Hospitality Management, B.S.

How Will YOU Become by Doing?

At the heart of hospitality lies human connection, collaboration and operational excellence. Our program — rooted in the art and business of hospitality and brought to life by hands-on experiences — empowers you to become the person and professional you choose to be. Here, you’ll master communication and teamwork and develop your problem-solving, leadership and creativity — skills that are key to career success in any industry. Our grads excel in hospitality, tourism, restaurants, events, real estate, finance and beyond — shaping experiences across the globe.

Collins College graduates

Hospitality Expertise Begins Here

As a student in the Bachelor of Science in Hospitality Management program, you’ll study a curriculum that combines hospitality management, business and general education courses. The program helps you understand the economic, legal and social forces that impact the hospitality industry. 

You’ll develop your skills in team building, service dynamics, guest interaction, technology, critical thinking, ethics and leadership, and explore qualitative and quantitative analysis, marketing and human resources.  

With guidance from a faculty mentor, you’ll tailor your elective courses to support your personal career goals. And before you graduate, you’ll complete 800 hours of hands-on work experience to make sure you're ready to hit the ground running.

Program Emphases

Food & Beverage

Prepare for a dynamic career in restaurants, catering and food-service operations with a focus on management, marketing and multi-unit leadership.

Lodging

Build your path toward a career in hotels, resorts and destination properties by mastering operations, guest services and revenue strategies.

Events

Launch a career in events, meetings and entertainment by learning how to plan, manage and analyze impactful guest experiences across various venues.

Hands-on Experience

The Restaurant at Kellogg Ranch

At the on-campus Restaurant at Kellogg Ranch (RKR), you’re not just learning — you’re running the show. With guidance from faculty, you and your classmates take charge of everything from kitchen prep to guest service. As the final course in a three-part Food and Beverage Series, you'll get real-world experience rotating through roles like cook, server and bartender. And when your team leads, you’ll manage all aspects of the restaurant, including finance, human resources, marketing and reservations.

Learn More about the Restaurant
collins student taking guest orders

Hospitality Management Curriculum


HRT 1010 - Introduction to the Hospitality Industry (3)
HRT 2010 - Tourism Concepts (3)
HRT 2020 - Dining Room and Banquet Management (3) *
HRT 2030 - Introduction to Hotel/Resort Operations (3)
HRT 2400 - Hospitality Management Law (3)
HRT 2740 - Hospitality Industry Financial Accounting (3)
HRT 2760 - Food, Beverage, and Labor Cost Controls (3)
HRT 2810 - Professional Cooking (2)
HRT 2810L - Professional Cooking Laboratory (1) *
HRT 3020 - Hospitality Marketing Management (3)
HRT 3410 - Professional Work Experience (2) **
HRT 3500 - Management of Human Resources in Hospitality (3)
HRT 3740 - Hospitality Industry Managerial Accounting (3)
HRT 3830 - Food and Beverage Operations (3) ***
HRT 3830L - Food and Beverage Operations Laboratory (4) * and ***
HRT 4100 - Strategic Leadership in the Hospitality Environment (3)
HRT 4740 - Hospitality Finance (3)
 

Capstone:

HRT 4760 - Hospitality Operations Analysis Seminar (3)
 

Emphasis (choose one):

Food and Beverage Emphasis:

HRT 3170 - Beverage Marketing and Management (3)
HRT 3950 - Hospitality Property Development (3)
HRT 4840 - Multi-Unit Restaurant Management (3)
 

OR Lodging Emphasis:

HRT 3040 - Hotel/Resort Rooms Division Management (3)
HRT 3930 - Lodging Operations (3)
HRT 4860 - Revenue Management for the Hospitality Industry (3)
 

OR Event Emphasis:

HRT 3050 - Event and Meeting Planning (3)
HRT 4020 - Event Management (3)
HRT 4870 - Event Operations and Analysis (3)
 

* On the first day of class for HRT 2020, HRT 2810L, and HRT 3830L, each student must show and carry a valid Food Protection Management Certification from any of the ANSI-CFP Accreditation Programs accepted by the Los Angeles Department of Environmental Health. 

** Professional Work Experience (PWE): A minimum of 800-hours of PWE must be completed and documented by the first day of class in HRT 3410. The student will complete an approved 800 hours of Professional Work Experience (PWE) in a hospitality industry segment that allows the student to apply classroom knowledge with guided practice. The PWE position will offer a variety of tasks relevant to the student’s career preparation, an opportunity for autonomy, an opportunity to interact with other employees, and an opportunity to engage in management and/or supervisory activities for the employer or host property. 

*** For the Food and Beverage Emphasis, the lunch option will require students to take HRT 3830-01 and HRT 3830L-01 OR HRT 3830-02 and HRT 3830L-02 concurrently. The dinner option will require students to take HRT 3830-03 and HRT 3830L-03 OR HRT 3830-04 and HRT 3830L-04 concurrently.

Any course taken in the Major Required section may not be used to satisfy a Major Elective (HRT 3040, HRT 3050, HRT 3170, HRT 3930, HRT 3950, HRT 4020, HRT 4840, HRT 4860, or HRT 4870). 

Of the 9 units of Major Electives, at least 3 units must be 4000-level HRT elective and up to 3 units may be faculty advisor approved non-HRT course.

HRT 2500 - Hospitality Procurement, Purchasing and Selection (3)
HRT 2550 - Healthy American Cuisine (3) [E]
HRT 3040 - Hotel/Resort Rooms Division Management (3)
HRT 3050 - Event and Meeting Planning (3)
HRT 3120 - Beer and Culture (3)
HRT 3150 - Wines, Beers, Spirits (3)
HRT 3160 - Wines of the World (3)
HRT 3170 - Beverage Marketing and Management (3)
HRT 3240 - World Cuisine (2)
HRT 3240L - World Cuisine Laboratory (1)
HRT 3250 - Professional Healthy Cooking (2)
HRT 3250L - Professional Healthy Cooking Laboratory (1)
HRT 3810 - Professional Cooking II (2)
HRT 3810L - Professional Cooking II Laboratory (1)
HRT 3900 - Hotel Sales, Advertising, and Public Relations (3)
HRT 3930 - Lodging Operations (3)
HRT 3950 - Hospitality Property Development (3)
HRT 4020 - Event Management (3)
HRT 4150 - International Tourism (3)
HRT 4200 - Club Management (3)
HRT 4220 - Casino Management Seminar (3)
HRT 4250 - Hotel/Resort Operations Seminar (3)
HRT 4410 - Internship in Hospitality Management (1-4)
HRT 4420 - Disney Internship (9) *
HRT 4610 - Senior Project (3)
HRT 4800 - Hospitality Information System Seminar (3)
HRT 4840 - Multi-Unit Restaurant Management (3)
HRT 4850 - Culinary Product Development and Evaluation (3)
HRT 4860 - Revenue Management for the Hospitality Industry (3)
HRT 4870 - Event Operations and Analysis (3)
HRT 4880 - Market Analysis in the Lodging and Tourism Industries (3)
 

HRT 2000, HRT 2990, HRT 4000, and HRT 4990 may be applied to this area; consult with your faculty advisor for further details and petition approval. 

*This course does not meet the 4000-level Major Elective requirement.