Hospitality. Hospitality. Associate Degrees. Contact Information. Certificates. Full-Time Faculty. Program Student Learning Outcomes (PSLOs)

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1 Hospitality Restaurant Associate in Arts Degree and Certificate of Achievement to research a specific human resource responsibility for the hospitality industry and interview a hospitality management professional about the research findings. to create a marketing plan for a product/service in hospitality marketing. to develop an operational strategy for a restaurant. The Hospitality 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 Chair: Karen Smith ksmith@miracosta.edu Dean: Al Taccone ataccone@miracosta.edu instruction/hospitality/ Full-Time Faculty Karen Smith Department: Horticulture and Hospitality Office: Building OC4800, Program Student Learning Outcomes (PSLOs) The degree programs include the completion of a general education (GE) pattern of courses. The knowledge, skills, and abilities gained as a result of completing general education, referred to as GE outcomes, can be viewed here. Hospitality Associate in Arts Degree and Certificate of Achievement to identify specific job titles within the hospitality, food service, and tourism industries and describe the responsibilities of the positions as well as the outlook for future job growth. PSLO: Upon completion of this program, the student will be able to research, compare, and prepare written documents reviewing a specific legal procedure used in hotels/motels or restaurants. to develop an operational strategy for a restaurant. Associate Degrees Associate in Arts Degrees Hospitality Restaurant Students may earn one of 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 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 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. HOSP 100 Introduction to Hospitality HOSP 110 Guest Services and Presentations HOSP 114 Hospitality Law HOSP 128 Hospitality Marketing HOSP 14 Sustainable Facilities HOSP 150 Purchasing and Cost Control Select at least 6 units from the following: 6 HOSP 10 HOSP 1 HOSP 145 HOSP 15 Front Office Hospitality Supervision Restaurant Total Units 27 MiraCosta College Catalog 1

2 Certificate of Achievement Restaurant The Restaurant 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 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. HOSP 100 Introduction to Hospitality HOSP 110 Guest Services and Presentations HOSP 114 Hospitality Law or HOSP 128 Hospitality Marketing HOSP 10 HOSP 145 Hospitality Supervision HOSP 150 Purchasing and Cost Control HOSP 15 Restaurant Total Units 24 Catering Operations The Catering Operations is designed to prepare students with the specific technical and supervisory job skills employers demand for banquet and catering positions. HOSP 110 Guest Services and Presentations HOSP 10 HOSP 150 Purchasing and Cost Control HOSP 15 Restaurant Total Units 12 Dining Room Operations The Dining Room Operations 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 Certificate of Achievement. HOSP 110 Guest Services and Presentations HOSP 10 HOSP 145 Hospitality Supervision HOSP 15 Restaurant Total Units 12 Food Service Operations The Food Service Operations is designed to prepare students with the specific technical and supervisory job skills employers demand for entry-level management positions. HOSP 100 Introduction to Hospitality HOSP 110 Guest Services and Presentations HOSP 10 HOSP 150 Purchasing and Cost Control HOSP 15 Restaurant 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 Certificate of Achievement. HOSP 100 Introduction to Hospitality HOSP 110 Guest Services and Presentations HOSP 1 Front Office HOSP 145 Hospitality Supervision Meeting and Event Students gain the skills and knowledge needed for planning and managing successful meetings, conferences, trade shows, weddings, and other special events. HOSP 114 Hospitality Law or HOSP 110 Guest Services and Presentations HOSP 128 Hospitality Marketing HOSP 10 Choose units from the following courses: HOSP 1 HOSP 14 Front Office Sustainable Facilities Rooms Division The Rooms Division is designed to prepare students with the specific technical and supervisory job skills employers demand for entry-level management positions. 2 MiraCosta College Catalog

3 HOSP 114 Hospitality Law HOSP 1 Front Office HOSP 14 Sustainable Facilities HOSP 150 Purchasing and Cost Control Courses HOSP 100: Introduction to Hospitality 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 HOSP 110: Guest Services and Presentations 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 HOSP 114: Hospitality Law 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. : Enrollment Limitation: Not open to students with credit in HOSP 117. 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 HOSP 128: Hospitality Marketing 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 10: 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. MiraCosta College Catalog

4 HOSP 1: Front Office 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 14: Sustainable Facilities 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 HOSP 145: Hospitality Supervision 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 Lecture hours. (107.10) 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 15: Restaurant Lecture hours. (107.10) 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 HOSP 292: Internship Studies Units: 0.5- 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. 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- Lecture 1 hour. Lecture 2 hours. 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. 4 MiraCosta College Catalog

5 HOSP 299: Occupational Cooperative Work Experience Units: 1-4 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. 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. MiraCosta College Catalog 5