Hospitality
9 courses · Cuesta College · 2026-2027 Catalog
Classes: Summer 2026 · Fall 2026
HOSP 200 INTRODUCTION TO HOSPITALITY
- Units
- 3
- Hours
- 3 hours per week: (3.00 lecture hours/0.00 lab hours/0.00 activity hours)
- Transfers to
- CSU
- C-ID
- HOSP 100
Provides a detailed overview of structure and financial performances of the hospitality and tourism industry. Topics include career paths, lodging and lodging operations, restaurants and restaurant operations, cruising, managed services, beverages, clubs, theme parks and attractions, gaming entertainment, meeting planning and special events. Topics incorporate sustainability, ethics, trends, leadership and customer service, cultural/economic trends and career opportunities.
HOSP 230 INTRODUCTION TO FOOD AND BEVERAGE MANAGEMENT
- Units
- 3
- Hours
- 3 hours per week: (3.00 lecture hours/0.00 lab hours/0.00 activity hours)
- Transfers to
- CSU
- C-ID
- HOSP 130
Explore and develop techniques and procedures of management 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.
HOSP 250 INTRODUCTION TO HOTEL MANAGEMENT
- Units
- 3
- Hours
- 3 hours per week: (3.00 lecture hours/0.00 lab hours/0.00 activity hours)
- Transfers to
- CSU
- C-ID
- HOSP 140
Introduces 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.
HOSP 252 WORK EXPERIENCE IN HOSPITALITY
- Units
- 0.5 to 4
- Hours
- 1.5 to 12 hours per week: (0.00 - 0.00 lecture hours/0.00 - 0.00 lab hours/1.50 - 12.00 work experience hours)
- Transfers to
- CSU
Provides opportunities for students in Hospitality to connect academic curricula to experiential learning in the workplace as an internship, Service Learning placement or general employment. Allows students to develop and work on learning objectives in workplace competencies and technical skills relevant for their course of study and career pathway. Students must work 54 hours for each unit of credit earned, in half-unit increments (27 hours), up to a maximum of 4 units. Employment can be paid or unpaid.
HOSP 255 CATERING PRINCIPLES
- Units
- 3
- Hours
- 3 hours per week: (3.00 lecture hours/0.00 lab hours/0.00 activity hours)
- Advisory
- CUL 215 or CUL 213
- Transfers to
- CSU
Examines the catering industry with special attention given to catering from a customer’s perspective. Students completing this course should be able to plan and implement a variety of catering functions. Experiential learning opportunities will be included in this course.
HOSP 270 HOSPITALITY COST CONTROL
- Units
- 3
- Hours
- 3 hours per week: (3.00 lecture hours/0.00 lab hours/0.00 activity hours)
- Transfers to
- CSU
- C-ID
- HOSP 120
Analyzes food, beverage, labor and other costs within a hospitality operation. Emphasizes problem solving, applying cost control techniques to maximize profits while managing expenses. Topics include: establishing standards, cost-value-profit analysis, forecasting, purchasing and storage controls, menu costing and pricing, theft prevention and labor cost controls.
HOSP 700 INTRODUCTION TO HOSPITALITY
- Units
- 0
- Hours
- 3 hours per week: (3.00 lecture hours/0.00 lab hours)
Provides a detailed overview of structure and financial performances of the hospitality and tourism industry. Topics include career paths, lodging and lodging operations, restaurants and restaurant operations, cruising, managed services, beverages, clubs, theme parks and attractions, gaming entertainment, meeting planning and special events. Topics incorporate sustainability, ethics, trends, leadership and customer service, cultural/economic trends and career opportunities.
HOSP 730 INTRODUCTION TO FOOD AND BEVERAGE MANAGEMENT
- Units
- 0
- Hours
- 3 hours per week: (3.00 lecture hours/0.00 lab hours)
Explore and develop techniques and procedures of management 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.
HOSP 750 INTRODUCTION TO HOTEL MANAGEMENT
- Units
- 0
- Hours
- 3 hours per week: (3.00 lecture hours/0.00 lab hours)
Introduces 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.