Hospitality & Tourism Management
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Hospitality and Tourism Management focuses on preparing students with the experience, commitment, and skills they need for management, marketing and operations within the hospitality and tourism service industry.
In order to succeed in Hospitality and Tourism Management students should be detail oriented, organized, possess strong verbal communications skills, and above all be a people person who is ready to try their best to go above and beyond to meet the demands of their clients.
The Program offers a variety of educational options; examples include Certificates & Stackable Credentials, Associate Degree Programs, Transfer Programs, and exciting internship opportunities for students and prospective workers. And in addition to classes, students can expect to participate in training workshops, job shadows, boot camps and guest lecturer series.
Career Outlook
The Hospitality & Tourism Management Program is designed for students interested in pursuing an exciting career in the Hospitality & Tourism industry. Career Pathway Programs are available in the following areas:
- Food & Beverage Management
- Meeting & Event Management
- Hotel & Resort Management
- International Tourism
Key growth areas in the industry include Hotels & Lodging, Meeting & Event Planning, Restaurants, Travel, Recreation and more. These are more than just jobs – the Hospitality & Tourism industry supports exciting, long-term careers with serious potential for upward mobility into leadership positions.
Looking for a list of classes offered this semester?
Check out the current class schedule.All Courses
HTM. 101 Introduction to Hospitality and Tourism Management (3 units)
An exploration of career options and operations in the field of hospitality and tourism management. An overview of the trends and developments in hospitality, international tourism, global travel, and foodservice establishments, with a focus on customer service, cultural/economic trends, and the various career opportunities that exist.
HTM. 108 Technology Essentials in Hospitality (3 units)
Focus on technology systems as a tool in the hospitality industry including hotel/ restaurant operations software.
HTM. 120 Sanitation Practices in the Hospitality Industry (3 units)
Sanitation practices as they affect the individual and hospitality operations. Prevention and control of food-borne illnesses through flow of food and HACCP management. Also includes study of worker safety. Students will use materials from the Educational Foundation of the National Restaurant Association to complete the ServSafe Certification.
HTM. 124 Excellence in Guest Service (0.5 units)
Students will prepare to take the Certified Golden Opportunities Professional exam awarded through the American Hotel and Lodging Association. A focus on quality customer service: what it is and how to deliver it, in a hospitality business, benefits of high quality customer service, skills to engage the guest, effective strategies for handling dissatisfied customers and service recovery techniques.
HTM. 125 Restaurant and Banquet Operations (1 units)
Preparation for entry-level positions in restaurant and hospitality banquet operations. Course covers front of the house service for all types of food service operations, such as Banquet Server and Restaurant Server. The course includes preparation to take the ServSafe Responsible Alcohol Certification and the Food Handler Certification Exam.
HTM. 130 Food & Beverage / Restaurant Management (3 units)
Techniques and procedures of management are explored and developed as they relate to commercial and institutional food and beverage facilities. Topics include: functions of management, marketing, menu development, effective cost control in purchasing, pricing, labor and service techniques.
HTM. 140 Introduction to Meeting, Event and Conference Management (3 units)
An introduction to a specialized area of study in hospitality and tourism, focusing on meetings, conference and event planning. The fundamental elements and best practices for planning, producing, and evaluating successful meetings, conventions, and conferences.
HTM. 164 Legal Aspects of Hospitality and Tourism (3 units)
Gain a working knowledge of laws and regulations applicable to the hospitality and tourism industry. This course examines government regulation of the hospitality industry along with rights, obligations and liabilities of hospitality businesses.
HTM. 230 Hotel and Resort Management (3 units)
An introduction to the operational systems/departments and components of a hotel-resort facility, which includes: front office, housekeeping, food and beverage, sales and marketing, accounting, property maintenance, human resources management and information systems.
HTM. 231 Food, Beverage, and Labor Cost Controls (3 units)
Gain the necessary knowledge and skills required to manage and make intelligent business decisions within a food and beverage operation or department; with a focus on: standards determination; variable, semi-variable and fixed costs; the operating budget; income and cost control and menu pricing.
HTM. 665 Selected Topics in Hospitality and Tourism (0.5- 2 units)
Designed to offer students specialized training in unique/specialized hospitality and tourism topics. Students will gain valuable knowledge pertaining to this ever-changing industry along with an array of emerging skill development opportunities.
HTM. 672 Hospitality and Tourism Internship (3 units)
Practical and "hands-on" learning experience in hotel/lodging, foodservice and hospitality & tourism business. Individually designed for students to acquire "real world" learning opportunities and gain additional knowledge in the hospitality and tourism industry.
| Program | Type | Total Units |
|---|---|---|
| Hospitality Management for Transfer | AS-T | 60 Units |
| Food & Beverage Entry-Level Professional | SC | 7 Units |
| Guest Service Entry-Level Professional | SC | 6.5 Units |
| Meeting & Event Planning Entry-Level Professional | SC | 6.5 Units |
Upon completion of the program students will be able to:
- Demonstrate skills necessary in entry-level restaurant/ banquet operations.
- Identify basic food safety and sanitation standards required in restaurant and food service operations.
There are no classes offered during this semester.