Curriculum

The UMES B.S. in Hospitality and Tourism Management program is composed of 120 credit hours total, comprising 41 credits of General Education, 66 credits of Core Major Requirements, 3 credits of Supportive Courses, and 10 credits of Departmental Electives.

Core Major Requirements:

• FMGT 101 Applied Food Service Sanitation (2 credits)
• FMGT 110 Restaurant and Table Service (2 credits)
• FMGT 211 Food Production I (3 credits)
• FMGT 212 Food Production II (3 credits)
• FMGT 301 Food & Beverage Cost Accounting (3 credits)
• FMGT 350 Commercial Food Production (3 credits)
• FMGT 371 Hospitality Purchasing (3 credits)
• HMGT 100A/B Professional Development (½ credit)
• HMGT 101 Introduction to the Hospitality Industry (3 credits)
• HMGT 110 Hospitality Experience (0 credits)
• HMGT 120 Hospitality Experience (0 credits)
• HMGT 130 Hospitality Experience (0 credits)
• HMGT 200A/B Professional Development (½ credit)
• HMGT 220 Technology Management in the Hospitality Industry (3 credits)
• HMGT 300A/B Professional Development (½ credit)
• HMGT 301 Front Office Management (3 credits)
• HMGT 303 Hospitality Facilities, Operations, and Maintenance (3 credits)
• HMGT 305 Entrepreneurship (3 credits)
• HMGT 340 Hospitality Industry Accounting (3 credits)
• HMGT 350 Marketing Hospitality and Leisure Services (3 credits)
• HMGT 401 Law and the Hospitality Industry (3 credits)
• HMGT 402 Human Resources Management (3 credits)
• HMGT 404 Hospitality Facilities Design Project (3 credits)
• HMGT 440 Financial Analysis for the Hospitality Industry (3 credits)
• HMGT 490 Hospitality Research I (3 credits)
• HMGT 491 Hospitality Research II (3 credits)
• HMGT 497 Professional Development (1 credit)
• HMGT 498 Professional Development (1 credit)
• TMGT 130 Analysis of Travel and Tourism (3 credits)