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Hospitality

Hospitality

Associate Degrees

Associate in Arts Degrees

Hospitality Management

Restaurant Management

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.

Associate in Science Degree

Hospitality Management for Transfer

This program provides students with the broad technical background required in today's increasingly diverse hospitality industry. The Associate in Science in Hospitality Management for Transfer prepares students for success in a baccalaureate degree program at a participating California State University (CSU) campus. Students learn about the hospitality management industry, and once they earn a bachelor's degree they can expect to find entry-level management employment in the restaurant, lodging, food service, recreation, gaming, or tourism industries. 

Following transfer to a participating CSU campus, students will be required to complete no more than 60 units to obtain a bachelor’s degree; however, some CSU campuses accepting this degree may require additional lower-division major preparation.

This degree may not be appropriate preparation for students transferring to a CSU campus not accepting this degree or to a university or college that is not part of the CSU system. Students should consult with a MiraCosta counselor for further information regarding the most efficient pathway to transfer as a hospitality management major and to determine which CSU campuses are participating in this program.

Graduation Requirements
  • Complete a minimum of 60 CSU-transferable semester units.
  • Complete all courses required in the major with a “C” or "P" or better.
  • Complete the CSU-GE (Plan B) or IGETC (Plan C)* general education pattern. *Students completing IGETC may be awarded the degree, but they must complete a course from Area IC: Oral Communication to meet CSU admission requirements. 
  • Obtain a minimum CSU-transferable GPA of 2.0.
  • Complete a minimum of 12 units in residence at MiraCosta College.
Program Student Learning Outcome

Upon completion of this program, the student will be able to demonstrate skills and strategies to succeed in global hospitality industry organizations.

Course Requirements
Required courses: 
HOSP 100Introduction to Hospitality Management3
List A: Select 9 units and three courses from the following:9
Hospitality Law
Introduction to Hotel Management
Hospitality Cost Control
Introduction to Food and Beverage Management
Principles of Economics: MICRO *
List B: Select 6-9 units or two courses from the following:6-9
Any course from List A not already used.
Financial Accounting
Financial Accounting (Honors)
Legal Environment of Business
Legal Environment of Business (Honors)
Biostatistics *
Biostatistics (Honors)
Business Statistics
Business Statistics (Honors)
Statistics
Statistics with Integrated Support
Statistics for Behavioral Science
Statistics for Behavioral Science (Honors)
Introduction to Statistics in Sociology
Total Units18-21
*

Course satisfies a general education requirement on the CSU-GE or IGETC general education (GE) pattern. To ensure this degree is completed with no more than 60 units, students should select courses that will also satisfy a GE requirement. Note: All of the statistics courses listed are also GE courses.

NOTE: Students are strongly advised to select courses that meet lower-division major preparation requirements at their transfer university and to complete the History, Constitution, and American Ideals requirement prior to transfer.

Certificates

Certificate of Achievement

Hospitality Management

This certificate provides students with the broad technical background required in today's increasingly diverse hospitality industry. It was developed with input from professional industry members who comprise the MiraCosta College Hospitality Management 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 their overall effectiveness in a particular area.

Program Student Learning Outcomes

Upon completion of this program, the student will be able to do the following:

  • 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.
  • Research, compare, and prepare written documents reviewing a specific legal procedure used in hotels/motels or restaurants.
  • Develop an operational strategy for a restaurant.
Course Requirements
Required courses: 
BUS 117Human Resources Management3
BUS 132Marketing3
HOSP 100Introduction to Hospitality Management3
HOSP 114Hospitality Law3
HOSP 150Hospitality Cost Control3
Select at least 6 units from the following:6
Conference and Special Event Management
Introduction to Hotel Management
Introduction to Food and Beverage Management
Total Units21

Certificate of Achievement

Restaurant Management

The Restaurant Management 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 Management 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.

Program Student Learning Outcomes

Upon completion of this program, the student will be able to do the following:

  • Research a specific human resource responsibility for the hospitality industry and interview a hospitality management professional about the research findings.
  • Create a marketing plan for a product/service in hospitality marketing.
  • Develop an operational strategy for a restaurant.
Course Requirements
Required courses: 
BUS 117Human Resources Management3
BUS 130Entrepreneurship and Small Business Management3
BUS 132Marketing3
HOSP 100Introduction to Hospitality Management3
HOSP 114Hospitality Law3
or HOSP 130 Conference and Special Event Management
HOSP 150Hospitality Cost Control3
HOSP 153Introduction to Food and Beverage Management3
Total Units21

Certificate of Proficiency

Food, Beverage, and Restaurant

This certificate program is designed to prepare students with the specific technical and supervisory job skills employers demand for entry-level management positions.

Program Student Learning Outcome

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

Course Requirements
Required courses: 
BUS 130Entrepreneurship and Small Business Management3
or HOSP 130 Conference and Special Event Management
HOSP 100Introduction to Hospitality Management3
HOSP 150Hospitality Cost Control3
HOSP 153Introduction to Food and Beverage Management3
Total Units12

Certificate of Proficiency

Guest Services and Concierge

This certificate prepares students for entry-level work in the hospitality industry with a focus on guest services. The courses in this certificate also apply to the Hospitality Management Certificate of Achievement.

Program Student Learning Outcome

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.

Course Requirements
Required courses: 
BUS 117Human Resources Management3
or BUS 136 Human Relations in Business
BUS 131Management Principles3
HOSP 100Introduction to Hospitality Management3
HOSP 133Introduction to Hotel Management3
Total Units12

Certificate of Proficiency

Meeting, Convention and Event Management

Students gain the skills and knowledge needed for planning and managing successful meetings, conferences, trade shows, weddings, and other special events.

Program Student Learning Outcome

Upon completion of the program, the student will be able to develop a written portfolio to create a "mock event" as specified.

Course Requirements
Required courses: 
BUS 117Human Resources Management3
or BUS 130 Entrepreneurship and Small Business Management
or BUS 136 Human Relations in Business
BUS 132Marketing3
BUS 133Project Management3
HOSP 114Hospitality Law3
HOSP 130Conference and Special Event Management3
Total Units15

How to Read Course Descriptions

For more detailed information about a course, such as its content, objectives, and fulfillment of a degree, certificate, or general education requirement, please see the official course outline of record, available on the Courses and Programs webpage.

Courses

HOSP 100: Introduction to Hospitality Management

Units: 3
Prerequisites: None
Acceptable for Credit: CSU
Lecture 3 hours.
Course Typically Offered: Fall, Spring

This course provides an overview of the structure and financial performances of the hospitality industry, including food and lodging, resorts, tourism enterprises, attractions, and related operations. It emphasizes orientation to customer service, cultural/economic trends, and career opportunities. Students may be required to visit various hospitality sites. C-ID HOSP-100

HOSP 114: Hospitality Law

Units: 3
Prerequisites: None
Acceptable for Credit: CSU
Lecture 3 hours.
Course Typically Offered: Spring

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. C-ID HOSP-150.

HOSP 130: Conference and Special Event Management

Units: 3
Prerequisites: None
Acceptable for Credit: CSU
Lecture 3 hours.
Course Typically Offered: Spring

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.

HOSP 133: Introduction to Hotel Management

Units: 3
Prerequisites: None
Acceptable for Credit: CSU
Lecture 3 hours.
Course Typically Offered: Spring

This course introduces students to the operating system and components of a hotel-resort facility. Topics include front office, housekeeping, food and beverage, sales and marketing, accounting, property maintenance, human/resource management, and information systems. C-ID HOSP-140.

HOSP 150: Hospitality Cost Control

Units: 3
Prerequisites: None
Acceptable for Credit: CSU
Lecture 3 hours.
Course Typically Offered: Fall

This course introduces students to the analysis and management of food, beverage, labor, and other costs within a hospitality operation. It emphasizes problem solving and applying cost-control techniques to maximize profits while managing expenses. Topics include establishing standards, cost-volume-profit-analysis, forecasting, purchasing and storage controls, menu costing and pricing, theft prevention, and labor control. C-ID HOSP-120.

HOSP 153: Introduction to Food and Beverage Management

Units: 3
Prerequisites: None
Acceptable for Credit: CSU
Lecture 3 hours.
Course Typically Offered: Spring

This course explores management techniques and procedures as they relate to commercial and institutional food and beverage facilities. Topics include functions of management, food and beverage marketing, menu development, nutrition and food service operations, cost controls and pricing strategies, and labor and service techniques. C-ID HOSP-130.

HOSP 292: Internship Studies

Units: 0.5-14
Prerequisites: None
Corequisite: Complete 54 hours of work per unit, paid or unpaid.
Enrollment Limitation: Instructor, dept chair, and Career Center approval. Fourteen unit maximum in any combination of work experience education and/or internship studies per semester.
Acceptable for Credit: CSU
Course Typically Offered: Fall, Spring, and Summer

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 work/intern at a new site upon each enrollment.

HOSP 296: Topics in Hospitality

Units: 1-3
Prerequisites: None
Acceptable for Credit: CSU
Lecture 1 hour.
Lecture 2 hours.
Lecture 3 hours.
Course Typically Offered: To be arranged

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.

HOSP 299: Occupational Work Experience Education

Units: 0.5-14
Prerequisites: None
Corequisite: Complete 54 hours of work per unit, paid or unpaid.
Enrollment Limitation: Career Center approval. Fourteen unit maximum in any combination of work experience education and/or internship studies per semester.
Acceptable for Credit: CSU
Course Typically Offered: Fall, Spring, and Summer

This course is intended for students who are employed in a job directly related to their major or career area of interest. 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 must develop new learning objectives and/or work/intern at a new site upon each enrollment.

Campus Locations

MiraCosta Community Learning Center

1831 Mission Avenue
Oceanside, CA 92058
760.795.8710
888.201.8480
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MiraCosta Oceanside Campus Building

1 Barnard Drive
Oceanside, CA 92056
760.757.2121
888.201.8480
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MiraCosta San Elijo Campus

3333 Manchester Avenue
Cardiff, CA 92007
760.944.4449
888.201.8480
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MiraCosta Technology Career Institute Building

2075 Las Palmas Drive
Carlsbad, CA 92011
760.795.6820
888.201.8480
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