Hospitality Management Major

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Major Lead: Michelle Millar

The Department of Hospitality Management (HM), as part of the University of San Francisco’s McLaren School of Management (SOM), offers a program of study for those students seeking business management, and leadership career opportunities in the global hospitality industry. Students receive a comprehensive business education through the SOM business fundamentals and extend their understanding of the hospitality industry in a broad context.

Through classroom theoretical work, professional industry experiences, and innovative thinking, students become well prepared to work in the hotel, restaurant, meeting and event, and tourism industries - all some of the largest and fastest growing industries in the world.

Please visit the Bachelor of Science in Business Administration (BSBA) department page for more information.

Department Goals are:

To develop knowledgeable, skillful and responsible future managers, and leaders in the hospitality industry
Through experiential learning activities, develop students who can apply their knowledge and conceptual skills to real-world problems

Program Learning Outcomes

Demonstrate leadership and teamwork skills needed for managing diverse hospitality operations.
Apply current and relevant technologies in a manner designed to enhance performance in a hospitality business environment
Identify hospitality business practices critical to sustainability.
Make managerial decisions based on analysis of financial data.
Identify enterprise challenges and apply practical solutions.
Demonstrate professional career readiness through meeting internship expectations.

Major Requirements (76 units)

Business Core

The business core and foundation courses cover the basic business topics needed for a career in business. Consistent with the direction of business today, the business core at the McLaren School of Management highlights issues related to the global business environment, diversity and ethics. Oral and written communication, quantitative reasoning, information literacy, and critical thinking are also stressed throughout the curriculum.

All Business majors must complete a set of business foundation and core courses, as well as the required University Core Curriculum . Students admitted to the McLaren School of Management’s Honors Program take the Honors Program core. Please see School of Management Honors Program . The required foundation courses are also used to satisfy University Core Curriculum requirements (see faculty adviser). Students must maintain at least a 2.0 cumulative grade point average in their foundation and business core coursework.

Hospitality Management Requirements (24 units)

Required Courses

Hospitality Electives

Complete 6 units from the following:

Hospitality Capstone Course

BUS 487 - Event & Culinary Ideation

Curriculum Map

Freshman Year

Fall	Units
Rhetoric and Composition	4
Core B1: MATH 106 - Business Statistics	4
Core E: ECON 112 - Principles of Macroeconomics	4
Elective	4
BUS 100 - Launch into Business	2
Total Semester Units	18
Spring	Units
Core A2: Rhetoric and Composition	4
Core E: ECON 111 - Principles of Microeconomics	4
BUS 201 - Principles of Financial Accounting	4
Elective	4
Total Semester Units	16

Sophomore Year

Fall	Units
BUS 202 - Principles of Managerial Accounting	4
BUS 204 - Fundamentals of Business Analytics	4
BUS 380 - Hosp Entrepreneur & Gastronomy	4
Core	4
Total Semester Units	16
Spring	Units
BUS 285 - Hospitality Career Preparation	1
BUS 302 - Marketing Principles	4
BUS 305 - Principles of Finance	4
Core	4
Core	4
Total Semester Units	17

Junior Year

Fall	Units
BUS 205 - Applied Business Technology	2
BUS 304 - Foundations of Organizational Behavior	4
Upper-Division Major	2
Core	4
Core	4
Total Semester Units	16
Spring	Units
BUS 301 - Business Law	4
BUS 308 - Systems in Organizations	4
BUS 385 - Hospitality Career Launch	1
Core	4
Core	4
Total Semester Units	17

Senior Year

Fall	Units
BUS 484 - Managing Hospitality Enterprises	4
Upper-Division Major	4
Core	4
Elective	4
Total Semester Units	16
Spring	Units
BUS 403 - Entrepreneurial Strategy	4
BUS 480 - Opt Revenue in Hospitality Industry	4
BUS 487 - Event & Culinary Ideation	4
Elective (if needed)	4
Total Semester Units	16

*This information is subject to change, the curriculum map is a sample, and students should consult with the department for any updated information.