Hospitality Management
4 courses · Lake Tahoe Community College · 2026-2027 Catalog
Classes: Fall 2026 · Winter 2027 · Spring 2027
HSP 100 Introduction to Hospitality Management
- Units
- 4.5
- Hours
- 4.5 hours lecture weekly, 54 contact hours total
- Transfers to
- CSU
- C-ID
- HOSP 100
This course is an introduction to the hospitality industry for students who are or may be interested in entering the field of hospitality or culinary arts with the intention of pursuing it as a career goal. Students will learn expectations and techniques for leadership and managing in the hospitality industry. The course will analyze the management of rooms, food, beverage, labor and other departments within a hospitality operation. Topics include history of the hospitality industry, types of hospitality operations, rooms management, food and beverage management, beverage service and control, tourism, assemblies, attractions, and event management.
HSP 120 Hospitality Cost Control
- Units
- 4.5
- Hours
- 4.5 hours lecture weekly, 54 contact hours total
- Transfers to
- CSU
- C-ID
- HOSP 120
This course focuses on analyzing and managing food, beverage, labor, and other costs within a hospitality operation. There is an emphasis on problem solving and applying cost control techniques to maximize profits while managing expenses. Topics covered include establishing standards, cost-volume-profit-analysis, forecasting, purchasing and storage controls, menu costing and pricing, theft prevention, and labor control.
HSP 130 Introduction to food and Beverage Management
- Units
- 4.5
- Hours
- 4.5 hours lecture weekly, 54 contact hours total
- Transfers to
- CSU
- C-ID
- HOSP 130
This course is an introduction to management and operations in the food and beverage industry. Students will learn expectations and management strategies for food and beverage operations and how to maximize profits in the hospitality industry. 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.
HSP 140 Hospitality Management Operations
- Units
- 4.5
- Hours
- 4.5 hours lecture weekly, 54 contact hours total
- Advisory
- CUL 101 and CUL 103A or equivalent.
- Transfers to
- CSU
This course focuses on the key fundamentals of management and operations in the food and beverage industry. Students will learn the expectations, practices, and management strategies for food, beverage operations, labor, and how to maximize profits in the hospitality industry. The course will also focus on how to manage and control these related costs by analyzing industry standards, service standard operating procedures (SOPs), systems, forecasting, purchasing, receiving, menu costing, and labor. Course topics also include the management of human resources and how to effectively supervise, motivate, team-build, and maximize the utility of employees and an organization in the hospitality industry. This course satisfies the related Instruction for the American Culinary Federation’s supervisory management, dining room service and beverage management, and purchasing and receiving courses.