Degree Offered
- Bachelor of Science in Business Administration
Hospitality and Tourism Management Program Objectives
The Hospitality and Tourism Management major covers all aspects of the hospitality and tourism industry from a management perspective. The curriculum provides a solid foundation in all core business functions along with specialized courses in the field. The curriculum balances theory and practice with internship requirements that take students around the world.
Hospitality and Tourism Management students are actively involved in the Hospitality Club and networking with the Advisory Board made up of industry experts.
Students have been placed with companies such as the Fresh Hospitality, Greenbrier Resort, Hyatt Hotels Corporation, InterContinental Hotels Group, Marriott International, Nemacolin Woodlands Resorts, Real Hospitality Management Company, and Stonebridge Companies.
Faculty
Chair
- Abhishek Srivistava - Ph.D. (University of Maryland, College Park)
Assistant professor
- Ajay Aluri - Ph.D. (Oklahoma State University)
Hospitality management and information systems, Social media, Website quality, New technology deployment, and Consumer behavior.
Teaching Associate Professor
- Frank DeMarco - M.B.A. (West Virginia University)
Hotel and restaurant management, Event planning, Professional field experience.
Admission
Students who are direct admitted to the major as first-time freshmen must possess an overall GPA of at least 2.0 and have completed the course prerequisites listed in the table below with minimum grade of C-, unless otherwise noted, to be eligible to enroll in upper-division course work.
Students who are not direct admitted to the major (i.e. Business) will declare the major at the beginning of the semester in which they satisfy the course prerequisites listed below. Applicants also must possess an overall GPA of at least 2.0 to be considered for admission to the major.
| ACCT 201 & ACCT 202 | Principles of Accounting and Principles of Accounting | 6 |
| CS 101 | Intro to Computer Applications | 4 |
| ECON 201 & ECON 202 | Principles of Microeconomics and Principles of Macroeconomics | 6 |
| ECON 225 | Elementary Business and Economics Statistics | 3 |
| or STAT 211 | Elementary Statistical Inference | |
| ENGL 101 & ENGL 102 | Introduction to Composition and Rhetoric and Composition, Rhetoric, and Research | 6 |
| Choose one of the Following: | 3-4 | |
| College Algebra 5-Day | ||
| College Algebra 4-Day | ||
| Pre-Calculus Mathematics | ||
| Calculus 1a with Precalculus | ||
| Choose one of the Following: | 3-4 | |
| Applied Calculus * | ||
| Calculus 1b with Precalculus * | ||
| Calculus 1 * | ||
| Calculus 2 * | ||
| Total Hours | 31-33 | |
Students who are direct admitted to the major and meet the requirements listed above are guaranteed permission to enroll in upper-division course work. The College will accommodate as many majors as resources are available. Students who are denied admission to the major may apply for admission in a future application period or accept admission to an alternative major in the College.
| * |
A grade of D- in Math 150 or a higher level of college calculus satisfies the calculus requirement for admission to the program. |
Click here to view the Suggested Plan of Study
General Education Foundations
Please use this link to view a list of courses that meet each GEF requirement.
NOTE: Some major requirements will fulfill specific GEF requirements. Please see the curriculum requirements listed below for details on which GEFs you will need to select.
| General Education Foundations | ||
| F1 - Composition & Rhetoric | 3-6 | |
| Introduction to Composition and Rhetoric and Composition, Rhetoric, and Research | ||
or ENGL 103 | Accelerated Academic Writing | |
| F2A/F2B - Science & Technology | 4-6 | |
| F3 - Math & Quantitative Skills | 3-4 | |
| F4 - Society & Connections | 3 | |
| F5 - Human Inquiry & the Past | 3 | |
| F6 - The Arts & Creativity | 3 | |
| F7 - Global Studies & Diversity | 3 | |
| F8 - Focus (may be satisfied by completion of a minor, double major, or dual degree) | 9 | |
| Total Hours | 31-37 | |
Please note that not all of the GEF courses are offered at all campuses. Students should consult with their advisor or academic department regarding the GEF course offerings available at their campus.
Degree Requirements
To qualify for the Bachelor of Science in Business Administration students must meet the following criteria:
- Complete a minimum of 120 credit hours.
- Possess an overall GPA of 2.0.
- Possess a minimum GPA of 2.0 for all major courses (i.e. HTOR), calculated using all attempted GPA hours unless excluded by the D/F repeat policy.
-
The College of Business and Economics accepts all baccalaureate transferable course work completed at public and private colleges in West Virginia and other regionally accredited institutions. Since the College is AACSB accredited, upper-division courses (courses equivalent to 300/400 level at WVU) must be evaluated by the Dean or designee before they may count toward business core, major core and major restricted electives in the Bachelor of Science in Business Administration or Bachelor of Science in Economics program.
Curriculum Requirements
| Minimum Overall GPA of 2.0 is required | ||
| Possess a minimum GPA of 2.0 for all major courses (i.e. HTOR), calculated using all attempted GPA hours unless excluded by the D/F repeat policy. | ||
| ACCT 201 | Principles of Accounting (Minimum grade of C-) | 3 |
| ACCT 202 | Principles of Accounting (Minimum grade of C-) | 3 |
| CS 101 | Intro to Computer Applications (Minimum grade of C-; may fulfill GEF 2A) | 4 |
| ECON 201 | Principles of Microeconomics (Minimum grade of C-; may fulfill GEF 8) | 3 |
| ECON 202 | Principles of Macroeconomics (Minimum grade of C-; may fulfill GEF 8) | 3 |
| Select one of the following (Minimum Grade of C-; may fulfill GEF 8): | 3 | |
| Elementary Business and Economics Statistics | ||
| Elementary Statistical Inference | ||
| Select one of the following (Minimum Grade of C-; may fulfill GEF 1): | 3-6 | |
| Introduction to Composition and Rhetoric and Composition, Rhetoric, and Research | ||
| Accelerated Academic Writing | ||
| GEF 2A, Science & Technology | 3 | |
| GEF 5, Human Inquiry & the Past | 3 | |
| GEF 6, The Arts & Creativity | 3 | |
| GEF 7, Global Studies & Diversity | 3 | |
| Select one of the following; minimum grade of D- in MATH 150 or D- in MATH 154 or higher (may fulfill GEF 3): | 3-8 | |
| Algebra with Applications and Applied Calculus | ||
| Pre-Calculus Mathematics and Calculus 1 | ||
| Applied Calculus | ||
| Calculus 1a with Precalculus and Calculus 1b with Precalculus | ||
| Calculus 1 | ||
| PSYC 101 | Introduction to Psychology | 3 |
| SOCA 101 | Introduction to Sociology (May fulfill GEF 4) | 3 |
| BCOR 191 | First-Year Seminar | 1 |
| BCOR 199 | Introduction to Business (Fulfills First Year Seminar requirement) | 3 |
| BCOR 299 | Business Communication (Fulfills Writing and Communication Skills Requirement) | 3 |
| BCOR 320 | Legal Environment of Business | 3 |
| BCOR 330 | Information Systems and Technology | 3 |
| BCOR 340 | Business Finance | 3 |
| BCOR 350 | Principles of Marketing | 3 |
| BCOR 360 | Supply Chain Management | 3 |
| BCOR 370 | Managing Individuals and Teams | 3 |
| BCOR 380 | Business Ethics | 3 |
| BCOR 460 | Contemporary Business Strategy | 3 |
| HTOR 376 | Hospitality & Tourism Leadership | 3 |
| HTOR 470 | Tourism Management | 3 |
| HTOR 471 | Restaurant Management | 3 |
| HTOR 472 | Hotel Operations Management | 3 |
| HTOR 473 | Hospitality Social Customer Relationship Management | 3 |
| HTOR 474 | Hospitality Revenue Management | 3 |
| HTOR 480 | Event Planning Practicum | 3 |
| HTOR 491 | Professional Field Experience * | 6 |
| Unrestricted Electives (needed to reach 120 hours) | 16 | |
| Total Hours | 120 | |
| * | Hospitality and Tourism Management majors must complete two distinct professional field experiences, each of which must be approved by the academic department. |
Suggested Plan of Study
| First Year | |||
|---|---|---|---|
| Fall | Hours | Spring | Hours |
| BCOR 199 | 3 | ACCT 201 | 3 |
| BCOR 191 | 1 | ECON 201 (GEF 8) | 3 |
| CS 101 (GEF 2A) | 4 | ENGL 101 (GEF 1) | 3 |
| Select one of the following (GEF 3): | 3 | Select one of the following: | 3 |
| GEF (Choose from 2A, 5, 6 or 7) | 3 | ||
| SOCA 101 (GEF 4) | 3 | ||
| GEF (Choose from 2A, 5, 6 or 7) | 3 | ||
| 17 | 15 | ||
| Second Year | |||
| Fall | Hours | Spring | Hours |
| ACCT 202 | 3 | BCOR 299 | 3 |
| ECON 202 (GEF 8) | 3 | BCOR 330 | 3 |
| ECON 225 or STAT 211 (GEF 8) | 3 | BCOR 340 | 3 |
| ENGL 102 (GEF 1) | 3 | BCOR 350 | 3 |
| PSYC 101 | 3 | BCOR 370 | 3 |
| 15 | 15 | ||
| Third Year | |||
| Fall | Hours | Spring | Hours |
| BCOR 320 | 3 | BCOR 380 | 3 |
| BCOR 360 | 3 | HTOR 470 | 3 |
| HTOR 376 | 3 | HTOR 471 | 3 |
| GEF (Choose from 2A, 5, 6 or 7) | 3 | HTOR 472 | 3 |
| Minor or Unrestricted Electives | 3 | GEF (Choose from 2A, 5, 6 or 7) | 3 |
| 15 | 15 | ||
| Fourth Year | |||
| Fall | Hours | Spring | Hours |
| HTOR 473 | 3 | BCOR 460 | 3 |
| HTOR 474 | 3 | HTOR 480 | 3 |
| HTOR 491 | 3 | HTOR 491 | 3 |
| Minor or Unrestricted Electives | 6 | Minor or Unrestricted Electives | 4 |
| 15 | 13 | ||
| Total credit hours: 120 | |||
Major Learning Outcomes
Hospitality and Tourism Management
The objective of providing a foundational education in hospitality and tourism management at the undergraduate level cannot be realized without appropriate curricula content, effective teaching, and ultimately, learning. Within the undergraduate hospitality and tourism management major, we subscribe to the following learning goals for each of our undergraduate students:
- Graduates will be able to manage and evaluate functional systems in lodging and restaurant operations.
- Students can identify front of the office and back of the office tasks, roles, and responsibilities of managing operations.
- Students can operate and manage functional areas of lodging and restaurant operations effectively and efficiently.
- Students can describe the interrelationship of organizational structure and the operational strategy of hotels and restaurants.
- Students can list the functions of various other departments in hotels and restaurants.
- Students can describe the effective best practices in managing hotels and restaurants.
- Students can identify ways to market a product or service that contribute to increased guest satisfaction and experience.
- Students can identify financial goals and results by analyzing the costs involved in managing hotel and restaurant operations.
- Graduates will be able to think critically and solve problems in the Hospitality and Tourism industry.
- Graduates will be able to deal with the dynamics of individuals and teams within organizations and to motivate, lead, and inspire employees toward achieving organizational goals.
- Graduates will be able to use computer and information technology in solving problems and perform functions commonly seen in managing businesses and other organizations.
- Graduates will be able to communicate recommendations to management and other constituencies, orally and in writing.
- Graduates will have knowledge of basic business disciplines: accounting, economics, finance, management, management information systems, and marketing.
Minor code - u150
| Students must maintain a 2.0 GPA and must earn a C- or better in all courses. | ||
| HTOR 376 | Hospitality & Tourism Leadership | 3 |
| HTOR 470 | Tourism Management | 3 |
| HTOR 473 | Hospitality Social Customer Relationship Management | 3 |
| HTOR 474 | Hospitality Revenue Management | 3 |
| Select one of the following: | 3 | |
| Restaurant Management | ||
| Hotel Operations Management | ||
| Professional Field Experience | ||
| Total Hours | 15 | |
HTOR 191. First-Year Seminar. 1-3 Hours.
Engages students in active learning strategies that enable effective transition to college life at WVU. Students will explore school, college and university programs, policies and services relevant to academic success. Provides active learning activities that enable effective transition to the academic environment. Students examine school, college and university programs, policies and services.
HTOR 376. Hospitality & Tourism Leadership. 3 Hours.
PR: (MATH 150 or MATH 154 or MATH 155 or MATH 156) and ((ACCT 202 and CS 101 and ECON 202 and ECON 225 and ENGL 102) with a grade of C- or better). This course provides a basic understanding of lodging, food service, and tourism industries by tracing the growth and development of each industry with a focus on management and leadership in these industries.
HTOR 470. Tourism Management. 3 Hours.
PR or CONC: HTOR 376. This course provides a basic understanding of the organizational characteristics of tourism: structures, operations, and social/cultural aspects. International, national, regional and state/local tourism organizations are examined.
HTOR 471. Restaurant Management. 3 Hours.
PR or CONC: HTOR 376. This course covers restaurant history and key operational issues: food/labor costs, facility maintenance checklists, set up production charts, sanitation and safety, menu planning, financial goals and results, purchasing, receiving, storing, and issuing.
HTOR 472. Hotel Operations Management. 3 Hours.
PR or CONC: HTOR 376. The course focuses on operational and maintenance procedures for hotel management. Case studies introduce day to day operations of each hotel department, which provides a better understanding of the unique managerial duties associated with hotel operations.
HTOR 473. Hospitality Social Customer Relationship Management. 3 Hours.
PR: HTOR 376 with a minimum grade of C-. This course focuses on identifying hospitality industry best practices in building and managing a customer base through social media channels. Students will develop innovative engagement strategies to achieve the goals of social customer relationship management.
HTOR 474. Hospitality Revenue Management. 3 Hours.
PR: HTOR 376 with a minimum grade of C-. This course explores the important role of revenue management in the hospitality industry. It also instructs future hospitality managers how to effectively manage their inventories and prices through revenue management principles and theories.
HTOR 480. Event Planning Practicum. 3 Hours.
PR: HTOR 376 and HTOR 471 and HTOR 472 with a minimum grade of C- in each. This course will utilize experiential learning to prepare students to plan and execute special events in the hospitality industry.
HTOR 491. Professional Field Experience. 1-18 Hours.
PR: Consent (may be repeated up to a maximum of 18 hours). Prearranged experiential learning program, to be planned, supervised, and evaluated for credit by faculty and field supervisors. Involves temporary placement with public or private enterprise for professional competence development.
HTOR 495. Independent Study. 1-6 Hours.
Faculty supervised study of topics not available through regular course offerings.