A. Students need to complete at least 20 course credits.
B. Students need not re-take any required course(s) of their home department that are listed in this course outline; such course(s) cannot be waived. The department chair will designate a relative course(s) to substitute for that. If there are any changes to the course(s), need to follow the above decision.
The courses are listed as follows:
1.An Introduction to Hospitality Management (3 Credits)
2.Food and Beverage Service (3 Credits)
3.Restaurant Management (3 Credits)
4.Marketing for Hospitality (3 Credits)
5.Human Resource Management (3 Credits)
6.Menu Design and Cost Control (3 Credits)
7.Hospitality Facilities Planning and Design (2 Credits)
