Hospitality, Tourism and Event Management
The mission of the Hospitality, Tourism and Event Management undergraduate program is to provide educational, research, and service activities with the goal of enabling students, as well as industry and community professionals, to function in an ever-changing environment. The program integrates many disciplines that address ongoing concerns and needs of the hospitality and tourism industry.
The mission is accomplished through teaching a combination of relevant hospitality theory and practical solution-based examples using appropriate current technology. The purpose is to develop industry professionals able to contribute, through employment and entrepreneurship, to the economic growth of the hospitality and tourism industry.
The Hospitality, Tourism and Event Management major is accredited by ACPHA (Accreditation Commission for Programs in Hospitality Administration, P.O. Box 400, Oxford, MD, 21654, Phone: 416-226-5527).
Students with special interests in Foodservice or Hotel Management can take specific classes in the following focus areas:
- Foodservice Management: HTEM 206, HTEM 256, HTEM 360, HTEM 373, HTE 460
- Hotel Management: HTEM 273, HTEM 325, HTEM 372, HTEM 465, HTEM 472
Students will be required to take field trips in those courses so designated with the expenses pro-rated for each student. Appropriate uniforms will be required of all students enrolling in those courses that involve preparation of food.
Bachelor of Science Degree in Hospitality, Tourism and Event Management
|Degree Requirements||Credit Hours|
|University Core Curriculum Recommendations||39|
|Humanities: PHIL 104; PHIL 105 Math: MATH 108 Social Sciences: PSYC 102; ECON 113 Multicultural: HTEM 256|
|Requirements for Major in Hospitality, Tourism and Event Management||81|
|Professional Core Requirement||21|
|ACCT 220; ACCT 230; FIN 270; MGMT 202, MGMT 345; MKTG 304; QUAN 402 or ABE 318 or MATH 282 or PSYC 211 or SOC 308.|
|Hospitality, Tourism and Event Management Core Requirement||46|
|HTEM 202, HTEM 206, HTEM 250, HTEM 273, HTEM 351, HTEM 360, HTEM 371A, HTEM 371B, HTEM 373, HTEM 380, HTEM 400, HTEM 435, HTEM 460, HTEM 461, HTEM 465, and HTEM 470.|
Hospitality, Tourism & Event Management Minor
A minor in Hospitality, Tourism & Event Management will consist of a minimum of 16 semester hours, including HTEM 202 and HTEM 206. Students can choose from the following list of HTEM core classes for the additional 12 hours to complete the minor: HTEM 250, HTEM 273, HTEM 330, HTEM 351, HTEM 360, HTEM 373, HTEM 380, HTEM 435,HTEM 461, HTEM 465, and HTEM 470. At least nine of the sixteen semester hours must be taken at Southern Illinois University Carbondale. An advisor must be consulted before declaring this field as a minor. A minor in HTEM requires students to earn a minimum grade of C in each of the hospitality courses taken to satisfy the requirements for their minor.
Professional Development Sequence (PDS) in Event Planning and Management
The PDS is meant to enhance the marketability of students who wish to pursue careers in meeting and special event planning. Enrollment in Hospitality, Tourism and Event Management is not required to complete the PDS. While the PDS itself does not lead to a degree, courses can be counted as approved electives toward the Hospitality, Tourism and Event Management degree. Students not wishing to pursue a baccalaureate must complete the unclassified undergraduate application.
Requirements for PDS in Event Planning and Management -18 Credit Hours:
- HTEM 250
- HTEM 255
- HTEM 350
- HTEM 355
- HTEM 450
- HTEM 455
Professional Development Sequence (PDS) in Food and Beverage Management
The PDS program is meant to boost job opportunities for students interested in management of food and beverage operations. The benefits of this program include opportunities to learn while working, to enhance participant knowledge, and improve opportunities in the work place. It facilitates prospective students to transfer earned program credits to pursue a B.S. degree in Hospitality, Tourism and Event Management at SIU. The additional advantage is an opportunity to obtain National Restaurant Association ‘ManageFirst’ certification. Students not wishing to pursue a baccalaureate must complete the unclassified undergraduate application.
Requirements for PDS program in Food and Beverage Management -18 Credit Hours:
- HTEM 206
- HTEM 335
- HTEM 360
- HTEM 373
- HTEM 380
- HTEM 460