Hospitality and Tourism Management
Hospitality and Tourism Management
Are you a people-person? Are you passionate about customer service and enriching people's experiences? Do you have exceptional work ethic and enjoy a fast-paced environment? If so, Hospitality and Tourism Management (HTM) is a great field for you!
The mission of the HTM program at NDSU is to develop effective and efficient leaders in a very dynamic and exciting field. Our students learn and develop leadership skills by completing coursework that increases knowledge of the industry, develops people management skills, and enhances problem-solving abilities while instilling a sense of responsibility and professionalism.
We are the only four-year HTM program in North Dakota, accredited by the Accreditation Commission for Programs in Hospitality Administration (ACPHA). The program has undergone this process to ensure students receive a quality education. The ACPHA guidelines and standards help us pursue excellence in the area of hospitality administration.
- Our program incorporates a solid foundation of general education courses vital in developing a well-rounded professional.
- All students complete a core of fundamental courses on the management of resources such as people, materials, money, technology and time in a hospitality and tourism setting.
- Upper-division courses concentrate on project-based, critical evaluation and production of quality services in hospitality and tourism operations.
- Students choose professional electives in areas such as food and beverage, casino operations, professional club management, resorts, and convention and meeting planning.
- A 24-credit minor in Business Administration is required with this major. The minor provides a strong business background on which we build depth of knowledge concerning the specifics of marketing and management in the hospitality industry.
Major Requirements
Major: Hospitality & Tourism Management
Degree Type: B.A. or B.S.
Required Degree Credits to Graduate: 122
General Education Requirements for Baccalaureate Degree
- A list of approved general education courses is available here .
- General education courses may be used to satisfy requirements for both general education and the major, minor, and program emphases, where applicable. Students should carefully review the major, minor, and program emphases requirements for minimum grade restrictions, should they apply.
| Code | Title | Credits |
|---|---|---|
| Communication (C) | 12 | |
| College Composition I | ||
| College Composition II | ||
| Fundamentals of Public Speaking | ||
Upper Division Writing † | ||
| Quantitative Reasoning (R) † | 3 | |
| Science and Technology (S) † | 10 | |
| Humanities and Fine Arts (A) † | 6 | |
| Social and Behavioral Sciences (B) † | 6 | |
| Wellness (W) † | 2 | |
| Cultural Diversity (D) *† | ||
| Global Perspectives (G) *† | ||
| Total Credits | 39 | |
| * | May be satisfied by completing courses in another General Education category. |
| † | May be satisfied with courses required in the major. Review major requirements to determine if a specific upper division writing course is required. |
Major Requirements
| Code | Title | Credits |
|---|---|---|
| Hospitality & Tourism Management Requirements | ||
| ADHM 140 | Introduction to the Hospitality Industry | 3 |
| ADHM 141 | Tourism and Travel Management | 3 |
| ADHM 241 | Hospitality Accounting | 3 |
| ADHM 360 | Lodging Operations Management | 3 |
| ADHM 381 | Hospitality Marketing and Sales | 3 |
| ADHM 404 & 404L | Restaurant Operations Management and Restaurant Operations Management Laboratory | 5 |
| ADHM 435 | Cost Controls in Hospitality and Food Service Systems | 3 |
| ADHM 467 | Hospitality Law | 3 |
| ADHM 479 | Hospitality Industry Management Strategies | 3 |
| ADHM 496 | Field Experience | 3 |
| CHEM 117 | Chemical Concepts and Applications (May satisfy general education category S) | 3 |
| or CHEM 121 | General Chemistry I | |
| CSCI 114 | Microcomputer Packages (May satisfy general education category S) | 3 |
| or CSCI 116 | Business Use of Computers | |
| HNES 141 | Food Sanitation | 1 |
| HNES 261 | Food Selection and Preparation Principles | 3 |
| HNES 261L | Food Selection and Preparation Principles Laboratory | 2 |
| HD&E 320 | Professional Issues | 1 |
| Professional Elective Courses: Select 13-15 credits from the following: | 13-15 | |
| Global Retailing | ||
| Study Tour Abroad | ||
| Beverage Operations | ||
| Convention and Meeting Planning | ||
| Professional Catering Management | ||
| Resort Development and Management | ||
| Casino Operations | ||
| Professional Club Management | ||
| Food and World Cultures | ||
| Experiential Retailing | ||
| Study Tour | ||
| Seminar | ||
| Business Continuity and Crisis Management | ||
| Business Administration Minor requires an application to the College of Business and a minimum 2.5 GPA in courses used for the minor. | 24 | |
| Foundations of Management | ||
| Foundations of Marketing | ||
| Human Resource Management | ||
| Select one of the following: | ||
| Fundamentals of Accounting | ||
| Elements of Accounting I and Elements of Accounting II | ||
| Select one of the following: (May satisfy general education category B and G) | ||
| Elements of Economics | ||
| Principles of Microeconomics and Principles of Macroeconomics | ||
| College of Business 300-400 level (9 credits) | ||
| Total Credits | 82-84 | |
Degree Requirements and Notes
- Courses taken Pass/Fail will not be used to satisfy any requirements other than total credits.
Minor Requirements
Hospitality & Tourism Management Minor
Minor Requirements
Required Credits: 18
| Code | Title | Credits |
|---|---|---|
| Required Courses | ||
| ADHM 140 | Introduction to the Hospitality Industry | 3 |
| or ADHM 141 | Tourism and Travel Management | |
| Elective Courses: Select 15 credits from the following: | 15 | |
| Introduction to the Hospitality Industry (if not used above) | ||
| Tourism and Travel Management (if not used above) | ||
| Hospitality Accounting | ||
| Lodging Operations Management | ||
| Study Tour Abroad | ||
| Hospitality Marketing and Sales | ||
| Beverage Operations | ||
| Convention and Meeting Planning | ||
| Professional Catering Management | ||
| Resort Development and Management | ||
| Restaurant Operations Management and Restaurant Operations Management Laboratory | ||
| Casino Operations | ||
| Professional Club Management | ||
| Food and World Cultures | ||
| Cost Controls in Hospitality and Food Service Systems | ||
| Hospitality Law | ||
| Study Tour | ||
| Seminar | ||
| Total Credits | 18 | |
Minor Requirements and Notes
- A minimum of 8 credits must be taken at NDSU.
Plan of Study
The following plan suggests semester schedules that allow the student to complete his/her major/option degree program in a four year span. The arrangements of courses is based on which semesters the course is offered, the classification and the prerequisites or co-requisites required for successful completion. The Plan of Study should be used alongside the official curriculum guide and with the assistance from your assigned advisor. Remember, this is only a guide and circumstances may change the plan.
| Freshman | |||||
|---|---|---|---|---|---|
| Fall | Credits | Spring | Credits | ||
| ADHM 140 | 3 | ACCT 102 | 3 | ||
| CSCI 114 or MIS 116 | 3 | ADHM 141 | 3 | ||
| ENGL 110 | 4 | ENGL 120 | 3 | ||
| Social/Behavioral Science | 3 | Humanities/Fine Arts | 3 | ||
| Wellness | 2-3 | Quantitative Reasoning | 3 | ||
| 15-16 | 15 | ||||
| Sophomore | |||||
| Fall | Credits | Spring | Credits | ||
| COMM 110 | 3 | ADHM 360 | 3 | ||
| CHEM 117 or 121 | 3 | ECON 105 | 3 | ||
| ADHM 241 | 3 | HNES 141 | 1 | ||
| HTM Option/Elective | 3 | Science/Tech w lab | 4 | ||
| HTM Option/Elective | 3 | Humanities/Fine Arts | 3 | ||
| 15 | 14 | ||||
| Junior | |||||
| Fall | Credits | Spring | Credits | Summer | Credits |
| MGMT 320 | 3 | ADHM 381 | 3 | ADHM 496 | 3 |
| MRKT 320 | 3 | ADHM 435 | 3 | ||
| HD&E 320 | 1 | MGMT 450 | 3 | ||
| HNES 261 | 3 | Upper Div Writing | 3 | ||
| HNES 261L | 2 | HTM Op/Elec | 3 | ||
| Elective | 3 | ||||
| 15 | 15 | 3 | |||
| Senior | |||||
| Fall | Credits | Spring | Credits | ||
| ADHM 404 | 3 | ADHM 479 | 3 | ||
| ADHM 404L | 2 | Business Elective | 3 | ||
| ADHM 467 | 3 | HTM OP/Elective | 3 | ||
| Business Elective | 3 | HTM Op/Elective | 1-3 | ||
| Business Elective | 3 | Electives as needed | 3 | ||
| Elective | 3 | ||||
| 17 | 13-15 | ||||
| Total Credits: 122-125 | |||||
