Suggested Electives for HEM Majors
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 |
|