Lewis-Clark State College

What you'll study

The programme combines core business management courses with hospitality‑specific subjects to build operational, financial and customer‑service skills. Typical topics include:

• Hospitality Management Principles – foundations of the lodging, food service and events sectors, industry terminology and organisational structures.
• Food and Beverage Management – menu planning, costing, kitchen operations, sanitation and service management.
• Lodging Operations – front office management, housekeeping, property operations and guest services.
• Event and Meeting Management – planning, logistics, vendor relations and on‑site execution for conferences and special events.
• Marketing for Hospitality and Tourism – digital marketing, sales, branding and customer relationship management specific to service businesses.
• Revenue and Yield Management – pricing strategies, forecasting and distribution channel management for rooms and services.
• Human Resource Management – recruitment, training, labour scheduling and hospitality labour law issues.
• Hospitality Finance and Accounting – budgeting, cost control, financial reporting and performance metrics for hospitality operations.
• Facilities and Sustainability – maintenance, energy management and sustainable practices in hospitality settings.
• Capstone Project and Practicum – applied project or supervised industry internship where students integrate learning in a real workplace.

Programmes are typically structured with general education requirements in communication, mathematics and social sciences alongside major coursework. Emphasis is placed on applied learning, team work and service excellence; many students complete an internship with regional hotels, restaurants, resorts or events organisations as part of their degree.

Entry requirements

Applicants are normally expected to hold a recognised high school diploma or equivalent. Typical admissions considerations include academic transcripts, evidence of college‑level English and mathematics competence, and a completed application. Additional elements that strengthen an application are prior work or volunteer experience in hospitality or customer service, a personal statement outlining career goals, and one or more academic or professional references.

Lewis‑Clark State College follows standard undergraduate admission policies; applicants transferring from other colleges should submit college transcripts and may receive credit for relevant post‑secondary coursework or experiential learning. Placement testing or advising may be used to determine appropriate first‑year courses.

Career prospects

Graduates of the programme are prepared for a range of supervisory and management roles across the hospitality and tourism sectors. Common career paths include:

• Hotel or resort manager
• Food and beverage director or restaurant manager
• Event, conference or banquets manager
• Sales and revenue manager for lodging or attractions
• Catering manager or foodservice operations supervisor
• Hospitality human resources or training coordinator
• Entrepreneurship in hospitality ventures such as boutique hotels, cafes or catering businesses

Alumni also move into related fields such as tourism development, destination marketing, and municipal recreation management. The degree provides a foundation for further study in business, hospitality graduate programmes or professional certifications in areas such as food safety, event planning and revenue management.

Why study at Lewis‑Clark State College

Lewis‑Clark State College offers a small‑campus environment that emphasises close faculty support, hands‑on learning and regional industry connections. The college’s location in the Inland Northwest gives students access to a variety of hospitality employers — from urban hotels and independent restaurants to recreational resorts and event venues — which supports internship placements and local networking.

Students benefit from applied coursework designed to reflect real operational challenges, opportunities for supervised internships or practicum placements, and career services that assist with job placement. The programme is geared to students who prefer an engaged learning community and practical preparation for immediate entry into the hospitality workforce or for continued professional development.