Hospitality Management Undergraduate Major (BA, BS, HBA, HBS)
This program is available at the following locations:
- Ecampus
- OSU-Cascades (hybrid)
The undergraduate curriculum in hospitality management provides students with the knowledge necessary to become leaders, executives and owners in the hospitality industry. The course work provides students with skills in service, operations management, hospitality technology, food and beverage operations as well as basic business fundamentals in marketing and accounting.
Major Code: 291
Upon successful completion of the program, students will meet the following learning outcomes:
- 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.
| Code | Title | Credits |
|---|---|---|
| Baccalaureate Core | ||
| Fitness | ||
| HHS 231 | *LIFETIME FITNESS FOR HEALTH | 2 |
| HHS 241 | *LIFETIME FITNESS (or any PAC course) | 1 |
| Mathematics | ||
| MTH 111Z | +*PRECALCULUS I: FUNCTIONS | 4 |
| Speech | ||
| COMM 111Z | +*PUBLIC SPEAKING | 4 |
| Writing I | ||
| WR 121Z | *COMPOSITION I | 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 | ||
| +*INTRODUCTION TO MICROECONOMICS | ||
| Western Culture | ||
| Select one course | 3-4 | |
| Difference, Power and Discrimination | ||
| Select one course | 3-4 | |
| Contemporary Global Issues | ||
| *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 | ||
| BA 230 | BUSINESS LAW I | 4 |
| BA 260 | FOUNDATIONS OF THE ENTREPRENEURIAL MINDSET | 4 |
| BA 314 | SUSTAINABLE BUSINESS OPERATIONS | 4 |
| BA 315 | ACCOUNTING FOR DECISION MAKING | 4 |
| BA 352/BA 252 | MANAGING INDIVIDUAL AND TEAM PERFORMANCE | 4 |
| or BA 351/BA 251 | MANAGING ORGANIZATIONS | |
| BA 360 | INTRODUCTION TO FINANCIAL MANAGEMENT | 4 |
| BA 390 | PRINCIPLES OF MARKETING | 4 |
| ECON 201 | +*INTRODUCTION TO MICROECONOMICS | 4 |
| Hospitality Electives | ||
| Select 12 credits from the following: | 12 | |
| ONLINE MARKETING AND REPUTATION MANAGEMENT | ||
| VACATION PROPERTY MANAGEMENT | ||
| 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 | |
| NATURE, ECO, AND ADVENTURE TOURISM | ||
| *SUSTAINABLE COMMUNITIES | ||
| 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)
- +
Core Education course. Applies only to students admitted to an OSU undergraduate degree from Summer 2025 onwards
- 1
Offered at COCC’s Cascade Culinary Institute
Major Code: 291