Prepares for careers in the growing field of Hospitality Management. Most areas involve one summer semester of paid, full-time work, whose purpose is to allow the student to gain knowledge and experience in a particular aspect of the industry. 2 BUS 105 can be waived if student can show equivalent skills. 3 Should be selected from HFM 262, HFM 266, FRH 106, SPA 210, NTR 101, or any 3-credit Business course except BUS 170.
Courses emphasize both theoretical and practical aspects of food preparation.