Hospitality Foodservice and Hotel Management
M.A. Degree
Graduate Program
Department of Family and Consumer Sciences
THREE-TIERED COURSE ADVISING SHEET
This advising sheet is provided for students in the initial stages of their program. It is
intended to offer appropriate course choices for students when a program advisor
cannot be reached. Students should first attempt to choose courses from Tier 1. If
courses in Tier 1 are either full or not offered, the student can next look at courses
listing in Tier 2, followed lastly by Tier 3.
Course advising is an important process and the student should work in consultation
with a program advisor as soon as possible to plan an appropriate program of study.
It is the student’s responsibility to consult the current catalog and make sure prerequisites are met for each course.
Tier 1: Catalog Requirements
Course
Title
EDP 419
FCS 655A
FCS 605
FCS 563
FCS 696
Statistics
Literatures Review & Research in FCS
Seminar in Administration of FCS
Evaluation in FCS
Research Methods
Tier 2: Specialization Courses & Approved Electives
Course
FCS 573
FCS 574
FCS 577
FCS 597
HRM 458*
HRM 463*
HRM 652
HRM 654
HRM 655
OCST 591
OCST 593
REC 462*
REC 468*
REC 527
Title
Current Topics in HFHM
Cost Control in HFHM
Foodservice Administration (if did not have as undergrad)
Independent Study
Managing Organizational Culture & Cultural Diversity
Organizational Training & Development
Seminar in Human Resources Management
Seminar in Negotiation & Conflict Management
Seminar in Motivation & Organization Change
Corporate Training Development
Corporate Training Methods
Travel, Tourism, & Resort Recreation Management
Tourism Planning & Development
Legal Aspects of Leisure Services
Tier 3: Acceptable Substitutes
Course
Title
Comparable Statistics Course