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.
There are no entry requirements for this program
- 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 : $1,191.30
- Non-Resident Student Cost : $1,350.40
- International Student Cost : $3,069.20
- Resident BAS Student Cost : $2,322.60
- Non-Resident BAS Student Cost : $2,482.80
- International BAS Student Cost : $3,069.20
Quarter 2
- Credits :10.0
- Resident Student Cost : $1,191.30
- Non-Resident Student Cost : $1,350.40
- International Student Cost : $3,069.20
- Resident BAS Student Cost : $2,322.60
- Non-Resident BAS Student Cost : $2,482.80
- International BAS Student Cost : $3,069.20
Quarter 3
- Credits :10.0
- Resident Student Cost : $1,191.30
- Non-Resident Student Cost : $1,350.40
- International Student Cost : $3,069.20
- Resident BAS Student Cost : $2,322.60
- Non-Resident BAS Student Cost : $2,482.80
- International BAS Student Cost : $3,069.20
Quarter 4
- Credits :11.0
- Resident Student Cost : $1,250.24
- Non-Resident Student Cost : $1,410.19
- International Student Cost : $3,135.81
- Resident BAS Student Cost : $2,334.27
- Non-Resident BAS Student Cost : $2,495.32
- International BAS Student Cost : $3,135.81
Quarter 5
- Credits :11.0
- Resident Student Cost : $1,250.24
- Non-Resident Student Cost : $1,410.19
- International Student Cost : $3,135.81
- Resident BAS Student Cost : $2,334.27
- Non-Resident BAS Student Cost : $2,495.32
- International BAS Student Cost : $3,135.81
Quarter 6
- Credits :8.0
- Resident Student Cost : $953.04
- Non-Resident Student Cost : $1,080.32
- International Student Cost : $2,455.36
- Resident BAS Student Cost : $1,858.08
- Non-Resident BAS Student Cost : $1,986.24
- International BAS Student Cost : $2,455.36
Part Time
- Resident Cost : $41,806.80
- NonResident Cost : $44,690.40
- International Student Cost : $117,588.60
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
| Course | Course ID | Credits | Availability |
|---|---|---|---|
|
Introduction to Hospitality
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 | |
|
Hospitality Management
Survey of management theories, functions, methods, and concepts applied to hospitality settings. |
HMG 302 | 5.0 | |
|
Hospitality Marketing
Incorporates theory and practice for an actual business, including elements of local store marketing and sales. |
HMG 303 | 5.0 | |
|
Hospitality Computer Applications
Explores the technology fundamentals and software applications for business functions and management practices. |
HMG 310 | 3.0 | |
|
Lodging Operations
Study of each hotel department by function and personnel. Presents concepts of yield management and revenue management in depth. |
HMG 311 | 3.0 | |
|
Legal Issues in Hospitality
Study of liability, dram shop laws, contracts, and innkeeper laws with the purpose of reducing the risk environment for operators. |
HMG 312 | 3.0 | |
|
Entrepreneurship
Concepts and issues related to new business ventures, including small businesses. |
HMG 313 | 3.0 | |
|
Diversity and Culture in Travel and Tourism
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 | |
|
Cost Controls
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 | |
|
Hospitality Accounting
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 | |
|
Human Resource Management
Policy and practice of human resources utilization: selecting, training, motivating, evaluating and compensating employees; labor relations; EEO legislation. |
HMG 411 | 3.0 | |
|
Service Operations Management
Design and management of service systems in hospitality operations; control of customer interaction, personnel activities and inventory. |
HMG 412 | 5.0 | |
|
Ethical Leadership
Nature and sources of ethical conflicts and dilemmas leaders and organizations confront in the hospitality industry. |
HMG 420 | 3.0 | |
|
Professional Career Development
Preparation for industry employment, including résumé writing, interview skills, professional dress, and business etiquette. |
HMG 489 | 1.0 | |
|
Internship Lecture
Tracks student requirement of 1000 hours of industry experiences. |
HMG 490 | 3.0 | |
|
Hospitality Management Capstone
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 |
| Course | Course ID | Credits | Availability |
|---|---|---|---|
|
English Composition I
English 101 is a college-level writing 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. |
ENGL& 101 | 5.0 | |
|
Visual, Literary and Performing Arts
No Description available |
Z999_001 | 10.0 | |
|
Individual, Cultures and Societies
No Description available |
Z999_002 | 5.0 | |
|
Mathematics
Course Substitute : Select from one of the following courses or higher level MATH course: No Description available |
Z999_078 | 5.0 |
| Course | Course ID | Credits | Availability |
|---|---|---|---|
|
Composition II
English 102 is a college-level research writing course that explores topics from a variety of sources and perspectives. Students learn to pose research questions and locate, evaluate, and integrate sources into written or multimodal compositions. Instruction encourages students to develop flexible research and writing strategies as well as exchange constructive feedback. The particular focus of sections of English 102 varies by instructor. Students pursuing any degree path are welcome. |
ENGL& 102 | 5.0 | |
|
Natural World, the
No Description available |
Z999_003 | 5.0 | |
|
Communication
any communications or writing course No Description available |
Z999_006 | 5.0 | |
|
General Education Elective
Students should consider taking either of the following if they need statistics: No Description available |
Z999_009 | 10.0 | |
|
Lab Science
see Advising for list of approved courses No Description available |
Z999_011 | 5.0 | |
|
Economics
Select from one of the following: No Description available |
Z999_077 | 5.0 |