Culinary Arts & Hotel Management

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Courses


HM 150: Hospitality Law
(3) F, S - CSU
Skills Advisories: MATH 4 and Eligibility for ENG 100

Students learn to apply hospitality law to everyday issues at their work site, including regulating hotel responsibilities to guests, guest rights, hotel facility regulations, and employee rights.

HM 151: Front Office Operations
(3) F, S - CSU
Skills Advisories: MATH 4 and Eligibility for ENG 100

Competencies necessary to successfully supervise hotel front office operations. Understanding and practical application of front office operations, including reservations, registration, checkout, settlement, security, accounting and audits.

HM 152: Housekeeping Operations
(3) F, S - CSU
Skills Advisories: Eligibility for ENG 100 and ENG 103, proficiency in Math 4

Competencies necessary to successfully supervise housekeeping operations. Responsibilities of housekeeping department in relation to other departments and the skills to supervise the housekeeping and laundry staff.

HM 153: Food And Beverage Operations
(3) F, S - CSU
Skills Advisories: Proficiency in Math 4; eligibility for English 100.

Provides the skills necessary to supervise a hotel food and beverage department. Understanding department responsibilities and staff supervision issues in addition to a variety of food and beverage operations, including pricing, controls, marketing and financial management. Mastery of menu planning and serving and preparing foods using safe and sanitary procedures.

HM 256: Supervision In The Hospitality Industry
(3) F, S - CSU
Skills Advisories: MATH 4 and Eligibility for ENG 100

Provides the competencies necessary to supervise in the hospitality industry. Practice in a wide range of supervisory skills, such as effective communications, training, coaching, evaluating, disciplining and managing conflict. Understanding techniques for managing productivity and change.

HM 257: Hospitality Sales and Marketing
(3) F, S - CSU
Skills Advisories: Proficiency in Math 4; eligibility for English 100.

Through study and practical application in a hospitality setting, students will learn to apply effective sales and customer service techniques through the understanding of service encounters, guest behavior, data, pricing strategies, selling and entrepreneurship.

HM 258: Security And Loss Management
(3) F, S - CSU
Skills Advisories: MATH 4 and Eligibility for ENG 100

Provides the competencies necessary to understand hospitality security systems and to implement appropriate security procedures. Practice of strategies to address hospitality security concerns and emergency situations.

HM 259: Training And Development Skills For Hospitality Professionals
(3) F, S - CSU
Skills Advisories: MATH 4 and Eligibility for ENG 100

Provides the competencies necessary to develop hospitality staff members through effective coaching, mentoring, evaluating and training. Includes assessing development needs, mentoring, instructional design and assessing training and development initiatives in the hospitality industry.

HM 290: Hotel Work Experience
(3-4) F, S - CSU
Skills Advisories: MATH 100 and Eligibility for ENG 110 or ENG 110H

Limitation on Enrollment: Student must be a SCAHM major and be enrolled in classes leading to a degree or certificate in the major. May be taken for three units of credit. One unit of credit is earned for each five hours of work each week. Maximum of three units can be taken each term Consists of 225-300 hours of work in hotel employment. Supervised employment of students with the intent of creating student awareness of hospitality management employment opportunities. Students perform assigned responsibilities as an employee, follow employer's policies, and write individual learning objectives.

HM 295: Internship In Hotel Management/Culinary Arts
(2-4) F, S - CSU
Skills Advisories: Eligibility for ENG 110 or ENG 110H or ENG 110GB

Limitation on Enrollment: Completion of second-semester Hotel Management courses Five to 10 hours weekly, on-the-job experience.

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