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Hospitality Management

Bachelor of Applied Science Degree (BAS)

The Bachelor of Applied Science (BAS) Degree in Hospitality Management at South Seattle College prepares those students who have completed a two-year technical degree or approved associate’s degree with a broad skill set of competencies in the hospitality industry.

Students take upper-division classes to prepare for management, marketing, human resource, and technical positions in all facets of the hospitality industry, including tourism, hotel operation, restaurant management, catering, cruise ship-casino operations, and travel. Students will have opportunities to gain occupational competencies through internships and networking with industry leaders.

This program is unique in its focus on providing applied management training. For more information on admission criteria and other questions, please connect with us or attend one of our Information Sessions.

Estimated Length of Completion

Degree Quarters Credits
Bachelor of Applied Science Degree (BAS) Full Time: 6
Part Time: 11		 180.0

Program lengths are estimates, not guarantees. For the most current program information, please check with the program contact.

The 90 credits of AA degree are included in the total credits required for BAS

Course Course ID Credits Availability

English 101 is a college-level course that emphasizes academic writing and major strategies of reading and writing analytically. Writing assignments focus on engaging with and responding to a variety of texts. Instruction encourages students to develop, through revision and reflection, as readers, writers, and critical thinkers. Prereq: Students must earn at least a 3.0 in ENGL 098 for placement into ENGL&101. Some sections of ENGL&101 are linked to ENGL099, you must register for both. Linked courses have a T in the section number and are on the same day and time. Example: ENGL&101 and ENGL099, both at 8:00am and both have section number .77T. Section 70 online fee, section 77 hybrid fee, contact instructor and read sites.google.com/southseattle.edu/eLearning/welcome-letter Find your instructor's email at: people.seattlecolleges.edu

ENGL&101 5.0

Continuation of the composition sequence with further instruction in the writing process, concentrating on critical reading and writing techniques needed for the preparation and completion of documented essays. Section 70 online fee, section 77 hybrid fee, contact instructor and read sites.google.com/southseattle.edu/eLearning/welcome-letter Find your instructor's email at: people.seattlecolleges.edu

ENGL&102 5.0

Choices must include a minimum of two different course prefixes, and no more than 5 credits each of a world language at the 100 level and a studio/performance class may be applied to the distribution requirements.

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15.0

Choices must include a minimum of two different course prefixes.

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 15.0

Choices must include a minimum of two different prefixes; 5 credits must be in a lab science.

Students may choose up to 5 credits from the following list of courses: Anthropology, Computer Science, Engineering, Geography, Mathematics, Philosophy OR Psychology.

View List of Approved Courses

15.0
5.0

Electives include -
   • All college transfer courses numbered 100 or above
   • Accounting, business administration and transfer engineering classes
   • Physical education activity courses (3 credit maximum)
   • A maximum of 15 credits from a combination of the following:
      • Workforce Education Professional Technical courses numbered 100 and above
      • Human Development courses (HDC) numbered 100 and above
      • Library research courses
      • Cooperative Work Experience (CWE) courses numbered 100 and above

30.0
  • Illustrate the fundamental concepts of hospitality and service and the importance of these concepts as the cornerstone of success in the hospitality industry.
  • Interpret and analyze financial statements and budgets.
  • Analyze and differentiate the range of technologies used in the operation and marketing of a hospitality business.
  • Identify and apply principles of sales and current trends in marketing.
  • Describe and apply skills in human resource management.
  • Apply principles of leadership and management in the hospitality business operation.
  • Recognize the strengths and benefits of cultural and generational diversity and its impact on guest experience and employee satisfaction.
  • Demonstrate how to manage daily operations of a hospitality business.
  • Summarize and apply principles of business law and ethics and global business etiquette.
  • Describe considerations and techniques for risk mitigation.
  • Financial Manager, Comptroller
  • Hotel Management
  • Human Resources Manager
  • Marketing Manager
  • Restaurant/Bar Owner & Manager
  • Tourism: Tour Operator
  • Travel & Tourism Company Owner & Manager
  • Wedding/Event Planner

For current employment and wage estimates, please visit the following online resources and search for the relevant occupational term:

All costs are estimates and are not guarantees. For the most current program information, check with an adviser by calling 206.934.5391. There are additional costs for books and supplies. Each student is responsible for the purchase of certain supplies and required tools before the instruction begins.

Full Time

Quarter 1
  • Credits :10.0
  • Resident Student Cost : $1,160.50
  • Non-Resident Student Cost : $1,312.70
  • International Student Cost : $2,991.20
  • Resident BAS Student Cost : $2,265.30
  • Non-Resident BAS Student Cost : $2,417.50
  • International BAS Student Cost : $2,991.20
Quarter 2
  • Credits :10.0
  • Resident Student Cost : $1,160.50
  • Non-Resident Student Cost : $1,312.70
  • International Student Cost : $2,991.20
  • Resident BAS Student Cost : $2,265.30
  • Non-Resident BAS Student Cost : $2,417.50
  • International BAS Student Cost : $2,991.20
Quarter 3
  • Credits :10.0
  • Resident Student Cost : $1,160.50
  • Non-Resident Student Cost : $1,312.70
  • International Student Cost : $2,991.20
  • Resident BAS Student Cost : $2,265.30
  • Non-Resident BAS Student Cost : $2,417.50
  • International BAS Student Cost : $2,991.20
Quarter 4
  • Credits :11.0
  • Resident Student Cost : $1,217.96
  • Non-Resident Student Cost : $1,370.96
  • International Student Cost : $3,056.12
  • Resident BAS Student Cost : $2,276.60
  • Non-Resident BAS Student Cost : $2,429.60
  • International BAS Student Cost : $3,056.12
Quarter 5
  • Credits :11.0
  • Resident Student Cost : $1,217.96
  • Non-Resident Student Cost : $1,370.96
  • International Student Cost : $3,056.12
  • Resident BAS Student Cost : $2,276.60
  • Non-Resident BAS Student Cost : $2,429.60
  • International BAS Student Cost : $3,056.12
Quarter 6
  • Credits :8.0
  • Resident Student Cost : $928.40
  • Non-Resident Student Cost : $1,050.16
  • International Student Cost : $2,392.96
  • Resident BAS Student Cost : $1,812.24
  • Non-Resident BAS Student Cost : $1,934.00
  • International BAS Student Cost : $2,392.96

Part Time

  • Resident Cost : $40,775.40
  • NonResident Cost : $43,515.00
  • International Student Cost : $114,723.00

Quarter Start Dates: Students enroll during Fall or Winter Quarter to maintain the cohort integrity. The HMG program does not run during Summer quarter.

Class Times: Review the ctcLink online class schedule to confirm class times and dates each quarter. The Hospitality Management program (HMG) cohorts meet twice a week - either Mondays and Wednesdays or Tuesdays and Thursdays. The class times are within the 10.45 a.m. - 3.05 p.m. timeframe. Currently, our program is delivered virtually through live Zoom sessions.

In addition, required general education classes may meet outside of the HMG class timeframe. Check with the program manager or an advisor to confirm your education plan, academic requirements along with class schedules prior to each quarter's registration.

Coursework

The courses listed below are also referred to as 'core courses' or 'core credits'

Course Course ID Credits Availability

Survey course of the various segments of the Hospitality Industry, including a brief history and current issues, with an emphasis on service. Prereq: Acceptance to the BAS Hospitality Program or permission.

HMG 301 3.0

Survey of management theories, functions, methods, and concepts applied to hospitality settings.

HMG 302 5.0

Incorporates theory and practice for an actual business, including elements of local store marketing and sales.

HMG 303 5.0

Explores the technology fundamentals and software applications for business functions and management practices. Prereq: Acceptance to the BAS Hospitality Program or permission.

HMG 310 3.0

Survey class consisting of a breakdown of each hotel department by function and personnel. The concepts of yield management and revenue management are presented in depth. Prereq: Acceptance to the BAS Hospitality Program or permission.

HMG 311 3.0

Study of liability, dram shop laws, contracts, and innkeeper laws with the purpose of reducing the risk environment for operators.

HMG 312 3.0

Concepts and issues related to new business ventures, including small businesses.

HMG 313 3.0

Cultural principles and practices in domestic and international travel and tourism and the impact on hospitality businesses, emphasis on diversity. Prereq: Acceptance to BAS Hospitality Program or permission.

HMG 314 5.0

Designed to provide the basics of cost control management in the food and beverage industry for the purpose of better preparing students for the food and beverage facet of the Hospitality Industry Prereq: Acceptance to BAS Hospitality Program or permission.

HMG 401 5.0

Explores the use of management tools for creating and analyzing operational effectiveness in the hospitality industry. In addition to credits, successful completion earns widely recognized national certification from the American Hotel and Lodging Association (AHLA).

HMG 402 5.0

Policy and practice of human resources utilization: selecting, training, motivating, evaluating and compensating employees; labor relations; EEO legislation.

HMG 411 3.0

Design and management of service systems in hospitality operations; control of customer interaction, personnel activities and inventory.

HMG 412 5.0

Nature and sources of ethical conflicts and dilemmas leaders and organizations confront in the hospitality industry.

HMG 420 3.0

Preparation for industry employment, including résumé writing, interview skills, professional dress, and business etiquette.

HMG 489 1.0

Tracks student requirement of 1000 hours of industry experiences.

HMG 490 3.0

Project-based course integrating all components in the curriculum.

HMG 491 5.0
Course Course ID Credits Availability

Must be any 200 level course

View List of Approved Courses

 5.0
5.0

see Advising for list of approved courses

 5.0

Must be any 200 level course

see Advising for list of approved courses

 10.0

If a Business Statistics course has already been taken, then an Elective of 5 credits

see Advising for list of approved courses

 5.0