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Hospitality Administration Courses Listing



Hospitality Administration (HA)

HA 1013 - Restaurant Orientation/Sanitation

A survey of the food service industry to include its history, various food service systems, organization and operations, and franchising. Emphasizes the aspects of sanitation. Designed for those who would like to learn about the food service industry in terms of sanitation and safety. Fall.
Units: 3
Offered: Fall Semesters
Area: Technical

HA 1043 - Intro To Hospitality Administration

The history and development of the hospitality industry which comprises of food, lodging, and tourism management, an introduction to management principles and concepts used in the service industry, and career opportunities in the field. Fall, Spring.
Units: 3
Offered: Fall & Spring Semesters
Area: Technical

HA 1053 - Intro. To Food & Beverage Mgmt.

This course covers the practical skills and knowledge necessary for the effective operation of food and beverage service in a variety of settings. Topics include reservations, greetings and service of guests, styles of service, handling complaints, management responsibilities, and sales and merchandising. Fall.
Units: 3
Offered: Fall Semesters
Area: Technical

HA 1063 - Hotel Operations

Provides an overview of the management in the lodging industry. Topics include management & supervision skills, human resources, the front office, housekeeping, food & beverage, safety & security, sales & marketing, facility engineering & maintenance, franchise agreements & management contracts. Designed for those who would like to learn more about the lodging industry. Spring
Units: 3
Offered: Spring Semesters
Area: Technical

HA 1073 - Hospitality Admin. Internship

This course furnishes participation in a 135 clock hour internship work experience program in a college-approved hospitality operation. Co requisite or Prerequisite: HA 1043-Introduction to Hospitality Administration with a grade of “C” or better. Permission of the instructor is required. Fall, Spring.
Units: 3
Offered: Fall & Spring Semesters
Area: Technical

HA 1103 - Principles Of Food Preparation I

Focus on principles, techniques, and theories of food preparations emphasizing nutritional content, proper use and selection of equipment, while stressing sanitary quality controls and guest accommodations that focus on food production. Fall.
Units: 3
Offered: Fall Semesters
Area: Technical

HA 1113 - Principles Of Food Preparation II

Focuses on the principles, techniques, and theories of food preparations. Nutritional content, proper use, and selection of equipment, while stressing sanitary quality controls, and guest accommodations that focus on food production are emphasized. Prerequisite: HA 1103 Principles of Food Preparation I or instructor permission. Spring
Units: 3
Offered: Spring Semesters
Area: Technical

HA 2213 - Beverage Management

Covers the history and development of wine, beer, and spirits. It includes an introduction to service principles used in the hospitality industry as it relates to Alcohol Safety and the liabilities involved. The course also includes management concepts concerning purchasing, costing, controlling inventory, and professional alcohol service. Prerequisite: Intro to Food and Beverage Management. Spring.
Units: 3
Offered: Spring Semesters
Area: Technical

HA 2223 - Restaurant Management

Covers the different kinds and characteristics of restaurants and the development of concepts, designs, marketing and business plans. This course will consider financing, legal and tax issues, as well as purchasing, budgeting, staffing, training, and sanitation. It includes an in depth look into service and management principles, customer relations, and their overall importance to succeeding in the restaurant industry. Prerequisite: Intro to Food and Beverage Management. Spring.
Units: 3
Offered: Spring Semesters
Area: Technical

HA 2290 - Special Studies

Variable Credit independent studies in Hospitality Administration are offered on demand. Course content will be worked out by the students with the instructor’s guidance. Course may be repeated for additional credit if subject content changes. Prerequisite: Permission of the instructor.
Units: 1-6
Offered:
Area: Technical