Hospitality Management
9 courses · Chaffey College · 2026-2027 Catalog
Classes: Fall 2026 · Spring 2027
HOTFS 10 Introduction to Hospitality Management
- Units
- 3
- Hours
- 48-54 Lecture
- Transfers to
- CSU
- C-ID
- HOSP 100
Overview of structure, accounting, 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.
HOTFS 14 Food and Beverage Management
- Units
- 3
- Hours
- 48-54 Lecture
- Transfers to
- CSU
- C-ID
- HOSP 130
Management methods for quantity food production in the food service industry. Prepares students for entry-level positions in both commercial and institutional settings. Students study the role of management with regards to challenges prevalent in quantity food production, equipment, labor, scheduling, nutritional concerns, marketing, menu development, effective cost controls in purchasing, labor and service techniques.
HOTFS 21 Purchasing, Cost Controls, and Menu Planning
- Units
- 3
- Hours
- 48-54 Lecture
- 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. Principles, policies, and procedures associated with the procurement and conveyance of food and beverages in the food service industry. Deals with markets, federal and trade grades, government regulations, packaging, comparative versions of price buying, yields and quality control. Focus on systems for selecting product, appropriate receipt and storage, inventory controls, menu item specification development, commercial menu costing strategies, and descriptive menu design and marketing. Fundamentals of menu writing, types of menus, layout, design, and food merchandising. Analyze menus for effectiveness.
HOTFS 32 Hospitality Law
- Units
- 3
- Hours
- 48-54 Lecture
- Transfers to
- CSU
- C-ID
- HOSP 150
Explore the Legal Relationship and Considerations of Hotel, Restaurant, Travel and Tourism Operations. Study of the legal aspects of hospitality law both historically and as it exists today. Topics include torts and contracts, real and personal property rights, duties of innkeepers, food and beverage liability and proper documentation.
HOTFS 42 Hotel Operations
- Units
- 3
- Hours
- 48-54 Lecture
- Transfers to
- CSU
- C-ID
- HOSP 140
Operation and organization of a variety of lodging facilities for the hospitality industry. Covers front office, housekeeping, food and beverage, human resources, property maintenance, revenue management and forecasting, pricing and inventory.
HOTFS 428 Human Resources Management in Hospitality
- Units
- 3
- Hours
- 48-54 Lecture
- Advisory
- HOTFS 10
Management of human resources and techniques applicable to the hospitality industry. Topics include: recruitment, selection, hiring, coaching, employee development and motivation, benefits, performance management, counseling and discipline.
HOTFS 431 Hospitality Marketing Management
- Units
- 3
- Hours
- 48-54 Lecture
The application of basic marketing principles in the hospitality service product. Students will develop and present strategic marketing plans for a hospitality organization. Identification of the market, image development, advertising, sales promotions, public relations, and the administration and control of a marketing plan.
HOTFS 460 Event Management
- Units
- 4
- Hours
- 48-54 Lecture, 48-54 Laboratory
Event Management is a growing and culturally diverse field that includes the planning and execution of successful conferences, meetings, trade shows, and social events hosted both locally and globally. Topics include step-by-step planning, budgeting, marketing timeline, assessment, and hands-on practice of different floor plans for an event. Students will learn to write event specifications; establish specific, measurable, actionable, realistic, and time-bound (S.M.A.R.T.) goals; analyze an event's strengths, weaknesses, opportunities, and threats (SWOT); and manage and evaluate an event. Students can opt in to complete a Cvent Student Certificate. This Cvent Student Certification will give college students an overall understanding of the Cvent platform commonly used in the event planning industry.
HOTFS 482 Industry Internship: Hospitality Management
- Units
- 1
- Prerequisite
- Completion with a C or better in: HOTFS 10 or CUL 15
This work experience course is designed to prepare students for a career in a hotel, restaurant, or commercial kitchen (includes front office, housekeeping, marketing and kitchen experience). In collaboration with the instructor, each student will select learning outcomes to facilitate the successful development of skills appropriate in their externship/internship. Students must have an externship/internship placement prior to the start of the course and are required to complete a minimum of 54 externship/internship hours during the semester.