Hospitality

HOSP 52 GUEST SERVICES MANAGEMENT
3 units • LG-C/NC • Three hours lecture; one-half hour lab

This course covers all aspects of front office management. Areas of emphasis include an overview of the hotel industry as well as guest expectations, reservations, front office management, check in and check out, and guest accounting. Site visits to hotel properties are included. Individualized computer lab hours by arrangement in the CAD Lab.
Advisories: Eligibility for ENGL 111 and 112 or ENSL 10 and 55
Credit transferable: CSU

HOSP 53 FOOD SERVICE MANAGEMENT
3 units • LG-C/NC • Three hours lecture

Aspects of profitable food and beverage operations including purchasing, receiving and storage, preparation and service are studied. Topics include menu planning, forecasting and sales analysis, food production, sanitation, equipment, layout, maintenance and total management.
Advisories: Eligibility for ENGL 111 and 112 or ENSL 10 and 55
Credit transferable: CSU

HOSP 54 BEVERAGE SERVICE MANAGEMENT
3 units • LG-C/NC • Three hours lecture

This course is designed to provide students with the practical knowledge needed to manage a bar or beverage operation. Topics include bar set-up, federal regulations, history and identification of beers, wines, coffees, and teas. Field trips are included.
Advisories: Eligibility for ENGL 111 and 112 or ENSL 10 and 55
Credit transferable: CSU

HOSP 55 LODGING OPERATIONS
3 units • LG-C/NC • Three hours lecture

This course develops understanding and appreciation of housekeeping, security and related guest service operations. Systematic  procedures of in-room maintenance and quality control are included. Relevant equipment, furnishings and supplies, cost benefits, inventory management, OPL and storage are studied. Hiring and supervision of housekeeping staff and site visits to hotel properties are included.
Advisories: Eligibility for ENGL 111 and 112 or ENSL 10 and 55
Credit transferable: CSU

HOSP 56 INTRODUCTION TO HOSPITALITY SALES AND MARKETING
1.5 units • LG-C/NC • One and one-half hours lecture

This course will cover aspects of basic marketing including sales, advertising, promotion, public relations, research and planning focused on creating and maintaining satisfied customers for hospitality and tourism businesses.
Advisories: Eligibility for ENGL 111 and 112 or ENSL 10 and 55
Credit transferable: CSU

HOSP 58 SANITATION, SAFETY, EQUIPMENT
3 units • LG-C/NC • Three hours lecture

This course studies basic concepts of personal and institutional sanitation; safety procedures and programs; and concepts of safety and sanitation related to the selection, layout and use of equipment. Also offered as Nutrition and Food 58; credit may be earned only once.
Advisories: Eligibility for ENGL 111 and 112 or ENSL 10 and 55
Credit transferable: CSU

HOSP 60 SPECIAL EVENTS MANAGEMENT
1.5 units • LG-C/NC • One and one-half hours lecture

This course studies the planning, implementing and evaluating of special events at a basic level. An overview of small- and large-scale events including sports, festivals, fundraisers, educational and corporate events and celebrations is included. Students will plan an
event as a team project.
Advisories: Eligibility for ENGL 111 and 112 or ENSL 10 and 55
Credit transferable: CSU

HOSP 61 INTRODUCTION TO PROFESSIONAL MEETING PLANNING
1.5 units • LG-C/NC • One and one-half hours lecture

Course will review competencies, skills and characteristics of the career meeting planner. Basic logistical, tactical and strategic elements in effective overall planning, on-site meeting management, contract review, financial management and adult learning styles will be covered.
Advisories: Eligibility for ENGL 111 and 112 or ENSL 10 and 55
Credit transferable: CSU

HOSP 62 PROFESSIONAL MEETING PLANNING II
1.5 units • LG-C/NC • One and one-half hours lecture

This course will cover basic meeting venue contracts, subcontractor agreements, negotiation techniques, marketing and promotion, financial management and return on investment principals, evaluation analysis, meeting formats and environments and resource development for the professional meeting planner.
Advisories: Eligibility for ENGL 111 and 112 or ENSL 10 and 55
Credit transferable: CSU

HOSP 63 HOSPITALITY SUPERVISION
1.5 units • LG-C/NC • One and one-half hours lecture

This course will help potential and current hospitality supervisors understand basic principles of management and apply them while
managing the resources of a lodging or food service operation. Effective communication, supervisory responsibilities including evaluating
and coaching, managing productivity and controlling labor costs, managing conflict and change, and problem solving are topics that
will be included.
Advisories: Eligibility for ENGL 111 and 112 or ENSL 10 and 55
Credit transferable: CSU

HOSP 64 CUSTOMER SERVICE
1 unit • LG-C/NC • One hour lecture
This course includes techniques for providing service to meet customers’
needs and for enhancing customer satisfaction. Customer service
as the essence, not just the function, of an organization is emphasized.
Communication, problem solving, motivation and dealing
with challenging customers are studied.
Advisories: Eligibility for ENGL 111 and 112 or ENSL 10 and 55
Credit transferable: CSU

HOSP 65 LEGAL ISSUES IN HOSPITALITY
.5 unit • LG-C/NC • One-half hour lecture

This course gives a brief introduction to hospitality law governing the legal rights of owners/operators and their responsibilities to consumers of their products and services. Preventing legal problems and ensuring that the workplace is in compliance with laws and regulations will be covered.
Advisories: Eligibility for ENGL 111 and 112 or ENSL 10 and 55
Credit transferable: CSU

HOSP 66 PRACTICES IN HOSPITALITY
1 unit • LG-C/NC • One hour lecture

This course provides an opportunity for students to participate in job shadowing and to develop a portfolio of their work in the hospitality
curriculum and field. Students discuss how to prepare for a job and the professional requirements for success in a hospitality career. Job
site visits required.
Advisories: Eligibility for ENGL 111 and 112 or ENSL 10 and 55
Credit transferable: CSU

HOSP 67 ACCOUNTING FOR HOSPITALITY MANAGERS
1 unit • LG-C/NC • One hour lecture

This course prepares the hospitality supervisor to manage his/her department budget, read and interpret revenue and income statements, and relate employee productivity to the bottom line.
Advisories: Eligibility for ENGL 111 and 112 or ENSL 10 and 55
Credit transferable: CSU

HOSP 72 CULINARY ARTS BASICS
.5 unit • C/NC • Total hours: Four hours lecture; twelve hours lab

This course includes food preparation techniques and equipment, food processing methods, knife skills, holding and storage of food, cooking methods, standardized recipes, and recipe conversions. Lab included.
Credit transferable: CSU

HOSP 73 STOCKS, SOUP, SAUCES
.5 unit • C/NC • Total hours: Four hours lecture; twelve hours lab

This course includes the use of seasonings, thickening agents, categories of soups, preparation of classical sauces, emulsions. Lab included.
Credit transferable: CSU

HOSP 74 VEGETABLES, RICE AND PASTA
.5 unit • C/NC • Total hours: Four hours lecture; twelve hours lab

This course is the study of vegetable characteristics and cooking methods, including rice and pasta variations, flavor, color and texture retention. Lab included.
Credit transferable: CSU

HOSP 75 FISH, POULTRY, MEAT
.5 unit • C/NC • Total hours: Four hours lecture; twelve hours lab

This course includes selection, handling, preparation and safety of fish, shellfish, poultry, beef, veal, lamb and pork. Lab included.
Credit transferable: CSU

HOSP 76 GARDE MANGER
.5 unit • C/NC • Total hours: Four hours lecture; twelve hours lab

This course includes cold food preparation and presentation of salads, garnishes, salad dressings and appetizers. Lab included.
Credit transferable: CSU

HOSP 77 BAKESHOP: YEASTED AND NON-YEASTED BREADS
.5 unit • C/NC • Total hours: Four hours lecture; twelve hours lab Students will be introduced to baking processes and ingredients, batters and doughs, yeast breads and rolls. Lab included.
Credit transferable: CSU

HOSP 78 BAKESHOP: BASIC BAKING TECHNIQUES
.5 unit • C/NC • Total hours: Four hours lecture; twelve hours lab

Students learn baking processes, mixing methods, and function of ingredients needed to produce a variety of specialty cakes, cookies, and pastries. Lab included.
Credit transferable: CSU

HOSP 79 MENU PLANNING AND PRESENTATION FOR FOOD SERVICE PROFESSIONALS
.5 unit • C/NC • Total hours: Four hours lecture; twelve hours lab

This course includes menu structure and balance, nutrition, portion size, costing a menu, plate and buffet presentation, styles of service. Lab included.
Credit transferable: CSU

HOSP 80 FOOD SAFETY AND SANITATION
1 unit • C/NC • One hour lecture

Students will be introduced to food safety principles and practices, sources of foodborne organisms, the Hazard Analysis Critical Control
Point (HACCP) system, and cleaning and sanitation techniques for food service.
Credit transferable: CSU

HOSP 81 BAKESHOP: PIES AND TARTS
.5 unit • C/NC • Total hours: Four hours lecture; twelve hours lab

Students learn baking processes and ingredients used to produce professional pastry-shop-quality pies and tarts. Dessert presentation skills will be discussed, demonstrated and practiced. It is recommended that students have some basic baking experience.
Credit transferable: CSU

HOSP 82 BAKESHOP: CAKES, TORTES AND DECORATING TECHNIQUES
.5 unit • C/NC • Total hours: Four hours lecture; twelve hours lab

Students learn ingredients, proportions and chemical reactions in the production of cakes and icings. Mixing methods for preparing butter
cakes, genoise, roulade, chiffon, angel food, flourless, mousse cakes, charlottes and cheesecakes are demonstrated. Basic decorating techniques for icing and piping, poured glaze, ganaches and rolled icings are discussed as well. It is recommended that students have some basic baking experience.
Credit transferable: CSU

HOSP 83 BAKESHOP: FRENCH PASTRIES AND RESTAURANT STYLE DESSERTS
.5 unit • C/NC • Total hours: Four hours lecture; twelve hours lab

This course expands on basic pastry skills to produce a stunning variety of intricate French pastries and restaurant-style desserts. Petits fours, mini-pastries, creme brulee, creme caramel, tiramisu, frozen souffle, sauce production and dessert garnishes will be covered. Previous baking courses or experience recommended.
Credit transferable: CSU

HOSP 180 FOOD SAFETY CERTIFICATION
.5 unit • C/NC • Total hours: Eight hours lecture

This course prepares students for the Food Safety Certification exam. Food safety practices, prevention of foodborne illness, personal hygiene guidelines, and the HACCP system are addressed. Effective Jan. 1, 2000, food facilities handling or serving unpackaged foods must have an employee on staff who has a food safety certificate. Exam available as part of the course. May be taken four times as necessary for recertification.