3801 West Temple Avenue, Pomona CA 91768
Buildings 79, 79A, 79B, 80
Phone: (909) 869-2275
Lea R. Dopson, Dean
Michael Godfrey, Associate Dean
|Jerald W. Chesser
Margie Ferree Jones
Myong Jae (MJ) Lee
Zhenxing (Eddie) Mao
|Hyounae (Kelly) Min
Edward A. Merritt
John T. Self
Jie (Jamie) Sun
Donald St. Hilaire
Myongjee (Michelle) Yoo
Our vision is to be a world-class college for shaping future hospitality leaders.
We educate a diverse student body for leadership in the global hospitality industry through experiential and lifelong learning, and we advance the field of hospitality management through innovation, excellence in teaching, applied research, and service to our communities.
We pursue academic excellence through student centered experiential and life-long learning, relevant applied scholarship, and service to our communities.
- We Inspire Student Success
We inspire student success by providing intensive industry engagement, quality academic experiences and advising support, and a vibrant hospitality culture.
Our student, faculty, and staff diversity across multiple dimensions is deeply valued and respected.
- We Partner with the Hospitality Industry
We partner with industry and alumni through mutually beneficial and meaningful relationships to provide well-prepared future hospitality leaders.
- We Practice Collegiality and Ethics
We ensure a collegial and ethical environment in which faculty, staff, and students can thrive.
The Collins College of Hospitality Management offers both undergraduate and graduate programs. The undergraduate program is accredited by ACPHA, Accreditation Commission for Programs in Hospitality Administration. The Collins College houses an outstanding hospitality management graduate program in California. Today, the college thrives with more than 1,250 ethnically diverse students and 37 faculty members.
In 1999, the undergraduate program was named The Collins School of Hospitality Management in recognition of a $10 million pledge from Jim and Carol Collins. In 2008, the school became a college. This designation places The Collins College among only a handful of hospitality colleges nationwide, and it remains the only hospitality management college on the West Coast.
The Collins College of Hospitality Management's state-of-the-art facilities include four buildings (55,000 square feet) that house kitchen laboratories, seminar rooms, undergraduate and graduate classrooms, a student government and club center, conference facilities, faculty and administrative offices, group study rooms, a grab and go café, and a food and wine education center. The college also includes the Restaurant at Kellogg Ranch. Students manage and operate this full-service restaurant that serves lunch and dinner to the campus community and general public.
Each year, Collins College students are eligible for more than $100,000 in endowed college scholarships. Another $100,000 is also available through professional organizations that have historically supported Collins College students. The Collins College also offers the annual Richard N. Frank Distinguished Lectureship Series and has received major gifts from Andrew and Peggy Cherng (Panda Restaurant Group), Hae and Shina Park, Carl N. and Margaret Karcher (Carl's Jr.), Richard N. and Mary Alice Frank (Lawry's Prime Rib), Handlery Hotels, Darden Restaurants, The Conrad N. Hilton Foundation, and The J. Willard and Alice S. Marriott Foundation.
Degrees Offered by The Collins College of Hospitality Management
Bachelor of Science in Hospitality Management
The college offers a Bachelor of Science in Hospitality Management that provides a combination of hospitality management, business, and general education coursework designed to assure that students understand the economic, legal, and social forces that shape the hospitality industry. Major coursework emphasizes qualitative and quantitative analysis, marketing and human resources. The program objectives include team building, unique characteristics of service, guest encounter skills, technology, critical thinking, ethics and leadership. Students work with a faculty mentor to design a series of elective courses to help them focus on individual career goals. Additionally, students learn about the hospitality industry by completing a minimum of 800 required hours of professional work experience prior to graduation.
Master of Science in Hospitality Management
The Master of Science in Hospitality Management (MSHM) degree exposes students to advanced management concepts including accounting and finance, marketing, strategic management, human resource management, as well as qualitative and quantitative analytical skills as they pertain specifically to the hospitality industry.
The program is designed to prepare graduates with the depth of hospitality knowledge and skills that will equip them to make an immediate impact in the highly competitive hospitality industry and/or to provide the foundation for the pursuit of a terminal degree at an academic institution. The MSHM program is sufficiently flexible to recognize the full range of skills and knowledge needed for significant contributions in all segments of the hospitality industry.
Minors Offered by the College of Hospitality Management
The Collins College offers a Hospitality Management minor for non-majors. Additionally, the Collins College participates in a Culinology minor offered by the Human Nutrition and Food Science Department in the College of Agriculture.
The minor in Hospitality Management is designed to help students in other majors develop marketable skills for application in the hospitality industry and to allow students to explore the unique application of business skills and knowledge of management practices in customer-driven service industries.
The minor is designed primarily for students in Foods and Nutrition major in the College of Agriculture, Management and Human Resources, International Business or other majors within the College of Business Administration. The minor helps students develop skills that complement their major course of study and prepare them to pursue careers in the hospitality industry. The Minor in Hospitality Management will also prepare students to be successful, in any customer-oriented industry in which service is the intangible product.
Culinology® is a discipline that blends culinary arts and the science of food. Students majoring in hospitality management or food science and technology may earn a minor in Culinology®, which is trademarked by the Research Chefs Association (RCA). This track is one of only a few programs approved by the RCA. The minor will provide students the tools to successfully develop food products for retail and food service consumption. This track is particularly attractive to those interested in product development. Please refer to the College of Agriculture's Food Science and Technology section in the University Catalog for course requirements.