Courses taken in-person at OSU-Cascades in Bend:

• Baccalaureate core courses
• Business Minor courses. (Hospitality Management majors also complete the Business Minor. It is built into the curriculum and can be tracked on the curriculum checklist.)
• Ecotourism and Sustainability Optional Specialization courses
• All electives

Courses taken online via OSU Ecampus only:

All hospitality management (HM) courses

See Hospitality Management Degree Guide for details.

A total of 180 quarter credits are required to graduate, including 60 upper-division credits. Requirements include:

• Baccalaureate core: 48 credits plus a Writing Intensive Course (WIC) of at least 3 credits
• Hospitality core and electives: 61 credits
• Business Minor: 32 credits
• Ecotourism and Sustainability Specialization - Optional specialization
• Electives if needed to complete: 180 credits

Degree Checklist

Hospitality Management Curriculum Checklist

Hospitality Management majors also complete the Business Minor. It is built into the curriculum, and can be tracked on the curriculum checklist above.

Transfer Guides

Hospitality Management Transfer Guides help future OSU-Cascades students plan courses that will transfer into the degree program from an Oregon Community College.

Using the following course forecast information students will plan ahead and work with their advisor to create and update academic plans.

OSU Course Catalog

OSU Class Search

Hospitality Management Courses by Term

Oregon State’s hospitality management degree is the only program of its kind in Oregon and is offered exclusively at OSU-Cascades in Bend. As a hospitality management major, you’ll learn by doing through a series of internships at world-class resorts, restaurants, hotels, brew pubs and hospitality technology firms across Central Oregon. Many internships also lead to job offers, even before you graduate. 

Hospitality Management Learning Goals and Objectives

1. Develop an awareness of the various career opportunities and options within the hospitality industry.
2. Understand the importance of outstanding guest service quality, server-guest relationships, and ethics. Comprehend, synthesize, and evaluate elements of professional service management.
3. Provide students with a "real life" experience in the hospitality industry.  
4. Demonstrate the skills and behaviors required during customer involvement to analyze, judge, and act in ways that contribute to customer satisfaction.
5. Define and explain food production terms and principles, including food safety and sanitation practices, apply key principles in operating foodservice establishments, and evaluate and critique the effectiveness of such applications.
6. Evaluate, analyze and determine the application of human resource theories and principles in maximizing employee performance, employee retention and customer (internal and external) service.
7. Explain the application of technology in various hospitality industry segments and in different organizational functional areas.
8. Apply strategic management principles to hospitality business operations in maximizing the accomplishment of organizational goals and objectives.
9. Evaluate, analyze and determine the application of service marketing theories and principles in promoting hospitality businesses.
10. Demonstrate knowledge of and experience in operations relative to the provision of goods and services in Hospitality Management.
11. Describe physical and perpetual inventory systems.
12. Acquire knowledge of a global perspective and diversity issues as related to hospitality management. 
13. Evaluate the economic, social, and/or environmental impacts of hospitality business practices on the local communities in which they operate.

Explore career options and career planning resources.

Hospitality Management Faculty and Staff Directory