This program develops students' leadership capacity in hotel operational departments, emphasizing customer service, communication, problem solving, and organizational skills. Other key areas of focus include rooms division; Meetings, Incentives, Conventions, Exhibitions (MICE); human resources; marketing; international hotels; and hospitality technology in hotels. The program includes practicum for hands-on experience, and world language courses such as Korean or Japanese to enhance cultural competencies for success in the international hospitality sector.
Note: Effective Academic Year 2022-2023, the International Hotel Management Program is now a Distance Education Program. All the course listed under the “Major Requirements” for this program are offered online.
Program Student Learning Outcomes (SLOs):
Upon successful completion of the AS in International Hotel Management program, students will be able to:
Course Sequence by Semester
Note: Effective Academic Year 2022-2023, the International Hotel Management Program is now a Distance Education Program. All the course listed under the “Major Requirements” for this program are offered online.
Program Student Learning Outcomes (SLOs):
Upon successful completion of the AS in International Hotel Management program, students will be able to:
- Display various supervisory skills within the hospitality industry.
- Exhibit applicable customer service and hotel operations skills based on situation.
- Evaluate the importance of communications skills within the hotel management.
| General Education Requirements | ||
| Course | Course Name | Credits |
| EN___ | English Requirement | 3 |
| Social & Behavioral Sciences Requirement | 3 | |
| MA___ | Mathematics Requirement | 3-4 |
| Literacy for Life Requirement | 3 | |
KE110, KE111, JA110 OR JA111 |
Korean I, Korean II, Japanese I, OR Japanese II |
3-4 |
| SI___ | Natural & Physical Sciences Requirement | 4 |
| Total | 20-21 | |
| Major Requirements | ||
| Course | Course Name | Credits |
| HS150 | Welcome to Hospitality | 3 |
| HS152 | Customer Service | 3 |
| HS155 OR AC211 |
Basic Hotel & Restaurant Accounting OR Accounting Principles I |
3-4 |
| HS158 | Introduction to MICE | 3 |
| HS160 | Hospitality Supervision | 3 |
| HS211 | Managing Front Office Operations | 3 |
| HS215 | Managing Housekeeping Operations | 3 |
| HS216 | Human Resources Management | 3 |
| HS254 | Hospitality & Travel Marketing | 3 |
| HS266 | International Hotels: Development and Management | 3 |
| HS268 | Managing Technology in the Hospitality Industry | 3 |
| HS292 | Hospitality and Tourism Practicum | 3 |
| Choose One | ||
| KE110 | Korean I | 4 |
| KE111 | Korean II | |
| JA110 | Japanese I | |
| JA111 | Japanese II | |
| Program Total | 60-62 | |
Course Sequence by Semester
| Year 1 | |||||
| Semester 1 | Semester 2 | ||||
| Course # | Course Name | Credits | Course # | Course Name | Credits |
| EN___ | English Composition Requirement | 3-4 | MA___ | Mathematics Requirement | 3 |
| Social & Behavioral Requirement | 3 | KE110, KE111, JA110, OR JA111 |
Korean I, Korean II, Japanese I, OR Japanese II |
4 | |
| HS150 | Welcome to Hospitality | 3 | HS158 | Introduction to MICE | 3 |
| HS152 | Customer Service | 3 | HS160 | Hospitality Supervision | 3 |
| Computer Literacy Requirement | 3 | HS211 | Managing Front Office Operations | 3 | |
| Total | 15-16 | Total | 16 | ||
| Year 2 | |||||
| Semester 3 | Semester 4 | ||||
| Course # | Course Name | Credits | Course # | Course Name | Credits |
| KE110, KE111, JA110 OR JA111 |
Korean I, Korean II, Japanese I, OR Japanese II |
4 | Natural & Physical Sciences Requirement | 4 | |
| HS215 | Managing Housekeeping Operations | 3 | HS254 | Hospitality and Travel Marketing | 3 |
| HS216 | Human Resources Management | 3 | HS266 | International Hotels Development & Management | 3 |
| HS268 | Managing Technology in the Hospitality Industry | 3 | |||
| HS155 OR AC211 |
Basic Hotel & Restaurant Accounting OR Accounting Principles I |
3-4 | HS292 | Hospitality and Tourism Practicum | 3 |
| Total | 13-14 | Total | 16 | ||
| PROGRAM TOTAL | 60-62 | ||||
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