Hotel, Restaurant and Tourism Management

Description

UW-Stout is home to one of the largest hotel, restaurant and tourism management programs in the world. Graduates furnish the managerial talent needed by resorts, hotels, restaurants, private clubs, government tourism agencies and convention bureaus. Specialized courses in this program help students select a particular field for a career specialization such as: food service management, gaming management, hospitality management, international hospitality management, lodging management, property management in addition to resort development and tourism management.


High School Preparation

  • General admissions criteria
  • Enrollment for this program is competitive and require further academic achievement. Be sure to review that section when reading the general admissions criteria page.

  • Join a local restaurant or hotel association
  • Attend professional shows and conferences
  • Interview industry professionals
  • Spend a day with an industry professional
  • Find a summer job in the hospitality industry

Careers

  • Club Management
  • Financial Management
  • Hotel Management
  • Casino Management
  • Human Resource Management
  • Convention and Meeting Planning
  • Property Management
  • Restaurant Management
  • Sales and Marketing Management
  • Tourism Management

Average beginning salary for UW-Stout graduates in this major — $33,000
98% employed in 2012–2013

View our Annual Employment Report for more details.


Explore Your Courses:

» Sample Freshman Schedule

Fall
Freshman English – Composition or Freshman English - Honors I
Introduction to Hospitality
Lodging Systems
Introduction to Tourism
Social Behavioral Science general education
Arts and Humanities general education

Spring
Freshman English – Reading or Freshman English – Honors II
Social Behavioral Science general education
Foods
Arts and Humanities general education
Fundamentals of Speech

See our Undergraduate Bulletin for more information on these courses.

» Courses You May Take in the Major

Introduction to Hospitality

Exploration of the major components and organization structure of the hospitality industry. Presents historical development, opportunities and current trends. Stresses the importance and relationship of education and work experience to career success. Examination of the key components in various industry sectors including food service, lodging, tourism, gaming, and property management.

Hospitality and Tourism Marketing and Sales
Analysis of marketing strategy, sales techniques, promotional tools, and research for hospitality and tourism development.

Resort Planning and Operation
Planning and operation of individual destination resorts. Analysis of resort concept, history, master planning, environmental impact, facility design, maintenance and operational management.

Event Management
Planning, organizing and the management of events will be investigated for the hospitality, tourism and golf industries. Emphasis is placed on the design, internal management systems and post event evaluation.

Development of Tourism Attractions
Diversified natural and man-made background tourism elements (BTE): preservation and incorporation of concepts for development of tourism destinations.

Casino Operations Management
Functions and transactions associated with the gaming operations environment within a resort casino. Must be 18 years or older.

Hospitality Convention/Meeting Planning
The roles and responsibilities of professional hospitality meeting planners and hotel convention sales/service managers are examined for purposes of planning or hosting a major convention, or a corporate, association, or special group meeting event.

Tourism for Persons with Disabilities
Strategies to accommodate the inclusive and special hospitality and travel preferences of persons with disabilities within the hospitality and tourism industry.

International Convention and Meeting Management
Investigate the process and procedures to plan for meetings in other countries.

Restaurant Operational Management
Application of the principles of food and beverage management in full service restaurants existing as independent units or as units within a commercial/ noncommercial foodservice operation. The course will emphasize fine dining, fine cuisine and control systems.

 

See our Undergraduate Bulletin for more information on these courses.

 

Program Video

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Contact Information

Kristal Gerdes, Program Director
447 Heritage Hall
University of Wisconsin-Stout
Menomonie, WI 54751-0790

Phone: 715/232-2529
E-Mail: gerdesk@uwstout.edu


Program Website

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