To earn the Bachelor of Science in Tourism, Hospitality and Event Management courses must be completed successfully in general education, the major, and related professional and specialized courses. All students take a common core of classes providing them with foundational knowledge within the discipline. Subsequently, students select one of two specializations: Event Management or Tourism and Hospitality Management. An approved 13-week internship is required upon completion of all coursework or the successful completion of the Academic Option (for those who qualify). Students who have industry experience will be able to substitute the full-time internship engagement with a choice of five department course electives taken over the course of several semesters. Both options are included in the 120 credits for the degree.

Event Management

Gain the knowledge and skills necessary to administer and manage commercial and entrepreneurial event service businesses. This program includes courses in conference and special event planning, promotion, sponsorship, financial and revenue management, and production.

Critical Tracking records each student’s progress in courses that are required for progress toward each major. Please note the critical-tracking requirements below on a per-semester basis.

Equivalent critical-tracking courses as determined by the State of Florida Common Course Prerequisites may be used for transfer students.

Semester 1

• Complete 1 of 5 critical-tracking courses: ECO 2013 or ECO 2023, SPC 2608 or AEC 3030C, Two LEI or HFT courses and one of the following EDF 3110, DEP 3053, PSY 2012, or SYG 2000
• 2.0 GPA required for all critical-tracking courses
• 2.0 UF GPA required

Semester 2

• Complete 1 additional critical-tracking course
• 2.0 GPA required for all critical-tracking courses
• 2.0 UF GPA required

Semester 3

• Complete 1 additional critical-tracking course
• 2.0 GPA required for all critical-tracking courses
• 2.0 UF GPA required

Semester 4

• Complete 1 additional critical-tracking course
• 2.0 GPA required for all critical-tracking courses
• 2.0 UF GPA required

Semester 5

• Complete all 5 critical-tracking courses
• 2.0 UF GPA required

Semester 6

• Complete any additional LEI or HFT course
• 2.0 UF GPA required

Semester 7

• Complete LEI 3921 or Departmental Elective Toward Academic Option
• 2.0 UF GPA required

Semester 8

• Complete LEI 4940 Departmental Elective Toward Academic Option
• 2.0 UF GPA required

To remain on track, students must complete the appropriate critical-tracking courses, which appear in bold. These courses must be completed by the terms as listed above in the Critical Tracking criteria.

This semester plan represents an example progression through the major. Actual courses and course order may be different depending on the student's academic record and scheduling availability of courses. Prerequisites still apply.

The curriculum prepares students to gain competency in industry knowledge, develop intellectual abilities, and foster adaptive and technical leadership skills. In addition, the focus on the growth of individual and group dynamics through critical thinking is emphasized so that students will become leaders, decision-makers, and entrepreneurs and create change in an ever-evolving industry. Graduates pursue a wide range of exciting career opportunities including hotels, resorts, theme parks, cruise lines, casinos, clubs, restaurants, convention centers, tour operators, corporate, public, and private meetings and events, inclusive of the music, festivals, entertainment, fashion, attractions, and many other options.​ The curriculum is also designed to prepare students to pursue graduate studies in a similar field or business management.

Before Graduating Students Must

• Demonstrate competence (minimum final grades of C) in the core courses LEI 3301,  LEI 4540, HFT 4468, and LEI 4880..
• Complete requirements for the baccalaureate degree, as determined by faculty.

Students in the Major will Learn to

Student Learning Outcomes (SLOs)

Content

1. Identify major concepts, principles and theories associated with tourism, hospitality, and event management.
2. Apply management functions of planning, organizing, leading and controlling the use of resources to accomplish performance goals in tourism, hospitality, and event management.
3. Identify economic, sociological, psychological, political, legal and environmental issues that influence the delivery of tourism, hospitality, and event services to residents and tourists.
4. Interpret information technology and statistical techniques in assessment, planning, delivery and evaluation of tourism, hospitality, and event management programs.
5. Apply programming and marketing strategies aligned to the development of tourism, events and hospitality services.
6. Develop financial strategies and evaluate budgets and sources of revenues and expenses relevant to financial strategies to tourism, events and hospitality services.

Critical Thinking

7. Identify and apply diverse sources of information and data integrated with theoretical frameworks, models and trends to issues related to leadership, management and delivery of tourism, hospitality, and events management services.

Communication

8. Communicate to consumer publics and professional cohorts through written text, oral messages and multimedia presentations.

Curriculum Map

I = Introduced; R = Reinforced; A = Assessed

Assessment Types

• Projects
• Papers