Aug 10, 2022
This program is being suspended
- This program is being suspended. No new students will be admitted after Winter Term. Please contact the academic advisors for this program for information about this suspension and teachout: CulinaryHospPrograms@lanecc.edu
Length: 90 credits
Estimated Cost: $14,240.00
- Resident Tuition: $11,340.00*
- Technology Fees: $990.00
- General Student Fees: $804.00** (if applicable)
- Books / Course Materials: $1,066.00
- Program Specific Fees: $40.00 (course fee)
Costs provided are estimates only. Learn more and view current tuition and fee information at lanecc.edu/esfs/credit-tuition.
* Resident tuition is based on all program requirements (general education, core, directed electives).
**General Student fees are paid once each term, depending on whether you are taking classes on Main Campus, or at one of the outreach centers or by distance learning.
*** Any special info about program costs or expenses.
**** This is the total of all the differential fees attached to the courses in this program.
Program Learning Outcomes
The purpose of this program is to train future graduates for exciting, varied careers in several areas, such as hotel management, meeting and special event management, restaurant management and ownership, and travel and tourism-related businesses. Upon completing this degree program in Hotel/Restaurant/Tourism Management, students will be prepared for challenging and rewarding careers that can take them around the world.
Students who complete this program will be able to:
PLO 1 - Demonstrate an understanding of lodging operations and financial transactions
PLO 2 - Describe the legal and ethical responsibilities of hospitality professionals
PLO 3 - Identify and describe the various elements of restaurant management
PLO 4 - Use knowledge of best practices to further sustainability (economic, environmental, and social) in the hospitality industry
PLO 5 - Understand OSHA, safety regulations, and sanitation procedures in the hospitality industry
PLO 6 - Identify and describe the various sectors within the hospitality industry
PLO 7 - Describe the fundamental principles of customer service and guest relations
PLO 8 - Demonstrate the ability to practice concepts of hospitality sales and marketing
PLO 9 - Describe the various safety and security risks in the hospitality industry
General Education courses must be completed with a letter grade of C- or better, or Pass.
Program Core Courses
Program Core Courses must be completed with a letter grade of C- or better, or Pass.
Cooperative Education courses must be completed with a grade of C- or better, or Pass.
Electives courses must be completed with a grade of C- or better, or Pass.
Complete 21 credits from the following list: