Getting InHospitality
The Hospitality Management program offers courses for students planning to transfer as hospitality majors to four-year institutions as well as career and technical courses that can lead to certificates of proficiency and achievement. Career options include front office, reservations, sales, marketing, customer service, and management positions in hotels, restaurants, theme parks, attractions, clubs, and casinos.
Contact Information
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Department Chair: Karen Smith Dean: Al Taccone |
Department: Horticulture and Hospitality Office: Building OC4800, 760.795.6811 |
Full-Time Faculty
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Karen Smith |
Associate Degrees
Associate in Arts Degrees
Hospitality Management
Restaurant Management
Students may earn the above-named associate degrees by completing a certificate of achievement and the general education courses required for MiraCosta College's Associate in Arts degree (see Associate Degrees ). Students should meet with a MiraCosta counselor to identify required courses and to develop a written educational plan for the specific degree or certificate they wish to earn.
Certificates
Certificate of Achievement
Hospitality Management
This certificate provides students with the broad technical background required in today's increasingly diverse hospitality industry. This program was developed with input from professional industry members, who comprise the MiraCosta College Hospitality Management Advisory Board, as well as the cooperation of local hospitality executives and members. Courses in this program complement the skills learned on the job and are valuable to either the person who is seeking a certificate/degree or the individual who is already in the field and desires to increase his/her overall effectiveness in a particular area.
| Required courses: | ||
| HOSP 100 | Introduction to Hospitality Management | 3 |
| HOSP 110 | Guest Services and Presentations | 3 |
| HOSP 114 | Hospitality Law | 3 |
| HOSP 120 | Hospitality Human Resources Management | 3 |
| HOSP 128 | Hospitality Marketing | 3 |
| HOSP 134 | Sustainable Facilities Management | 3 |
| HOSP 150 | Purchasing and Cost Control | 3 |
| Select at least 6 units from the following: | 6 | |
| Conference and Special Event Management | ||
| Front Office Management | ||
| Hospitality Supervision | ||
| Restaurant Management | ||
| Total Units | 27 | |
Certificate of Achievement
Restaurant Management
The Restaurant Management Certificate of Achievement provides students with the broad technical background necessary in today's increasingly diverse food services industry. Requirements for the certificate were developed with input from professional industry members, who comprise the MiraCosta College Hospitality Management Advisory Board, as well as with cooperation from local restaurant and food services executives. Courses for this certificate complement the skills learned on the job and are valuable to either the person seeking a certificate/degree or the individuals already employed in the field and seeking to increase their overall effectiveness with new skills qualifying them for promotions.
| Required courses: | ||
| HOSP 100 | Introduction to Hospitality Management | 3 |
| HOSP 110 | Guest Services and Presentations | 3 |
| HOSP 114 | Hospitality Law | 3 |
| or HOSP 120 | Hospitality Human Resources Management | |
| HOSP 128 | Hospitality Marketing | 3 |
| HOSP 130 | Conference and Special Event Management | 3 |
| HOSP 145 | Hospitality Supervision | 3 |
| HOSP 150 | Purchasing and Cost Control | 3 |
| HOSP 153 | Restaurant Management | 3 |
| Total Units | 24 | |
Certificate of Proficiency
Catering Operations
The Catering Operations Certificate of Proficiency is designed to prepare students with the specific technical and supervisory job skills employers demand for banquet and catering positions.
| Required courses: | ||
| HOSP 110 | Guest Services and Presentations | 3 |
| HOSP 130 | Conference and Special Event Management | 3 |
| HOSP 150 | Purchasing and Cost Control | 3 |
| HOSP 153 | Restaurant Management | 3 |
| Total Units | 12 | |
Certificate of Proficiency
Dining Room Operations
The Dining Room Operations Certificate of Proficiency is designed to prepare students for entry-level work in the hospitality industry with a focus on front-of-the-house restaurant procedures. The courses in this certificate also apply to the Restaurant Management Certificate of Achievement.
| Required courses: | ||
| HOSP 110 | Guest Services and Presentations | 3 |
| HOSP 130 | Conference and Special Event Management | 3 |
| HOSP 145 | Hospitality Supervision | 3 |
| HOSP 153 | Restaurant Management | 3 |
| Total Units | 12 | |
Certificate of Proficiency
Food Service Operations
The Food Service Operations Certificate of Proficiency is designed to prepare students with the specific technical and supervisory job skills employers demand for entry-level management positions.
| Required courses: | ||
| HOSP 100 | Introduction to Hospitality Management | 3 |
| HOSP 110 | Guest Services and Presentations | 3 |
| HOSP 130 | Conference and Special Event Management | 3 |
| HOSP 150 | Purchasing and Cost Control | 3 |
| HOSP 153 | Restaurant Management | 3 |
| Total Units | 15 | |
Certificate of Proficiency
Front Office Operations
This certificate prepares students for entry-level work in the hospitality industry with a focus on front-office procedures. The courses in this certificate also apply to the Hospitality Management Certificate of Achievement.
| Required courses: | ||
| HOSP 100 | Introduction to Hospitality Management | 3 |
| HOSP 110 | Guest Services and Presentations | 3 |
| HOSP 120 | Hospitality Human Resources Management | 3 |
| HOSP 133 | Front Office Management | 3 |
| HOSP 145 | Hospitality Supervision | 3 |
| Total Units | 15 | |
Certificate of Proficiency
Meeting and Event Management
Students gain the skills and knowledge needed for planning and managing successful meetings, conferences, trade shows, weddings, and other special events.
| Required courses: | ||
| HOSP 114 | Hospitality Law | 3 |
| HOSP 120 | Hospitality Human Resources Management | 3 |
| or HOSP 110 | Guest Services and Presentations | |
| HOSP 128 | Hospitality Marketing | 3 |
| HOSP 130 | Conference and Special Event Management | 3 |
| Choose 3 units from the following courses: | 3 | |
| Front Office Management | ||
| Sustainable Facilities Management | ||
| Total Units | 15 | |
Certificate of Proficiency
Rooms Division Management
The Rooms Division Management Certificate of Proficiency is designed to prepare students with the specific technical and supervisory job skills employers demand for entry-level management positions.
| Required courses: | ||
| HOSP 114 | Hospitality Law | 3 |
| HOSP 120 | Hospitality Human Resources Management | 3 |
| HOSP 133 | Front Office Management | 3 |
| HOSP 134 | Sustainable Facilities Management | 3 |
| HOSP 150 | Purchasing and Cost Control | 3 |
| Total Units | 15 | |
Courses
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)
This course covers the legal principles that apply to the hospitality industry, including possible legal issues for hotel and restaurant operators as well as rights and responsibilities of hospitality establishments. Topics include how U.S. laws and regulations affecting the lodging industry have increased and how hoteliers and restaurant operators can avoid lawsuits. This course allows students 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 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.
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.
HOSP 133: Front Office Management
Units: 3
Prerequisites: None
Lecture 3 hours. (1307.00)
This course 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.
HOSP 134: Sustainable Facilities Management
Units: 3
Prerequisites: None
Acceptable for Credit: CSU
Lecture 3 hours. (1307.00)
This course examines hospitality-industry practices in lodging and food-service property management. Topics include how sustainable practices apply to the management and design of hospitality facilities, implications of the United Nations's environmental guidelines, industry trends, and techniques to reduce expenses, increase efficiency, and ensure safe and sanitary operations that meet guests' expectations. Students may be required to visit various hospitality sites.
HOSP 145: Hospitality Supervision
Units: 3
Prerequisites: None
Acceptable for Credit: CSU
Lecture 3 hours. (1307.00)
This course provides students with the competencies necessary to supervise in the hospitality industry. Students learn a wide range of supervisory skills, such as effective communication, training, coaching, evaluating, disciplining, and conflict management. Topics include techniques for managing productivity and change as well as how the supervisor's skills, attitudes, and abilities impact these objectives. Students may be required to visit various hospitality sites.
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.
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.
HOSP 292: Internship Studies
Units: 0.5-3
Prerequisites: None
Corequisite: Complete 75 hrs paid or 60 hrs non-paid work per unit.
Enrollment Limitation: Instructor, dept chair, and Career Center approval. May not enroll in any combination of cooperative work experience and/or internship studies concurrently.
Acceptable for Credit: CSU
This course provides students the opportunity to apply the theories and techniques of their discipline in an internship position in a professional setting under the instruction of a faculty-mentor and site supervisor. It introduces students to aspects of the roles and responsibilities of professionals employed in the field of study. Topics include goal-setting, employability skills development, and examination of the world of work as it relates to the student's career plans. Students must develop new learning objectives and/or intern at a new site upon each repetition. Students may not earn more than 16 units in any combination of cooperative work experience (general or occupational) and/or internship studies during community college attendance.
HOSP 296: Topics in Hospitality
Units: 1-3
Prerequisites: None
Acceptable for Credit: CSU
Lecture 1 hour.
Lecture 2 hours.
Lecture 3 hours. (1307.00)
This course gives students an opportunity to study topics in Hospitality that are not included in regular course offerings. Each Topics course is announced, described, and given its own title and 296 number designation in the class schedule.
HOSP 299: Occupational Cooperative Work Experience
Units: 1-4
Prerequisites: None
Corequisite: Complete 75 hrs paid or 60 hrs non-paid work per unit.
Enrollment Limitation: Career Center approval. May not enroll in any combination of cooperative work experience and/or internship studies concurrently.
Acceptable for Credit: CSU
Cooperative Work Experience is intended for students who are employed in a job directly related to their major. It allows such students the opportunity to apply the theories and skills of their discipline to their position and to undertake new responsibilities and learn new skills at work. Topics include goal-setting, employability skills development, and examination of the world of work as it relates to the student's career plans. Students may not earn more than 16 units in any combination of cooperative work experience (general or occupational) and/or internship studies during community college attendance.
