Hotel and Resort Management, BS
Program Description
Students will engage in learning multiple facets of the Hospitality Management Industry including team building, guest experiences, technology applications, critical and analytical thinking, ethics, and leadership. Coursework that emphasizes qualitative and quantitative analysis, marketing, and human resources ensures students will graduate career-ready. Students will have the opportunity for practical experience in the hospitality field through earning various work and COOP credits with placements with our partners in local hotel and resort locations as they proceed through the program. Graduates of this program will be highly qualified for middle management positions with upward mobility in the hospitality industry.
Program Curriculum
120 credits
Utah Tech General Education Requirements
All Utah Tech General Education requirements must be fulfilled. A previously earned degree may fulfill those requirements, but courses must be equivalent to Utah Tech's minimum General Education standards in American Institutions, English, and Mathematics.
General Education Core Requirements
| Code | Title | Hours |
|---|---|---|
| English | 3-7 | |
| Mathematics | 3-5 | |
| American Institutions | 3-6 | |
| Life Sciences | 3-10 | |
| Physical Sciences | 3-5 | |
| Fine Arts | 3 | |
| Literature/Humanities | 3 | |
| Social & Behavioral Sciences | 3 | |
| Exploration | 3-5 | |
Business Core Requirements
| Code | Title | Hours |
|---|---|---|
| ACCT 2010 | Financial Accounting | 3 |
| ACCT 2020 | Managerial Accounting | 3 |
| ECON 2010 | Micro Economics (SS, GC) | 3 |
| FIN 3150 | Managerial Finance I | 3 |
| ISA 2010 | Proficiency in Excel & SQL | 3 |
| ISA 2050 | Management Information Systems | 3 |
| MGMT 3050 | Business Law I: Law in the Commercial Environment | 3 |
| MGMT 3100 | Business Ethics and Professional Writing | 3 |
| MGMT 3400 | Management & Organizations | 3 |
| MGMT 3600 | Operations and Supply Chain Management (ALPP) | 3 |
| MKTG 3010 | Marketing Principles (ALPP) | 3 |
| STAT 2040 | Business Statistics | 3 |
Hospitality Core Courses
| Code | Title | Hours |
|---|---|---|
| HOSP 1010 | Introduction to the Hospitality Industry | 3 |
| HOSP 1020 | Principles of Food and Beverage Operations | 3 |
| HOSP 2010 | Hospitality Customer Experience | 3 |
| HOSP 2500 | Hotel and Resort Front Office Operations | 3 |
| HOSP 4700 | Hospitality Revenue Management and Profit Optimization | 3 |
| HOSP 4890R | Hospitality Internship/COOP | 3 |
| RSM 3010 | Event Management | 3 |
| MGMT 3300 | Human Resource Management | 3 |
| COMM 2120 | Small Group Communication | 3 |
| COMM 4050 | Leadership and High Performance Teams | 3 |
| Complete One of the Following Courses | ||
| BUS 3000 | Intermediate Career Strategies | 1 |
| RSM 4200 | Professional Development | 1 |
Hospitality Elective Requirements (12 credit hours)
| Code | Title | Hours |
|---|---|---|
| HOSP 2210 | Emerging Hospitality Technologies | 3 |
| HOSP 3150 | Hospitality and Tourism Marketing | 3 |
| HOSP 4710 | Hospitality Facilities Management | 3 |
| HOSP 4890R | Hospitality Internship/COOP | 3 |
| RSM 2430 | 3 | |
| RSM 3030 | Special Event Design | 3 |
| RSM 4300 | Meetings and Convention Management | 3 |
| MGMT 3700 | Organizational Behavior | 3 |
| ACCT 4300 | Cost Accounting | 3 |
| MGMT 4800 | Strategic Management (ALPP) | 3 |
| MGMT 4950R | Seminar in Business | 1-3 |
| MKTG 3515 | Sales Management (ALPP) | 3 |
| COMM 3190 | Intercultural Communication (SS, GC) | 3 |
| or | ||
| COMM 3850 | Organizational Communication and System Dynamics | 3 |
Free Electives (9 Credit Hours)
Any College of Business Courses 3000 or higher
Graduation Requirements
- Complete a minimum of 120 college-level credits (1000 and above).
- Complete at least 40 upper-division credits (3000 and above).
- Complete at least 30 upper-division credits at Utah Tech for institutional residency.
- Minimum C- grade and 2.5 GPA in Business Core Requirements, Hospitality Core Requirements, and Hospitality Elective Requirements.
- Cumulative GPA 2.0 or higher.