Hospitality Management

The Hospitality program offers comprehensive coursework that encompasses the diverse hospitality industry.  Students will obtain skills in hospitality management and supervision, legal aspects,food and beverage operations and cost control, event and catering management,human resources, and marketing and support operations. Emphasis is on guest service strategies, ethical considerations, effective communication, critical thinking, leadership standards, and teamwork.  The program combines classroom, laboratory and field study instruction providing students with a well-rounded preparation in the hospitality business.  Students completing the program will be prepared for a career in the hospitality industry as hotel, motel and restaurant managers, food and beverage managers,event, banquet and catering professionals, resort managers and human resource directors.  The coursework also provides the tools necessary for successful startup to those students wishing to open their own hospitality business.

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The program trains individuals in effective management techniques including:

·        How to develop,implement, market and maintain positive purchasing,

·        Production and cost control measures

·        Effectively manage the legal environment

·        Efficiently manage food, beverage and labor cost

Course required for successful completion of certificate and major requirements:

FN 150 INTRODUCTION TO HOSPITALITY INDUSTRY - MGMT AND SUPERVISION

3 Units 3 hours lecture

Transfers: CSU

Focuses on the qualities and skills needed to manage andtrain employees in the Hospitality field. An emphasis will be placed onleadership, training, and supervision. Covers topics such as supervisors asleaders; goal setting; supervisory communication; suggestions for improvingcommunications and social media communications; drivers of diversity;multiculturalism; social media recruiting; hiring suggestions; evaluatingon-the-job performance and performance improvement; behaviors of leaders; teambuilding, and teaching methods for training.

FN 152 SPECIAL EVENTS AND CATERING MANAGEMENT

3 Units; 3 hours lecture

Transfers: CSU

Covers all aspects of the event planning and cateringbusiness including operations, menu planning and design, pricing, equipment,staff training, sustainable and green catering practices, digital menu andproposal design, catering industry software, and the expansion of the eventmarket. State-of-the art marketing strategies, such as social networking, webpromotion, and on-demand proposal development, are also discussed

FN 154 HOSPITALITY - PRODUCTION AND COST CONTROL

3 Units 3 hours lecture

Transfers: CSU

Food, beverage, and labor cost controls for careers in foodand beverage operations. Specific areas covered include purchasing, receiving,storage, issuing, production, and sales. Introduces the basics ofcost-volume-profit analysis.

FN 157 - HOSPITALITY LAW

3 Units; 3 hours lecture

Transfers: CSU

Shows students and hospitality managers how to effectivelymanage their legal environment. With proactive thinking, students consider howtheir actions will be viewed in a legal context, thereby precluding many legaldifficulties. This course provides relevant exercises, and applies lessons learnedto real-world hospitality

FN 171 SANITATION AND SAFETY

2 Units 2 hours lecture

Transfers: CSU

Environmental control and its application to foodpreparation, personal cleanliness, sanitation in the commercial kitchen anddining room, and the use and care of equipment within food service operations.Emphasis on safety and accident prevention on the job and optimum equipmentselection, use, and maintenance.

FN 232 TECHNIQUES OF HEALTHY COOKING

2 Units 1 hour lecture 3 hours lab

Prerequisite: FN 171 or FN 210 or current ServSafeCertification

Focus on the art of preparing and presenting healthy cuisineto support life-long eating patterns that promote good health. Practicalexperience in planning and preparing healthy dishes using innovative methods–avariety of cultural and ethnic dishes included. Emphasizes exploration ofnutrition information, modification of less healthy recipes, substitutingingredients to include more healthful item-including health benefits andrecommendations for healthy food choices, planning, and use of specializedingredients.

FN 275 FOOD AND BEVERAGE OPERATIONS

3 Units 3 hours lecture

Food, beverage, and labor cost controls for careers in foodand beverage operations. Specific areas covered include purchasing, receiving,storage, issuing, production, and sales. Introduces the basics ofcost-volume-profit analysis. Also covers management theory, marketing plandevelopment, food and beverage service, facility design and equipment.

FN 275 BEVERAGE MANAGEMENT

3 Units 3 hours lecture

How to manage the beverage side of a restaurant, bar, hotelor other food Service establishment. Provides students with an appreciation ofwine, beer, spirits, coffee and tea; information on equipping, staffing,managing, and marketing a bar; and the purchase and mixology of beverages.