Hospitality, Tourism, and Event Management (B.S.)

Location(s): Brookings Main Campus

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Two people standing in a hotel lobby looking at a binder.

Program Coordinator/Contact

Kunsoon Park, Associate Professor
School of Health and Consumer Sciences
Wagner Hall 425, Box 2275A
605-688-5223

Program Information

The mission Hospitality, Tourism, and Event Management program is to develop visionary leaders and successful professionals in the Hospitality, Tourism, and Event industry. The curriculum exposes students to many aspects of the hospitality, tourism, and event planning industry and instills in them the critical skills required for the modern workplace. Students complete two professional practicum experiences while pursuing their degree, which provides introductory and supervisory level industry experience. Students will earn a Bachelor of Science degree with a major in Hospitality, Tourism, and Event Management. The curriculum is designed to expose students to many aspects of the hospitality industry and to instill in them the critical skills required in today’s workplace.

Course Delivery Format

Practical learning experiences complement traditional academic settings. Internship and practicum courses prepare students for the real world and provide the industry with well-trained employees.

Student Learning Outcomes

At the conclusion of the program, students will be able to:

Identify and apply the knowledge and skills necessary for hospitality and tourism operations.
Develop and integrate a core set of business skills necessary to successfully operate a hospitality and tourism organization.
Demonstrate competence in the communication skills necessary for hospitality and tourism management.
Formulate business decisions in hospitality and tourism management.
Evaluate leadership principles necessary in the diverse and global hospitality and tourism industry.

Academic Requirements

A grade of a “C” or better is required in all HMGT and NUTR courses.

Requirements for Hospitality, Tourism, and Event Management Major: 120 Credits

Bachelor of Science

System General Education Requirements

Goal #1 Written Communication: SGR #1 Elective Credits: 6
Goal #2 Oral Communication: SGR #2 Elective Credits: 3
Goal #3 Social Sciences:
PSYC 101 - General Psychology (COM) [SGR #3, HSDC] Credits: 3
and
ECON 202 - Principles of Macroeconomics (COM) [SGR #3, HSDC] Credits: 3
Goal #4 Arts and Humanities: SGR #4 Electives Credits: 6
Goal #5 Mathematics: SGR #5 Elective Credits: 3
Goal #6 Natural Sciences: SGR #6 Electives Credits: 6

College of Education and Human Sciences Requirements

EHS 119 - EHS Seminar Credits: 2
EHS 319 - Life, Love, and Money Credits: 2

Major Requirements

ACCT 210 - Principles of Accounting I (COM) Credits: 3
ACCT 211 - Principles of Accounting II (COM) Credits: 3
BADM / MGMT 360 - Organization and Management (COM) Credits: 3
CA 230 - Consumer Behavior Credits: 3
or LDR 210 - Foundations of Leadership Credits: 3
CS 282 - Customer Service Credits: 3
CS 377 - Professional Documents Credits: 1
ECON 201 - Principles of Microeconomics (COM) [SGR #3, HSDC] Credits: 3
FIN 310 - Business Finance (COM) Credits: 3
HMGT 171 - Introduction to Hospitality, Tourism, and Event Industry Credits: 3
HMGT 251 - Foodservice Sanitation Credits: 1
HMGT 295 - Practicum (COM) Credits: 2
HMGT 355 - Events and Facilities Administration Credits: 3
HMGT 361 - Hospitality Industry Law Credits: 3
HMGT 370 - Lodging Management Credits: 3
HMGT 375 - International Tourism Credits: 3
HMGT 380 - Foodservice Operations and Purchasing Management Credits: 3
HMGT 381 - Quantity Food Production and Service Credits: 1
HMGT 381L - Quantity Food Production and Service Lab Credits: 3
HMGT 455 - Advanced Events and Facilities Administration Credits: 3
HMGT 472 - Hospitality Facilities Management and Design Credits: 3
HMGT 482 - Hospitality Marketing Credits: 3
HMGT 495 - Practicum (COM) Credits: 3
HRM 460 - Human Resource Management (COM) Credits: 3
LDR 435 - Organizational Leadership and Team Development Credits: 3
MGMT 325 - Management Information Systems (COM) Credits: 3
NUTR 141 - Foods Principles Credits: 3
NUTR 141L - Foods Principles Lab Credits: 1

Electives

Taken as needed to complete any additional degree requirements.

Total Required Credits: 120

Summary of Program Requirements

Bachelor of Science
System General Education Requirements*	30 Credit Hours
College of Education and Human Sciences Requirements	4 Credit Hours
Major Requirements	72 Credit Hours
Electives**	14 Credit Hours

*System General Education Requirements for students pursuing a baccalaureate degree shall include a minimum of 30 credit hours. Some general education coursework may be counted for Major Requirements and Supporting Coursework.
**Taken as needed to complete any additional degree requirements.

Academic Advising Guide Sheet

The goal of the academic advising guide sheets and sample plans of study is to promote undergraduate student success by guiding all students to timely completion of an undergraduate degree. Students are not limited to the course sequence provided for their academic program. Instead, the sample plan of study is one possible path to completing your degree and is meant to be used as a guide for planning purposes in consultation with an academic advisor. The plans also help students prepare for meetings with their academic advisor and track their progress in their selected academic program.