Suggested Electives for HEM Majors

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hospitality management program

Each Hospitality and Event Management student must complete 9 credits of focus area electives and 3 credits of professional electives in each focus area. The purpose of these professional electives is to enable students to specialize in areas of particular interest such as:

Event Management Electives, choose from the following:

9

HEM 30110

FUNDRAISING AND PHILANTHROPIC EVENT MANAGEMENT

 

HEM 30120

WEDDINGS AND SPECIAL EVENT PROTOCOL

 

HEM 33129

CATERING AND BANQUET MANAGEMENT

 

HEM 33140

CONVENTION SALES AND MANAGEMENT

 

HEM 43143

HOSPITALITY MEETINGS AND EVENT MANAGEMENT

 

Professional Electives, choose from the following:

3

HEM 23335

HOSPITALITY EXPERIENCE MANAGEMENT

 

HEM 37377

CASINO MANAGEMENT AND GAMING OPERATIONS

 

HEM 23336

CLUB MANAGEMENT

 

HEM 43377

REVENUE MANAGEMENT

 

HEM 43388

LEADERSHIP AND ORGANIZATIONAL BEHAVIOR IN THE HOSPITALITY INDUSTRY

 

RPTM 36060

ENTREPRENEURIAL APPROACHES TO LEISURE AND HOSPITALITY SERVICES

 

 

Food and Beverage Management Electives, choose from the following:

9

HEM 20250

ADVANCED FOOD PRODUCTION

 

HEM 23212

INTRODUCTORY FOOD SCIENCE

 

HEM 30280

FUNDAMENTALS OF FOOD AND BEVERAGE SERVICE

 

HEM 33270

GLOBAL CUISINE

 

HEM 43231

FOOD, WINE AND BEVERAGE PAIRING

 

Professional Electives, choose from the following:

3

HEM 23335

HOSPITALITY EXPERIENCE MANAGEMENT

 

HEM 23336

CLUB MANAGEMENT

 

HEM 37377

CASINO MANAGEMENT AND GAMING OPERATIONS

 

HEM 43377

REVENUE MANAGEMENT

 

HEM 43388

LEADERSHIP AND ORGANIZATIONAL BEHAVIOR IN THE HOSPITALITY INDUSTRY

 

RPTM 36060

ENTREPRENEURIAL APPROACHES TO LEISURE AND HOSPITALITY SERVICES

 

 

Hotel and Resort Management Electives, choose from the following:

9

HEM 23335

HOSPITALITY EXPERIENCE MANAGEMENT

 

HEM 23336

CLUB MANAGEMENT

 

HEM 37377

CASINO MANAGEMENT AND GAMING OPERATIONS

 

HEM 43377

REVENUE MANAGEMENT

 

HEM 43388

LEADERSHIP AND ORGANIZATIONAL BEHAVIOR IN THE HOSPITALITY INDUSTRY

 

Professional Electives, choose from the following:

3

HEM 20250

ADVANCED FOOD PRODUCTION

 

HEM 23212

INTRODUCTORY FOOD SCIENCE

 

HEM 30280

FUNDAMENTALS OF FOOD AND BEVERAGE SERVICE

 

HEM 33270

GLOBAL CUISINE

 

HEM 43231

FOOD, WINE AND BEVERAGE PAIRING

 

RPTM 36060

ENTREPRENEURIAL APPROACHES TO LEISURE AND HOSPITALITY SERVICES