Program: Hotel and Foodservice Management (HFM) Major - South Dakota State University - Modern Campus Catalog™

2008-2009 Undergraduate Catalog

Apr 13, 2025

C. Y. Wang, Head
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:

CSC 105 - Introduction to Computers (COM) Credits: 3
(Spring)
ENGL 101 - Composition I Credits: 3
* (Fall)
FCS 101 - FCS-Professional Foundations Credits: 1
(Fall)
HFM 171 - Introduction to Hospitality Industry Credits: 3
(Spring)
MATH 102 - College Algebra (COM) Credits: 3
* (Spring)
NFS 141 - Foods Principles Credits: 4
(Fall)
NFS 141L - Foods Principles Lab Credits: 0
(Fall)
PSYC 101 - General Psychology (COM) Credits: 3
* (Fall)
SPCM 101 - Fundamentals of Speech (COM) Credits: 3
* (Spring)

Sophomore Year:

ACCT 210 - Principles of Accounting I (COM) Credits: 3
(Fall)
ACCT 211 - Principles of Accounting II (COM) Credits: 3
(Spring)
ECON 202 - Principles of Macroeconomics (COM) (G) Credits: 3
* (Fall)
ENGL 201 - Composition II Credits: 3
* (Spring)
HFM 251 - Foodservice Sanitation Credits: 1
(Spring)
HFM 261 - Hospitality Technology Credits: 3
(Spring)
NFS 221 - Survey of Nutrition Credits: 3
(Fall)

Summer:

HFM 295 - Practicum Credits: (1-3)

Junior Year:

BADM 350 - Legal Environment of Business (COM) Credits: 3
(Fall)
BADM 360 - Organization and Management (COM) Credits: 3
(Fall)
ECON 201 - Principles of Microeconomics (COM) Credits: 3
* (Spring)
HDFS 241 - Family Relations Credits: 3
(Spring)
HFM 361 - Hospitality Industry Law Credits: 2
(Spring)
HFM 380 - Foodservice Operations and Purchasing Management Credits: 3
(Fall)
HFM 381 - Quantity Food Production and Service Credits: 3
(Spring)
HFM 381L - Quantity Food Production and Service Lab Credits: 0
(Spring)
HFM 482 - Hospitality Marketing Credits: 3
(Spring)
HFM 489 - Responsible Beverage Management Credits: 3
(Spring)
HFM 489L - Responsible Beverage Management Lab Credits: 0
(Spring)
NFS 490-590 - Seminar (AW) Credits: (1-2)
(Fall)

Summer:

HFM 495 - Practicum Credits: (1-3)

Senior Year:

Elective Credits: 10-11
(Fall or Spring)

AS 241 - Introduction to Meat Science Credits: 3
(Fall)
AS 241L - Introduction to Meat Science Lab Credits: 0
(Fall)
HFM 372 - Hospitality Facilities Management and Design Credits: 3
(Fall)
HFM 412 - Fine Dining and Catering Management Credits: 3
(Spring)
HFM 412L - Fine Dining and Catering Management Lab Credits: 0
(Spring)
HFM 465 - Cost Controls in Hospitality Industry Credits: 3
(Spring)
HFM 481 - Food Science, Dietetics, and Hospitality Human Resource Management Credits: 3
(Fall)

Choose one of the following:

BADM 474 - Personal Selling (COM) Credits: 3
(Fall)
MCOM 370 - Advertising Principles (COM) Credits: 3
(Spring)

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

Freshman Year:

CSC 105 - Introduction to Computers (COM) Credits: 3
(Spring)
ENGL 101 - Composition I Credits: 3
* (Fall)
FCS 101 - FCS-Professional Foundations Credits: 1
(Fall)
HFM 171 - Introduction to Hospitality Industry Credits: 3
(Spring)
MATH 102 - College Algebra (COM) Credits: 3
* (Spring)
NFS 141 - Foods Principles Credits: 4
(Fall)
NFS 141L - Foods Principles Lab Credits: 0
(Fall)
PSYC 101 - General Psychology (COM) Credits: 3
** (Fall)
SPCM 101 - Fundamentals of Speech (COM) Credits: 3
* (Spring)

Sophomore Year:

ACCT 210 - Principles of Accounting I (COM) Credits: 3
(Fall)
ACCT 211 - Principles of Accounting II (COM) Credits: 3
(Spring)
ECON 202 - Principles of Macroeconomics (COM) (G) Credits: 3
* (Fall)
ENGL 201 - Composition II Credits: 3
* (Spring)
HFM 251 - Foodservice Sanitation Credits: 1
(Spring)
HFM 261 - Hospitality Technology Credits: 3
(Fall)

Summer:

HFM 295 - Practicum Credits: (1-3)

Junior Year:

Elective Credits: 3
(Spring)

BADM 350 - Legal Environment of Business (COM) Credits: 3
(Fall)
BADM 360 - Organization and Management (COM) Credits: 3
(Fall)
ECON 201 - Principles of Microeconomics (COM) Credits: 3
* (Spring)
HDFS 241 - Family Relations Credits: 3
(Spring)
HFM 361 - Hospitality Industry Law Credits: 2
(Spring)
HFM 370 - Lodging Operations and Purchasing Management Credits: 3
(Fall)
HFM 370L - Lodging Operations and Purchasing Management Lab Credits:
(Fall)
HFM 380 - Foodservice Operations and Purchasing Management Credits: 3
(Fall)
HFM 482 - Hospitality Marketing Credits: 3
(Spring)
HFM 489 - Responsible Beverage Management Credits: 3
(Spring)
HFM 489L - Responsible Beverage Management Lab Credits: 0
(Spring)

Choose one of the following:

BADM 334 - Small Business Management (COM) Credits: 3
(Fall)
ENTR 336 - Entrepreneurship I (COM) Credits: 3
(Fall) (Cross-listed with BADM 336)

Summer:

HFM 495 - Practicum Credits: (1-3)

Senior Year:

Electives Credits: 3
(Fall)
Electives Credits: 7-8
(Spring)

HFM 371 - Leisure Activities Management Credits: 3
(Fall)
HFM 371L - Leisure Activities Management Lab Credits: 0
(Fall)
HFM 372 - Hospitality Facilities Management and Design Credits: 3
(Fall)
HFM 455 - Meeting and Convention Management Credits: 3
(Fall)
HFM 465 - Cost Controls in Hospitality Industry Credits: 3
(Spring)
HFM 481 - Food Science, Dietetics, and Hospitality Human Resource Management Credits: 3
(Fall)
NFS 490-590 - Seminar (AW) Credits: (1-2)
(Fall)

Choose one of the following:

BADM 474 - Personal Selling (COM) Credits: 3
(Fall)
MCOM 370 - Advertising Principles (COM) Credits: 3
(Spring)

Note:

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