Clallam and Jefferson counties are full of natural wonders, cultural experiences, local events, and outdoor activities that have transformed the Olympic Peninsula into the premiere destination for outdoor enthusiast in Washington state. Olympic National Park averages over 3 million visitors per year creating a high demand for customer service oriented hospitality, ecotourism and recreational workers, who appreciate nature, promote conservation and are environmentally and culturally responsible.
The Hospitality and Ecotourism program is designed to prepare students to work in fields that serve visitors on the Olympic Peninsula. Foundation courses introduce students to hospitality, ecotourism, marketing, and human relations. Core courses expand student knowledge and skills in hotel facilities and technology, event management, marketing, ecotourism, tourism policy and planning, and accounting. Capstone courses provide practicum experience and opportunity for service learning projects with local employers. Students are required to have access to computer, internet, and browser. This degree can be completed online.
Program Length: 6 Quarters
Program Code: HAMHEAPT
Career Opportunities and Earnings
There is a high demand for talented people with hospitality and tourism skills; and an increasing number of employers are seeking workers with knowledge of customer service, recreational planning, hotel management, and tourism industry trends. Graduates may find positions with a variety of hospitality companies and organizations in the public and private sectors. Wages often begin around $17.88/hour.
- Banquet services
- Catering sales manager
- Food service managers
- Front desk associate
- Guest services coordinator
- Hotel services
- Meeting convention and event planners
When the Hospitality and Tourism program is completed the student will be able to:
- Demonstrate an understanding of the concepts related to the tourism sector and hospitality services
- Plan, organize and facilitate recreational and business related events
- Apply customer relations in a business setting
- Develop an operational plan for hospitality services, tourist accommodations, green lodging, facilities, technology and sustainable ecotourism
- Evaluate technology utilized in the Hospitality industry
- Apply critical thinking skills to solve problems related to hospitality, tourism and food service management
- Apply basic computational skills to practical applications
- Communicate in writing for a variety of purposes and audiences
- Work cooperatively and collaboratively with others
- Demonstrate competencies to succeed in the selected career pathway workplace
- The program prepares students for a variety of hospitality and tourism service related jobs
- The program teaches sustainable ecotourism that emphasizes responsible travel in natural areas, conservation and improves the well-being of local people
- The courses are based on recommendations from local employers and industry trends
- The Peninsula College Hospitality and Tourism program is significantly more cost effective than most private and public schools
Students entering this program should have good familiarity with computer software and hardware in the Windows or MAC environment. Students are required to place into the English and math/applied math courses required for the program. Learn more about placement options by visiting the Assessment and Placement website: pencol.edu/placement-testing.
This sample schedule is provided as a guide for a full-time student starting in fall quarter whose goal is to earn the AAS. The typical student schedule is based on entering the program during the fall quarter. Students can enter this program any quarter.
First Quarter (Fall)
Explore the hospitality and tourism industry including lodging, restaurants, managed services, recreation, theme parks, clubs, and gaming entertainment; and assemblies. Learn universal service standards, customer service for guests and key elements of professional service delivery. This class may include students from multiple sections.
Learn best practices and future directions in the hotel operations management. Apply strategies for flow of the guest experiences, from reservation, arrival, and registration, to service purchasing, departure, billing, and record keeping. This class may include students from multiple sections.
Second Quarter (Winter)
Develop beginning through intermediate spreadsheet skills in Microsoft Excel and associated technologies. Create, edit, and format spreadsheets; analyze data using formulas, manage workbook data, create and analyze table data. Interactive training and skill-based assessments are completed in a virtual environment; projects are based on real-world business situations. Integration with cloud computing. Touch keyboarding skills is recommended. This class may include students from multiple sections.
Overview of the socio-cultural, ecological, economic and community impacts of ecotourism. Explore ecoguide certification and sustainable dimensions of ecotourism from the perspective of conservation. Students will examine ecotourism governance and policy and create an ecotourism program plan. This class may include students from multiple sections.
Overview of event planning, coordination and catering. Students will explore professional event coordination and develop a comprehensive event plan that focuses on guest experience. Learn catering operations including menu planning and design, pricing, equipment, and staffing. This class may include students from multiple sections.
Third Quarter (Spring)
Introduction to business systems, processes, and the general business environment. Students explore marketing, management, finance, accounting, business law, information technology, human resources, entrepreneurship, and emerging business topics. This class may include students from multiple sections. (Elective)
Learn an integrative approach to hospitality sales from a team perspective. Analyze consumer behavior, promotion and sales for the hospitality and tourism industry. Develop a hospitality focused marketing distribution channel and promotional plan. This class may include students from multiple sections.
Learn dining room management including operations, budget, cost control, inventory, staffing, layout, and styles of service. This class may include students from multiple sections.
Overview of sustainable tourism policy and planning. Students will learn key concepts of tourism and the leisure industry including the development of tourism, tourism supply and demand, transport, accommodation, governance and sustainability in the tourism industry. Explore the future of regional, global, and heritage tourism. This class may include students from multiple sections.
Fourth Quarter (Fall)
Emphasis on nature of accounting as a system of information for decision making. Specific topics include basic financial statements, the accounting cycle, forms of business organization, financial assets, inventories, and depreciation. This class may include students from multiple sections. (Elective)
Active reading, effective writing, and critical thinking, using subjective and objective approaches. Introduction to research techniques. This class may include students from multiple sections. (Communication Skills)
Learn the basics of purchasing, implementing, maintaining, and effectively managing a variety of technology systems such as reservations systems, room management, guest accounting, property management, catering software, point-of-sale, food and beverage management, and security maintenance for technology. This class may include students from multiple sections.
Fifth Quarter (Winter)
This class offers a comprehensive foundation of hospitality management, the world's largest industry. Explore the role of strategy in creating firm value and growth and stresses the relationship between leadership theory, strategic thinking and financial management for hospitality and tourism. Students will discuss structure and implementation, performance and environmental scanning. This class may include students from multiple sections.
A broad introduction to Human Resources Management (HRM.) HRM is the implementation of organizational behavior knowledge to effectively manage people at work. Specific topics include legal issues, job analysis, recruiting and selection, performance appraisal, compensation, benefits, training and development, and career planning. This class may include students from multiple sections.
Develop and market a business presence and webpage on the Internet with social media and open source web applications. Explore online consumer behavior and Internet marketing campaigns. This class may include students from multiple sections.
Sixth Quarter (Spring)
This course will provide an overview of customer service, content delivery, and sustainability for adventure travel leadership and guiding. This course will provide a foundation for those interested in pursuing a career in Adventure Travel, as well as connecting existing professionals to international standards. This course will also examine issues and trends in the adventure travel industry and specifically those affecting guides, tour leaders, and instructors. This class may include students from multiple sections.
Students will explore and apply basic concepts and skills required to plan and execute successful conferences and large meetings in a variety of venues.
This class will provide opportunities for Hospitality and Ecotourism students to participate in internships with local businesses. This class may include students from multiple sections.
Credits: 1 - 5
Your personal educational plan will vary based on many factors including:
- The quarter you begin
- How many classes/credits you plan to take in each quarter
- Your math and English placement; Learn more about placement options by visiting the Assessment and Placement website.
- If you start in our Transitional Studies program