Hospitality Management

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Hospitality Management

Bachelor of Applied Science Degree (BAS)

The B.A.S. Hospitality Management program is designed for professionals that have graduated from a two-year associate degree program in areas such as accounting, business information technology, culinary and pastry arts, and other relevant areas of study. The degree program allows students to tailor their education in a way that meets their own personalized interests and career goals within the hospitality workplace experience.

The hospitality industry is made up of many different types of businesses so there is a wide-range of career opportunities available to graduates. Our alumni have found work within sporting arenas, convention centers, hotels, restaurants, catering companies, property management firms, and non-profit agencies to name a few.

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.

AA degree or higher from a regionally accredited college or university.

  • 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. 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 Cost

Quarter Credits Resident BAS Non-Resident BAS International BAS
1 15 $2,540.15 $2,727.00 $7,024.80
2 15 $2,540.15 $2,727.00 $7,024.80
3 15 $2,540.15 $2,727.00 $7,024.80
4 15 $2,540.15 $2,727.00 $7,024.80
5 15 $2,540.15 $2,727.00 $7,024.80
6 15 $2,540.15 $2,727.00 $7,024.80

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. This is a hybrid program, delivered both in-person and virtually.

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.

Worker Friendly

This program is offered at times and in formats that meet the needs of working adults. This includes:

  • Hybrid: Hybrid courses provide students with the scheduling flexibility of fewer campus visits while covering the same materials as an equivalent class held entirely on campus. Hybrid classes usually have at least one on-campus meeting per week combined with a "virtual classroom" with online content, lessons and activities.

Coursework

Course Course ID Credits Availability

Survey of the various segments of the hospitality industry, including a brief history and current issues, with an emphasis on service.

HMG 301 3.0

Explores the technology fundamentals and software applications for business functions and management practices.

HMG 310 3.0

Study of each hotel department by function and personnel. Presents concepts of yield management and revenue management in depth.

HMG 311 3.0

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

HMG 489 1.0
Course Course ID Credits Availability

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

HMG 302 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
Course Course ID Credits Availability

Learn the cultural principles and practices in domestic and international travel and tourism and the impact on hospitality businesses. Emphasizes diversity.

HMG 314 5.0

Provides the basics of cost control management in the food and beverage industry within the Hospitality Industry by using standard cost control ratios to track labor and other expenses.

 HMG 401 5.0
Course Course ID Credits Availability

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

HMG 313 3.0

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
Course Course ID Credits Availability

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

HMG 303 5.0

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

HMG 312 3.0

Tracks student requirement of 1000 hours of industry experiences.

HMG 490 3.0
Course Course ID Credits Availability

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

HMG 420 3.0

Project-based course integrating all components in the curriculum. This course is designed to help the student understand and apply cause and effect relationships between Performance Measures and their causes. By the end of the course students will be able to analyze the business situations, analytically think about the situation, and make their "evaluation and recommendations based on available information.

 HMG 491 5.0


Sample Schedule