The School of Business and Technology

HOTEL AND RESTAURANT MANAGEMENT

Required and Recommended Courses for the BACHELOR OF SCIENCE DEGREE

I. GENERAL EDUCATION REQUIREMENTS — 39

Course Title Credits

CURRICULUM AREA I (Arts & Humanities) 

ENGL 203 Fundamentals of Contemporary Speech — 3
Two Courses from the Disciplines of Art, History, Language or Literature — 6

Total — 9

CURRICULUM AREA II (Social and Behavioral Sciences)

ECON 201 Principles of Economics I or ECON 202 Principles of Economics II — 3
One course from Behavioral Sciences — 3

Total — 6

CURRICULUM AREA III (Biological and Physical Sciences)

Two science courses; at least one must be a laboratory course — 7-8

CURRICULUM AREA IV (Mathematics)

MATH 102 One course at or above the level of College Algebra — 3

CURRICULUM AREA V (English Composition)

ENGL 101 Basic Composition I — 3
ENGL 102 Basic Composition II — 3
ENGL 310 Advanced Composition — 3

Total — 9

CURRICULUM AREA VI (Emerging Issues)

PSYC 100 Adjustment in Today's World — 1
EDHE 111 Personalized Health Fitness — 3

Total — 4

Course Title Credits
HMGT 100A Professional Development — 0
HMGT 100B Professional Development — 0
HMGT 101 Analysis of the Hospitality Industry — 3
HMGT 110 Hospitality Experience — 0
HMGT 120 Hospitality Experience — 0
HMGT 130 Hospitality Experience — 0
HMGT 200A Professional Development — 0
HMGT 200B Professional Development — 0
HMGT 220 Technology Management in the Hospitality Industry — 4
HMGT 300A Professional Development — 0
HMGT 300B Professional Development — 0
HMGT 301 Management Systems in the Hospitality Industry — 3
HMGT 303 Hospitality Facilities Operations & Maintenance — 3
HMGT 304 Hospitality Facilities Design Project — 3
HMGT 340 Hospitality Industry Accounting — 3
HMGT 350 Marketing Hospitality & Leisure Services — 3
HMGT 401 Law and the Hospitality Industry — 3
HMGT 402 Hotel Management and Operations — 3
HMGT 440 Financial Analysis for the Hospitality Industry — 3
HMGT 490 Hospitality Research I — 3
HMGT 491 Hospitality Research II — 3
HMGT 497 Professional Development — 1
HMGT 498 Professional Development — 1
FMGT 101 Applied Foodservice Sanitation — 2
FMGT 110 Restaurant and Table Service — 2
FMGT 211 Food Production I — 3
FMGT 212 Food Production II — 3
FMGT 301 Food & Beverage Management & Control — 3
FMGT 350 Commercial Food Production — 3
FMGT 371 Hospitality Purchasing — 2
FMGT 372 Purchasing Laboratory — 1

III. SUPPORTIVE COURSE REQUIREMENTS — 6

Course Title Credits
BUAD 132 Introduction to Business — 3
BUAD 304 Business and Entrepreneurship — 3

IV. RECOMMENDED MAJOR ELECTIVE COURSES 18

Course Title Credits
CARM 301 American Cuisine 3
CARM 303 International Cuisine 3
CARM 401 Garde Manger 3
CARM 403 Baking Basic Breads 3
CARM 405 Pastry Shop 3
CARM 407 Classical Kitchen 3
HMGT 309 Beer, Wine & Spirits 2
HMGT 405 Resort and Convention Management 3
HMGT 470 Hospitality Management Internship (Fall) 3
HMGT 475 Hospitality Management Internship (Spring) 1-6
HMGT 480 Hospitality Management Internship (Summer) 1-6
HMGT 488 Hospitality Co-op 3
HMGT 499 Independent Study in Hotel and Restaurant Management 1-6
TMGT 130 Analysis of Travel and Tourism 3
TMGT 300 Tourism and Transportation 3
TMGT 306 Eco and Cultural Tourism 3
TMGT 309 Tourism Economics 3
TMGT 420 Marketing of Tourism Destination 3
TMGT 499 Independent Study 1-3

Total Program Required Credits — 120
 

MINOR PROGRAMS

Four minor programs are offered by the Department: Culinary Arts Restaurant Management Program, Hotel Administration and Food and Beverage Management and Tourism. The following course sequence for each minor is recommended for students with the necessary prerequisites. Consent of the Chairman of the Department of Hotel and Restaurant Management is required.
 
 
 

UNIVERSITY OF MARYLAND EASTERN SHORE HOTEL AND RESTAURANT MANAGEMENT RECOMMENDED PLAN OF STUDY

FRESHMAN YEAR

First Semester Hours

ENGL 101 Basic Comp I — 3
BUAD 132 Intro to Business — 3
AREA III Biological-Physical Sciences — 3
HMGT 101 Analysis of Hosp. Industry — 3
FMGT 101 Appl. Food Serv. Sanitation — 2
PSYC 100 Adjustments in Today's World — 1
HMGT 100A Professional Development — 0

Total — 15

ENGL 102 Basic Comp. II — 3
AREA IV Math 102 — 3
AREA III Biological-Physical Science — 4
EDHE 111 Personal Health Fitness — 3
FMGT 110 Rest. & Table Service — 2
HMGT 100B Professional Development — 0

Total — 15

First Semester Hours

ENGL 203 Fund. of Cont. Speech — 3
HRM Elective — 3
ECON 201/202 Prin. of Economics I or II — 3
FMGT 211 Food Production I — 3
AREA I Arts & Humanities — 3
HMGT 200A Professional Development — 0
HMGT 110 Hospitality Experience — 0

Total — 15

HRM Elective — 3
AREA II Social & Behavioral Science — 3
FMGT 212 Food Production II — 3
AREA I Arts & Humanities — 3
HMGT 220 Tech Mgmt in the Hosp. Ind. — 4
HMGT 200B Professional Development — 0

Total — 16

First Semester Hours

FMGT 301 F&B Management & Control — 3
HMGT 301 Man. Syst. in Hosp. Industry — 3
FMGT 350 Comm. Food Production — 3
HMGT 303 Hosp. Facil. Oper. & Maint. — 3
HMGT 300A Professional Development — 0
HMGT 120 Hospitality Experience — 0

Total — 15

BUAD 304 Business & Entrepreneurship — 3
HMGT 304 Hosp. Fac. Design Project — 3
HMGT 340 Hosp. Industry Accounting — 3
HMGT 350 Marketing Hospitality — 3
HMGT 300B Professional Development — 0
FMGT 371 Hospitality Purchasing — 2
FMGT 372 Purchasing Lab — 1

Total — 15

First Semester Hours

HMGT 402 Hotel Mgmt. & Operations — 3
HMGT 440 Fin. Analysis for Hosp. Ind. — 3
HRM Elective — 3
HRM Elective — 2
HMGT 490 Hospitality Research I — 3
HMGT 497 Professional Development — 1
HMGT 130 Hospitality Experience — 0

Total — 16

ENGL 305 Advanced Composition — 3
HMGT 401 Law & the Hosp. Industry — 3
HRM Elective — 3
HMGT 491 Hospitality Research II — 3
HMGT 498 Professional Development — 1

Total — 13 

Department of Hotel and Restaurant Management

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