Martin-Gatton College of Agriculture, Food & Environment

Hospitality Management & Tourism

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The Hospitality Management and Tourism (HMT) program will prepare you for the specialized knowledge needed within the hospitality industry.  The degree will help you become a professional focused on technology and consumer needs within the service industry.   

A degree that's sure to take you places... 

The Hospitality Management and Tourism (HMT) bachelor of science program integrates service management principles, marketing techniques, and financial management into a curriculum focused on managing a variety of facilities. Our coursework challenges students to think creatively across marketing, communication, management, and facility operations. 

Courses provide students with the knowledge and experience they need to understand current trends and applications in the hospitality and tourism industries. HMT students complete hands-on projects focusing on several aspects of hospitality and tourism: destination marketing & management, food & beverage, lodging, attractions, convention and meeting planning, non-profit management and special event coordinating.

 

Come See for Yourself 

To learn more about this program, campus life, and chat with an advisor, schedule a campus visit. Virtual visits may be necessary in some cases. 

Courses You Will Take

Access Major Map

source: myUK: GPS

Hospitality Management and Tourism (BS) 120 hours
Freshman Year
Sophomore Year
Junior Year
Senior Year
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Total Freshman Year Credit Hours : 33

Fall Semester
16 Credit Hours
UK Core - Comp. & Comm. I
3
HMT 120
3
HMT 120 - INTRODUCTION OT HOSPITALITY MANAGEMENT AND TOURISM

HMT 120

3 credit hours

A survey of the historical development and management structure of organizations that comprise the hospitality and tourism industry. The course format includes presentation by industry representatives, lectures and student led discussions.

ANT 160
3
ANT 160 - GLOBAL CULTURAL DIVERSITY

ANT 160

**UK Core - Global Dynamics**

3 credit hours

Directed at non-majors, this course introduces students to the diversity of cultural experience in today’s world. Goals of the course include gaining an appreciation of the equality of everyone’s shared humanity and unique identities both locally and globally; to understand global experiences of cultural diversity through forced or chosen migration; to understand how categories of identity, including racialized, gendered, ethnic, religious, age, class and national identities -- shaped by power -- are social and cultural, and not biological.

AFE 100
3
AFE 100 - ISSUES IN AGRICULTURE, FOOD AND ENVIRONMENT

AFE 100

**UK Core - Community, Culture and Citizen**

3 credit hours

How do farmers in Kentucky impact families in California? How can the fashion industry curb the amount of plastic in our oceans? How does fast food affect sea life in the Gulf of Mexico? Whether we realize it or not, each of us has a relationship with agriculture, food and the environment. From race and gender, diet and lifestyles, tourism and evolving technologies, this course encourages you to recognize and think critically about the interconnected systems that affect all human life. By addressing these challenges, you will develop a greater appreciation for how you can positively impact our planet.

Prereq: This course is open to students enrolled in the College of Agriculture, Food and Environment or those in the College of Agriculture, Food and Environment Residential College's Belle C. Gunn Living Learning Program. Freshman only in Fall semesters and transfer students only in Spring semesters.

1st Foreign Language
4
Spring Semester
17 Credit Hours
UK Core - Comp. & Comm. II
3
MA 123
4
MA 123 - ELEMENTARY CALCULUS AND ITS APPLICATIONS

MA 123

**UK Core - Quantitative Foundations**

4 credit hours

An introduction to differential and integral calculus, with applications to business and the biological and physical sciences. Not open to students who have credit in MA 113 or MA 137. Note: Math placement test recommended. Prereq: Math ACT score of 26 or above, or Math SAT of 600 or above, or MA 109, or appropriate math placement score, or consent of department.

Prereq: Math ACT score of 26 or above, or Math SAT of 600 or above, or Math SAT2016 of 620 or above, or a grade of C or better in MA 109, or appropriate math placement score, or consent of department. Note: Math placement test recommended.

HMT 210
3
HMT 210 - HOTEL ROOMS DIVISION MANAGEMENT

HMT 210

3 credit hours

A comprehensive study of the management principles which apply to the rooms division of a hotel property that includes front desk and housekeeper operations, reservations and billing, accounting procedures and public relations.

Prereq: HMT 120. For Hospitality Management and Tourism majors only.

CS 101
3
CS 101 - INTRODUCTION TO COMPUTING I

CS 101

3 credit hours

An introduction to computing and its impact on society from a user's perspective. Topics include computation using spreadsheets, beautification using text formatters and word processors, information management with database managers, and problem solving through program design and implementation using a simple programming language. Not open to students who have received credit for higher level computer science courses.

2nd Foreign Language
4

Total Sophomore Year Credit Hours : 28

Fall Semester
13 Credit Hours
ECO 201
3
ECO 201 - PRINCIPLES OF ECONOMICS I

ECO 201

3 credit hours

This course will introduce you to the economic way of thinking and provides basic tools of economic theory used to study markets, individual consumer behavior, and the behavior of firms. It employs concepts such as scarcity, opportunity costs, tradeoffs, marginal thinking, and gains from trade. This course will examine how markets work and how supply and demand interact to determine prices, explore market failure such as externalities, the tragedy of the commons and public goods and the role of the government in market activity. Students will also be introduced to theories of the firm and individual behavior, competition and monopoly, and welfare economics. Students successfully completing this course should leave with an understanding of these basic economic principles and their applicability to real world situations. Students should also be able to incorporate the tools of economic analysis into their own decision-making processes as they weigh costs and benefits to make choices.

UK Core - Humanities
3
UK Core - Arts and Creativity
3
HMT 270
3
HMT 270 - PRINCIPLES OF TRAVEL AND TOURISM

HMT 270

3 credit hours

An introduction to the structure, operation and characteristics of domestic and international tourism. Topics include transportation modes, destination planning and marketing, wholesale and retail travel agent agreements; geographic, social and cultural aspects of tourism.

Prereq: HMT 120. For Hospitality Management and Tourism majors only.

DHN 241
1
DHN 241 - FOOD SERVICE SANITATION

DHN 241

1 credit hours

This course covers the principles of food microbiology, important food borne diseases, standards that are enforced by regulatory agencies, and applied measures for the prevention of food borne diseases and other microbiological problems. It leads to certification from the National Restaurant Association.

Spring Semester
15 Credit Hours
ECO 202
3
ECO 202 - PRINCIPLES OF ECONOMICS II

ECO 202

3 credit hours

A study of how society's needs are satisfied with the limited resources available. Topics include contemporary issues such as inflation, unemployment, economic growth, international dependencies, and how public policy deals with them. A critical understanding of the U.S. and global economies will enhance your value as a manager or executive of a business (whether for-profit or non-profit), as a family member dealing with jobs and financial decisions, and as a voter in a democracy. The course will allow you to become knowledgeable of, and able to critically think about, the major macroeconomic issues of unemployment, jobs, recessions, economic growth, inflation, deflation, oil prices, monetary policy, the Federal Reserve, fiscal policy, budget deficits, the national debt, international trade, international finance, and the financial system.

Prereq: ECO 201.

ACC 200
3
ACC 200 - INTRODUCTION TO ACCOUNTING FOR DECISION MAKERS

ACC 200

3 credit hours

This course introduces accounting for decision makers. Topics include the roles of accountants, the use of accounting information for organizational planning and control, the analysis of accounting data for solving business problems, and an exposure to how financial reporting communicates business results. (Formerly ACC 202).

Prereq: AN105 (prereq or coreq) or CS101 (prereq or coreq), and successful completion of 27 semester credit hours or consent of the School of Accountancy Director.

Diversity Requirement
3
STA 296
3
STA 296 - STATISTICAL METHODS AND MOTIVATIONS

STA 296

**UK Core - Statistical Inferential Reason**

3 credit hours

Introduction to principles of statistics with emphasis on conceptual understanding. Students will articulate results of statistical description of sample data (including bivariate), application of probability distributions, confidence interval estimation and hypothesis testing to demonstrate properly contextualized analysis of real-world data.

Prereq: MA 113, MA 123, MA 137, or equivalent.

HMT 308
3
HMT 308 - INTRODUCTION TO FOOD AND BEVERAGE

HMT 308

HMT 308 is the preferred class for the HMT major, however DHN 302 may substitute.

3 credit hours

This course provides an overview of the principles of food and beverage concepts, menu development and food service operations in various segments of the hospitality and tourism industries. Food and beverage demonstrations and labs are included. A fee to cover materials and activities may be assessed from students. Lecture 2 hours; laboratory 2 hours per week.

Prereq: HMT 120; DHN 241; Hospitality Management and Tourism Majors only.

Total Junior Year Credit Hours : 32

Fall Semester
13 Credit Hours
HMT 350
3
HMT 350 - REVENUE MANAGEMENT

HMT 350

3 credit hours

This course explores the skills and role of revenue managers in hospitality management as well as discussing the benefits of revenue management practices and systems. Consideration is given to concepts such as pricing, value, forecasting, inventory, distribution and evaluation as it relates to maximizing revenue in hospitality. Enrollment is limited to Hospitality Management and Tourism majors only.

Prereq: HMT 120 and ACC 200.

UK Core - Natural, Physical and Math
3
ACC 201
3
ACC 201 - FINANCIAL ACCOUNTING

ACC 201

3 credit hours

This course introduces financial accounting and reporting. Topics include analyzing and recording transactions and adjustments; preparing and interpreting financial statements; and understanding the effects of transactions, adjustments, and accounting methods on the elements of financial statements and disclosures.

Prereq: AN105 or CS101, and ACC 200; or consent of the School of Accountancy Director.

RTM 340
1
RTM 340 - PROFESSIONAL PRACTICE/PRE-INTERNSHIP

RTM 340

1 credit hours

Self-assessment of students' strengths, limitations, and career aspirations. Preparation of reference files, letters, and resumes. Identification of and application to department-approved agencies for completion of internship experience.

Prereq: "C" or above in HMT 270 or MAT 237 and Sophomore standing or higher.

MKT 300
3
MKT 300 - MARKETING MANAGEMENT

MKT 300

3 credit hours

The literature and problems in the retail distribution of consumers' goods, wholesale distribution of consumers' goods, industrial goods, sales organizations, sales promotion and advertising, and price policies.

Prereq: Sophomore standing or higher.

Spring Semester
13 Credit Hours
Major Selection
3
MGT 301
3
MGT 301 - INTRODUCTION TO MANAGING ORGANIZATIONS

MGT 301

3 credit hours

A broad introduction to managing organizations. This course focuses on managerial functions and activities of planning, organizing, leading and controlling. After taking this course, students will have a good understanding of what’s involved in managing people and organizations.

Prereq: Sophomore standing.

DHN 342
4
DHN 342 - QUANTITY FOOD PRODUCTION

DHN 342

4 credit hours

An introduction to the production and service of food in quantity, to include the application of production techniques and controls, menu planning and service. Lecture, two hours; laboratory, 4.5 hours per week.

Prereq: DHN 302 or HMT 308; DHN 241; Limited to Dietetics and Hospitality, Management and Tourism Majors.

RTM 345
3
RTM 345 - SERVICE MANAGEMENT

RTM 345

3 credit hours

A survey of the special characteristics, problems, and methods for managing service-oriented organizations. Students will learn principles of services and guest services management in order to see how they can be used in managing any service organization. The course also introduces quantitative techniques associated with managing organizations in the service sector. Upon completion of the course, the students will be able to apply the concepts to their work experiences.

Prereq: "C" or above in HMT 308 or MAT 237.

Summer Semester
6 Credit Hours
RTM 499
6
RTM 499 - RETAILING AND TOURISM MANAGEMENT INTERNSHIP

RTM 499

6 credit hours

Provides prospective HMT and MAT professionals a 320-hour, 8 week learning experience in a selected agency or organization, under the joint supervision of a qualified manager and a university internship supervisor. More specific details are available in the RTM Internship Manual.

Prereq: 'C' or better in HMT 120 or MAT 114, HMT 210 or MAT 120, HMT 270 or MAT 237, HMT 350 or MAT 315, RTM 340 and RTM 345 plus 100 approved hours of pre-internship experience.

Total Senior Year Credit Hours : 23 - 27

Fall Semester
10 - 12 Credit Hours
FIN 300
3
FIN 300 - CORPORATION FINANCE

FIN 300

3 credit hours

An introduction to the basic principles, concepts, and analytical tools in finance. Includes an examination of the sources and uses of funds, budgeting, present value concepts and their role in the investment financing and dividend decision of the corporate enterprise.

Prereq: ECO 201, ACC 200 or ACC 201, MA 113 or MA 123 or MA 137, or consent of department.

Major Selection
3
Major Selection
3
Free Elective
1 - 3
Spring Semester
13 - 15 Credit Hours
UK Core - Social Sciences
3
Major Selection
3
Major Selection
3
RTM 425
3
RTM 425 - HUMAN RESOURCE MANAGEMENT

RTM 425

RTM 425 will complete the GCCR

3 credit hours

Demonstrate knowledge of human resource management and its role in retail business including: employment, training, performance management, compensation, and providing a safe, ethical and fair environment. This course is a Graduation Composition and Communication Requirement (GCCR) course in certain programs, and hence is not likely to be eligible for automatic transfer credit to UK. Restricted to seniors and Hospitality Management and Tourism and Merchandising, Apparel and Textiles majors.

Prereq: Completion of UK Core Composition and Communication requirement.

Free Elective
1 - 3

Please login to http://myUK.uky.edu to access your major map and personalized degree audit via the myUK Graduation Planning System (myUK GPS).

Apply for Our Scholarships

In addition to automatic and competitive scholarships from the University of Kentucky, our students are also eligible for a variety of awards from the college. With one of the largest college-based scholarship programs, we awarded nearly $1 million to our students during the 2022-23 academic year. These awards are based on a variety of criteria such as hometown, major, career goals, high school extracurriculars, and more. 

For CAFE first-semester freshmen, the scholarship application is now open and will close on January 16, 2024.

For CAFE transfer students and current students, the scholarship application opens in January and will close on March 1.

Freshmen Housing Program

Live where you learn: 

The Martin-Gatton College of Agriculture, Food and Environment Living Learning Program (CAFE LLP) is open to all first-semester freshmen at the University of Kentucky.

Through field trips, professional development workshops and service programs, students in our LLP apply their knowledge and passion to global issues at the intersection of food, economics and environment.  All students in this program will also enroll in connected courses, share study groups and have an assigned peer mentor - all to help with the transition to college life. 

Click here for more information on the CAFE LLP. 

 

 

International Opportunities

Should you choose, you can gain international experience while earning credit towards your Hospitality Management and Tourism degree. We offer a variety of study, research, intern, and service abroad programs for all budgets and comfort levels. Some students have even earned grants and scholarships to fully fund their international experiences.

These programs are designed to broaden your mind and introduce you to unfamiliar ways of thinking and living. Ultimately, these experiences will make you a more competitive applicant in the global workforce. 

Pre-Med? Pre-Vet? Pre-Law?

Each year, many of our graduates attend professional schools in areas such as veterinary medicine, law, pharmacy, dentistry, and more. If you are interested in pursuing a similar path, we offer pre-professional advising services. 

Our pre-professional advisors will assist you with: 

  • Listing required courses for respective professional schools 
  • Scheduling pre-professional courses alongside your major requirements 
  • Suggesting supplemental coursework 
  • Connections to student organizations, volunteer work, shadowing experiences, etc.
  • Preparatory information for admission tests
  • Navigating the application process

Click here for more information.

Clubs & Organizations

Students can join organizations and clubs to learn outside the classroom, gain valuable work experience and develop their leadership skills. Many of our Hospitality Management and Tourism students are involved in:

Alternative Service Breaks
providing students with service immersion opportunities and experiences during academic breaks

Student Activities Board (SAB)
contribute to event planning and marketing efforts for events used to entertain and educate the entire student body 
campus-wide and in local communities
 

Minorities in Agriculture, Natural Resources & Related Sciences (MANRRS)
promoting academic and professional advancement by empowering minorities in agriculture and related fields

Learn more about Clubs & Organizations in our college.


Imagine Your Future

Meeting, Convention, and Event Planners

Meeting, convention, and event planners arrange all aspects of events and professional gatherings.

Source: Bureau of Labor Statistics | Click the link for more info.

Median Salary

$49,470

per year in 2021

Number of Jobs

128,200

in 2021

10 Year Job Outlook

22,900

new jobs (average)


Imagine Your Future

Social and Community Service Managers

Social and community service managers coordinate and supervise programs and organizations that support public well-being.

Source: Bureau of Labor Statistics | Click the link for more info.

Median Salary

$74,000

per year in 2021

Number of Jobs

173,700

in 2021

10 Year Job Outlook

20,400

new jobs (average)


Imagine Your Future

Lodging Managers

Lodging managers ensure that traveling guests have a pleasant experience at their establishment with accommodations. They also ensure that the business is run efficiently and profitably.

Source: Bureau of Labor Statistics | Click the link for more info.

Median Salary

$59,430

per year in 2021

Number of Jobs

51,200

in 2021

10 Year Job Outlook

9,200

new jobs (average)