Hospitality Management
Bachelor of Applied Science
Four-year Degree
180 Units
The Bachelor of Applied Science (BAS) in 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.
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College Application Steps
Visit our Steps to Enroll to learn more about how to apply (the application is always free).
Additional Program Specific Steps
Admission Requirements
To qualify for full admission, you must have earned an associate's degree or be within 25 credits of completing one for provisional acceptance, with the understanding that you will finish your associate's degree within the first year of the bachelor's program. Additionally, a cumulative GPA of at least 2.0 in your associate's degree is required for admission. College level math (MATH& 107 or above) and English Composition (ENGL& 101) are not required for admission but are needed for graduation.
Students must fill out a for entry into this program.
Admission Status
- Full: You will be fully admitted to the program once all admission requirements have been completed, reviewed, and approved by the faculty and the Dean.
- Provisional: If you are within 25 quarter credits of completing an associate degree, you may be admitted provisionally into the program on a space available basis.
- Non-Matriculated: You can take up to 15 credits in the Hospitality Management program prior to admission. Non-matriculated students must gain permission from a Faculty Coordinator to join classes prior to admission.
Program Requirements
Everyone admitted to the program must maintain a minimum GPA of 2.0 in HMG courses and meet with their advisor for degree planning. Please note: You must be registered for a minimum of 12 credits per quarter to be considered a full-time student by the Financial Aid Department.
If you are a prospective student, please note that we are holding regular info sessions.
- .
- You can also register for an individual consultation outside of these times (see contact emails below).
If you need immediate assistance, please contact Oscar.Witron@seattlecolleges.edu. To learn more about our Information Sessions or to request more information about the program, email Hana.Gala@seattlecolleges.edu.
College Tuition
Learn more about the tuition and fees to attend college.
Save money at 51品茶. Tuition and fees at a two-year college are significantly lower than a four-year college or university.
Financial Aid
It's time to apply for Financial Aid for next year by completing either the or the .
Need help paying for college?
To apply for financial aid, including grants and scholarships you don鈥檛 have to pay back, visit our Paying for College page for details. Part-time and full-time students can qualify for financial aid funds.
Workforce Funding
This academic plan may be eligible for additional funding through Workforce Education. Students in this program may be eligible for:
- Worker Retraining
- Hybrid
This is a cohort-based program and typically begins in Fall Quarter
Program Information
The Hospitality Management pathway can lead to various career opportunities.
Examples include:
Career titles and data are supplied by the Bureau of Labor Statistics (BLS). For current employment and wage estimates, please visit .
A Bachelor's degree or higher may be required for some careers listed above.
Graduates of the Hospitality Management program may continue their education through transfer pathways or advanced degrees. Some students choose to pursue graduate programs to further enhance their credentials.
The BAS in Hospitality Management program will prepare students who have completed an AA, AB, or AAS-T degrees in accounting, business information technology, culinary arts, or other areas of study for management-level positions in the hospitality industry.
180 Units
Basic Requirements
| Course | Course Title | Units |
|---|---|---|
| ENGL& 101 | English Composition I | 5 |
| Additional Communications | Composition II | 5 |
| Quantitative/Symbolic Reasoning | 5 |
Areas of Knowledge
| Course | Course Title | Units |
|---|---|---|
| Individuals/Cultures/Societies | 5 | |
| Natural World Lab Science | 5 | |
| Visual, Literary and Perf Arts or VLPA Studio Class | 5 |
College Transfer Electives
Complete 20 credits of transferrable electives. A maximum of 6 credits in PEC can be used to satisfy this requirement.
| Course | Course Title | Units |
|---|---|---|
| Transferrable Elective | Choose a course | 5 |
| Transferrable Elective | Choose a course | 5 |
| Transferrable Elective | Choose a course | 5 |
| Transferrable Elective | Choose a course | 5 |
Core Requirements
Complete 15 courses with a minimum 2.0 grade.
Complete 3 units of HMG 290.
| Course | Course Title | Units |
|---|---|---|
| HMG 301 | Introduction to Hospitality | 3 |
| HMG 302 | Hospitality Management | 5 |
| HMG 303 | Hospitality Marketing | 5 |
| HMG 310 | Hospitality Computer Applications | 3 |
| HMG 311 | Lodging Operations | 3 |
| HMG 312 | Legal Issues In Hospitality | 3 |
| HMG 313 | Entrepreneurship | 3 |
| HMG 314 | Diversity and Culture In Travel and Tourism | 5 |
| HMG 401 | Cost Controls | 5 |
| HMG 402 | Hospitality Accounting | 5 |
| HMG 411 | Human Resource Management | 3 |
| HMG 412 | Service Operations Management | 5 |
| HMG 420 | Ethical Leadership | 3 |
| HMG 489 | Professional Career Development | 1 |
| HMG 491 | Hospitality Management Capstone | 5 |
| HMG 490 | Internship Lecture | 3 |
BAS Electives
Complete additional college-level courses to meet a total of 180 credits.
| Course | Course Title | Units |
|---|---|---|
| College Level Electives | 70 |
Units
The sample schedule and quarterly to-do list below will help you explore courses and complete tasks on time. The sample schedule assumes a fall quarter start and is constrained by 6 quarters, but you can begin in any quarter and start at any placement level. Some courses are offered in a variety of formats including online (e-learning), in-person, and hybrid. Available formats vary by quarter. Please work with your advisor to create a customized education plan that meets your goals.
Before you begin:
- Visit the for information on how to apply.
- with the HMG advisor to discuss your goals and make an education plan.
- For ADA accommodation, contact Access Services for support.
- Attend orientation.
- Acquire textbooks if needed.
Quarter 1, 15 Units
| Course | Course Title | Units |
|---|---|---|
| HMG 310 | Hospitality Computer Applications | 3 |
| HMG 301 | Introduction to Hospitality | 3 |
| HMG 311 | Lodging Operations | 3 |
| HMG 489 | Professional Career Development | 1 |
| ENGL& 102 | Composition II | 5 |
Quarter 2, 15 Units
| Course | Course Title | Units |
|---|---|---|
| HMG 402 | Hospitality Accounting | 5 |
| HMG 302 | Hospitality Management | 5 |
| CMST or ENGL Writing | Choose a course | 5 |
Quarter 3, 15 Units
| Course | Course Title | Units |
|---|---|---|
| HMG 314 | Diversity and Culture In Travel and Tourism | 5 |
| HMG 401 | Cost Controls | 5 |
| Individuals/Cultures/Societies | 5 |
Quarter 4, 16 Units
| Course | Course Title | Units |
|---|---|---|
| HMG 411 | Human Resource Management | 3 |
| HMG 313 | Entrepreneurship | 3 |
| HMG 412 | Service Operations Management | 5 |
| ECON& 201 or ECON& 202 | Choose a course | 5 |
Quarter 5, 16 Units
| Course | Course Title | Units |
|---|---|---|
| HMG 303 | Hospitality Marketing | 5 |
| HMG 312 | Legal Issues In Hospitality | 3 |
| HMG 490 | Internship Lecture | 3 |
| Quantitative/Symbolic Reasoning | 5 |
Quarter 6, 13 Units
| Course | Course Title | Units |
|---|---|---|
| HMG 420 | Ethical Leadership | 3 |
| HMG 491 | Hospitality Management Capstone | 5 |
| Natural World Lab Science | 5 |
- 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.
Looking into the BAS in Hospitality Management? Our Frequently Asked Questions are designed to give you quick, clear answers about accreditation, admissions, courses, costs, and more. Whether you鈥檙e just starting college or already have experience, this guide helps you explore the program and see if it鈥檚 the right fit for your future.
Program data from ctcLink:
- Academic Plan: HAMHMBAS
- Degree: BAS
- Plan Transcript Description: Bachelor of Applied Science - Hospitality Management
- Academic Plan Currently Offered: Yes
- Classification of Instructional Programs (CIP): 52.0901
Hospitality Management
Oscar Witron, Program Specialist
TEC 141B
Oscar.Witron@seattlecolleges.edu
206/934-6737
Faculty and Staff
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