Hospitality Management
F & Sp
3
HSPM 1, HSPM 65
BUS 20 or 20N
HSPM 108
Hospitality Information Systems
F & Sp
3
HSPM 1, HSPM 65,
HSPM 102
BUS 20 or 20N
HSPM 121
Hospitality Leadership and Management
F & Sp
3
HSPM 1, HSPM 65
HSPM 130
Hospitality Event Production
F & Sp
3
HSPM 1, HSPM 65,
HSPM 134
Human Resources in HR&T
F & Sp
3
HSPM 1, HSPM 65
BUS 20 or 20N
HSPM 177
Hospitality Service Management
F & Sp
3
HSPM 1, HSPM 65
BUS 20 or 20N
Senior Standing
HSPM 191A Internship Level I
F & Sp
2
HSPM 1, HSPM 65
BUS 20 or 20N
HSPM 191B Internship Level II
F & Sp
3
HSPM 191A
Senior Standing
Term Grade Pre-req/Notes
Majors only
Take 1st semester in major
HSPM 11, HSPM 65
*F—Fall semester, Sp—Spring Semester
Coursework Supporting Major - Required (6 units)
Course #
Title
Units
HSPM 100W Writing Workshop (counts in GE)
GE
BUS1 20 or
BUS1 20N
Survey of Accounting
3
STAT 95 or
BUS2 90
Elementary Statistics, or
Business Statistics
3
Term Grade Pre-req/Notes
Pass WST, UD
Baccalaureate Degree = 120 units:
Core
Supporting Coursework
Major Electives
42 Units
6 Units
18 Units
SJSU General Education
SJSU PE Graduation Requirement
Free Elective
51 Units
2 Units
1 Unit
Major Electives Required (18 units): Only courses listed here are acceptable major elective courses.
NOTE: Nine (9) of the eighteen (18) units must be completed in one of the four (4) “emphasis” areas. 1) General Manager (GM), 2)
Food & Beverage (F&B) Management Emphasis, 3) Hotel Emphasis., or 4) Event Management Emphasis
**Up to 9 lower division semester units of approved hospitality transfer course work may apply toward the
19 units of approved major electives.
Course #
Title
Sequence
Units Term Grade Emphasis Area
HSPM 023
Culinary Concepts
F & Sp
3
HSPM 97B
Special Events Management in Hospitality
andTourism
Spring
3
HSPM 101
Multicultural, Community & Global Issues
Fall
3
HSPM 140
Meeting, Convention and Event Industry
F & Sp
3
*Event Management Emphasis
HSPM 1, HSPM 65, HSPM 130,
BUS 20 or 20N
HSPM 141
Resort and Club Management
F & Sp
3
*Hotel Emphasis
HSPM 142
Tradeshow, Event and Meeting Management
Spring
3
HSPM 130
*Event Management Emphasis
HSPM 148
Wine Appreciation
F & Sp
3
*F&B Emphasis
HSPM 152
Hotel Catering and Banquet Management
F & Sp
3
*Hotel Emphasis
*F&B Emphasis
HSPM 11, HSPM 102
HSPM 154
Revenue Management
Spring
3
*Hotel Emphasis
*GM Emphasis
HSPM 1, HSPM 65,HSPM 102
BUS 20 or 20N
HSPM 175
Entrepreneurship in Hospitality
F & Sp
3
*Event Management Emphasis
*F&B Emphasis
*GM Emphasis
HSPM 1, HSPM 65, BUS 20 or
20N, Senior Standing
HSPM 186
Strategic Management
F & Sp
3
*GM Emphasis
HSPM 1, HSPM 65
BUS 20 or 20N
Senior Standing
Event Management Emphasis
Planning Grid
AY: _____ /_____
AY: _____ /_____
AY: _____ /_____
AY: _____ /_____
AY: _____ /_____
Fall
Winter
Spring
Summer
Last update: 6/6/2014