Apr 02, 2025  
2018-2019 Undergraduate Bulletin 
    
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2018-2019 Undergraduate Bulletin [ARCHIVED]

Hotel, Restaurant and Tourism Management, B.S.

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Introduction

Hotel, restaurant and tourism management is one of the largest and fastest growing industries in the United States. Each year, leisure time increases for thousands of Americans, and the demands on the hospitality industry are growing. Existing lodging and dining facilities are expanding and new businesses are developing to accommodate the increased demand for hospitality services.

 UW-Stout’s Hotel, Restaurant and Tourism Management majors receive a variety of training. The program includes studies in general education to provide students a flexible background, enabling them to adapt to a wide variety of situations in today’s rapidly changing society. A choice of professional selectives provides students with flexibility to pursue a specialized field of study. The curriculum is designed to prepare competent, creative and responsible managers. Graduates are employed in the hospitality food and beverage industry, and in hotels and tourism facilities.

General Requirements
Bachelor of Science Degree

Total for graduation 120 credits  
General Education 40 credits  
Professional Studies 68 credits  
Professional Selectives 12 credits  

A “C-” (1.67) or better is required for each course in the professional studies. A 2.75 grade point average is required for graduation.

Program Requirements

Racial and Ethnic Studies (6 credits*)

Three credits must be selected from RES-A.

  • *Students can select courses that count for more than one requirement within General Education (GE), Racial and Ethnic Studies (RES), and Global Perspectives (GLP).

Global Perspective (6 credits*)

Complete a program of university-approved work or study abroad or 6 credits of global perspective approved courses. 

  • *Students can select courses that count for more than one requirement within General Education (GE), Racial and Ethnic Studies (RES), and Global Perspectives (GLP).

General Education (40 credits)

Communication Skills (9 credits)

Analytic Reasoning and Natural Sciences (10 credits)

Arts and Humanities (6 credits)

Courses must be from two or more areas including art history/music & theater appreciation, creative/performing arts, foreign language and culture, history, literature, and philosophy.​

Social and Behavioral Sciences (6 credits)

Cross-disciplinary Issues (3 credits)

Courses must be selected from the list of approved cross-disciplinary issues courses.

Social Responsibility and Ethical Reasoning (3 credits)

Courses must be selected from the list of approved social responsibility and ethical reasoning courses.

Selectives (3 credits)

Courses/credits may be selected from any category to meet the 40-credit requirement.

Professional Studies (68 credits)

Operations Management (30 Credits)

Financial and Revenue Management (21 credits)

Organizational Management (15 credits)

Co-op/Internship Experience (2 credits)

Professional Selectives (12 credits)

Courses from golf enterprise management (GEM), hospitality and tourism (HT), and property management (PM), or an international experience, approved by the program director, may be taken to reach the 12- credit requirement.

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