University Bulletin 2016-17

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Hospitality and Tourism Management (BS)

To graduate, a student will complete a minimum of 120 semester hours with an overall institution grade-point average (GPA) of 2.0. In addition, a minimum GPA of 2.0 is required in the major. 

Any academic course credits taken at, or accepted as a transfer by USA, may be used to meet elective requirements.  Only 60 credit hours from a community college may be transferred to USA, and no more than 90 credit hours from a four-year university may be transferred.  To receive a degree from USA, a minimum of 30 credit hours must be completed in residence at the 300/400 level.

Course of Study for B.S.  in Hospitality and Tourism Management Credit Hours
Major Requirements  49
Free Electives*  30
General Education Requirements  41
Total credit hours required for completion 120
Major Requirements (49 hours) Credit Hours
HTM 200 Introduction to Hospitality & Tourism Industry 3
HTM 210 Food and Beverage Services Management 3
HTM 220  Meetings, Incentives, Conventions and Events 3
HTM 310 Global Leadership for HTM Professionals 3
HTM 315  Hospitality and Tourism Marketing (C) 3
HTM 350 Introduction to Hospitality Management 3
HTM 396  HTM Professional Conduct and Career Planning 3
HTM 400  Legal Issues in Hospitality and Tourism 3
HTM 410 Sustainable- and Eco-tourism 4
MGT 305
HTM 435
Organizational Communications (W) OR
Quality Service Management (W)
3

HTM 440  Lodging Management 3
ACC 211  Principles of Accounting I 3
LS 292  Outdoor Recreation and Adventure 3
LS 300  Global Tourism 3
Choice of the following Capstone Experience Sequences:  
HTM 496  Internship in HTM I (W) 3
HTM 498  Internship in HTM II 3
  OR  
HTM 380  Research in HTM I (W) 3
HTM 430  Research in HTM II  3
Free Electives (30 hours) Credit Hours
*Free Elective credits may be used to complete minors, although a minor is not required by this program. Any approved minor at USA will be accepted. A student may find that a minor in Leisure Studies (21 hrs.); Communication (21 hrs.); General Business (18 hrs.); General Management (18 hrs.); or Marketing (18 hrs.) may be of value to HTM majors. Electives offered by HTM include:  
HTM 212 Food Sanitation and Safety 3
HTM 230  Casino and Resort Operations Management 3
HTM 320 Destination Management and Marketing 3
HTM 330  Cruise Operations Management 3
HTM 397 Study Abroad - International Culture, Cuisine & Culinary Practice 3
HTM 398  Study Abroad - International Hospitality Management 3
HTM 445  HTM Financial Reporting 3
HTM 450 Timeshare and Condominium Management 3
HTM 490 Special Topics 1-4
HTM 494  Directed Studies 1-4
General Education Requirements (41 hours) Credit Hours
I.   Written Composition  6
II.  Humanities, Fine Arts, Oral Communications 12
III. Natural Sciences and Mathematics 11
IV. History, Social, and Behavioral Sciences 12
Department of Hospitality and
Tourism Management Staff    
(251) 461-1902
Interim Chair and Faculty Academic Advisor Dr. Evelyn Kwan Green  
Faculty Dr. Roy Maize  
  Dr. Robert Thompson
Academic Advising/Recruitment Ms. Melanie McLain
Secretary  Ms. Victoria Falls

Department of Hospitality and Tourism Management website
http://www.southalabama.edu/colleges/scesp/htm/index.html

Vision

Improve the well-being of people along the Gulf Coast by producing hospitality, tourism and ecotourism professionals who possess fiscal, social, environmental and professional competencies through education and training, job placement and partnerships.

Mission

To advance the people of Alabama, the Gulf Coast, and the global community through the creation and dissemination of knowledge and experience anchored in sustainable and best practices in the hospitality, tourism and ecotourism sectors.

Goal

Provide graduates with career and life competencies for sustainable employment, local and global leadership, engaged citizenry and research opportunities.

Program Educational Objectives

Develop learner-focused pedagogies that:

  • Prepare students for global hospitality, tourism and ecotourism careers from an interdisciplinary perspective.
  • Provide students with observational, situational, experiential learning and research opportunities.
  • Apply and infuse sustainable and best hospitality, tourism and ecotourism practices.