Program Overview
The Bachelor of Hospitality Management program at Western Community College equips students with a comprehensive understanding of the industry, its operations, and management practices. Through a combination of coursework, industry work experience, and a capstone project, graduates are prepared for a wide range of careers in hospitality, including hotel and motel management, restaurant management, and event planning. The program emphasizes critical thinking, problem-solving, and sustainability, ensuring graduates are well-equipped to meet the demands of the evolving hospitality industry.
Program Outline
Degree Overview:
Program Overview
The Bachelor of Hospitality Management (BHM) degree program at Western Community College (WCC) aims to produce graduates to meet the growing demands of the hospitality industry in a culturally diverse, globalized community. Graduates will be able to generate innovative solutions for an industry undergoing continuous growth, expanding regulatory oversight, rapid technological acceleration, and an increasingly environmentally conscious audience.
Objectives
- To provide students with a comprehensive understanding of the hospitality industry, its operations, and its management practices.
- To develop students' critical thinking, problem-solving, and decision-making skills.
- To equip students with the knowledge and skills necessary to succeed in a variety of hospitality management roles.
- To foster students' appreciation for the importance of sustainability and social responsibility in the hospitality industry.
Program Description
The BHM program is a 121 credit hour degree program that includes industry work experience and a capstone project. It is divided into eight terms and can be completed in as little as 2.5 years. The program curriculum covers a wide range of topics, including:
- Hospitality management principles and practices
- Food and beverage management
- Lodging operations management
- Marketing and sales
- Accounting and finance
- Human resources management
- Sustainability
- Leadership and management Students in the BHM program will also complete two industry work experience placements, which will provide them with the opportunity to apply their learning in a real-world setting. The capstone project will allow students to integrate their learning from the program and develop a comprehensive plan for a hospitality-related project.
Outline:
Course Schedule and Structure
The BHM program is divided into eight terms, each of which includes a combination of core courses and elective courses. The core courses provide students with a foundation in the essential knowledge and skills required for a career in hospitality management. The elective courses allow students to tailor their program to their specific interests and career goals.
Individual Modules with Descriptions:
Term 1
- ACAD010 Academic Preparation
- ENGL120 Introduction to English Academic Writing
- HOSP100 Introduction to Hospitality Industry
- MATH102 Fundamentals of Mathematics
- HOSP110 Fundamentals of Lodging Operations Management
- Lower-Level Elective
Term 2
- ACCT100 Principles of Accounting
- HOSP116 Computer Technology in the Hospitality Industry
- HOSP130 Food and Beverage Management
- BUSM100 Business Communication
- Lower-Level Elective
Term 3
- HOSP214 Business and Hospitality Law
- HOSP252 Hospitality Marketing and Sales
- HOSP282 Urban Tourism
- HOSP226 Hospitality Financial Management
- Lower-Level Elective
- WORK298 Industry Work Experience Preparation (10 hours)
Term 4
- HOSP228 Hospitality Managerial Accounting
- HOSP230 Food Production
- STATS224 Introduction to Statistics
- ORGB214 Organizational Behaviour
- Lower-Level Elective
Term 5
- HOSP382 Issues in Tourism
- HOSP316 Healthy Aging and Hospitality Services
- HOSP356 Destination Management and Marketing
- HOSP372 Hospitality Human Resources Management
- Upper-Level Elective
Term 6
- BUSM360 Business Research Methods
- HOSP318 Sustainability in Hospitality
- HOSP342 Food Science and Services Planning
- HOSP319 Leadership and Management in the Hospitality Industry
- Upper-Level Elective
Term 7
- HOSP424 Hospitality Revenue Management
- WORK498 Industry Work Experience II (420 hours)
- BUSM460 Entrepreneurship
- Upper-Level Elective
Term 8
- HOSP499 Seminar
- HOSP472 Hotel Design, Planning and Development
- HOSP422 Hospitality Financial Analytics
- CAPS499 Capstone (60 hours)
Assessment:
The BHM program uses a variety of assessment methods to evaluate student learning. These methods include:
- Exams (midterms and finals)
- Quizzes
- Assignments
- Projects
- Presentations
- Participation
- Case studies The weighting of each assessment method varies depending on the course. The grading scale used in the program is as follows:
- A+ = 90-100%
- A = 85-89%
- A- = 80-84%
- B+ = 75-79%
- B = 70-74%
- B- = 65-69%
- C+ = 60-64%
- C = 55-59%
- D = 50-54%
- F = 0-49% Students must maintain a minimum grade point average (GPA) of 2.0 in order to remain in the program.
Teaching:
The BHM program is taught by a team of experienced faculty members who are experts in their respective fields. The faculty use a variety of teaching methods to engage students and promote learning. These methods include:
- Lectures
- Discussions
- Case studies
- Simulations
- Role-playing
- Guest speakers
- Field trips The BHM program also utilizes a variety of learning technologies, such as online learning platforms, simulations, and virtual reality.
Careers:
Graduates of the BHM program will be prepared for a variety of careers in the hospitality industry. These careers include:
- Hotel and motel management
- Restaurant management
- Food and beverage management
- Event planning
- Tourism management
- Convention management
- Casino management Graduates of the BHM program will also be well-prepared for graduate studies in hospitality management or a related field.
