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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 to provide applied management training to students in the region’s largest hospitality industry. For detailed information on admissions criteria or other requirements refer to the Hospitality Management Student Handbook.

Estimated Length of Completion

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

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

Courses taken a part of transfer degree can be used to meet requirements below

  • 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.

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 : $1,102.60
  • Non-Resident Student Cost : $1,248.50
  • International Student Cost : $2,881.30
  • Resident BAS Student Cost : $2,151.10
  • Non-Resident BAS Student Cost : $2,297.00
  • International BAS Student Cost : $6,145.30
Quarter 2
  • Credits :10.0
  • Resident Student Cost : $1,102.60
  • Non-Resident Student Cost : $1,248.50
  • International Student Cost : $2,881.30
  • Resident BAS Student Cost : $2,151.10
  • Non-Resident BAS Student Cost : $2,297.00
  • International BAS Student Cost : $6,145.30
Quarter 3
  • Credits :10.0
  • Resident Student Cost : $1,102.60
  • Non-Resident Student Cost : $1,248.50
  • International Student Cost : $2,881.30
  • Resident BAS Student Cost : $2,151.10
  • Non-Resident BAS Student Cost : $2,297.00
  • International BAS Student Cost : $6,145.30
Quarter 4
  • Credits :11.0
  • Resident Student Cost : $1,157.18
  • Non-Resident Student Cost : $1,303.85
  • International Student Cost : $2,943.13
  • Resident BAS Student Cost : $2,161.88
  • Non-Resident BAS Student Cost : $2,308.55
  • International BAS Student Cost : $6,156.85
Quarter 5
  • Credits :11.0
  • Resident Student Cost : $1,157.18
  • Non-Resident Student Cost : $1,303.85
  • International Student Cost : $2,943.13
  • Resident BAS Student Cost : $2,161.88
  • Non-Resident BAS Student Cost : $2,308.55
  • International BAS Student Cost : $6,156.85
Quarter 6
  • Credits :8.0
  • Resident Student Cost : $882.08
  • Non-Resident Student Cost : $998.80
  • International Student Cost : $2,305.04
  • Resident BAS Student Cost : $1,720.88
  • Non-Resident BAS Student Cost : $1,837.60
  • International BAS Student Cost : $4,916.24

Part Time

Hours may vary based on specific program requirements. For the most current program information, check with an adviser by calling 206.934.5391.



Coursework

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

Introduction into basic statistical techniques for descriptive and inferential data analysis. Learn how to use these techniques to aid the decision-making process. Emphasis on statistical methods and applications to business and economic data. Section 70 online fee, section 77 hybrid fee, contact instructor and read http://sites.southseattle.edu/online/welcome-letter Find your instructor's email at: http://www.seattlecolleges.com/directory Prereq: Math 098 with a 2.0 or better or equivalent.

BUS 210 5.0

Covers the process of getting started with confidence: topic selection and research: preparation and delivery of informative, persuasive, special occasion, and other forms of presentations. Prereq: Placement into ENGL& 101. Section 77 hybrid fee, email instructor and read http://sites.southseattle.edu/online/welcome-letter Find your instructor's email at: http://www.seattlecolleges.com/directory

CMST&220 5.0

Covers resource allocation and income distribution with emphasis on price determination, production costs and market structures. Application or economic reasoning to public issues and business. Section 70 online fee, section 77 hybrid fee; email instructor and read http://sites.southseattle.edu/online/welcome-letter Find your instructor's email at: http://www.seattlecolleges.com/directory. Prereq: MATH 098. Recommended: ENGL& 101

ECON&201 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 & 77 have fees, contact instructor and read http://sites.southseattle.edu/online/welcome-letter Find your instructor's email at http://www.seattlecolleges.com/directory Prereq: ENGL&101

ENGL&102 5.0

Introduction to human nutrition with an emphasis on the relationship of nutrition to growth, development, health, and physical and mental functioning. Sources, functions, interrelationships, and human requirements of proteins, carbohydrates, fat, minerals, vitamins and water will be examined, as will changes in energy and nutrient requirements throughout the life cycle. Section 70 online fee, section 77 hybrid fee; contact instructor and read http://sites.southseattle.edu/online/welcome-letter. Find your instructor's email at: http://www.seattlecolleges.com/DISTRICT/employeedirectory/directorysearch.aspx

NTR 150 5.0

25.0
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. Online courses: Online fee; email instructor and read http://sites.southseattle.edu/online/welcomeletter Find your instructors' email at http://www.seattlecolleges.com/directory Some sections of ENGL&101 are linked to ENGL 099, you must register for both. Linked courses have a T in the section number and are at the same day and time. Example Engl&101 .77T at 8:00am, matches with Engl 099 .77T at 8:00am

ENGL&101 5.0

Primarily for liberal arts majors. Designed to enhance mathematics literacy. Instructors choose college-level topics centered around a theme such as Environmental Math, History of Math, or General Topics in Math. Fulfills QSR requirement for AA degree. Minimum 2.0 required to meet Intermediate Algebra proficiency and QSR. Prereq: MATH 098, MATH 095 or placement test. Section 70 online fee, read http://sites.southseattle.edu/online/welcome-letter Find your instructor's email at: http://www.seattlecolleges.com/directory

MATH&107 5.0

Introduction to the scientific study of human behavior, including learning and thinking, development, perception, motivation, emotion, personality and individual differences, social and abnormal behavior, and research methods. PREREQ: placement into ENGL& 101. Section 70 online fee, section 77 hybrid fee, contact instructor and read http://sites.southseattle.edu/online/welcome-letter Find your instructor's email at: http://www.seattlecolleges.com/directory

PSYC&100 5.0

35.0