• Develop an awareness of the various career opportunities and options within the hospitality industry.
• Understand the importance of outstanding guest service quality, server-guest relationships, and ethics. Comprehend, synthesize, and evaluate elements of professional service management.
• Provide students with a "real life" experience in the hospitality industry.
• Demonstrate the skills and behaviors required during customer involvement to analyze, judge, and act in ways that contribute to customer satisfaction.
• Define and explain food production terms and principles, including food safety and sanitations practices, apply key principles in operating foodservice establishments, and evaluate and critique the effectiveness of such applications.
• Evaluate, analyze and determine the application of human resource theories and principles in maximizing employee performance, employee retention and customer (internal and external) service.
• Explain the application of technology in various hospitality industry segments and in different organizational functional areas.
• Apply strategic management principles to hospitality business operations in maximizing the accomplishment of organizational goals and objectives.
• Evaluate, analyze and determine the application of service marketing theories and principles in promoting hospitality businesses.
• Demonstrate knowledge of and experience in operations relative to the provision of goods and services in Hospitality Management.
• Describe physical and perpetual inventory systems.
• Acquire knowledge of a global perspective and diversity issues as related to hospitality management.

Course List

Code	Title	Credits
Baccalaureate Core
Fitness
HHS 231	*LIFETIME FITNESS FOR HEALTH	2
HHS 241	*LIFETIME FITNESS (or any PAC course)	1
Mathematics
MTH 111	*COLLEGE ALGEBRA	4
Speech
COMM 111	*PUBLIC SPEAKING	3
Writing I
WR 121	*ENGLISH COMPOSITION	4
Writing II
Select one course		3-4
Biological Science
Select one course		4
Select one or two Biological Science or Physical Science courses		4-5
Cultural Diversity
Select one course		3-4
Literature and the Arts
Select one course		3-4
Physical Science
Select one course		4-5
Social Processes and Institutions
ECON 201	*INTRODUCTION TO MICROECONOMICS
Western Culture
Select one course		3-4
Difference, Power and Discrimination
Select one course		3-4
Contemporary Global Issues
SUS 350	*SUSTAINABLE COMMUNITIES
Science, Technology and Society
Select one course		3-4
Hospitality Core
HM 101	INTRODUCTION TO HOSPITALITY	4
HM 210	HOSPITALITY INTERNSHIP	3
HM 230	LODGING MANAGEMENT	4
HM 235	HOSPITALITY LAW AND LABOR RELATIONS	4
HM 310	INTERNSHIP II	3
HM 320	SERVICE AUTOMATION AND TECHNOLOGY	4
HM 321	HOSPITALITY TECHNOLOGY LABORATORY	4
HM 410	HOSPITALITY INTERNSHIP III	3
HM 420	REVENUE MANAGEMENT AND PRICING	4
HM 430	SERVICE MANAGEMENT	4
HM 470	^ADVANCED HOSPITALITY	4
MTH 245	*MATHEMATICS FOR MANAGEMENT, LIFE, AND SOCIAL SCIENCES	4
Business Core (Business and Entrepreneurship Minor)
BA 230	BUSINESS LAW I	4
BA 260	INTRODUCTION TO ENTREPRENEURSHIP	4
BA 314	SUSTAINABLE BUSINESS OPERATIONS	4
BA 315	ACCOUNTING FOR DECISION MAKING	4
BA 352	MANAGING INDIVIDUAL AND TEAM PERFORMANCE	4
or BA 351	MANAGING ORGANIZATIONS
BA 360	INTRODUCTION TO FINANCIAL MANAGEMENT	4
BA 390	PRINCIPLES OF MARKETING	4
ECON 201	*INTRODUCTION TO MICROECONOMICS (credits count towards Bacc Core)	4
Hospitality Electives
Select 12 credits from the following:		12
HM 325	ONLINE MARKETING AND REPUTATION MANAGEMENT
HM 340	VACATION PROPERTY MANAGEMENT
HM 425	ADVANCED RESTAURANT MANAGEMENT AND OWNERSHIP
CUL 110	Culinary Foundations I 1
HM 190	Dining Room Operations 1
CUL 200	Comprehensive Kitchen Operations for the Restaurant Industry 1
Ecotourism and Sustainability Specialization (Optional)
Select 10 credits from the following:		10
TRAL 353	NATURE, ECO, AND ADVENTURE TOURISM
SUS 350	*SUSTAINABLE COMMUNITIES
SUS 420	SOCIAL DIMENSIONS OF SUSTAINABILITY
Language Option for Students Seeking a Bachelor of Arts Only
Foreign Language Series: 111, 112, 113, 211, 212, 213		18
Total credits required for graduation		180

*

Baccalaureate Core Course (BCC)

^

Writing Intensive Course (WIC)

1

Offered at COCC’s Cascade Culinary Institute