Hospitality

HOSP 100: Introduction to Hospitality Management

Units: 3
Prerequisites: None
Acceptable for Credit: CSU
Lecture 3 hours. (1307.00)

This course covers the history, scope, and functions of the hospitality, food service, and tourism industries. It emphasizes basic management theories and principles as they apply to the industry. Topics include an overview of career opportunities, responsibilities, professionalism, and career ethics. Students may be required to visit various hospitality sites.

HOSP 110: Guest Services and Presentations

Units: 3
Prerequisites: None
Acceptable for Credit: CSU
Lecture 3 hours. (1307.00)

This course helps students develop the service and presentation skills expected of uniformed employees, supervisors, and managers when interacting with hospitality guests and colleagues. The course covers approaches designed to exceed the needs and expectations of colleagues and guests. Students may be required to visit various hospitality sites.

HOSP 114: Hospitality Law

Units: 3
Prerequisites: None
Acceptable for Credit: CSU
Lecture 3 hours. (1307.00)

Principles of law that apply to the hospitality industry including possible legal issues for hotel and restaurant operators will be covered, as well as rights and responsibilities of hospitality establishments. Reviews the increase in U.S. laws and regulations affecting the lodging industry and tactics for avoiding lawsuits. Case studies are utilized to examine protecting guests, loss of property, wages and hours, labor relations, worker's compensation, franchising, and the Internet. This course allows the student to gain Hospitality Law certification from the Educational Institute of the American Hotel and Lodging Association.

HOSP 120: Hospitality Human Resources Management

Units: 3
Prerequisites: None
Enrollment Limitation: Not open to students with credit in BUS 117 or HOSP 117.
Acceptable for Credit: CSU
Lecture 3 hours. (1307.00)

This course presents an overview of human resource management in hospitality settings. Topics include employment laws, discrimination and harassment claims, wrongful discharge, and laws affecting overtime work, wages, benefits, and tips. The course examines recruitment, selection, and turn-over issues as well as training programs, labor unions, and regulations affecting legal work status and living wages. Students may be required to visit various hospitality sites.

HOSP 128: Hospitality Marketing

Units: 3
Prerequisites: None
Acceptable for Credit: CSU
Lecture 3 hours. (1307.00)

This course takes a practical perspective in introducing students to the marketing of hotel, restaurants, and clubs. Topics include market segmentation, marketing techniques, and marketing methodologies, including sales, advertising, public relations, promotions, packaging, pricing strategies, revenue maximization, and travel purchasing systems. This course allows students to gain Hospitality Marketing certification from the Educational Institute of the American Hotel and Lodging Association. Students may be required to visit various hospitality sites. (Formerly HOSP 234.)

HOSP 130: Conference and Special Event Management

Units: 3
Prerequisites: None
Acceptable for Credit: CSU
Lecture 3 hours. (1307.00)

This course introduces students to the field of conference and special event management. Students examine the different types of conferences and special events and the types of organizations that stage those events. The course also covers the role of the planner, including setting objectives, program design, budgeting, site selection, negotiations, contracts, speaker selection, registration, on-site logistics, transportation, and security and legal issues. Students may be required to visit various hospitality sites. (Formerly HOSP 293-3.)

HOSP 133: Front Office Management

Units: 3
Prerequisites: None
Lecture 3 hours. (1307.00)

Provides training for entry-level positions in the lodging industry. The curriculum includes instruction in hotel/motel front office procedures and other duties performed in establishments that provide lodging, meals, convention facilities and other hospitality services to the general public or to an organization's membership. This course reviews guest relations; registration and reservation systems; cash, credit, and audit procedures; safety and security. Students consider how front office activities affect other departments and focus on managing the front office. This course allows the student to gain Hospitality Front Office certification from the Educational Institute of the American Hotel and Lodging Association.

HOSP 134: Facilities Management

Units: 3
Prerequisites: None
Acceptable for Credit: CSU
Lecture 3 hours. (1307.00)

Students will explore areas within the purview of housekeeping and engineering departments that pertain to the accommodations and services found in a hotel, motel, or resort property. Emphasis will be placed on examining the procedures to maintain the comfort of guests as a priority. Non-engineers will learn terminology unique to vendors, suppliers, and maintenance/engineering staff and techniques to reduce expenses and increase efficiency. New technology will be considered as a means of streamlining operational procedures. United Nations' environmental guidelines will be examined and the implications of these guidelines will be discussed while striving to balance the needs of guests with concern for the environment. This course allows the student to gain Hospitality Facilities Management certification from the Educational Institute of the American Hotel and Lodging Association.

HOSP 150: Purchasing and Cost Control

Units: 3
Prerequisites: None
Acceptable for Credit: CSU
Lecture 3 hours. (1307.10)

This course presents the principles and theories of control as it applies to food, beverage, supplies, and labor costs. It emphasizes the operating budget, income and cost control, menu pricing, and linens and supplies. Students learn how to effectively purchase and cost foods and supplies for special events and daily operations. Students may be required to visit various hospitality sites. (Formerly REST 260.)

HOSP 152: Food Sanitation and Safety

Units: 1
Prerequisites: None
Acceptable for Credit: CSU
Lecture 1 hour. (1307.00)

This course covers the principles of sanitation and safety in food service facilities. It examines food-borne illnesses, sanitary practices in purchasing, storing, and preparing food, sanitary maintenance of kitchens, dining rooms, and equipment, personal hygiene factors, and safety issues and practices faced in food-service facilities. At the conclusion of the course, students take the ServSafe examination to obtain a food handler's license. (Formerly REST 152.)

HOSP 153: Restaurant Management

Units: 3
Prerequisites: None
Acceptable for Credit: CSU
Lecture 3 hours. (1307.10)

This course develops key skills necessary to open and operate a successful restaurant. Students explore different types of food services, choose a concept and site for a restaurant, develop financing and operations strategies, and learn how to purchase appropriate food and beverage products, control food and overhead costs, and layout an efficient restaurant and kitchen. Successful completion qualifies the student for Managing Foodservice Operations certification from the National Restaurant Association Education Foundation. Students may be required to visit various hospitality sites. (Formerly REST 153.)

HOSP 160: Culinary Arts Basics

Units: 3
Prerequisites: None
Acceptable for Credit: CSU
Lecture 2 hours, laboratory 3 hours. (1307.10)

This course covers fundamental concepts, skills, and techniques used in professional cooking. Topics include the study of ingredients, cooking theories, classical and contemporary vegetable cuts, kitchen facilities management, proper safety, and sanitation procedures. The course examines the production of stocks, soups, and sauces and demonstrates proper roasting, broiling, grilling, and braising. Students learn and follow professional work habits, and they may be required to visit off-campus hospitality sites. (Formerly REST 160.)

HOSP 168: Corporate/Business Travel Management

Units: 3
Prerequisites: None
Acceptable for Credit: CSU
Lecture 3 hours. (3009.00)

This course examines the operations and management of a corporate travel department. It covers the design of the corporate travel department as a profit/cost center, the development of company-wide travel budgets, policies, and surveys, and the selection of travel vendors through the request for proposal (RFP) process. Students may be required to visit various hospitality sites. (Formerly TOUR 293-1.)

HOSP 188: Airline Computer Live Reservation Systems

Units: 2
Prerequisites: None
Lecture 1.50 hours, laboratory 1.50 hours. (3009.00)

This course introduces students to the concepts and skills needed to perform entry-level airline computer reservation functions. Students use a live reservation system that is current and widely used by travel agencies. Topics include learning airline keyboards, searching for flights and selling them, and booking flight segments. (Formerly TOUR 188.)

HOSP 292: Internship Studies

Units: 0.5-3
Prerequisites: Complete 6 units at MCC prior to internship; permission of instructor and department chair required.
Corequisite: Must currently be enrolled in 3 units and complete 60 hours of non-paid or 75 hours of paid work per unit of credit.
Acceptable for Credit: CSU
(1307.00)

Individualized study linking classroom learning to the workplace. Approval form must be signed by instructor and department chair before registration. (May be taken for a total of 12 units.)

HOSP 293: Topics in Hospitality

Units: 1-3
Prerequisites: None
Repeatability Rule: Allow four completions in any combination of HOSP 293, HOSP 296.
Lecture 1 hour.
Lecture 2 hours.
Lecture 3 hours. (1307.00)

A study of relevant topics in the discipline not covered in the current selection of courses. Designed to meet special needs; content determined by participating faculty members in consultation with students and the community. Non-transfer topics only.

HOSP 296: Topics in Hospitality

Units: 1-3
Prerequisites: None
Repeatability Rule: Allow four completions in any combination of HOSP 293, HOSP 296.
Acceptable for Credit: CSU
Lecture 1 hour.
Lecture 2 hours.
Lecture 3 hours. (1307.00)

A study of relevant topics in the discipline not covered in the current selection of courses. Designed to meet special needs; content determined by participating faculty members in consultation with students and the community.

HOSP 299: Cooperative Work Experience--Occupational

Units: 1-4
Prerequisites: None
Corequisite: Students must be employed in a position directly related to their declared major and must complete 75 hours of paid work or 60 hours of non-paid work per unit of credit.
Acceptable for Credit: CSU
(1307.00)

For students whose work is directly related to their major. To participate in occupational cooperative work experience education, students must be employed in a position directly related to their declared major and undertake new or expanded responsibilities at their work site. Students must develop one learning objective for each unit of credit in which they enroll and they must complete 75 hours of paid work or 60 hours of non-paid work per unit of credit. A maximum of four units of occupational work experience may be earned each semester and a combined maximum of 16 units of occupational and general work experience may be earned during community college attendance and applied as electives toward graduation. Students may receive G.I. Bill benefits for work experience only if required for their specific program. (May be repeated three times.)