Hospitality and Tourism Management, BSBA
Requirements for Students Matriculating in or before Academic Year 2020-2021. 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 | |
| or ENGL 3323 | Technical Writing | |
| 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) | ||
| STAT 2013 | Elementary Statistics (A) | 3 |
| or STAT 2023 | Elementary Statistics for Business and Economics (A) | |
| or STAT 2053 | Elementary Statistics for the Social Sciences (A) | |
| Humanities (H) | ||
| Courses designated (H) | 6 | |
| Natural Sciences (N) | ||
| Must include one Laboratory Science (L) course | ||
| NSCI 2114 | Principles of Human Nutrition (N) | 4 |
| 2 hours from courses designated (N) with one (L) | 2 | |
| Social & Behavioral Sciences (S) | ||
| ECON 1113 | The Economics of Social Issues (S) | 3 |
| or ECON 2103 | Introduction to Microeconomics (S) | |
| Additional General Education | ||
| Courses designated (A), (H), (N), or (S) | 10 | |
| Hours Subtotal | 40 | |
| 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 | ||
| College/Departmental Requirements | ||
| BADM 1111 | Business First Year Seminar | 1 |
| BADM 2111 | Career Planning for Business Success 1 | 1 |
| Hours Subtotal | 2 | |
| Major Requirements | ||
| Minimum Grade of "C" in each course | ||
| HTM 1103 | Introduction to Hospitality and Tourism | 3 |
| HTM 1113 | Fundamentals of Culinary Production | 3 |
| HTM 2021 | Food Safety and Sanitation | 1 |
| HTM 2153 | Introduction to Hospitality Accounting | 3 |
| HTM 2283 | Hospitality Industry Financial Analysis | 3 |
| HTM 2533 | Hospitality Information Technology | 3 |
| HTM 2643 | Lodging Operations | 3 |
| HTM 2664 | Restaurant Operations | 4 |
| HTM 2771 | Hospitality and Tourism Industry Speakers Series | 1 |
| HTM 3123 | Event Planning | 3 |
| HTM 3213 | Hospitality and Tourism Management and Organizations | 3 |
| HTM 3411 | Hospitality and Tourism Pre-Internship Seminar | 1 |
| HTM 3443 | Hospitality Industry Internship | 3 |
| HTM 3473 | Mechanical Equipment and Facility Management | 3 |
| HTM 3543 | Lodging Property Management | 3 |
| HTM 3623 | Purchasing and Cost Control for Hospitality and Foodservice | 3 |
| HTM 3783 | Hospitality Industry Human Resources Management | 3 |
| HTM 4103 | Hospitality Law and Ethics | 3 |
| HTM 4163 | Hospitality and Tourism Marketing and Sales | 3 |
| HTM 4263 | Beverage Management & Controls | 3 |
| HTM 4453 | Revenue Management in Hospitality Operations | 3 |
| HTM 4525 | Capstone in Hospitality Management | 5 |
| Hours Subtotal | 63 | |
| Professional Electives | ||
| Minimum grade of "C" in each course | ||
| Select courses in consultation with advisor to develop an emphasis in one of the areas of following: Club Management, Conference and Meeting Planning, Hotel Administration, International Hospitality, Restaurant Management, or Tourism | 15 | |
HTM 2243 | ||
| Hospitality and Tourism Undergraduate Research | ||
| Special Events Management | ||
HTM 3193 | ||
| International Travel and Tourism (I) | ||
| Gastronomic Tourism | ||
| Franchising and Quick Service Restaurant Management | ||
HTM 3643 | ||
| Food and Beverage in Events | ||
| Overview of Beverages in the Hospitality Industry | ||
| International Hospitality Studies | ||
| European Travel and Tourism (I) | ||
| Advanced Special Events Management | ||
| Sustainable Tourism and Geography | ||
| European Cuisine and Beverages (I) | ||
HTM 4213 | ||
HTM 4293 | ||
HTM 4333 | ||
HTM 4413 | ||
| Advanced Hospitality and Tourism Internship | ||
HTM 4551 | ||
HTM 4561 | ||
HTM 4563 | ||
HTM 4610 | ||
HTM 4643 | ||
| Beverage Education | ||
HTM 4833 | ||
| Special Topics Course in Hospitality and Tourism Management | ||
| Honors Research | ||
| Conventions, Conferences, and Meetings | ||
| Financial Accounting | ||
| Managerial Accounting | ||
| Oral Communication | ||
| Introduction to Macroeconomics | ||
| Finance | ||
| Study Abroad (I) | ||
| Legal and Regulatory Environment of Business | ||
| Fundamentals of Management (S) | ||
| Change Management | ||
| Leadership Dynamics | ||
| Marketing (S) | ||
| Consumer and Market Behavior | ||
| Sales Management | ||
| Principles of Data Analytics | ||
| Introduction to Speech Communication (S) | ||
| Contact academic advisor to obtain other approved professional elective courses. | ||
| Hours Subtotal | 15 | |
| Total Hours | 120 | |
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 2026.