First Year (Freshman)

Fall Semester (kennedy king - CCC)

  • CUL 700 (College Success with Hospitality Perspective) 3 credits
  • CUL 701 (Introduction to Food Service) 3 credits
  • CUL 703 (Food Sanitation & Safety I) 2 credits
  • CUL 705 (Chef's Training I: Section A) 4 credits
  • CUL 708 (Chef's Training I: Section B) 4 credits

Spring Semester (kennedy king - CCC)

  • HMGT 806 (Customer Service Fundamentals) 3 credits
  • HMGT 807 (Hospitality Financial Management) 3 credits
  • CUL 723 (Food Service Management) 5 credits
  • HMGT 808 (Restaurant Operations) 4 credits
  • ENGL 101 (Composition I) 3 credits

Second Year (Sophomore)

Fall Semester (Kennedy King - CCC)

  • HMGT 812 (Hotel & Lodging Operations) 4 credits
  • HMGT 814 (Hospitality Procurement) 3 credits
  • HMGT 810 (Bar & Beverage Operations) 3 credits
  • SPEECH 101 (Fundamentals of Speech) 3 credits
  • MATH 118 (General Education Math) 4 credits

Spring Semester (kennedy king - CCC)

  • HMGT 816 (Introduction to Hospitality Marketing Principles) 3 credits
  • HMGT 860 (Hospitality Internship) 4 credits
  • ANTHRO 202 (Cultural Anthropology) 3 credits
  • CIS 144 (Java Based Programming Language) 3 credits
  • HUM 201 (General Course Humanities I) 3 credits

Third Year (Junior)

summer SEMESTER (ROOSEVELT UNIVERSITY)

  • Physical Science 3 credits
  • Social Science 3 credits

Fall Semester (Roosevelt University)

  • TRS 101* (Transfer Success Course), 1 credit
  • ENG 102 (Composition II: Introduction to Academic Research) 3 credits
  • BADM 101 (Introduction to Business) 3 credits
  • ACCT 210 (Principles of Accounting I) 3 credits
  • BIOL 111 or 112 (Human or Environmental Biology) 4 credits
  • Humanities 3 credits

Spring Semester (Roosevelt University)

  • BLAW 201 (Business Law I) 3 credits
  • HOSM 201 (Introduction to the Hospitality Industry) 3 credits
  • HOSM 210 or 231 (Front Office Management or Introduction to Event & Meeting Management) 3 credits
  • HOSM 230 (Food and Beverage Management) 3 credits
  • HRM 311 (Introduction to Human Resource Management) 3 credits
  • MKTG 302 (Principles of Marketing) 3 credits

Fourth Year (Senior)

Fall Semester (Roosevelt University)

  • HOSM 290^ (Methods & Research in Hospitality Management) 3 credits
  • HOSM 311^ (Organizational Development for Hospitality) 3 credits
  • HOSM 3XX (HOSM 300 level elective) 3 credits
  • HOSM 3XX (HOSM 300 level elective) 3 credits
  • HOSM 3XX (HOSM 300 level elective) 3 credits
  • HOSM 410 (Applied Research Methods) 3 credits

Spring Semester (Roosevelt University)

  • HOSM 300^ (Operations Analysis for the Hospitality Industry) 3 credits
  • HOSM 350^ (Advanced Marketing for the Hospitality Industry) 3 credits
  • HOSM 399^ (Hospitality Management Senior Project) 3 credits
  • HOSM 3XX (HOSM 300 level elective) 3 credits
  • HOSM 430 (Hospitality Operations Analysis) 3 credits
  • HOSM 440 (Organizational Development) 3 credits

Fifth Year (Graduate)

FALL SEMESTER (ROOSEVELT UNIVERSITY)

  • HOSM 400 (The Art of Research, Data and Analysis in Hospitality & Tourism) 3 credits
  • HOSM 450 or 460 (Graduate Seminar in Food Service or Lodging) 3 credits
  • HOSM 4XX (HOSM 400 level elective) 3 credits
  • HOSM 4XX (HOSM 400 level elective) 3 credits

SPRING SEMESTER (ROOSEVELT UNIVERSITY)

  • HOSM 420 (Management Theory & Practice in Hospitality Management) 3 credits
  • HOSM 490 or 499 (Research Thesis in Hospitality Management or Masters Project) 3 credits
  • HOSM 4XX (HOSM 400 level elective) 3 credits

*TRS 101 -Transfer Success Course (waived with transfer of 90 credit hours or more)

^=Grade of C-or higher required for major courses

City Colleges of Chicago - some courses listed may require pre-requisites, please see your advisor.

Students will transfer 67 credits with only 12 being applied to the major.  The remaining 55 credits will all be applied to general electives.

Roosevelt University's transfer policy allows students to transfer in a maximum of 70 credit hours from a community college. Please check with the RU Advisor as general education courses could be completed at the community college which could lower the amount of summer courses needed for degree completion.