Hospitality

Hospitality

The Hospitality Management program offers courses forstudents planning to transfer as hospitality majors to four-yearinstitutions as well as career and technical courses that canlead to certificates of proficiency and achievement. Careeroptions include event planning, front office, reservations, sales,marketing, customer service, and management positionsin hotels, restaurants, theme parks, attractions, clubs, andcasinos.

Contact InformationChairs: Karen Smith(Fall 2017),Claire Ehrlinger(Spring 2018)Dean: Al Tacconewww.miracosta.edu/instruction/hospitality/

Department: Horticulture andHospitalityOffice: Building OC4800,760.795.6811

Full-Time FacultyKaren Smith

Associate DegreesAssociate in Arts DegreesHospitality ManagementRestaurant ManagementStudents may earn one of the above-named associate degreesby completing a certificate of achievement and the generaleducation courses required for MiraCosta College's Associatein Arts degree (see Associate Degrees). Students should meetwith a MiraCosta counselor to identify required courses and todevelop a written educational plan for the specific degree orcertificate they wish to earn.

CertificatesCertificate of AchievementHospitality ManagementThis certificate provides students with the broad technicalbackground required in today's increasingly diverse hospitalityindustry. This program was developed with input fromprofessional industry members, who comprise the MiraCostaCollege Hospitality Management Advisory Board, as well asthe 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 seekinga certificate/degree or the individual who is already in thefield and desires to increase his/her overall effectiveness in aparticular area.

Program Student Learning Outcome Statement:

Upon completion of this program, the student will be able toidentify specific job titles within the hospitality, food service,and tourism industries and describe the responsibilities ofthe positions as well as the outlook for future job growth.Upon completion of this program, the student will be ableto research, compare, and prepare written documentsreviewing a specific legal procedure used in hotels/motelsor restaurants.Upon completion of this program, the student will be able todevelop an operational strategy for a restaurant.

Required courses:  

HOSP 100 Introduction to HospitalityManagement

3

HOSP 110 Guest Services and Presentations 3

HOSP 114 Hospitality Law 3

HOSP 120 Hospitality Human ResourcesManagement

3

HOSP 128 Hospitality Marketing 3

HOSP 134 Sustainable Facilities Management 3

HOSP 150 Basics of Purchasing 3

Select at least 6 units from the following: 6

HOSP 125 Recreation, Parks, and LeisureManagement

HOSP 130 Conference and Special EventManagement

HOSP 133 Front Office Management

HOSP 145 Professional Development

HOSP 153 Restaurant Management

Total Units 27

Certificate of AchievementRestaurant ManagementThe Restaurant Management Certificate of Achievementprovides students with the broad technical backgroundnecessary in today's increasingly diverse food services industry.Requirements for the certificate were developed with input fromprofessional industry members, who comprise the MiraCostaCollege Hospitality Management Advisory Board, as well as withcooperation from local restaurant and food services executives.Courses for this certificate complement the skills learned on thejob and are valuable to either the person seeking a certificate/degree or the individuals already employed in the field andseeking to increase their overall effectiveness with new skillsqualifying them for promotions.

Program Student Learning Outcome Statement:

Upon completion of this program, the student will be ableto research a specific human resource responsibility for thehospitality industry and interview a hospitality managementprofessional about the research findings.

Hospitality     1

Hospitality

Upon completion of this program, the student will be able tocreate a marketing plan for a product/service in hospitalitymarketing.Upon completion of this program, the student will be able todevelop an operational strategy for a restaurant.

Required courses:  

HOSP 100 Introduction to HospitalityManagement

3

HOSP 110 Guest Services and Presentations 3

HOSP 114 Hospitality Law 3

or HOSP 120 Hospitality Human ResourcesManagement

HOSP 128 Hospitality Marketing 3

HOSP 130 Conference and Special EventManagement

3

HOSP 145 Professional Development 3

HOSP 150 Basics of Purchasing 3

HOSP 153 Restaurant Management 3

Total Units 24

Certificate of ProficiencyCatering OperationsThe Catering Operations Certificate of Proficiency is designed toprepare students with the specific technical and supervisory jobskills employers demand for banquet and catering positions.

Program Student Learning Outcome Statement:

Upon completion of this program, a student will be able todevelop an operational strategy for a restaurant.

Required courses:  

HOSP 110 Guest Services and Presentations 3

HOSP 130 Conference and Special EventManagement

3

HOSP 150 Basics of Purchasing 3

HOSP 153 Restaurant Management 3

Total Units 12

Certificate of ProficiencyDining Room OperationsThe Dining Room Operations Certificate of Proficiency isdesigned to prepare students for entry-level work in thehospitality industry with a focus on front-of-the-house restaurantprocedures. The courses in this certificate also apply to theRestaurant Management Certificate of Achievement.

Program Student Learning Outcome Statement:

Upon completion of this program, a student will be able todevelop an operational strategy for a restaurant.

Required courses:  

HOSP 110 Guest Services and Presentations 3

HOSP 130 Conference and Special EventManagement

3

HOSP 145 Professional Development 3

HOSP 153 Restaurant Management 3

Total Units 12

Certificate of ProficiencyFood Service OperationsThe Food Service Operations Certificate of Proficiency isdesigned to prepare students with the specific technicaland supervisory job skills employers demand for entry-levelmanagement positions.

Program Student Learning Outcome Statement:

Upon completion of this program, a student will be able todevelop an operational plan for a restaurant.

Required courses:  

HOSP 100 Introduction to HospitalityManagement

3

HOSP 110 Guest Services and Presentations 3

HOSP 130 Conference and Special EventManagement

3

HOSP 150 Basics of Purchasing 3

HOSP 153 Restaurant Management 3

Total Units 15

Certificate of ProficiencyFront Office OperationsThis certificate prepares students for entry-level work in thehospitality industry with a focus on front-office procedures.The courses in this certificate also apply to the HospitalityManagement Certificate of Achievement.

Program Student Learning Outcome Statement:

Upon completion of this program, the student will be ableto research, compare, and prepare written documentsreviewing a specific legal procedure used in hotels/motelsor restaurants.

Required courses:  

HOSP 100 Introduction to HospitalityManagement

3

HOSP 110 Guest Services and Presentations 3

HOSP 120 Hospitality Human ResourcesManagement

3

HOSP 133 Front Office Management 3

HOSP 145 Professional Development 3

Total Units 15

Certificate of ProficiencyMeeting and Event ManagementStudents gain the skills and knowledge needed for planningand managing successful meetings, conferences, trade shows,weddings, and other special events.

Program Student Learning Outcome Statement:

Upon completion of the program, the student will be ableto develop a written portfolio to create a "mock event" asspecified.

2    Hospitality

Hospitality

Required courses:  

HOSP 114 Hospitality Law 3

HOSP 120 Hospitality Human ResourcesManagement

3

or HOSP 110 Guest Services and Presentations

HOSP 128 Hospitality Marketing 3

HOSP 130 Conference and Special EventManagement

3

Choose 3 units from the following courses: 3

HOSP 133 Front Office Management

HOSP 134 Sustainable Facilities Management

Total Units 15

Certificate of ProficiencyRooms Division ManagementThe Rooms Division Management Certificate of Proficiencyis designed to prepare students with the specific technicaland supervisory job skills employers demand for entry-levelmanagement positions.

Program Student Learning Outcome Statement:

Upon completion of this program, a student will be ableto research, compare, and prepare written documentsreviewing a specific legal procedure used for hotels/motelsor restaurants.

Required courses:  

HOSP 114 Hospitality Law 3

HOSP 120 Hospitality Human ResourcesManagement

3

HOSP 133 Front Office Management 3

HOSP 134 Sustainable Facilities Management 3

HOSP 150 Basics of Purchasing 3

Total Units 15

CoursesHOSP 100: Introduction to Hospitality ManagementUnits: 3Prerequisites: NoneAcceptable for Credit: CSULecture 3 hours. (1307.00)Course Typically Offered: Fall, Spring

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

HOSP 110: Guest Services and PresentationsUnits: 3Prerequisites: NoneAcceptable for Credit: CSULecture 3 hours. (1307.00)Course Typically Offered: Fall

This course helps students develop the service and presentationskills expected of employees, supervisors, and managerswhen interacting with hospitality guests and colleagues. Thecourse covers approaches designed to exceed the needsand expectations of colleagues and guests. Students may berequired to visit various hospitality sites.

HOSP 114: Hospitality LawUnits: 3Prerequisites: NoneAcceptable for Credit: CSULecture 3 hours. (1307.00)Course Typically Offered: Fall, Spring

This course covers the legal principles that apply to thehospitality industry, including possible legal issues for hotel andrestaurant operators as well as rights and responsibilities ofhospitality establishments. Topics include how U.S. laws andregulations affecting the lodging industry have increased andhow hoteliers and restaurant operators can avoid lawsuits. Thiscourse allows students to gain Hospitality Law certification fromthe Educational Institute of the American Hotel and LodgingAssociation.

HOSP 120: Hospitality Human Resources ManagementUnits: 3Prerequisites: NoneAcceptable for Credit: CSULecture 3 hours. (1307.00)Course Typically Offered: Fall

This course presents an overview of human resourcemanagement in hospitality settings. Topics include employmentlaws, discrimination and harassment claims, wrongfuldischarge, and laws affecting overtime work, wages, benefits,and tips. The course examines recruitment, selection, andturn-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 125: Recreation, Parks, and Leisure ManagementUnits: 3Prerequisites: NoneAcceptable for Credit: CSULecture 3 hours. (1307.00)Course Typically Offered: Spring

This course explores the role, nature, and range of commercialand community recreation. Students examine the activities andprofessional opportunities available for recreation, parks, andleisure management. Students may be required to visit parksand recreational facilities.

Hospitality     3

Hospitality

HOSP 128: Hospitality MarketingUnits: 3Prerequisites: NoneAcceptable for Credit: CSULecture 3 hours. (1307.00)Course Typically Offered: Fall

This course takes a practical perspective in introducing studentsto the marketing of hotels, restaurants, and attractions. Topicsinclude market segmentation, marketing techniques, andmarketing methodologies, including sales, advertising, publicrelations, promotions, packaging, pricing strategies, revenuemaximization, travel purchasing systems, and the role of socialmedia.

HOSP 130: Conference and Special Event ManagementUnits: 3Prerequisites: NoneAcceptable for Credit: CSULecture 3 hours. (1307.00)Course Typically Offered: Spring

This course introduces students to the field of conference andspecial event management. Students examine the differenttypes of conferences and special events and the types oforganizations that stage those events. The course also coversthe role of the planner, including setting objectives, programdesign, budgeting, site selection, negotiations, contracts,speaker selection, registration, on-site logistics, transportation,and security and legal issues. Students may be required to visitvarious hospitality sites.

HOSP 133: Front Office ManagementUnits: 3Prerequisites: NoneAcceptable for Credit: CSULecture 3 hours. (1307.00)Course Typically Offered: Fall, Spring

This course provides training for entry-level positions in thelodging industry. The curriculum includes instruction in hotel/motel front office procedures and other duties performedin establishments that provide lodging, meals, conventionfacilities, and other hospitality services to the general publicor to an organizationӳ membership. This course reviews guestrelations; registration and reservation systems; cash, credit, andaudit procedures; safety and security. Students consider howfront office activities affect other departments and focus onmanaging the front office.

HOSP 134: Sustainable Facilities ManagementUnits: 3Prerequisites: NoneAcceptable for Credit: CSULecture 3 hours. (1307.00)Course Typically Offered: Fall

This course examines hospitality-industry practices in lodgingand food-service property management. Topics include howsustainable practices apply to the management and designof hospitality facilities, implications of the United Nations'senvironmental guidelines, industry trends, and techniques toreduce expenses, increase efficiency, and ensure safe andsanitary operations that meet guests' expectations. Studentsmay be required to visit various hospitality sites.

HOSP 145: Professional DevelopmentUnits: 3Prerequisites: NoneAcceptable for Credit: CSULecture 3 hours. (1307.00)Course Typically Offered: Fall, Spring

This course provides students with the competencies necessaryto supervise in the hospitality industry. Students learn a widerange of supervisory skills, such as effective communication,training, coaching, evaluating, disciplining, and conflictmanagement. Topics include techniques for managingproductivity and change as well as how the supervisor's skills,attitudes, and abilities impact these objectives. Students maybe required to visit various hospitality sites.

HOSP 150: Basics of PurchasingUnits: 3Prerequisites: NoneAcceptable for Credit: CSULecture 3 hours. (1307.10)Course Typically Offered: Fall

This course presents the principles and theories of controlas it applies to food, beverage, supplies, and labor costs. Itemphasizes the operating budget, income and cost control,menu pricing, and linens and supplies. Students learn how toeffectively purchase and cost foods and supplies for specialevents and daily operations. Students may be required to visitvarious hospitality sites.

HOSP 153: Restaurant ManagementUnits: 3Prerequisites: NoneAcceptable for Credit: CSULecture 3 hours. (1307.10)Course Typically Offered: Fall, Spring

This course develops key skills necessary to open and operatea successful restaurant. Students explore different types of foodservices, choose a concept and site for a restaurant, developfinancing and operations strategies, and learn how to purchaseappropriate food and beverage products, control food andoverhead costs, and layout an efficient restaurant and kitchen.

4    Hospitality

Hospitality

HOSP 292: Internship StudiesUnits: 0.5-3Prerequisites: NoneCorequisite: Complete 75 hrs paid or 60 hrs non-paid work perunit.Enrollment Limitation: Instructor, dept chair, and Career Centerapproval. May not enroll in any combination of cooperativework experience and/or internship studies concurrently.Acceptable for Credit: CSUCourse Typically Offered: To be arranged

This course provides students the opportunity to apply thetheories and techniques of their discipline in an internshipposition in a professional setting under the instruction of afaculty-mentor and site supervisor. It introduces studentsto aspects of the roles and responsibilities of professionalsemployed in the field of study. Topics include goal-setting,employability skills development, and examination of the worldof work as it relates to the student's career plans. Studentsmust develop new learning objectives and/or intern at a newsite upon each repetition. Students may not earn more than16 units in any combination of cooperative work experience(general or occupational) and/or internship studies duringcommunity college attendance.

HOSP 296: Topics in HospitalityUnits: 1-3Prerequisites: NoneAcceptable for Credit: CSULecture 1 hour.Lecture 2 hours.Lecture 3 hours. (1307.00)Course Typically Offered: To be arranged

This course gives students an opportunity to study topics inHospitality that are not included in regular course offerings.Each Topics course is announced, described, and given its owntitle and 296 number designation in the class schedule.

HOSP 299: Occupational Cooperative Work ExperienceUnits: 1-4Prerequisites: NoneCorequisite: Complete 75 hrs paid or 60 hrs non-paid work perunit.Enrollment Limitation: Career Center approval. May not enrollin any combination of cooperative work experience and/orinternship studies concurrently.Acceptable for Credit: CSUCourse Typically Offered: To be arranged

Cooperative Work Experience is intended for students who areemployed in a job directly related to their major. It allows suchstudents the opportunity to apply the theories and skills of theirdiscipline to their position and to undertake new responsibilitiesand learn new skills at work. Topics include goal-setting,employability skills development, and examination of the worldof work as it relates to the student's career plans. Students maynot earn more than 16 units in any combination of cooperativework experience (general or occupational) and/or internshipstudies during community college attendance.

Hospitality     5