Hotel and Foodservice Management (HFM) Major

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Chunyang (C. Y.) Wang
Department of Nutrition, Food Science and Hospitality
SNF 425
605-688-5161
e-mail: cy.wang@sdstate.edu

Requirements for Hotel and Foodservice Management Major -Foodservice Management Specialization:

Bachelor of Science in Family and Consumer Sciences

Freshman Year:

SGR Goal 6: Natural Sciences Credits: 3
*(Spring)
IGR Goal 2: Personal Wellness Credits: 2-3
**(Fall or Spring)

CSC 105 - Introduction to Computers (COM)
(Spring)
ENGL 101 - Composition I
* (Fall)
HFM 171 - Introduction to Hospitality Industry
(Fall)
MATH 102 - College Algebra (COM)
* (Spring)
NFS 141 - Foods Principles
(Fall)
NFS 141L - Foods Principles Lab
(Fall)
PSYC 101 - General Psychology (COM)
** (Fall)
SPCM 101 - Fundamentals of Speech (COM)
* (Spring)

Sophomore Year:

SGR Goal 4: Humanities and Arts Credits: 3
*(Fall and Spring)
SGR Goal 6: Natural Sciences Credits: 3
*(Fall)
Elective Credits: 3
(Spring)

ACCT 210 - Principles of Accounting I (COM)
(Fall)
ACCT 211 - Principles of Accounting II (COM)
(Spring)
AS 241 - Meat: Product to Consumption
(Fall)
ECON 202 - Principles of Macroeconomics (COM) (G)
* (Fall)
ENGL 201 - Composition II
* (Spring)
HFM 251 - Foodservice Sanitation
(Fall)
HFM 261 - Hospitality Technology
(Spring)
NFS 221 - Survey of Nutrition
(Fall)

Summer:

HFM 295 - Practicum

Junior Year:

IGR Goal 1: Land and Natural Resources Credits: 3
**(Fall)
IGR Goal 3: Social Responsibility/Cultural and Aesthetic Awareness Credits: 3
**(Spring)
Electives Cedits: 5 in Fall and 2 in Spring

BADM 350 - Legal Environment of Business (COM)
(Fall)
BADM 360 - Organization and Management (COM)
(Fall)
ECON 201 - Principles of Microeconomics (COM)
* (Spring)
HFM 361 - Hospitality Industry Law
(Spring)
HFM 380 - Foodservice Operations and Purchasing Management
(Fall)
HFM 381 - Quantity Food Production and Service
(Spring)
HFM 381L - Quantity Food Production and Service Lab
(Spring)
HFM 482 - Hospitality Marketing
(Spring)
NFS 490-590 - Seminar (AW)
(Fall)

Summer:

HFM 495 - Practicum

Senior Year:

Business Elective Credits: 3
(Spring)
Elective Credits: 3
(Spring)

HDFS 241 - Family Relations
(Fall)
HFM 372 - Hospitality Facilities Management and Design
(Spring)
HFM 412 - Fine Dining and Catering Management
(Spring)
HFM 412L - Fine Dining and Catering Management Lab
(Spring)
HFM 465 - Cost Controls in Hospitality Industry
(Spring)
HFM 481 - Food Science, Dietetics, and Hospitality Human Resource Management
(Fall)
HFM 489 - Responsible Beverage Management
(Spring)
HFM 489L - Responsible Beverage Management Lab
(Spring)

Choose one of the following:

Requirements Hotel & Foodservice Management Major - Hotel & Hospitality Management Specialization:

Freshman Year:

SGR Goal 6: Natural Sciences Credits: 3
*(Spring)
IGR Goal 2: Personal Wellness Credits: 2-3
**(Spring)
Elective Credits: 3
(Spring)

CSC 105 - Introduction to Computers (COM)
(Spring)
ENGL 101 - Composition I
* (Spring)
FCS 101 - FCS-Professional Foundations
(Fall)
HFM 171 - Introduction to Hospitality Industry
(Fall)
MATH 102 - College Algebra (COM)
* (Spring)
NFS 141 - Foods Principles
(Fall)
NFS 141L - Foods Principles Lab
(Fall)
PSYC 101 - General Psychology (COM)
** (Fall)
SPCM 101 - Fundamentals of Speech (COM)
* (Spring)

Sophomore Year:

IGR Goal 1: Land and Natural Resources Credits: 3
**(Fall)
IGR Goal 3: Social Responsibility/Cultural and Aesthetic Awareness Credits: 3
**(Fall)
SGR Goal 4: Humanities and Arts Credits: 3
*(Fall)
SGR Goal 6: Natural Sciences Credits: 3
*(Fall)

ACCT 210 - Principles of Accounting I (COM)
(Fall)
ACCT 211 - Principles of Accounting II (COM)
(Spring)
ECON 202 - Principles of Macroeconomics (COM) (G)
* (Fall)
ENGL 201 - Composition II
* (Spring)
HFM 251 - Foodservice Sanitation
(Spring)
HFM 261 - Hospitality Technology
(Fall)

Summer:

HFM 295 - Practicum

Junior Year:

Elective Credits: 6
(Spring)

BADM 350 - Legal Environment of Business (COM)
(Fall)
BADM 360 - Organization and Management (COM)
(Fall)
ECON 201 - Principles of Microeconomics (COM)
* (Spring)
HDFS 241 - Family Relations
(Spring)
HFM 361 - Hospitality Industry Law
(Spring)
HFM 370 - Lodging Operations and Purchasing Management
(Fall)
HFM 370L - Lodging Operations and Purchasing Management Lab
(Fall)
HFM 380 - Foodservice Operations and Purchasing Management
(Fall)
HFM 482 - Hospitality Marketing
(Spring)

Choose one of the following:

BADM 334 - Small Business Management (COM)
(Fall)
BADM 336 - Entrepreneurship I (COM)
(Fall)
ENTR 336 - Entrepreneurship I (COM)
(Fall)

Summer:

HFM 495 - Practicum

Senior Year:

Electives Credits: 3
(Spring)

HFM 371 - Leisure Activities Management
(Fall)
HFM 371L - Leisure Activities Management Lab
(Fall)
HFM 372 - Hospitality Facilities Management and Design
(Spring)
HFM 455 - Meeting and Convention Management
(Fall)
HFM 465 - Cost Controls in Hospitality Industry
(Spring)
HFM 481 - Food Science, Dietetics, and Hospitality Human Resource Management
(Fall)
HFM 489 - Responsible Beverage Management
(Spring)
HFM 489L - Responsible Beverage Management Lab
(Spring)
NFS 490-590 - Seminar (AW)
(Fall or Spring)

Choose one of the following:

Note:

A grade of “C” or better is required in all courses with a NFS or HFM prefix.

Curriculum Notes:

* The 30 credit Board of Regents System General Education Requirements (SGRs) must be completed as part of a student’s first 64 credits.

** South Dakota State University has an 8-9 credit Institutional Graduation Requirement (IGRs).

(G) Globalization Requirement.

(AW) Advanced Writing Requirement.

Students must take the proficiency examination after completing 48 credits. English 101, and a course in each of the General Education areas of social science, mathematics, natural science, and humanities and arts must be taken prior to taking this exam.