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{
    "id": 1959,
    "name": "Lodging and Restaurant Management (BS) - Online",
    "descriptions": [
        {
            "id": 252881,
            "description_type": {
                "id": 2,
                "name": "Catalog Description"
            },
            "description": "<p>Restaurant &amp; Food Service Management (BS) may be completed fully online, although not all elective options or program prerequisites may be offered online. Newly admitted students choosing to complete this program exclusively via UCF online classes may enroll with a reduction in campus-based fees. <a href=\"https://www.ucf.edu/online/degree/restaurant-foodservice-management-bs/\" target=\"_blank\">Click here</a> for more information about the online program. </p><p><a href=\"https://www.ucf.edu/online/degree/restaurant-foodservice-management-bs/\">Online Restaurant &amp; Foodservice Management, BS</a></p>",
            "primary": false,
            "program": 1959,
            "update_url": "https://search.cm.ucf.edu/api/v1/descriptions/252881/?format=api"
        },
        {
            "id": 252882,
            "description_type": {
                "id": 3,
                "name": "Full Catalog Description"
            },
            "description": "<p>Restaurant &amp; Food Service Management (BS) may be completed fully online, although not all elective options or program prerequisites may be offered online. Newly admitted students choosing to complete this program exclusively via UCF online classes may enroll with a reduction in campus-based fees. <a href=\"https://www.ucf.edu/online/degree/restaurant-foodservice-management-bs/\" target=\"_blank\">Click here</a> for more information about the online program. </p><p><a href=\"https://www.ucf.edu/online/degree/restaurant-foodservice-management-bs/\">Online Restaurant &amp; Foodservice Management, BS</a></p><h2>Degree Requirements</h2><h3>Hospitality Core</h3> 30 Total Credits <ul><li>Complete the following: <ul><li>HFT2401 - Hospitality Industry Financial Accounting (3)</li><li>HFT2500 - Hospitality and Tourism Marketing (3)</li><li>HFT2220 - Hospitality Human Resources Management (3)</li><li>HFT3444 - Hospitality Information Systems (3)</li><li>HFT3603 - Legal Environment in the Hospitality and Tourism Industry (3)</li><li>HFT3431 - Hospitality Industry Managerial Accounting (3)</li><li>HFT3540 - Guest Services Management I (3)</li><li>HFT4464 - Hospitality Industry Finance (3)</li><li>HFT4286 - Hospitality Communications (3)</li><li>HFT4295 - Leadership and Strategic Management in Hospitality Industry (3)</li></ul></li></ul><h3>Lodging and Restaurant Management Core</h3> 24 Total Credits <ul><li>Complete the following: <ul><li>FSS3124 - Food Supply Chain Management (3)</li><li>HFT2254 - Lodging Operations (3)</li><li>HFT3263 - Restaurant Management (3)</li><li>HFT3813 - Marketing Analysis in the Food Ind (3)</li><li>HFT4457 - Optimizing Profits in Food Ops (3)</li><li>HFT4861 - Beverage Management (3)</li><li>HFT4253 - Advanced Lodging Operations (3)</li><li>HFT4468 - Revenue Management in the Hospitality Industry (3)</li></ul></li></ul><h3>Restricted Electives</h3> 12 Total Credits <ul><li>Complete all of the following<ul><li>Fine Spirits Management: Students can select either HFT4065 (fully online) or HFT 4065C (mixed-mode with lab </li><li>Exploring Wines of the World: Students can select either HFT 4067 4866 (fully online) Wines of the World or HFT4866C (mixed-mode with lab)  </li><li>HFT 4865C Advanced Wine Management can only be taken after completion of either HFT 4866 or HFT 4866C</li><li>Complete at least 4 of the following: <ul><li>FSS3008 - Culture and Cuisine (3)</li><li>HFT3068 - History and Culture of Beer (3)</li><li>HFT3654 - Hospitality Franchising (3)</li><li>HFT3811 - Beverage Sales, Marketing, and Distribution (3)</li><li>HFT3868C - History and Culture of Wine (3)</li><li>HFT4065C - Fine Spirits Management (3)</li><li>HFT4866 - Exploring Wines of the World (3)</li><li>HFT4065 - Fine Spirits Management (3)</li><li>HFT4244 - Hospitality Managerial Decision-Making (3)</li><li>HFT4266 - Hospitality Brand Management (3)</li><li>HFT4292 - Hospitality Innovation &amp; Entrepreneurship (3)</li><li>HFT4343 - Hospitality Facilities Management (3)</li><li>HFT4473 - Hospitality Planning and Design (3)</li><li>HFT4864C - Seminar in Quality Brewing and Fine Beer (3)</li><li>HFT4865C - Advanced Wine Management (3)</li><li>HFT4866C - Exploring Wines of the World (3)</li><li>HFT4894 - International Gastronomy (3)</li><li>HUN3013 - Nutrition Concepts and Issues in the Food Service Industry (3)</li><li>HFT3014 - Wellness Management in Hospitality and Tourism (3)</li><li>HFT3273 - Principles of Resort Timesharing (3)</li><li>HFT4274 - Resort Management (3)</li><li>HFT4522 - Lodging Sales Tactics &amp; Strategies (3)</li><li>HFT3012 - Gastronomy and Wellness Tourism (3)</li><li>HFT3209 - International Spa Management in the Hospitality Industry (3)</li><li>FSS3003C - Culinary Health (3)</li><li>FSS3245 - Culinary Cannabis (3)</li></ul></li></ul></li></ul><h3>Internship</h3> 3 Total Credits <ul><li>Complete all of the following<ul><li>Earn at least 1 credits from the following: <ul><li>HFT3940 - Internship I (1 - 99)</li></ul></li><li>Earn at least 1 credits from the following: <ul><li>HFT4941 - Internship II (1 - 99)</li></ul></li><li>Earn at least 1 credits from the following: <ul><li>HFT4944 - Internship III (1 - 99)</li></ul></li></ul></li></ul><h4>Grand Total Credits: <strong>69</strong></h4><p>Electives</p><ul> <li>3-11 hours as necessary to result in 120 total credit hours.</li> </ul><p>Foreign Language Requirements</p><h4>Admissions</h4><ul> <li>State University System foreign language admission requirement: two years in high school or one year in college instruction in a single foreign language. (This requirement applies to those students admitted to the University without the required two units of foreign language in high school.)</li> </ul><h4>Graduation</h4><ul> <li>None</li> </ul><p>Additional Requirements</p><ul> <li>Final exams will be given during Exam Week only.</li> <li>Transfer students to this program must take a minimum of thirty (30) credit hours in Hospitality Management classes at UCF.</li> </ul><p>Required Minors</p><ul> <li>None</li> </ul><p>Departmental Exit Requirements</p><ul> <li> Students must earn a minimum 2.0 overall GPA in course work taken within the Rosen College of Hospitality Management, and a minimum 2.0 GPA in all courses listed in the common program prerequisites, the basic and advanced core courses, and the restricted electives. </li> </ul><p>University Minimum Exit Requirements</p><ul> <li>A 2.0 UCF GPA</li> <li>42 semester hours of upper division credit completed</li> <li>60 semester hours earned after CLEP awarded</li> <li>30 of the last 39 hours of course work must be completed in residency at UCF.</li> <li>A maximum of 45 hours of extension, correspondence, CLEP, Credit by Exam, and Armed Forces credits permitted.</li> <li>Complete the General Education Program, the Gordon Rule, and nine hours of Summer credit.</li> </ul><p>Total Undergraduate Credit Hours Required: 120</p><p>Additional Information</p><h4>Honors In Major</h4><ul> <li>None</li> </ul><h4>Related Programs</h4><ul> <li>None</li> </ul><h4>Certificates</h4><ul> <li>None</li> </ul><h4>Related Minors</h4><ul> <li>None</li> </ul><h4>Advising Notes</h4><ul> <li>Students must earn a \"C\" (2.0) or better in each course listed in the common program prerequisites, the basic and advised cores, and the restricted electives.</li> </ul><h4>Transfer Notes</h4><ul> <li>Subject to the general grade and residence requirements, credit will be granted for transferred course work equivalent to that required in UCF's Rosen College of Hospitality Management.</li> <li>Florida College System institution students are encouraged to complete general education requirements, prior to transferring to UCF.</li> <li>A minimum of 30 semester hours must be completed at UCF within the Rosen College of Hospitality Management.</li> <li>Orientation and advising are two if the most valuable tools that a student can make use of when transferring to UCF. Students should take advantage of both.</li> </ul><h4>Acceptable Substitutes for Transfer Courses</h4><ul> <li>None</li> </ul><h4>Program Academic Learning Compacts</h4><ul> <li>Program Academic Learning Compacts (student learning outcomes) for undergraduate programs are located at: <em>http://www.oeas.ucf.edu/alc/academic_learning_compacts.htm</em></li> </ul><h4>Equipment Fees</h4><ul> <li>Part-Time Student: $37.50 per term</li> <li>Full-Time Student: $75 per term</li> </ul>",
            "primary": false,
            "program": 1959,
            "update_url": "https://search.cm.ucf.edu/api/v1/descriptions/252882/?format=api"
        },
        {
            "id": 252883,
            "description_type": {
                "id": 4,
                "name": "Source Catalog Description"
            },
            "description": "<p>Restaurant &amp; Food Service Management (BS) may be completed fully online, although not all elective options or program prerequisites may be offered online. Newly admitted students choosing to complete this program exclusively via UCF online classes may enroll with a reduction in campus-based fees. <a href=\"https://www.ucf.edu/online/degree/restaurant-foodservice-management-bs/\" target=\"_blank\">Click here</a> for more information about the online program. </p><p><a href=\"https://www.ucf.edu/online/degree/restaurant-foodservice-management-bs/\">Online Restaurant &amp; Foodservice Management, BS</a></p>",
            "primary": false,
            "program": 1959,
            "update_url": "https://search.cm.ucf.edu/api/v1/descriptions/252883/?format=api"
        },
        {
            "id": 252884,
            "description_type": {
                "id": 5,
                "name": "Source Catalog Curriculum"
            },
            "description": "<h1>Degree Requirements</h1><div><section><header data-test=\"grouping-0-header\"><div><h2 data-testid=\"grouping-label\"><span>Hospitality Core</span></h2></div><div><span>30</span><span>Total Credits</span></div><div><div><button aria-label=\"Collapse\"><i></i></button></div></div></header><div><div><ul><li data-test=\"ruleView-A\"><div data-test=\"ruleView-A-result\">Complete the following: <div><ul style=\"margin-top:5px;margin-bottom:5px\"><li><span><a href=\"#/courses/view/60ca6bbba38edf7da83ec57b\" target=\"_blank\">HFT2401</a> <!-- -->-<!-- --> <!-- -->Hospitality Industry Financial Accounting<!-- --> <span style=\"margin-left:5px\">(3)</span></span></li><li><span><a href=\"#/courses/view/60ca6bbd02fd3acdf06d853c\" target=\"_blank\">HFT2500</a> <!-- -->-<!-- --> <!-- -->Hospitality and Tourism Marketing<!-- --> <span style=\"margin-left:5px\">(3)</span></span></li><li><span><a href=\"#/courses/view/60ca6bbd714b5f9bec52221c\" target=\"_blank\">HFT2220</a> <!-- -->-<!-- --> <!-- -->Hospitality Human Resources Management<!-- --> <span style=\"margin-left:5px\">(3)</span></span></li><li><span><a href=\"#/courses/view/60ca6bc1714b5f96f5522225\" target=\"_blank\">HFT3444</a> <!-- -->-<!-- --> <!-- -->Hospitality Information Systems<!-- --> <span style=\"margin-left:5px\">(3)</span></span></li><li><span><a href=\"#/courses/view/60ca6bc16b6b6205c3400222\" target=\"_blank\">HFT3603</a> <!-- -->-<!-- --> <!-- -->Legal Environment in the Hospitality and Tourism Industry<!-- --> <span style=\"margin-left:5px\">(3)</span></span></li><li><span><a href=\"#/courses/view/60ca6bc100f8274294140fc0\" target=\"_blank\">HFT3431</a> <!-- -->-<!-- --> <!-- -->Hospitality Industry Managerial Accounting<!-- --> <span style=\"margin-left:5px\">(3)</span></span></li><li><span><a href=\"#/courses/view/6509fb771e2f3245707eb0b5\" target=\"_blank\">HFT3540</a> <!-- -->-<!-- --> <!-- -->Guest Services Management I<!-- --> <span style=\"margin-left:5px\">(3)</span></span></li><li><span><a href=\"#/courses/view/60ca6bc400f8275a19140fc8\" target=\"_blank\">HFT4464</a> <!-- -->-<!-- --> <!-- -->Hospitality Industry Finance<!-- --> <span style=\"margin-left:5px\">(3)</span></span></li><li><span><a href=\"#/courses/view/60ca6bc300f827c5b3140fc3\" target=\"_blank\">HFT4286</a> <!-- -->-<!-- --> <!-- -->Hospitality Communications<!-- --> <span style=\"margin-left:5px\">(3)</span></span></li><li><span><a href=\"#/courses/view/60ca6bc4a38edf31ec3ec598\" target=\"_blank\">HFT4295</a> <!-- -->-<!-- --> <!-- -->Leadership and Strategic Management in Hospitality Industry<!-- --> <span style=\"margin-left:5px\">(3)</span></span></li></ul></div></div></li></ul></div></div></section><section><header data-test=\"grouping-1-header\"><div><h2 data-testid=\"grouping-label\"><span>Lodging and Restaurant Management Core</span></h2></div><div><span>24</span><span>Total Credits</span></div><div><div><button aria-label=\"Collapse\"><i></i></button></div></div></header><div><div><ul><li data-test=\"ruleView-A\"><div data-test=\"ruleView-A-result\">Complete the following: <div><ul style=\"margin-top:5px;margin-bottom:5px\"><li><span><a href=\"#/courses/view/60ca6bae5a1583790a9e6d5b\" target=\"_blank\">FSS3124</a> <!-- -->-<!-- --> <!-- -->Food Supply Chain Management<!-- --> <span style=\"margin-left:5px\">(3)</span></span></li><li><span><a href=\"#/courses/view/60ca6bbb02fd3a575e6d8536\" target=\"_blank\">HFT2254</a> <!-- -->-<!-- --> <!-- -->Lodging Operations<!-- --> <span style=\"margin-left:5px\">(3)</span></span></li><li><span><a href=\"#/courses/view/60ca6bbb02fd3a202d6d8533\" target=\"_blank\">HFT3263</a> <!-- -->-<!-- --> <!-- -->Restaurant Management<!-- --> <span style=\"margin-left:5px\">(3)</span></span></li><li><span><a href=\"#/courses/view/60ca6bc2a38edfd8063ec58e\" target=\"_blank\">HFT3813</a> <!-- -->-<!-- --> <!-- -->Marketing Analysis in the Food Ind<!-- --> <span style=\"margin-left:5px\">(3)</span></span></li><li><span><a href=\"#/courses/view/60ca6bc4714b5f2701522238\" target=\"_blank\">HFT4457</a> <!-- -->-<!-- --> <!-- -->Optimizing Profits in Food Ops<!-- --> <span style=\"margin-left:5px\">(3)</span></span></li><li><span><a href=\"#/courses/view/60ca6bc45a158319389e6d6f\" target=\"_blank\">HFT4861</a> <!-- -->-<!-- --> <!-- -->Beverage Management<!-- --> <span style=\"margin-left:5px\">(3)</span></span></li><li><span><a href=\"#/courses/view/6226a1a977087d6b64876630\" target=\"_blank\">HFT4253</a> <!-- -->-<!-- --> <!-- -->Advanced Lodging Operations<!-- --> <span style=\"margin-left:5px\">(3)</span></span></li><li><span><a href=\"#/courses/view/60ca6bc4714b5f710d52223a\" target=\"_blank\">HFT4468</a> <!-- -->-<!-- --> <!-- -->Revenue Management in the Hospitality Industry<!-- --> <span style=\"margin-left:5px\">(3)</span></span></li></ul></div></div></li></ul></div></div></section><section><header data-test=\"grouping-2-header\"><div><h2 data-testid=\"grouping-label\"><span>Restricted Electives</span></h2></div><div><span>12</span><span>Total Credits</span></div><div><div><button aria-label=\"Collapse\"><i></i></button></div></div></header><div><div><ul><li><span>Complete <!-- -->all<!-- --> of the following</span><ul><li data-test=\"ruleView-B\"><div data-test=\"ruleView-B-result\"><div>Fine Spirits Management: Students can select either HFT4065 (fully online) or HFT 4065C (mixed-mode with lab\n</div></div></li><li data-test=\"ruleView-C\"><div data-test=\"ruleView-C-result\"><div>Exploring Wines of the World: Students can select either HFT 4067 4866 (fully online) Wines of the World or HFT4866C (mixed-mode with lab) \n</div></div></li><li data-test=\"ruleView-D\"><div data-test=\"ruleView-D-result\"><div>HFT 4865C Advanced Wine Management can only be taken after completion of either HFT 4866 or HFT 4866C</div></div></li><li data-test=\"ruleView-A\"><div data-test=\"ruleView-A-result\">Complete at least <span>4</span> of the following: <div><ul style=\"margin-top:5px;margin-bottom:5px\"><li><span><a href=\"#/courses/view/60ca6baea8d2fb58e12d8246\" target=\"_blank\">FSS3008</a> <!-- -->-<!-- --> <!-- -->Culture and Cuisine<!-- --> <span style=\"margin-left:5px\">(3)</span></span></li><li><span><a href=\"#/courses/view/60ca6bbe6b6b62294b400219\" target=\"_blank\">HFT3068</a> <!-- -->-<!-- --> <!-- -->History and Culture of Beer<!-- --> <span style=\"margin-left:5px\">(3)</span></span></li><li><span><a href=\"#/courses/view/62269cc577087d469d8765e8\" target=\"_blank\">HFT3654</a> <!-- -->-<!-- --> <!-- -->Hospitality Franchising<!-- --> <span style=\"margin-left:5px\">(3)</span></span></li><li><span><a href=\"#/courses/view/6191744c0fd3171fd884cd05\" target=\"_blank\">HFT3811</a> <!-- -->-<!-- --> <!-- -->Beverage Sales, Marketing, and Distribution<!-- --> <span style=\"margin-left:5px\">(3)</span></span></li><li><span><a href=\"#/courses/view/61917a392cb42fa9993e5410\" target=\"_blank\">HFT3868C</a> <!-- -->-<!-- --> <!-- -->History and Culture of Wine<!-- --> <span style=\"margin-left:5px\">(3)</span></span></li><li><span><a href=\"#/courses/view/619178ce182a0f00da226926\" target=\"_blank\">HFT4065C</a> <!-- -->-<!-- --> <!-- -->Fine Spirits Management<!-- --> <span style=\"margin-left:5px\">(3)</span></span></li><li><span><a href=\"#/courses/view/633f03c9e9f6433bc434ed5c\" target=\"_blank\">HFT4866</a> <!-- -->-<!-- --> <!-- -->Exploring Wines of the World<!-- --> <span style=\"margin-left:5px\">(3)</span></span></li><li><span><a href=\"#/courses/view/633f2983a6e95e718a2f8bd3\" target=\"_blank\">HFT4065</a> <!-- -->-<!-- --> <!-- -->Fine Spirits Management<!-- --> <span style=\"margin-left:5px\">(3)</span></span></li><li><span><a href=\"#/courses/view/60ca6bc2714b5f11fc522231\" target=\"_blank\">HFT4244</a> <!-- -->-<!-- --> <!-- -->Hospitality Managerial Decision-Making<!-- --> <span style=\"margin-left:5px\">(3)</span></span></li><li><span><a href=\"#/courses/view/6226a29265d8651319404180\" target=\"_blank\">HFT4266</a> <!-- -->-<!-- --> <!-- -->Hospitality Brand Management<!-- --> <span style=\"margin-left:5px\">(3)</span></span></li><li><span><a href=\"#/courses/view/60ca6bc4a38edf69073ec591\" target=\"_blank\">HFT4292</a> <!-- -->-<!-- --> <!-- -->Hospitality Innovation &amp; Entrepreneurship<!-- --> <span style=\"margin-left:5px\">(3)</span></span></li><li><span><a href=\"#/courses/view/6226a339d6de8912aa404bc8\" target=\"_blank\">HFT4343</a> <!-- -->-<!-- --> <!-- -->Hospitality Facilities Management<!-- --> <span style=\"margin-left:5px\">(3)</span></span></li><li><span><a href=\"#/courses/view/6226a3fef1c24332b7e006db\" target=\"_blank\">HFT4473</a> <!-- -->-<!-- --> <!-- -->Hospitality Planning and Design<!-- --> <span style=\"margin-left:5px\">(3)</span></span></li><li><span><a href=\"#/courses/view/61917cb52cb42f2ded3e5420\" target=\"_blank\">HFT4864C</a> <!-- -->-<!-- --> <!-- -->Seminar in Quality Brewing and Fine Beer<!-- --> <span style=\"margin-left:5px\">(3)</span></span></li><li><span><a href=\"#/courses/view/61946a9d41e751159fdb87e2\" target=\"_blank\">HFT4865C</a> <!-- -->-<!-- --> <!-- -->Advanced Wine Management<!-- --> <span style=\"margin-left:5px\">(3)</span></span></li><li><span><a href=\"#/courses/view/61940d7341e7515b08db7e22\" target=\"_blank\">HFT4866C</a> <!-- -->-<!-- --> <!-- -->Exploring Wines of the World<!-- --> <span style=\"margin-left:5px\">(3)</span></span></li><li><span><a href=\"#/courses/view/60ca6bc4a8d2fb8b702d8268\" target=\"_blank\">HFT4894</a> <!-- -->-<!-- --> <!-- -->International Gastronomy<!-- --> <span style=\"margin-left:5px\">(3)</span></span></li><li><span><a href=\"#/courses/view/60ca6be102fd3a18846d85b9\" target=\"_blank\">HUN3013</a> <!-- -->-<!-- --> <!-- -->Nutrition Concepts and Issues in the Food Service Industry<!-- --> <span style=\"margin-left:5px\">(3)</span></span></li><li><span><a href=\"#/courses/view/65b42943ad397d23f72d0d9e\" target=\"_blank\">HFT3014</a> <!-- -->-<!-- --> <!-- -->Wellness Management in Hospitality and Tourism<!-- --> <span style=\"margin-left:5px\">(3)</span></span></li><li><span><a href=\"#/courses/view/60ca6bbd714b5f58ff52221d\" target=\"_blank\">HFT3273</a> <!-- -->-<!-- --> <!-- -->Principles of Resort Timesharing<!-- --> <span style=\"margin-left:5px\">(3)</span></span></li><li><span><a href=\"#/courses/view/60ca6bc2a38edff4d23ec58d\" target=\"_blank\">HFT4274</a> <!-- -->-<!-- --> <!-- -->Resort Management<!-- --> <span style=\"margin-left:5px\">(3)</span></span></li><li><span><a href=\"#/courses/view/6226a4eb65d8651d194041a5\" target=\"_blank\">HFT4522</a> <!-- -->-<!-- --> <!-- -->Lodging Sales Tactics &amp; Strategies<!-- --> <span style=\"margin-left:5px\">(3)</span></span></li><li><span><a href=\"#/courses/view/6226a9d5d6de8972fa404bf5\" target=\"_blank\">HFT3012</a> <!-- -->-<!-- --> <!-- -->Gastronomy and Wellness Tourism<!-- --> <span style=\"margin-left:5px\">(3)</span></span></li><li><span><a href=\"#/courses/view/6226a56578cc4a840ad13633\" target=\"_blank\">HFT3209</a> <!-- -->-<!-- --> <!-- -->International Spa Management in the Hospitality Industry<!-- --> <span style=\"margin-left:5px\">(3)</span></span></li><li><span><a href=\"#/courses/view/63d44eca48ac2b51e62113cb\" target=\"_blank\">FSS3003C</a> <!-- -->-<!-- --> <!-- -->Culinary Health<!-- --> <span style=\"margin-left:5px\">(3)</span></span></li><li><span><a href=\"#/courses/view/63c86e3c39d1df40624b76ff\" target=\"_blank\">FSS3245</a> <!-- -->-<!-- --> <!-- -->Culinary Cannabis<!-- --> <span style=\"margin-left:5px\">(3)</span></span></li></ul></div></div></li></ul></li></ul></div></div></section><section><header data-test=\"grouping-3-header\"><div><h2 data-testid=\"grouping-label\"><span>Internship</span></h2></div><div><span>3</span><span>Total Credits</span></div><div><div><button aria-label=\"Collapse\"><i></i></button></div></div></header><div><div><ul><div><span></span><li><span>Complete <!-- -->all<!-- --> of the following</span><ul><li data-test=\"ruleView-A.1\"><div data-test=\"ruleView-A.1-result\">Earn at least <span>1</span> credits from the following: <div><ul style=\"margin-top:5px;margin-bottom:5px\"><li><span><a href=\"#/courses/view/60ca6bc2714b5f2828522230\" target=\"_blank\">HFT3940</a> <!-- -->-<!-- --> <!-- -->Internship I<!-- --> <span style=\"margin-left:5px\">(1 - 99)</span></span></li></ul></div></div></li><li data-test=\"ruleView-A.2\"><div data-test=\"ruleView-A.2-result\">Earn at least <span>1</span> credits from the following: <div><ul style=\"margin-top:5px;margin-bottom:5px\"><li><span><a href=\"#/courses/view/60ca6bc4a8d2fb7e092d826a\" target=\"_blank\">HFT4941</a> <!-- -->-<!-- --> <!-- -->Internship II<!-- --> <span style=\"margin-left:5px\">(1 - 99)</span></span></li></ul></div></div></li><li data-test=\"ruleView-A.3\"><div data-test=\"ruleView-A.3-result\">Earn at least <span>1</span> credits from the following: <div><ul style=\"margin-top:5px;margin-bottom:5px\"><li><span><a href=\"#/courses/view/60ca6bc400f8271c10140fcb\" target=\"_blank\">HFT4944</a> <!-- -->-<!-- --> <!-- -->Internship III<!-- --> <span style=\"margin-left:5px\">(1 - 99)</span></span></li></ul></div></div></li></ul></li></div></ul></div></div></section><h3>Grand Total Credits:<!-- --> <strong>69</strong></h3></div><p>Electives</p> <hr /> <br /> <ul> <li>3-11 hours as necessary to result in 120 total credit hours.</li> </ul> <p><br /><br />Foreign Language Requirements</p> <hr /> <br /> <h3>Admissions</h3> <ul> <li>State University System foreign language admission requirement: two years in high school or one year in college instruction in a single foreign language. (This requirement applies to those students admitted to the University without the required two units of foreign language in high school.)</li> </ul> <h3>Graduation</h3> <ul> <li>None</li> </ul> <p><br /><br />Additional Requirements</p> <hr /> <br /> <ul> <li>Final exams will be given during Exam Week only.</li> <li>Transfer students to this program must take a minimum of thirty (30) credit hours in Hospitality Management classes at UCF.</li> </ul> <p><br /><br />Required Minors</p> <hr /> <br /> <ul> <li>None</li> </ul> <p><br /><br />Departmental Exit Requirements</p> <hr /> <br /> <ul> <li> <p>Students must earn a minimum 2.0 overall GPA in course work taken within the Rosen College of Hospitality Management, and a minimum 2.0 GPA in all courses listed in the common program prerequisites, the basic and advanced core courses, and the restricted electives.</p> </li> </ul> <p><br /><br />University Minimum Exit Requirements</p> <hr /> <br /> <ul> <li>A 2.0 UCF GPA</li> <li>42 semester hours of upper division credit completed</li> <li>60 semester hours earned after CLEP awarded</li> <li>30 of the last 39 hours of course work must be completed in residency at UCF.</li> <li>A maximum of 45 hours of extension, correspondence, CLEP, Credit by Exam, and Armed Forces credits permitted.</li> <li>Complete the General Education Program, the Gordon Rule, and nine hours of Summer credit.</li> </ul> <p><br /><br />Total Undergraduate Credit Hours Required: 120</p> <hr /> <p><br /><br />Additional Information</p> <hr /> <br /> <h3>Honors In Major</h3> <ul> <li>None</li> </ul> <h3>Related Programs</h3> <ul> <li>None</li> </ul> <h3>Certificates</h3> <ul> <li>None</li> </ul> <h3>Related Minors</h3> <ul> <li>None</li> </ul> <h3>Advising Notes</h3> <ul> <li>Students must earn a &quot;C&quot; (2.0) or better in each course listed in the common program prerequisites, the basic and advised cores, and the restricted electives.</li> </ul> <h3>Transfer Notes</h3> <ul> <li>Subject to the general grade and residence requirements, credit will be granted for transferred course work equivalent to that required in UCF's Rosen College of Hospitality Management.</li> <li>Florida College System institution students are encouraged to complete general education requirements, prior to transferring to UCF.</li> <li>A minimum of 30 semester hours must be completed at UCF within the Rosen College of Hospitality Management.</li> <li>Orientation and advising are two if the most valuable tools that a student can make use of when transferring to UCF. Students should take advantage of both.</li> </ul> <h3>Acceptable Substitutes for Transfer Courses</h3> <ul> <li>None</li> </ul> <h3>Program Academic Learning Compacts</h3> <ul> <li>Program Academic Learning Compacts (student learning outcomes) for undergraduate programs are located at: <em><a href=\"http://www.oeas.ucf.edu/alc/academic_learning_compacts.htm\" target=\"_blank\">http://www.oeas.ucf.edu/alc/academic_learning_compacts.htm</a></em></li> </ul> <h3>Equipment Fees</h3> <ul> <li>Part-Time Student: $37.50 per term</li> <li>Full-Time Student: $75 per term</li> </ul>",
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