# Hospitality and Tourism Management (HTM) courses

Gavilan College · 2026-2027 Catalog · 4 courses

Source: https://gavilan.curriqunet.com/catalog/iq/4259/4260/4299

"Offered" lists sections in this catalog year's class schedules: Summer 2026, Fall 2026, Spring 2027.

### HTM 101 — Introduction to Hospitality and Tourism Management

- **Units:** 3
- **Offered:** not on the Summer 2026, Fall 2026, Spring 2027 schedules
- Grading: Standard Letter Grade

An introduction to the careers in the field of hospitality and tourism management, including a survey of trends and developments in the industry. An overview of hospitality, tourism, lodging operations, foodservice establishments and management will be provided.

### HTM 202 — Food Safety in Management

- **Units:** 3
- **Offered:** not on the Summer 2026, Fall 2026, Spring 2027 schedules
- Grading: Option of a standard letter grade or Pass/no pass

This course covers food safety procedures and food safety management systems. It prepares the student to take the ServSafe Manager exam. This course has the option of a letter grade or pass/no pass.

### HTM 203 — Restaurant and Banquet Operations

- **Units:** 1
- **Offered:** not on the Summer 2026, Fall 2026, Spring 2027 schedules
- Grading: Standard Letter Grade

This course prepares individuals for entry-level positions in restaurant and hospitality banquet operations. It covers front of the house service for all types of foodservice operations and prepares the student to take the ServSafe Responsible Alcohol Certification and the Food Handler Certification exams. This course has the option of a letter grade or pass/no pass.

### HTM 204 — Customer Service in a Multi-Cultural Workplace

- **Units:** 3
- **Offered:** not on the Summer 2026, Fall 2026, Spring 2027 schedules
- Grading: Option of a standard letter grade or Pass/no pass

This course provides the student with information about the concept of culture and cultural diversity and how it influences customer service within the global marketplace, including how to develop an organizational environment that supports and acknowledges a multitude of cultures. Emphasis will be placed on developing competent communication behaviors and strategies for providing excellent customer satisfaction in a multicultural environment.