Curriculum Sheet Hri 97-99Catalog

EVENT MANAGEMENT Iowa State University 2011-13 Catalog (Administered by Apparel, Educational Studies, and Hospitality Management) 123 total semester credits required

(9.5) COMMUNICATIONS and LIBRARY (32–35) PROFESSIONAL COURSES (3) ENGL 150 Critical Thinking and Communication (3) ACCT 284 Financial Accounting (3) ENGL 250 Written, Oral, Visual, and Electronic (3) AESHM 111 Professional Development for AESHM Composition (3) AESHM 271 Public Relations & Event Management (.5) LIB 160 Library Instruction (3) AESHM 287 Principles of Mgmt. in Human Sciences (3) Select one (1) SPEECH course from: (1) AESHM 311 Seminar on Careers and Internships COMST 102 Introduction to Interpersonal (3) AESHM 340 Marketing Strategies Communication (3) AESHM 371x Conference and Meeting Planning COMST 214 Professional Communication (1) AESHM 411 Internship Capstone SPCM 212 Fundamentals of Public Speaking (3) AESHM 471 Special Events Coordination (3-6) AESHM 470 Internship (10) NATURAL SCIENCES and MATHEMATICAL (3) AESHM 474 Entrepreneurship in Human Sciences DISCIPLINES (3) AESHM 438 Human Resource Management (3) Select one (1) MATH course from: MATH104,105,140,141,150, or 160 (3) Select from: (4) STAT 101Principles of Statistics ACCT 215 Legal Environment of Business (3) NATURAL SCIENCES HRI 315 Hospitality Law (Select from: Astronomy, Biology, Biochemistry, Chemistry, Ecology, Entomology, Environmental (30) Select from: Science, ADVRT 230 Advertising Principles Environmental Studies, FSHN101 or 167, Genetics, ADVRT 301 Strategic Planning for Advertising Geology, Meteorology, Horticulture, Microbiology, & Public Relations Physics, or TC 204) AESHM 275 Merchandising AESHM 379 Community Leadership: Examination of (9) SOCIAL SCIENCES Social Issues (3) ECON 101Principles of Microeconomics AESHM 490 Special Topics: Trade Show Management or (6) Select from: Wedding Planning TC165, HDFS102, ECON102, PSYCH101, PSCYH 230, FS HN 111 Fundamentals of Food Preparation SOC 130,SOC134 FS HN 115 Food Preparation Lab HRI 101 Introduction to Hospitality Industry (9-11) HUMANITIES HRI 289 Private Club Operations HRI 333 Hospitality Operations Cost Controls (3) Select from: HRI 380 Quantity Food Production Management AESHM 342, TC257, TC354, TC356, or TC362 HRI 380L Quantity Food Production and Service (6-8) Foreign language suggested OR courses from African Management Experience American Studies, American Indian Studies, HRI 383 Introduction to Beverages Anthropology, Art History, Classical Studies, History, HRI 487 Fine Dining Management Literature, Philosophy, Religious Studies, Music or Dance HRI 490 Independent Study Appreciation, Women’s Studies, Theater JLMC 220 Principles of Public Relations JLMC 305 Publicity Methods MGMT 370 Management of Organizations SP CM 312 Business & Professional Speaking SOC 264 Small Group Dynamics AESHM 377 Brand Management and Promotions TC 467 Consumer Behavior

(16.5-21.5) GENERAL ELECTIVES

October 2010