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Hospitality

Hospitality

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 at https://www.miracosta.edu/governance/courses-and-programs-committee/curriculum-management-system.html.

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 134: Sustainable Facilities Management

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

This course examines hospitality-industry practices in lodging, food service, and special event property management. Topics include how sustainable practices apply to the management and design of hospitality facilities, conform to implications of the United Nations environmental guidelines, industry trends, and techniques to reduce expenses, increase efficiency, and ensure safe and sanitary operations that meet guests expectations. Students may be required to visit various hospitality sites.

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: 0.5-3
Prerequisites: None
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.
Acceptable for Credit: CSU
Course Typically Offered: To be arranged

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: 1-3
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 Cooperative Work Experience

Units: 1-4
Prerequisites: None
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.
Acceptable for Credit: CSU
Course Typically Offered: To be arranged

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.

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Cardiff, CA 92007
760.944.4449
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2075 Las Palmas Drive
Carlsbad, CA 92011
760.795.6820
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