Hospitality and Tourism Management
As the nation’s number one retail employer, the hospitality and tourism industry employs millions of people. The demand for managers continues to grow as the demand for services grows. Along with this demand for services is an increasing emphasis on comfort, convenience and personalized attention. All of these factors increase the need for effective and efficient professionals to manage hospitality operations and lead teams of people.
Background Information
The hospitality and tourism industry continues to grow with hotels and restaurants remaining open 24 hours a day, seven days a week to meet the demands of our traveling society. According to the National Restaurant Association, the food service industry employs about 14.4 million workers. This means that at least one of every 10 working Americans is a restaurant employee. There are approximately 50,000 hotels in the United States with over 4.6 million rooms. The lodging industry employs 1.8 million people. The hospitality and tourism industry also includes careers in convention and meeting planning as well as resorts, casinos and entertainment venues.
The Program
The hospitality and tourism management (HTM) major, housed in the Department of Apparel, Design, and Hospitality Management at North Dakota State University, begins with a solid foundation in general education courses. Students then begin to study the management of resources such as people, materials, money, technology and time. Students complete their major course work in HTM, concentrating on producing quality services in the food and lodging industry. Courses in this area include tourism and travel management, hospitality law, sales and marketing management, food sanitation study tours and other related food and hotel courses. A minor in business is required with this major. Students must have an overall 2.5 grade point average to enroll in business administration classes. Courses in these areas include personnel management, accounting, promotion and marketing, economics and business law. The faculty in the HTM program have excellent academic credentials in addition to industry experience. Students will find the faculty easy to approach in small class sizes for personal attention and assistance.
The HTM program at NDSU is accredited by the Accreditation Commission for Programs in Hospitality Administration (ACPHA).
Student Advisement
An advisor is assigned to work with each student majoring in HTM. The academic advisor helps students set goals for their college work, choose courses and seek meaningful work experiences during their college career. Once students complete 60 credit hours a faculty advisor is assigned.
Work Experience
The Fargo-Moorhead area provides many quality lodging and food service operations for students to gain work experience while completing their degrees. Supervised, on-the-job experience (internship) is also required of all students in a professional work setting. Students complete the field experience during the summer between their junior and senior years. Placement is determined by the student’s desire for type of operation and preferred geographic location.
Career Opportunities
Because of the breadth of the industry, HTM graduates have a wide range of career alternatives. Graduates have found positions within restaurants, hotels and motels, recreational facilities, school and college food services, hotel training division services, health care facilities, resort hotels, catering, and food and beverage administration. Several major companies visit NDSU and hire HTM graduates for careers in the regional, national and international arena. The starting salary for a graduate in the HTM field can range from $28,000 to $40,000 with great possibility for increase in salary after the completion of management training.
Financial Aid and Scholarships
The Office of Financial Aid and Scholarships makes available grants, loans, scholarships and work-study employment. Scholarships are also available through the Department of Apparel, Design, and Hospitality Management. Additionally, several hospitality associations have funds for scholarships, which are awarded by the associations through regional and national competition. Contact the Office of Financial Aid and Scholarships, One Stop or the Department of Apparel, Design, and Hospitality Management for additional information.
Sample Curriculum
Credits | | General Education |
| _____________________________________________________ | ||
| First Year Experience | ||
| 1 | HD&E 189 - Skills for Academic Success | |
| Communication | ||
| 3 | COMM 110 - Fundamentals of Public Speaking | |
| 3, 3 | ENGL 110, 120 - College Composition I, II | |
| 3 | English Upper Level Writing Course | |
| 3 | Quantitative Reasoning | |
| Science & Technology | ||
| 3 | CHEM 117 - Chemical Concepts and Applications | |
| or CHEM 121 - General Chemistry I | ||
| 3 or 4 | CSCI 114 - Microcomputer Packages or | |
| CSCI 116 - Business Use of Computers | ||
| 3-4 | Science and Technology Electives | |
| 6 | Humanities & Fine Arts | |
| Social & Behavioral Sciences | ||
| 3 | ECON 105 - Elements of Economics | |
| 3 | Social & Behavioral Science Elective | |
| 2 | Wellness | |
| - | Cultural Diversity | |
| Global Perspective | ||
| 3 | ECON 105 - Elements of Economics | |
| 40 | Total | |
| Credits | Major Requirements | |
| _____________________________________________________ | ||
| 3 | ADHM 140 - Introduction to Hospitality Industry | |
| 3 | ADHM 141 - Tourism and Travel Management | |
| 3 | ADHM 241 - Hospitality Accounting | |
| 3 | ADHM 360 - Lodging Operations Management | |
| 3 | ADHM 381 - Hospitality Marketing and Sales | |
| 5 | ADHM 404, 404L - Restaurant Operations | |
| Management and Lab | ||
| 3 | ADHM 435 - Cost Controls in Hospitality and | |
| Food Service Systems | ||
| 3 | ADHM 467 - Hospitality Law | |
| 3 | ADHM 479 - Hospitality Industry Management | |
| Strategies | ||
| 3 | ADHM 496 - Field Experience | |
| 1 | HNES 141 - Food Sanitation | |
| 3 | HNES 261 - Food Selection and Preparation Principles | |
| 2 | HNES 261L - Food Selection and Preparation | |
| Principles Lab | ||
| 1 | HD&E 320 - Professional Issues | |
| 13-15 | Professional Electives | |
| 52-54 | Total | |
| Credits | Related Requirements | |
| _______________________________ | ||
| 24 | Business Minor Courses | |
| 9 | Electives | |
| 33 | Total | |
| 125-127 | Curriculum Total | |
This sample curriculum is not intended to serve as a curriculum guide for current students, but rather an example of course offerings for prospective students. For the curriculum requirements in effect at the time of entrance into a program, consult with an academic advisor or with the Office of Registration and Records.
Evelyn Morrow Lebedeff Hall
Room 178
Evelyn Morrow Lebedeff Hall is located in the center of campus on Centennial Boulevard and is connected to the east end of the Katherine Kilbourne Burgum Family Life Center (Campus Map)
Contact Information
Connie Eggers, Academic Advisor
College of Human Development and Education
North Dakota State University
Dept #2600,PO Box 6050
Fargo, ND 58108-6050
Tel: (701) 231-9847 / Fax: (701) 231-7174
Email:Connie.Eggers@ndsu.edu
Web: www.ndsu.edu/hde
or
Department of Apparel, Design and Hospitality Management
College of Human Development and Education
North Dakota State University
Dept #2610, PO Box 6050
Fargo, ND 58108-6050
Tel: (701) 231-8604 / Fax: (701) 231-5273
Email: Holly.Bastow-Shoop@ndsu.edu
Web: www.ndsu.edu/adhm
Office of Admission
North Dakota State University
Ceres 114
Dept #5230, PO Box 6050
Fargo, ND 58108-6050
Tel: (701) 231-8643 / Fax: (701) 231-8802
Email: NDSU.Admission@ndsu.edu
Web: www.ndsu.edu/admission/
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