Apr 19, 2024

2020-2021 Undergraduate Bulletin

2020-2021 Undergraduate Bulletin [ARCHIVED CATALOG]

Hospitality Management and Tourism, B.S.

The Hospitality Management and Tourism program focuses on the specialized knowledge needed for careers in the hospitality industry. The degree develops graduates who are consumer and technology focused within the service industry. Couse work integrates hospitality marketing strategies, communications and financial management through a curriculum focused on management of facilities and operations that provide hospitality services to the public.

The curriculum challenges students to exercise an integration of creativity and business components for various tourism services such as, Food & Beverage, Lodging, Attractions, Convention and Meeting Planning, Non-Profit Management, and Special Event Coordinating. The hospitality and tourism industries are rapidly growing; as the United States’ second largest employer, a degree in Hospitality Management and Tourism provides many career opportunities for graduates.

Internships are a required component of the program, which can lead to permanent professional placement. The internship provides students with first-hand experience in hospitality and tourism related fields, allowing them to exercise classroom knowledge in a real-world setting. Visit us at: http://rtm.ca.uky.edu/bachelor-science-hospitality-management-and-tourism.

Entrance Requirement

The minimum grade-point average for entrance of all students into the Hospitality Management and Tourism program is 2.0.

Graduation Requirement

Students must fulfill all prerequisites and achieve a grade of C or better in all HMT and RTM courses that are major requirements, and DHN 342 . Each student must complete the following:

Complete UK Core requirements.
Complete 120 credit hours with a minimum grade-point average of 2.0.
Complete the required curriculum in the major program.

UK Core Requirements

See the UK Core section of this Bulletin for the complete UK Core requirements . The courses listed below are (a) recommended by the college, or (b) required courses that also fulfill UK Core areas. Students should work closely with their advisor to complete the UK Core requirements.

IX. Community, Culture and Citizenship in the USA

Recommended:

GEN 100 - ISSUES IN AGRICULTURE, FOOD AND ENVIRONMENT Credit(s): 3

X. Global Dynamics

ANT 160 - CULTURAL DIVERSITY IN THE MODERN WORLD Credit(s): 3

UK Core hours: 31

Graduation Composition and Communication Requirement (GCCR)

RTM 425 - HUMAN RESOURCE MANAGEMENT Credit(s): 3

Subtotal: Graduation Composition and Communication Requirement hours (GCCR): 3

Premajor Requirements

Two semesters of a single foreign language chosen from: Arabic; Chinese; English as a Second Language; French; German; Italian; Japanese; Russian; Spanish; and Sign Language (exclude: Latin, Hebrew, Greek) Credit(s): 8

Diversity Requirements

ANT 160 - CULTURAL DIVERSITY IN THE MODERN WORLD Credit(s): 3
plus 3 hours, to be chosen with approval of academic advisor, from classes related to the study of current cultures Credt(s): 3

Subtotal: Diversity Requirement hours: 6

plus

CS 101 - INTRODUCTION TO COMPUTING I Credit(s): 3
ACC 201 - FINANCIAL ACCOUNTING I Credit(s): 3
ACC 202 - MANAGERIAL USES OF ACCOUNTING INFORMATION Credit(s): 3
ECO 201 - PRINCIPLES OF ECONOMICS I Credit(s): 3
ECO 202 - PRINCIPLES OF ECONOMICS II Credit(s): 3
MA 123 - ELEMENTARY CALCULUS AND ITS APPLICATIONS Credit(s): 4
STA 296 - STATISTICAL METHODS AND MOTIVATIONS Credit(s): 3

Subtotal: Premajor hours: 36

Major Requirements

Required:

DHN 241 - FOOD SERVICE SANITATION Credit(s): 1
HMT 120 - INTRODUCTION OT HOSPITALITY MANAGEMENT AND TOURISM Credit(s): 3
HMT 210 - HOTEL ROOMS DIVISION MANAGEMENT Credit(s): 3
HMT 270 - PRINCIPLES OF TRAVEL AND TOURISM Credit(s): 3
HMT 308 - INTRODUCTION TO FOOD AND BEVERAGE Credit(s): 3
HMT 350 - REVENUE MANAGEMENT Credit(s): 3
RTM 340 - PROFESSIONAL PRACTICE/PRE-INTERNSHIP Credit(s): 1
RTM 345 - SERVICE MANAGEMENT Credit(s): 3
RTM 425 - HUMAN RESOURCE MANAGEMENT Credit(s): 3
RTM 499 - RETAILING AND TOURISM MANAGEMENT INTERNSHIP Credit(s): 6
DHN 342 - QUANTITY FOOD PRODUCTION Credit(s): 4

Subtotal: Major Core hours: 33

Professional Support

FIN 300 - CORPORATION FINANCE Credit(s): 3
MGT 301 - BUSINESS MANAGEMENT Credit(s): 3
MKT 300 - MARKETING MANAGEMENT Credit(s): 3

Subtotal: Professional Support hours: 9

Plus 15 hours from HMT major selections:

HMT 320 - HOSPITALITY AND TOURISM MARKETING Credit(s): 3
HMT 330 - MEETINGS AND CONVENTION MANAGEMENT Credit(s): 3
HMT 359 - HOSPITALITY AND TOURISM SPECIAL TOPICS (SUBTITLE REQUIRED) Credit(s): 1 - 3 (Variable)
HMT 360 - TOURISM PLANNING AND DEVELOPMENT Credit(s): 3
HMT 395 - HOSPITALITY AND TOURISM INDEPENDENT STUDY Credit(s): 1 - 3 (Variable)
HMT 414 - ENTREPRENEURSHIP IN THE HOSPITALITY INDUSTRY Credit(s): 3
HMT 420 - BEER, WINE, AND SPIRITS TOURISM PRINCIPLES & PRACTICE Credit(s): 3
HMT 470 - HOSPITALITY AND TOURISM LAW AND ETHICS Credit(s): 3
HMT 486 - HMT STUDY TOUR Credit(s): 3
HMT 560 - ADVANCED SEMINAR IN LODGING AND TOURISM Credit(s): 3
HMT 570 - EVENT PLANNING AND COORDINATION Credit(s): 3
HMT 580 - TRENDS ANALYSIS FOR THE HOSPITALITY INDUSTRY Credit(s): 3
HMT 588 - STRATEGIC MANAGEMENT IN THE HOSPITALITY & FOOD SERVICE INDUSTRY Credit(s): 3
PLS 389 - WINE APPRECIATION Credit(s): 3

Subtotal: Major Selection: 15

Plus additional upper-level credits to complete 45 hours of 300-400-500 level classes.

Subtotal: Major Requirements: 47

Electives

Electives should be selected by the student to lead to the minimum total of 120 hours required for graduation.

Subtotal: Minimum Elective hours: 6

TOTAL HOURS: 120

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