A minimum of 320 hours of practical restaurant experience is required and must be completed before registering for F N 250. This experience should be completed before the junior year. Students should consult with their academic advisers before completing this experience.
| First year | |
|---|---|
| HOURS | FIRST SEMESTER |
| 2 | HRFS 100--Contemporary Issues |
| 3 | F N 199B--Introduction to Hospitality* |
| 4 | MATH 134--Calculus for Social Scientists, I |
| 4 | RHET 105 or RHET 108--Composition see footnote 1 |
| 4 | SOC 100--Introduction to Sociology |
| 17 | Total |
| HOURS | SECOND SEMESTER |
| 3 | AG EC 161--Microcomputer Use* |
| 3 | F N 130--Food Selection and Preparation |
| 3 | SPCOM 101--Principles of Effective Speaking see footnote 1 |
| 4 | CHEM 101--General Chemistry |
| 4 | PSYCH 100--Introduction to Psychology, or PSYCH 103--Introduction to Experimental Psychology |
| 17 | Total |
| (Practical work experience) see footnote 2 | |
| Second year | |
| HOURS | FIRST SEMESTER |
| 3 | F N 131--Food Management |
| 4 | CHEM 102 or CHEM 103--General Chemistry |
| 3 | ECON 102--Microeconomic Principles |
| 3 | B ADM 210--Management and Organizational Behavior, or B ADM 247--Introduction to Management |
| 3 | Open elective see footnote 3 |
| 16 | Total |
| HOURS | SECOND SEMESTER |
| 3 | F N 231--Science of Foods |
| 5 | MCBIO 100--Introductory Microbiology, and MCBIO 101--Introductory Experimental Microbiology |
| 3 | ECON 240--Labor Problems |
| 3 | Statistics see footnote 4 |
| 3 | Humanities elective see footnote 5 |
| 17 | Total |
| Third year | |
| HOURS | FIRST SEMESTER |
| 3 | ACCY 201--Principles of Accounting, I |
| 2 | ANSCI 109--Meat Purchasing and Preparation |
| 3 | B ADM 202--Principles of Marketing |
| 3 | F N 345--Food Purchasing and Equipment Selection |
| 3 | Humanities elective see footnote 5 |
| 14 | Total |
| HOURS | SECOND SEMESTER |
| 3 | ACCY 202--Principles of Accounting, II |
| 3 | HRFS elective |
| 3 | B&T W 250--Principles of Business Writing, or B&T W 253--Business and Administrative Communication |
| 4 | F N 240--Quantity Food Production and Service |
| 1 | F N 249--Applied Food Science Sanitation |
| 14 | Total |
| HOURS | SUMMER SESSION |
| 4 | F N 250--F N Internship see footnote 6 |
| Fourth year | |
| HOURS | FIRST SEMESTER |
| 3 | B ADM 321--Individual Behavior in Organizations (or equivalent) see footnote 7 |
| 3 | B ADM 261--Summary of Business Law |
| 3 | F N 120--Contemporary Nutrition |
| 5 | Open electives see footnote 3 |
| 14 | Total |
| HOURS | SECOND SEMESTER |
| 4 | F N 350--Institution and Restaurant Management Organization and Administration |
| 4 | F N 355--Specialized Quantity Food Production and Management |
| 5 | Open elective see footnote 3 |
| 13 | Total |
1. SPCOM 111 and SPCOM 112 may be substituted for RHET 105 and SPCOM 101.
2. A minimum of 320 hours of practical restaurant experience is required and must be completed before registering for F N 250. This experience should be completed before the junior year. Consult an adviser for information about completing this experience.
3. Suggested hospitality management electives include the following courses: F N 199D (Hotel Management), F N 202; ECON 103; LEIST 100, LEIST 110, LEIST 199; VOTEC 387; ADV 281
4. Select from the following courses: ECON 171, ECON 172; SOC 185, SOC 385; AG EC 261; AGRON 340; STAT 100; EDPSY 390; MATH 161; PSYCH 233, PSYCH 234, PSYCH 235.
5. Consult the College of Agriculture Student Handbook for approved courses.
6. An internship coordinator must approve the work experience prior to enrolling in the course.
7. Equivalents: B ADM 351 or PSYCH 245.