# Credit (HM) courses

Santa Barbara City College · 2026-2027 Catalog · 10 courses

Source: https://catalog.sbcc.edu/course-descriptions/hm/

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

### HM 150 — Hospitality Law

- **Units:** 3
- **Hours:** 54 (54 lecture)
- **Transfers to:** CSU
- **Offered:** Fall 2026, 1 section (/c/santa-barbara-city-college/schedule/fall-2026/hm.md); Spring 2027, 1 section (/c/santa-barbara-city-college/schedule/spring-2027/hm.md)

Students learn to apply hospitality law to everyday issues at their work site, including regulating hotel responsibilities to guests, guest rights, hotel facility regulations, and employee rights.

### HM 151 — Front Office Operations

- **Units:** 3
- **Hours:** 54 (54 lecture)
- **Transfers to:** CSU
- **Offered:** not on the Fall 2026, Spring 2027 schedules

Competencies necessary to successfully supervise hotel front office operations. Understanding and practical application of front office operations, including reservations, registration, checkout, settlement, security, accounting and audits.

### HM 152 — Housekeeping Operations

- **Units:** 3
- **Hours:** 54 (54 lecture)
- **Transfers to:** CSU
- **Offered:** not on the Fall 2026, Spring 2027 schedules

Competencies necessary to successfully supervise housekeeping operations. Responsibilities of housekeeping department in relation to other departments and the skills to supervise the housekeeping and laundry staff.

### HM 153 — Food And Beverage Operations

- **Units:** 3
- **Hours:** 54 (54 lecture)
- **Transfers to:** CSU
- **Offered:** Spring 2027, 1 section (/c/santa-barbara-city-college/schedule/spring-2027/hm.md)

Provides the skills necessary to supervise a hotel food and beverage department. Understanding department responsibilities and staff supervision issues in addition to a variety of food and beverage operations, including pricing, controls, marketing and financial management. Mastery of menu planning and serving and preparing foods using safe and sanitary procedures.

### HM 256 — Supervision In The Hospitality Industry

- **Units:** 3
- **Hours:** 54 (54 lecture)
- **Transfers to:** CSU
- **Offered:** not on the Fall 2026, Spring 2027 schedules

Provides the competencies necessary to supervise in the hospitality industry. Practice in a wide range of supervisory skills, such as effective communications, training, coaching, evaluating, disciplining and managing conflict. Understanding techniques for managing productivity and change.

### HM 257 — Hospitality Sales and Marketing

- **Units:** 3
- **Hours:** 54 (54 lecture)
- **Transfers to:** CSU
- **Offered:** not on the Fall 2026, Spring 2027 schedules

Through study and practical application in a hospitality setting, students will learn to apply effective sales and customer service techniques through the understanding of service encounters, guest behavior, data, pricing strategies, selling and entrepreneurship.

### HM 258 — Security And Loss Management

- **Units:** 3
- **Hours:** 54 (54 lecture)
- **Transfers to:** CSU
- **Offered:** Fall 2026, 1 section (/c/santa-barbara-city-college/schedule/fall-2026/hm.md)

Provides the competencies necessary to understand hospitality security systems and to implement appropriate security procedures. Practice of strategies to address hospitality security concerns and emergency situations.

### HM 259 — Training And Development Skills For Hospitality Professionals

- **Units:** 3
- **Hours:** 54 (54 lecture)
- **Transfers to:** CSU
- **Offered:** not on the Fall 2026, Spring 2027 schedules

Provides the competencies necessary to develop hospitality staff members through effective coaching, mentoring, evaluating and training. Includes assessing development needs, mentoring, instructional design and assessing training and development initiatives in the hospitality industry.

### HM 290 — Hotel Work Experience

- **Units:** 3-4
- **Hours:** 300 (300 lab)
- **Transfers to:** CSU
- **Offered:** Fall 2026, 1 section (/c/santa-barbara-city-college/schedule/fall-2026/hm.md)

Consists of 225-300 hours of work in hotel employment. Supervised employment of students with the intent of creating student awareness of hospitality management employment opportunities. Students perform assigned responsibilities as an employee, follow employer's policies, and write individual learning objectives. Course restricted to 3 repetitions

### HM 295 — Internship in Hotel Management/Culinary Arts

- **Units:** 4
- **Hours:** 210 (210 lab)
- **Transfers to:** CSU
- **Offered:** not on the Fall 2026, Spring 2027 schedules

Structured internship program in which students gain experience in community organizations related to the discipline.