The lodging-tourism management concentration prepares students for entry-level supervision in front office, sales and convention management. This leads to increasingly responsible management positions in hotels, motels and clubs. Included is a minimum component of food service and observations of front-office and sales/marketing and convention planning functions. This program is accredited by the Accreditation Commission on Programs in Hospitality Administration (ACPHA) Programs. Practical industry related experiences are included.

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This degree program contains one or more embedded certificates which will be automatically awarded when the certificate requirements are completed. If you do not want to receive the embedded certificate(s), please notify the Office of the Registrar at RegistrarOffice@tri-c.edu.

Learn more about how certificate credits apply to the related degree and other related programs.

Related Degrees and Certificates

Training and Credentials

Program Learning Outcomes

This program is designed to prepare students to demonstrate the following learning outcomes:

  1. Apply proper sanitation principles to meet industry standards and government regulations, and successfully complete ServSafe Certification Exam.
  2. Utilize leadership and management skills by applying standard HR principles in regards to recruiting, retaining, and developing staff requiring interpersonal interaction, motivation, decision-making, to support the organization and its goals. 
  3. Listen and effectively communicate in a positive, professional, and ethical manner with customers and co-workers of diverse backgrounds to create an exemplary hospitality experience. 
  4. Obtain an entry-level skill position in the hospitality industry.
  5. Demonstrate customer service skills and professional and ethical conduct according to appropriate industry/workplace standards.
  6. Demonstrate an understanding of basic culinary competencies.
  7. Acquire and correctly use general industry information, computer and technical skills, and certifications for employment in the hospitality industry.
  8. Use appropriate technology for written communication, information gathering, scheduling, data analysis, forecasting, report generation, and planning to facilitate smooth operation of a hospitality/tourism organization.
  9. Use organization and flexibility to complete tasks, make decisions, and problem solve in a unique timely manner with attention to detail in an unpredictable environment.

Suggested Semester Sequence

Plan of Study Grid
First SemesterCredit Hours
HOSP-1010 Introduction to the Hospitality Industry 2
HOSP-1020 Sanitation and Safety 2
HOSP-1031 Fundamentals of Culinary Arts 3
HOSP-1040 Customer Service 2
Select one of the following: 3
College Composition I  
Honors College Composition I  
Select one of the following: 3
Introduction to Microcomputer Applications  
Honors Introduction to Microcomputer Applications  
 Credit Hours15
Second Semester
ACCT-1020 Applied Accounting 3
HOSP-1481 Housekeeping and Facilities Management 3
HOSP-1540 Lodging Operations Lab 1
HOSP-1580 Front Office Operations 2
Arts and Humanities requirements 3
Select one of the following: 3
College Composition II  
Honors College Composition II  
 Credit Hours15
Summer Session
HOSP-1960 Lodging/Tourism Field Experience 1
 Credit Hours1
Third Semester
HOSP-1380 Dimensions of Tourism 3
HOSP-2400 Hospitality Management and Supervision 3
HOSP-2480 Hospitality Law 3
HOSP-2700 Hospitality Purchasing 2
MATH-1xxx 1000-level MATH course or higher 3
 Credit Hours14
Fourth Semester
BADM-xxxx Business Elective 3
HOSP-2380 Hospitality Marketing and Sales 3
HOSP-2500 Hospitality Cost Control 3
HOSP-2580 Convention Management and Meeting Planning 2
HOSP-2862 Lodging and Tourism Management Experience 1
Social and Behavioral Science requirements 3
 Credit Hours15
 Total Credit Hours60