The B.A.S. or B.S. in Hospitality Management program is designed to provide students the skills necessary to address expected industry knowledge for general management responsibilities. Today’s industry is a technologically intensive environment. Learning outcomes address asset management, human resource development, food and beverage operations, service delivery programming and training, sales development and distribution channels, marketing application and platforms, accounting and reporting, strategic planning, financial analysis and interpretation, and communications.
The Bachelor of Applied Science in Hospitality Management (B.A.S.) builds on a core of professional/technical coursework earned outside of Marylhurst. Students who have earned an Associate of Applied Science (A.A.S.) or other technical degree, or have completed a body of at least 45 credits in a single professional/technical discipline, can apply up to 90 of those credits toward the B.A.S. degree. The major requirements are the same for the B.A. and the B.A.S.
Our hospitality management graduates are prepared to pursue careers with corporations within the hotel, clubs, restaurant and destination marketing industry, government and nonprofit organizations, or to start or run a small business. Students will also be prepared to pursue graduate studies, including an MBA program.
Program Entry Requirements
All students must complete WR 221 Expository Writing, Critical Thinking, and Argumentation or higher (with a C- or better) before beginning coursework in the major. In addition, it is recommended that students complete the Marylhurst Core requirements, as well as the math prerequisite for BUS 320 .
Students may not use transfer credit to meet BUS 302 , HM 288 , HM 498 and WR 323 ; these courses must be taken at Marylhurst.
Program Learning Outcomes
- Students will be able to distinguish the principal concepts, theories and practices of the hospitality industry and recognize the interrelationships between management processes, organizational functions and environmental influences that affect them.
- Students will be able to describe and distinguish effective management processes for planning, organizing, leading and controlling in the hospitality industry.
- Students will be able to demonstrate foundational knowledge regarding the principal concepts, theories, interrelationships and practices of the functional areas of business, particularly as they relate to the hospitality industry.
- Students will be able to integrate environmental influences into organizational decision-making processes.
- Students will be able to evaluate legal and ethical principles and issues in the hospitality business and apply them to organizational decision making.
- Students will be able to demonstrate effective communication skills for interacting in local, national and global hospitality environments.
- Students will be able to demonstrate a broad-based liberal arts perspective that is applicable to business-related analysis and decision-making.