Hospitality Management (HOSM)
Courses
HOSM 1600. Restaurant Management. Units: 3
The principles of restaurant management and foodservice operations with particular attention to safety, sanitation, hygiene and cleanliness standards. Topics include menu planning, concept development, food production methods, procurement, budgeting and cost control analysis. This course will teach and assess the Food Protection Manager certification exam. Offered as HOSM 1600 and MKTG 1600, students may not receive credit for both.
HOSM 2500. Introduction to Hospitality and Tourism. Units: 3
This course includes the management of hotels, clubs, casinos, and resort properties in the areas of operations, customer service delivery, technology, property maintenance, and quality assurance. Front desk, rooms division, human resources, concierge, banquet, facilities, sales and marketing, and other departments will be reviewed. Tourism topics include destination marketing, itinerary planning, global travel, and intercultural communications that are the prerequisites for the annual study abroad to Italy during spring break. Offered as HOSM 2500 and MKTG 2500, students may not receive credit for both.
HOSM 3700. Customer Relationship Management. Units: 3
This course provides students with an in-depth understanding of customer relationship management, blending theoretical frameworks with practical strategies and ethical considerations. Students will explore essential aspects of managing customer interactions, preparing them to apply these insights to real-world scenarios. The course aims to equip students with the skills needed to enhance customer satisfaction, loyalty, and profitability in their future careers.
HOSM 3800. Global Issues in Hospitality Management. Units: 3
This course offers a deep dive into the global hospitality industry, emphasizing the complexities of managing operations across different cultures in the areas of human resources, guest expectations, service standards, and management practices. Topics include employee labor, marketing strategies, food and beverage management, and sustainable practices in hospitality and tourism. Case studies and real-world scenarios from various countries provide practical insights into adapting business strategies to diverse market conditions, focusing on developing cultural intelligence and effective communication skills essential for managing international teams and enhancing guest experiences. Students gain an immersive understanding of the global hospitality landscape through interactive lectures, industry guest speakers, and field trips in the host country.
HOSM 3900. Tourism and Sustainable Development. Units: 3
This course explores the intersection of tourism and sustainable development through the lens of the United Nations Sustainable Development Goals (SDGs) and related frameworks established by the World Tourism Organization (UNWTO). Students will gain a comprehensive understanding of how tourism can contribute to sustainable development while addressing climate change and environmental stewardship. The course integrates theoretical knowledge with practical applications to prepare students for hospitality management careers supported by a strong foundation in sustainability.
HOSM 4500. Hotel Operations Tactics and Strategies. Units: 3
Quarter Prerequisite: No prerequisites
Hotel Operations Tactics and Strategies (HOTS) is a business management simulation to operate a large hotel where students develop technical and decision-making skills to increase market share, maximize revenues and increase profitability. A hotel's financial results depend on its ability to construct, promote and deliver a competitive price/value proposition to the marketplace. Student teams compete in a virtual environment that leads to critical thinking outcomes in the areas of operations, communications, revenue management, strategic planning, teamwork and career readiness. Course offered as HOSM 4500 and MKTG 4500; credit may not be awarded for both.
HOSM 5100. Innovation in Hospitality. Units: 3
Concept creation and development of a restaurant, hotel, or tourism-related venue in the design of a business model that aligns with industry standards. The curriculum will explore the latest trends and innovations in business and industry through case studies and interactive seminars with owners and operators.
HOSM 5300. Meetings and Event Planning. Units: 3
The process of planning, developing, and coordinating a variety of meetings and events in hotels, clubs, convention centers, trade shows, and sports and entertainment venues. Topics include forecasting revenues, budget preparation, controlling expenses, contract negotiations, vendor selection, and supervising event personnel. Course offered as HOSM 5300 and MKTG 5300; credit may not be awarded for both.
HOSM 5400. The Art and Science of Wine. Units: 3
Semester Prerequisite: Must be 21 years or older to take the course and must have satisfied quantitative reasoning lower division GE requirements
Viticulture (grape growing), viniculture (preparation of grapevine for winemaking), and enology (winemaking) are discussed in terms of climate, temperature, soil, grape structure, and fermentation byproducts. Specific wine formulae for each step in the process will be explored. Tastes, aromas, and appearance of wine due to external factors will be assessed through the WSET Level 2 Systematic Approach to Tasting, and the Level 2 exam will be given (a globally recognized wine certification). Growing and winemaking processes and technological use in California will be compared with global methods. Satisfies GE B5/UD-5, G designation. Materials fee required.
HOSM 6200. Hospitality Services Management. Units: 3
Human resource management and organizational behavior in systems and quality assurance for coordinating the management of services. Service management and guest service theories and best practice strategies will be reviewed as well as leadership and motivational theories towards efficiency and optimization in the service delivery process.
HOSM 6300. Contemporary issues in Hospitality and Tourism. Units: 3
Contemporary local and global issues and advanced topics in hospitality and tourism will be explored in areas such as technology, sustainability, sustainable tourism development, wellness, and social business. Learning to work in teams on problem-based, consultancy projects is a valued real-world skill in the labor-intensive hospitality industry. The required project in this course will be evaluated by business owners and/or operators related to the project topic.