Hospitality Management
7 courses · Allan Hancock College · 2026-2027 Catalog
Classes: Fall 2026 · Spring 2027
HOSP 100 Introduction to Hospitality
- Units
- 3
- Transfers to
- CSU
- C-ID
- HOSP 100
Overview of structure and financial performances of hospitality industry; food and lodging, resorts, tourism enterprises, attractions and related operations. Focus on orientation to customer service, cultural/economic trends and career opportunities. This course is not open to students who have taken CA 119 Intro to Hospitality
HOSP 110 Sanitation and Safety
- Units
- 3
- Transfers to
- CSU
- C-ID
- HOSP 110
Sanitation practices affecting individual operations. Prevention and control of foodborne illnesses through flow of food and HACCP management. Also includes study of worker safety. This course is not open to students who have taken CA 124 Sanitation, Safety & Equipment
HOSP 118 Beverage Management
- Units
- 1
- Transfers to
- CSU
- C-ID
- N/A
A study of managing bar and beverage service for profit. Types of beverages (including mixology), equipment, sanitary operations, staffing, promotions, purchasing, storage, inventory, and pricing strategies are discussed. This course is not open to studnets who have recieved credit for CA 118.
HOSP 120 Hospitality Cost Control
- Units
- 3
- Transfers to
- CSU
- C-ID
- HOSP 120
Analyzing and managing food, beverage, labor and other costs within a hospitality operation. Emphasis on problem-solving, 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. This course is not open to students who have taken CA 126 Food Production Cost, Control
HOSP 129 Catering and Events Management
- Units
- 3
- Transfers to
- CSU
- C-ID
- N/A
Prepares students for self-employment or working within the hotel/restaurant industry. Includes the research, design, planning, coordination, and evaluation of events. Major emphasis is on managing catered events including menu development, organization, cost accounting, service, rentals, scheduling, staffing, contracts, legal requirements, marketing, and client relations.
HOSP 130 Introduction to Food and Beverage Management
- Units
- 3
- Transfers to
- CSU
- C-ID
- HOSP 130
Techniques and procedures of management are explored and developed as they relate to commercial and institutional food and beverage facilities. Topics include: functions of management, marketing, menu development, effective cost controls in purchasing, labor and service techniques. This course is not open to students who have taken CA 125 Supervision & Training Techniques
HOSP 140 Introduction to Hotel Management
- Units
- 3
- Transfers to
- CSU
- C-ID
- HOSP 140
An introduction to the operating system and components of a hotel-resort facility, which includes: front office, housekeeping, food and beverage, sales and marketing, accounting, property maintenance, human/resource management and information systems.