Hospitality
12 courses · San Diego Mesa College · 2026-2027 Catalog
Classes: Fall 2026 · Spring 2027
HOSP 101 Introduction to Hospitality & Tourism
- Units
- 3
- Hours
- 48 - 54 hours lecture
This introductory course addresses a general overview and analyses of linkages between segments of the hospitality industry, including: history, career opportunities and service ethics, lodging products and service levels, travel and tourism, food and beverage throughout the industry segments, managed services, clubs, casinos, leisure and recreation, convention centers and meeting and event planning. The course touches on concerns related to health, safety, liability, the environment, technology, and globalization that are interrelated with the hospitality industry. Exploration of all aspects of the multifaceted hospitality and tourism industries are emphasized, including trends, future projection and employment opportunities. This overview course is designed for students interested in the hospitality industry.
HOSP 102 Hospitality Accounting
- Units
- 3
- Hours
- 48 - 54 hours lecture
- Corequisite
- Completion of or concurrent enrollment in: HOSP 101 with a Grade of "C" or better, or equivalent
- Advisory
- CBTE 140 with a Grade of "C" or better, or equivalent
This course is designed to provide students with an understanding of the principles of finance and accounting and to comprehend the money implications of decisions in hospitality. Because many of the measures of success and failure in the hospitality business are expressed in financial terms, this course covers the aspects of finance and accounting encountered by a non-financial hospitality employee. Basic relevant financial concepts and financial tools are introduced to improve business decision making including: how to read balance sheets, income statements, profit and loss, and cash flow statements, critical ratios and other financial measurements and to interpret what the numbers mean. This course is intended for all Event Management and Hotel Management students.
HOSP 111 Food and Beverage Management
- Units
- 3
- Hours
- 48 - 54 hours lecture
- Advisory
- Completion of or concurrent enrollment in: HOSP 101 with a Grade of "C" or better, or equivalent and HOSP 102 with a Grade of "C" or better, or equivalent or CACM 122A with a Grade of "C" or better, or equivalent
This course is designed to provide students with an understanding of food operations in the hospitality industry, its variety of operations/outlets and how to gain the skills to successfully manage these operations/outlets. Areas of study include an overview of food and beverage outlets, food service marketing, menu analysis, beverage sensory tasting, food pairing, menu and pricing strategies and performance indicators. Students analyze service standard operating procedures, types of service, food and beverage sourcing and beverage management. Sanitation and safety issues are presented along with facility design and equipment. Competitive trends are determined. Financial acumen are developed. This course is intended for all students in Hospitality Management, Fermentation Management and Culinary Arts / Culinary Management.
HOSP 112 Lodging and Resort Management & Operations
- Units
- 3
- Hours
- 48 - 54 hours lecture
- Corequisite
- Completion of or concurrent enrollment in: HOSP 101 with a Grade of "C" or better, or equivalent
- Advisory
- HOSP 102 with a Grade of "C" or better, or equivalent and CBTE 140 with a Grade of "C" or better, or equivalent
This course is an overview of the management responsibilities of hotel operations. The focus is on analysis and understanding of the interdependent nature of major departments within a hotel/resort operation: rooms division, food and beverage, sales and marketing, housekeeping and maintenance, and general and administrative. Details are presented in planning, development and financial investment management that deal with the unique nature of resort business. Analyses of the interrelationship between the major departments are examined through the concepts of organizing, planning, communicating, and ethical principles among the major departments of a lodging operation. Job titles, functions, and their interactive relationships that are of utmost importance in understanding and working productively with the complexities of hotel management are discussed, along with performance indicators. The course is designed for students interested in the hospitality industry.
HOSP 115 Strategic Leadership in Hospitality
- Units
- 3
- Hours
- 48 - 54 hours lecture
This course is designed to acquaint students with the leadership, management, supervision and quality issues facing today's hospitality and health care industry. It covers the organization and management of hospitality operations. This course is designed for students who are interested in hospitality and culinary arts/culinary management, as well as those working toward American Culinary Federation certification and recertification. The course is a requirement for students seeking the DSS certification.
HOSP 121 Sales, Marketing and Brand Management
- Units
- 3
- Hours
- 48 - 54 hours lecture
- Advisory
- HOSP 101 with a Grade of "C" or better, or equivalent
This course provides students with the knowledge of marketing and themes uniquely related to the hospitality and tourism industry. The course explores such topics as identifying target markets, marketing service and customer satisfaction, advertising and media planning, event promotion and sponsorship, merchandising, and personal sales. Students will develop a marketing plan for a topic/event/ facility of their choice in the hospitality and tourism industry. This course is designed for students enrolled in the Hospitality program.
HOSP 130 Hospitality Law
- Units
- 3
- Hours
- 48 - 54 hours lecture
- Corequisite
- Completion of or concurrent enrollment in: HOSP 101 with a Grade of "C" or better, or equivalent
This course introduces the student to the laws and regulations that influence business and management decisions applicable to the ownership and operation of hospitality and tourism businesses. It is designed to provide practical knowledge of the law and how the legal system functions. The course focus is on legal fundamentals including negligence, relationships with guests, employees, contracts, liability, and the sale of food and alcohol. This course is designed for students interested in a career in hospitality and tourism or those interested in the area and those majoring in Hotel Management.
HOSP 162 Event Management
- Units
- 3
- Hours
- 48 - 54 hours lecture
- Corequisite
- Completion of or concurrent enrollment in: HOSP 101 with a Grade of "C" or better, or equivalent
- Advisory
- HOSP 102 with a Grade of "C" or better, or equivalent and HOSP 121 with a Grade of "C" or better, or equivalent
This course covers planning events such as meetings, conferences, convention and trade shows within the parameters of that segment of the business and tourism industries. Students are introduced to the differences between types of events, their scale, target markets, purposes, venues and logistics. This course focuses on meeting and convention management from both the perspective of the planner and the venue. The process of selling space, functions and events to groups, and the methods for servicing group business after the sale are outlined. Also addressed are the steps that are taken to plan, organize, and produce such activities from an emphasis on marketing. This course is for students enrolled in the Hospitality program.
HOSP 166 Operations Management and Consulting
- Units
- 3
- Hours
- 48 - 54 hours lecture
- Corequisite
- Completion of or concurrent enrollment in: HOSP 101 with a Grade of "C" or better, or equivalent
- Advisory
- HOSP 102 with a Grade of "C" or better, or equivalent and HOSP 121 with a Grade of "C" or better, or equivalent
This course covers the theoretical and practical foundation for operations management and operational procedures. Emphasis is placed on research, design, planning, budgeting and evaluation of hospitality concepts. The course also identifies the knowledge and skills needed to operate a business related to life-cycle and hospitality consulting. This course is designed for students enrolled in the Hospitality program.
HOSP 185 Sustainable Facilities Management
- Units
- 2
- Hours
- 32 - 36 hours lecture
- Corequisite
- Completion of or concurrent enrollment in: HOSP 101 with a Grade of "C" or better, or equivalent
This course highlights meeting and event facilities and venues and their methods of sustainable operation. Included areas are public assembly facilities, arenas, stadiums, convention centers, performing arts centers and amphitheaters. Logistical considerations of booking events, contract negotiations, ticket sales, maintenance and production are identified. Also examined are management techniques of hospitality facilities to get better value from physical assets to improve business productivity and sustainability. This course is designed for students enrolled in the Hospitality program.
HOSP 190 Hospitality Capstone
- Units
- 2
- Hours
- 32 - 36 hours lecture
- Prerequisite
- HOSP 101 with a Grade of "C" or better, or equivalent
This course of volunteering and self-assessment through learning experiences and research allows students to better understand the community and use their skills learned in unique hospitality environments. Topics include an introduction to professional organizations, career development research, lifelong learning, and leadership skills. Students assess their strengths and limitations as hospitality professionals. This course is designed for students enrolled in the Hospitality program.
HOSP 270 Work Experience
- Units
- 1-4
- Hours
- 54 - 216 hours other
A program of on-the-job learning experiences for students employed in a job related to their major. One unit of credit may be earned for every 54 hours of work experience. A maximum of fourteen credit hours for all work experience subject areas may be earned during one enrollment period.