Hospitality Management Major, B.S.

General Information:

Bachelor of Science

The Walter L. Green Chair of Hotel and Restaurant Management was established in 1993. Funds for the chair were provided by a bequest from Mr. Green.

The Wanda Cain Chair of Hotel and Restaurant Management was estabilished in 2015. Funds for the chair were provided by a bequest from Mrs. Cain.

The mission of the hotel and restaurant management (HRM) and culinary arts programs at College of the Ozarks is to serve the College and wider community through programs and activities that are developed, managed, and performed by HRM and culinary arts students and faculty who exemplify “citizens of Christ-like character who are well-educated, hard-working, and patriotic.”  The HRM program strives to be the academic program of choice for those interested in either the hospitality industries as a career path or in graduate study in the hospitality disciplines.

To achieve this mission, students in the HRM/culinary arts program will:

• successfully complete contemporary, multi-disciplined, and specialized courses of study, utilizing the unique learning laboratory environment of The Keeter Center (Academic);
• develop as professionals who demonstrate competence in stewardship and creativity and in the values and practices exemplified at The Keeter Center:
  • best practices in hospitality management, marketing, and operations;
  • best practices in workplace and foodservice safety;
  • culinary excellence (Vocational);
• be ethical, guest-focused, and self-directed by Christian principles and values, and sincerely practice hospitality as illustrated in the Bible and through the eyes of God (Christian);
• acknowledge, respect, and follow the patriotic vision portrayed by the College and the Founding Fathers of our country (Patriotic);
• develop as life-long learners who are effective communicators, globally aware, and fluent in the language and application of technology (Cultural).

Hospitality Management Major Requirements: 45 credit hours

General Education Course Specified by Major:

• CSC 113 - Fundamentals of Computer Systems
• MAT 143 - Statistics

Required Major Courses: 30 credit hours

• HRM 103 - Introduction to the Hospitality Industry
• HRM 201 - Professional Foodservice Practicum
• HRM 263 - Banquet and Catering Operations
• HRM 303 - Hospitality Marketing and Sales
• HRM 323 - Tourism
• HRM 353 - Managing Conventions and Group Business
• HRM 423 - Hospitality Leadership, Human Resources & Law
• HRM 433 - Hospitality Management Accounting
• HRM 48V - Hospitality Industry Internship (5 credit hours)

Required Collateral Courses: 15 credit hours

• ACT 203 - Elementary Accounting I
• BUS 313 - Business Law I
• FCN 104 - Introductory Food Study
• FCN 202 - Food Safety and Sanitation
• FCN 203 - Contemporary Nutrition

Recommended Additional Courses:

• FCN 373 - Food Systems
• HRM 471 - Culinary Experience