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Dec 12, 2024
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2014-2015 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 |
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| General Education |
40 credits |
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| Major Studies |
59 credits |
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| Professional Selectives |
21 credits |
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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.
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General Education
40 credits required
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, creative arts, foreign language and culture, history, literature, music appreciation, performing arts and philosophy.
Social and Behavioral Sciences (6 credits)
Additional Courses:
Choose 3 additional credits from one or more areas including anthropology, geography, political science, psychology and sociology.
Contemporary Issues (3 credits)
Courses must be selected from the list of approved contemporary 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.
Major Studies
59 credits required
Operations Management (15 Credits)
Operations Leadership (12 Credits)
Accounting, Revenue and Sales (12 Credits)
Applied Professional Development (4 Credits
Professional Selectives
21 credits required
Students select courses from focus areas, with advisement, to meet program goals. Courses at the 300 or 400 level from food and nutrition (FN), golf enterprise management (GEM), hospitality and tourism (HT), property management (PM) and service management (SRVM) may be taken to reach the 21- credit requirement.
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