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Hospitality and Food Industry Management BSA



Overview

The Hospitality and Food Industry Management (HFIM) major provides students with a unique, well-rounded education in hospitality economics and business, finance, management, and marketing, which combined with experiential learning opportunities, produces highly-competitive graduates ready for careers in the burgeoning hospitality and food industries.

Double Dawgs

This major is part of a Double Dawgs pathway: Hospitality and Food Industry Management BSA/Agribusiness MAB(non-thesis) For more information, go to doubledawgs.uga.edu.

Contact

Whitney Jones Academic Advisor wljones@uga.edu (706) 542-7890 John Salazar Program Coordinator jsalazar@uga.edu 706-542-0769 Visit our website at: www.hospitality.caes.uga.edu

Four-Year Program of Study

Four-Year Program of Study

The following program of study provides a path for students to complete this degree program in four years.

Fall Year 1
ENGL 1101  English Composition I 3
FYOS 1001  First-Year Odyssey Seminar 1
HFIM 2500  Introduction to Hospitality and Food Industry Management 3
MATH 1113  Precalculus 3

Choose 1 course(s) from the following:

AAEC 2580  Applied Microeconomic Principles 3
ECON 2106  Principles of Microeconomics 3
Spring Year 1
ECON 2105  Principles of Macroeconomics 3
ENGL 1102  English Composition II 3

General Elective

NUTR 2100  Fundamentals of Human Nutrition 3
STAT 2000  Introductory Statistics 4
Summer Year 1

N/A

Fall Year 2

General Elective

HFIM 3160  Hospitality and Food Industry Professional Development 1
POLS 1101  American Government 3

Choose 1 course(s) from the following:

ACCT 1160  Survey of Accounting 3
ACCT 2101  Principles of Accounting I 3

Choose 1 course(s) from the following:

BIOL 1103  Concepts in Biology 3
    AND  BIOL 1103L  Concepts in Biology Laboratory 1
BIOL 1107  Principles of Biology I 3
    AND  BIOL 1107L  Principles of Biology I Laboratory 1
PBIO 1210  Plants and the World 3
    AND  PBIO 1210L  Plants and the World Laboratory 1
Spring Year 2
AAEC 3600  Economics of Food Policy 3

Area IV World Language & Culture Course that fills Cultural Diversity Requirement

PRTM 1100E  Introduction to Travel and Tourism 3

Choose 1 course(s) from the following:

AGCM 2200  Communicating in Agricultural and Environmental Sciences 3
COMM 1110  Introduction to Public Speaking 3

Choose 1 course(s) from the following:

CHEM 1210  Basics of Chemistry 4
CHEM 1211-1211D  General Chemistry I 3
    AND  CHEM 1211L  General Chemistry Laboratory I 1
Summer Year 2

N/A

Fall Year 3

Area IV World Language & Culture Course

Communications Major Elective

General Elective

HFIM 3180  Hospitality and Food Industry Law and Liability 3

Choose 1 course(s) from the following:

HIST 2111  American History to 1865 3
HIST 2112  American History Since 1865 3
Spring Year 3
HFIM 3000E  Hospitality and Food Industry Marketing 3
HFIM 3210  Hospitality and Food Industry Financial Management 3
HFIM 3150  Hospitality and Food Industry Human Resource Management 3
HFIM 4580  Facility and Event Planning and Management 3

Choose 1 course(s) from the following:

FDST 3000  Introduction to Food Science and Technology 3
NUTR 3600  Food Principles 3
    AND  NUTR 3600L  Food Principles Laboratory 1
Summer Year 3

N/A

Fall Year 4

Area IV World Language & Culture Course

HFIM 4080  Food and Beverage Operations 3

Internship Major Elective

Major Elective

Major Elective

Spring Year 4
HFIM 4060  Hotel and Lodging Operations 3
HFIM 4910  Hospitality and Food Industry Senior Capstone 3

Internship Major Elective

Major Elective

Choose 1 course(s) from the following:

General Elective

Humanities Course (if COMM 1110 not taken for CAES Speech Proficiency)

Summer Year 4

N/A

University-Wide Requirements

Link: University-wide Requirements