Introduction to hospitality industry                                  lee

·         Hosp 51     0533                            9:30 - 11:00 am      TTh                                              3 units

A survey of the hospitality industry including lodging, resorts, food and beverage service, management, travel and tourism.  Career opportunities and industry trends are reviewed.

GUEST SERVICES MANAGEMENT                                                             AMMAR

·         Hosp 52    1082                             5:30 - 8:30 pm       Mon                                              3 units

This course covers all aspects of front office management.  Areas of emphasis include an overview of the hotel industry as well as guest expectations, reservations, front office management, check in and check out, and guest accounting.  Site visits to hotel properties are included.  Individualized computer lab hours by arrangement in the CAD Lab.

INTRODUCTION TO HOSPITALITY SALES AND MARKETING         bORGIA               

·         Hosp 56     1083                            5:30 - 8:30 pm       Thur                                        1.5 units

This course will cover aspects of basic marketing including sales, advertising, promotion, public relations, research and planning focused on creating and maintaining satisfied customers for hospitality and tourism businesses.  Begins Aug 28, ends Oct. 16.

HOSPITALITY SUPERVISION                                                                lEE

Hosp 63     1084                            5:30 - 8:30 pm     Wed  (eight sessions)            1.5  units

Potential and current hospitality supervisors will learn and understand basic principles of management and apply them while managing the resources of a lodging or foodservice operation.  Effective communication, supervisory responsibilities including evaluating and coaching, managing productivity and controlling labor costs, managing conflict and change, and problem solving are topics that will be included.  Begins Aug 27, ends Oct 15.  

legal issues in hospitality                                                   LEE

·         Hosp 65   1085                              5:30 - 9:30 pm    Wed (three sessions)           .5  unit

A brief introduction to hospitality law governing the legal rights of owners/operators and their responsibilities to consumers of their products and services.  Preventing legal problems and ensuring that the workplace is in compliance with laws and regulations will be covered.  Begins Oct 22, ends Nov. 5.

Practices in Hospitality                                                               nelson

·         Hosp 66   0534                              9:10 - 10:00 am    Fri                                           1 unit

Provides an opportunity for students to participate in job shadowing and to develop a portfolio of their work in the hospitality curriculum and field.  Discusses how to prepare for a job and the professional requirements for success in a hospitality career.  Job site visits required.

ACCOUNTING FOR HOSPITALITY MANAGERS                              Lee  

·         Hosp 67    1086                             5:30 - 8:30 pm     Wed  (five sessions)            1 unit

Prepares the hospitality supervisor  to manage his/her department budget, read and interpret revenue and income statements, and relate employee productivity to the bottom line. Begins Nov 12, ends Dec 10.

culinary arts basics                                                                 lee

·         Hosp 72    0535                             1:00  - 5:00 pm    Tues                                              .5 unit

Food preparation techniques and equipment, food processing methods, knife skills, holding and storage, cooking methods, standardized recipes and recipe conversion.  Lab included.  Begins Aug 26, ends Sept 16.

STOCKS, SOUPS, SAUCES                                                                LEE

·         Hosp 73   0536                              1:00  - 5:00 pm     Tues          .5 unit

Use of seasonings, thickening agents, categories of soups, preparation of classical sauces, emulsions.  Lab included.  Begins Oct 21, ends Nov 11.

VEGETABLES, RICE, PASTA                                                           lee

·      Hosp 74   0537                              1:00 - 5:00pm    Tues              .5 unit

Vegetable characteristics and cooking methods, rice and pasta variations, flavor, color and texture retention.  Lab included.   Begins Sept 23, ends Oct 14.

FISH, POULTRY, MEAT                                                                    LEE                                

·      Hosp 75   0538                              1:00  - 5:00pm    Tues             .5 unit

Selection, handling, preparation and safety of fish, shellfish, poultry, beef, veal, lamb and pork.  Lab included.  Begins Nov 18, ends Dec 9.

BAKESHOP:  YEASTED AND NON-YEASTED BREADS                ADAM

·         Hosp 77   1087                              9:00 am - 1:00 pm   Thurs      .5 unit

Baking processes and ingredients, batters and doughs, yeast breads and rolls.  Lab included. Begins Oct 2, ends Oct 23. 

BAKESHOP:  BASIC BAKING TECHNIQUES                                 ADAM

·         Hosp 78  0539                               9:30  - 11:30 am   TTh           .5 unit

Study of baking processes, mixing methods, and function of ingredients needed to produce a variety of specialty cakes, cookies and pastries.  Lab included. Begins Sept 2, ends Sept 25.

BAKESHOP:  PIES AND TARTS                                                      ADAM                         

• Hosp 81    0540                       9:30-11:30 am TTh.                      5 unit

Baking processes and ingredients used to produce professional pastry-shop quality pies and tarts.  Discussion, demonstration and practice of dessert presentation skills.  Some prior baking experience recommended.  Begins Oct 28, ends Nov 20.

COOKING FOR A HEALTHY LIFESTYLE                                            LANGLAND                            

·      Hosp 89  0541                               1:00 – 5:00 pm  Thur                  .5 unit

Offers nutrition information for planning and consuming a diet for living well and healthfully.  Students prepare fresh local seasonal foods and complete a personal diet analysis and weight management plan.

Begins Aug 28, ends Sept 18.

FOOD SAFETY CERTIFICATION                                                          LANGLAND

·         Hosp 180  1088                             5:30 – 9:30 pm     Tues  Oct 21 and 28 (two sessions)       .5  unit

Prepares students for the Food Safety Certification exam.  Addresses food safety practices, prevention of foodborne illness, personal hygiene guidelines and the HACCP system.  Exam is available as part of the course with purchase of coursebook ServSafe Essentials, 5^th edition.  Book needs to be read prior to class.