Hospitality and Tourism Management: Beverage Management, BSBA
Requirements for Students Matriculating in or before Academic Year 2021-2022. Learn more about University Academic Regulation 3.1.
Minimum Overall Grade Point Average: 2.00
Total Hours: 120
| Code | Title | Hours |
|---|---|---|
| General Education Requirements | ||
| English Composition | ||
| See Academic Regulation 3.5 | ||
| ENGL 1113 | Composition I | 3 |
| or ENGL 1313 | Critical Analysis and Writing I | |
| ENGL 1213 | Composition II | 3 |
| or ENGL 1413 | Critical Analysis and Writing II | |
| American History & Government | ||
| HIST 1103 | Survey of American History | 3 |
| or HIST 1483 | American History to 1865 (H) | |
| or HIST 1493 | American History Since 1865 (DH) | |
| POLS 1113 | American Government | 3 |
| Analytical & Quantitative Thought (A) | ||
| 3 hours of MATH or STAT designated "A" | 3 | |
| Humanities (H) | ||
| Courses designated (H) | 6 | |
| Natural Sciences (N) | ||
| Courses designated (N) with one (L) | 7 | |
| Must include one Laboratory Science (L) course | ||
| Social & Behavioral Sciences (S) | ||
| Course designated (S) | 3 | |
| Additional General Education | ||
| BADM 2233 | Business Analytics Fundamentals (A) 1 | 3 |
| MGMT 3013 | Fundamentals of Management (S) 1, 2 | 3 |
| MKTG 3213 | Marketing (S) 1, 2 | 3 |
| Diversity (D) & International Dimension (I) | ||
| May be completed in any part of the degree plan | ||
| At least one Diversity (D) course | ||
| At least one International Dimension (I) course | ||
| Hours Subtotal | 40 | |
| College/Departmental Requirements | ||
| BADM 1111 | Business First Year Seminar | 1 |
Or first year seminar course approved by the college | ||
| BADM 2111 | Career Planning for Business Success 1 | 1 |
| BADM 3111 | Professional Development for Business Success 1 | 1 |
| Hours Subtotal | 3 | |
| Major Requirements | ||
| Common Body 2 | ||
| ACCT 2003 | Survey of Accounting 3 | 3 |
| or ACCT 2103 & ACCT 2203 | Financial Accounting and Managerial Accounting | |
| BADM 3113 | Practical Business and Interpersonal Skills 1 | 3 |
| ECON 2003 | Microeconomic Principles for Business 1 | 3 |
| EEE 2023 | Introduction to Entrepreneurship | 3 |
| FIN 3113 | Finance | 3 |
| LSB 3213 | Legal and Regulatory Environment of Business | 3 |
| MGMT 4513 | Strategic Management | 3 |
| MSIS 2103 | Business Data Science Technologies | 3 |
| MSIS 3223 | Principles of Data Analytics | 3 |
| Hospitality & Tourism Management Major Requirements | ||
| Minimum Grade of "C" Required in HTM Major Requirements | ||
| HTM 1103 | Introduction to Hospitality and Tourism | 3 |
| HTM 1113 | Fundamentals of Culinary Production | 3 |
| HTM 2021 | Food Safety and Sanitation | 1 |
| HTM 2643 | Lodging Operations | 3 |
| HTM 2664 | Restaurant Operations | 4 |
| HTM 3243 | The Business of Tourism | 3 |
| HTM 3283 | Hospitality Accounting Systems | 3 |
| HTM 3443 | Hospitality Industry Internship | 3 |
| HTM 3543 | Lodging Property Management | 3 |
| HTM 3623 | Purchasing and Cost Control for Hospitality and Foodservice | 3 |
| HTM 4263 | Beverage Management & Controls | 3 |
| HTM 4453 | Revenue Management in Hospitality Operations | 3 |
| HTM 4703 | Beverage Production and Distribution Systems | 3 |
| Major Electives | ||
| Select 9 credits from: | 9 | |
| Malted Beverage | ||
| Overview of Mixology | ||
| Fundamentals of Coffee and Tea | ||
| Overview of Beverages in the Hospitality Industry | ||
| Beverage Education | ||
| Bar Management and Profitability | ||
| The Role of Non-Alcoholic Beverages in Hospitality Businesses | ||
| Hours Subtotal | 74 | |
| Professional Electives 3 | ||
| Minimum Grade of “C” Required in Electives | ||
| Choose 3 hours worth of upper division Hospitality & Tourism Management or Spears Business courses | 3 | |
| Hours Subtotal | 3 | |
| Total Hours | 120 | |
| 1 | Courses also meet College and Departmental Requirements and cannot be waived with an Associate's degree. |
| 2 | MGMT 3013 Fundamentals of Management (S) and MKTG 3213 Marketing (S) are common body requirements, but are counted in general education requirements. |
| 3 | If ACCT 2103 and ACCT 2203 are substituted for ACCT 2003, hours in the Elective block are reduced by 3. |
Other Requirements
- 40 hours must be upper-division.
- Hospitality work experience of 480 hours required for no grade prior to internship.
- Transfer Admission Requirement: 2.00 GPA
Additional State/OSU Requirements
- At least: 60 hours at a four-year institution; 30 hours completed at OSU; 15 of the final 30 or 50% of the upper-division hours in the major field completed at OSU.
- Limit of: one-half of major course requirements as transfer work; one-fourth of hours earned by correspondence; 8 transfer correspondence hours.
- Students will be held responsible for degree requirements in effect at the time of matriculation and any changes that are made, so long as these changes do not result in semester credit hours being added or do not delay graduation.
- Degrees that follow this plan must be completed by the end of Summer 2027.
Finish in Four Plan of Study
The plan below is an example of how students can successfully complete degree requirements in four years. This suggested class schedule plan may be used as a guide and can be adjusted based on individual needs. Students are required to meet with an academic advisor prior to enrollment each semester to plan their class schedule, and students are ultimately responsible for completing all degree requirements.
| Freshman | ||
|---|---|---|
| Fall | Hours | |
| BADM 1111 | Business First Year Seminar | 1 |
| ENGL 1113 or ENGL 1313 |
Composition I or Critical Analysis and Writing I |
3 |
| HIST 1103 |
Survey of American History or American History to 1865 (H) or American History Since 1865 (DH) |
3 |
| HTM 1103 | Introduction to Hospitality and Tourism | 3 |
| 3 hours of MATH or STAT designated 'A' | 3 | |
| Humanities (H with D or I designation) | 3 | |
| Hours | 16 | |
| Spring | ||
| ENGL 1213 or ENGL 1413 |
Composition II or Critical Analysis and Writing II |
3 |
| HTM 1113 | Fundamentals of Culinary Production | 3 |
| BADM 2233 | Business Analytics Fundamentals (A) | 3 |
| EEE 2023 | Introduction to Entrepreneurship | 3 |
| POLS 1113 | American Government | 3 |
| HTM 2021 | Food Safety and Sanitation | 1 |
| Hours | 16 | |
| Sophomore | ||
| Fall | ||
| ACCT 2003 | Survey of Accounting | 3 |
| MSIS 2103 | Business Data Science Technologies | 3 |
| MGMT 3013 | Fundamentals of Management (S) | 3 |
| BADM 2111 | Career Planning for Business Success | 1 |
| HTM 2643 | Lodging Operations | 3 |
| Humanities (H with D or I designation) | 3 | |
| Hours | 16 | |
| Spring | ||
| HTM 2664 | Restaurant Operations | 4 |
| ECON 2003 | Microeconomic Principles for Business | 3 |
| HTM 3283 | Hospitality Accounting Systems | 3 |
| Natural Science with Lab (L, N) | 4 | |
| Hours | 14 | |
| Junior | ||
| Fall | ||
| BADM 3111 | Professional Development for Business Success | 1 |
| MKTG 3213 | Marketing (S) | 3 |
| FIN 3113 | Finance | 3 |
| BADM 3113 | Practical Business and Interpersonal Skills | 3 |
| LSB 3213 | Legal and Regulatory Environment of Business | 3 |
| 3 hours from 9 hours list in major (Major Electives) | 3 | |
| Hours | 16 | |
| Spring | ||
| MSIS 3223 | Principles of Data Analytics | 3 |
| HTM 3543 | Lodging Property Management | 3 |
| HTM 3623 | Purchasing and Cost Control for Hospitality and Foodservice | 3 |
| Natural Science (N) | 3 | |
| 3 hours from 9 hour list in major (Major Electives) | 3 | |
| Hours | 15 | |
| Summer | ||
| HTM 3443 | Hospitality Industry Internship 1 | 3 |
| Hours | 3 | |
| Senior | ||
| Fall | ||
| HTM 3243 | The Business of Tourism | 3 |
| HTM 4263 | Beverage Management & Controls | 3 |
| 3 hours from 9 hours list in major (Major Electives) | 3 | |
| Social Science (S with D or I designation) | 3 | |
| Hours | 12 | |
| Spring | ||
| HTM 4453 | Revenue Management in Hospitality Operations | 3 |
| MGMT 4513 | Strategic Management | 3 |
| HTM 4703 | Beverage Production and Distribution Systems | 3 |
| 3 hours of Professional Electives | 3 | |
| Hours | 12 | |
| Total Hours | 120 | |
| 1 | A management-based professional experience with concurrent enrollment in the class. 480 hours of practical hospitality work experience is required prior to enrolling in HTM 3443. |