Associate in Applied Science
Hospitality & Tourism
The mission of the Hospitality & Tourism program is to prepare students for effective work performance and leadership in the hospitality industry through learning experiences that emphasize Hawaiian culture, multicultural “global” awareness, sustainability, an ethical decision making. Accredited by the Accreditation Commission for Program in Hospitality Administration (ACPHA), the program is organized with a core of courses focusing on various aspects of the hotel industry, enveloped by a variety of business and general education courses to broaden the students’ background and enhance employability.
Students planning to transfer to baccalaureate degree programs should see a counselor about the requirements for entrance to these programs. A grade of C or better in HOST courses is required for the CO, CA, and AAS degree. A minimum 2.0 GPA is required.
Contact the Program Coordinator, Dr. Liping Liu at 984-3328 or by email at LipingL@hawaii.edu for more information.
Program Learning Outcomes
- Demonstrate essential hospitality operations and management skills, including accounting, marketing, and information technology.
- Communicate effectively with guests and co-workers through writing, speech, listening and non-verbal expression appropriate for the hospitality workplace.
- Assess personal work performance through various lenses, including Hawaiian cultural values, multicultural “global” perspectives, ethical reasoning, legal principles, and sustainability.
- Demonstrate essential workplace skills in food and beverage, front office, and housekeeping operations
- Communicate effectively in a customer service environment
Degrees and Certificates
-
Hospitality & Tourism (AAS), -
Hospitality & Tourism (CA), Certificate of Achievement -
Hospitality & Tourism (CO), Certificate of Competence
Course Descriptions
HOST 100: Career and Customer Service Skills
Focuses on the strategies and skills related to career success and customer satisfaction in the Hospitality & Tourism industry.
Recommended Prep
Placement at ENG 100.
HOST 101: Introduction to Hospitality and Tourism
Provides an overview of the travel industry and related major business components. Analysis of links between hotel, food, transportation, recreation, and other tourism-related industries will be addressed.
HOST 150: Housekeeping Operations
Studies the professional management of housekeeping operations including practical applications and management skills required to ensure quality, service and effective performance.
Recommended Prep
HOST 101 with grade C or better.
HOST 152: Front Office Operations
Studies the philosophy, theory, equipment, and current operating procedures of a hotel front office. Concentrates on the human relation skills necessary for effective guests and employee relations and the technical skills necessary to operate a manual, mechanical or computerized front office operation.
Recommended Prep
HOST 101 with grade C or better.
HOST 154: Food & Beverage Operations
Introduces the basic principles of marketing, menu planning, service styles, nutrition, sanitation and safety, purchasing, and control systems as they apply to food and beverage management in an operational setting. Provides practical applications for effectively managing resources for food and beverage industry operations.
Recommended Prep
HOST 101 with grade C or better.
HOST 258: Hospitality Marketing
Provides students with essential knowledge and practical experience to develop strategic and operating marketing plans for hospitality properties. Emphasizes the marketing orientation as a management philosophy that guides the design and delivery of guest services. Examines the dynamic relationship between hospitality marketing and daily operations.
Prerequisites
HOST 101 with grade C or better, and ENG 22 with grade C or better or placement at ENG 100, or consent.
HOST 260: Hospitality Law
Focuses on legal aspects of the hospitality industry with emphasis on compliance and prevention of liabilities. Examines possible consequences of failure to satisfy legal obligations and provides specific perspectives on managing risk.
Prerequisites
HOST 101 with grade C or better, and ENG 22 with grade C or better or placement at ENG 100, or consent.
HOST 261: Events Management
Prepares students to plan and administer successful functions, special events, meetings and conventions. Students explore topics such as exhibitions, convention programming, festivals, venue selection, social events, catering needs, sustainability, technology, careers and staffing, event marketing, design and decor, and current trends.
Recommended Prep
Placement at ENG 100.
Prerequisites
HOST 101 with grade C or better, or consent.
HOST 280: Hospitality Management
Examines the key principles of management in the hospitality industry. Focuses on leadership skill building and decision-making processes within the various management levels of a hospitality organization. Explores management concepts, strategies, and tools essential for organizational effectiveness. (Formerly HOST 270)
Prerequisites
HOST 101 with grade C or better, and ENG 22 with grade C or better or placement at ENG 100, or consent.
HOST 293: Hospitality & Tourism Internship
Provides a supervised field experience that is related to the student’s major or career goals. The experience will enable the student to apply knowledge and skills learned in coursework to the work environment. (Letter grade only). (Formerly HOST 200)
Prerequisites
HOST major; HOST 100 with grade C or better, or consent.
HOST 294: Hospitality and Tourism Internship Abroad
Provides a supervised field experience abroad that is related to the student’s major or career goals. The experience will enable the student to apply knowledge and skills learned in coursework to the work environment. (Cannot be audited.)
Prerequisites
HOST major; HOST 100 with grade C or better; or consent.
HOST 394v: Hospitality and Tourism International Internship
Provides an international work practicum experience in the hospitality industry. Requires students to demonstrate proficiency in job performance in a hospitality-related organization abroad. Students complete a comprehensive work-based project and outline professional goals, assess workplace issues, and prepare recommendations to solve issues. Synthesizes management theories learned in class with actual practices in the hospitality industry and formulation of a comprehensive report. (Credit/No Credit only. May be repeated for a maximum of 6 credits.)
Prerequisites
Consent.