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Hospitality Management Undergraduate Major (BA, BS, HBA, HBS)

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.

Program Overview

• Available only at OSU-Cascades and via Ecampus.
• The program aims to develop an awareness of the various career opportunities and options within the hospitality industry.
• Students will understand the importance of outstanding guest service quality, server-guest relationships, and ethics.
• The program provides students with a "real-life" experience in the hospitality industry.

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 sanitation 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.

Course Requirements

Baccalaureate Core

• Fitness: HHS 231, HHS 241
• Mathematics: MTH 111
• Speech: COMM 111
• Writing I: WR 121
• Writing II: Select one course
• Biological Science: Select one course
• Physical Science: Select one course
• Cultural Diversity: Select one course
• Literature and the Arts: Select one course
• Social Processes and Institutions: ECON 201
• Western Culture: Select one course
• Difference, Power and Discrimination: Select one course
• Contemporary Global Issues: SUS 350
• Science, Technology and Society: Select one course

Hospitality Core

• HM 101: Introduction to Hospitality
• HM 210: Hospitality Internship
• HM 230: Lodging Management
• HM 235: Hospitality Law and Labor Relations
• HM 310: Internship II
• HM 320: Service Automation and Technology
• HM 321: Hospitality Technology Laboratory
• HM 410: Hospitality Internship III
• HM 420: Revenue Management and Pricing
• HM 430: Service Management
• HM 470: Advanced Hospitality
• MTH 245: Mathematics for Management, Life, and Social Sciences

Business Core (Business and Entrepreneurship Minor)

• BA 215
• BA 230: Business Law I
• BA 260: Introduction to Entrepreneurship
• BA 314: Sustainable Business Operations
• BA 352: Managing Individual and Team Performance
• BA 351: Managing Organizations
• BA 360: Introduction to Financial Management
• BA 390: Principles of Marketing
• ECON 201: Introduction to Microeconomics

Hospitality Electives

• Select 12 credits from the following:
  • HM 325: Online Marketing and Reputation Management
  • HM 340: Vacation Property Management
  • HM 460: Hospitality Investment and Asset Management
  • HM 425: Advanced Restaurant Management and Ownership
  • CUL 110: Culinary Foundations I
  • HM 190: Dining Room Operations
  • CUL 200: Comprehensive Kitchen Operations for the Restaurant Industry

Ecotourism and Sustainability Specialization (Optional)

• Select 10 credits from the following:
  • TRAL 353: Nature, Eco, and Adventure Tourism
  • SUS 350: Sustainable Communities
  • SUS 420: Social Dimensions of Sustainability

Language Option for Students Seeking a Bachelor of Arts Only

• Foreign Language Series: 111, 112, 113, 211, 212, 213

Total Credits Required for Graduation

• 180 credits

Major Code

• 291