The Hospitality Management program meets the needs of our growing industry and community by preparing students with the skills necessary to be successful Hospitality professionals capable of assuming leadership roles in the dynamic Hospitality Industry. Our program offers comprehensive coursework in the operational and legal aspects of hospitality management and supervision, food and beverage operations, cost control, event and catering management, human resources, marketing, and support operations. Emphasis is on guest service strategies, ethical considerations, effective communication, critical thinking, leadership standards, and teamwork.
Ritz Carlton St. Regis Surf & Sand Montage Monarch Marriott
|FN 171||Sanitation and Safety||2|
|FN 210||Servsafe in Food Production||1|
|FN 101*||Culinary Principles I||3|
|FN 150||Introduction to Hospitality Management||3|
|FN 152||Special Events and Catering Management||3|
|FN 154||Hospitality - Production and Cost Control||3|
|FN 157||Hospitality Law||3|
|FN 176||Food and Beverage Operations||3|
Hospitality Class Schedule
You can also find some of the Hospitality Classes on the Culinary Arts Class Schedule
Intro to Hospitality Management FN 150
Focuses on the qualities and skills needed to manage and train employees in the Hospitality field. An emphasis will be placed on leadership, training and supervision. Covers topics such as goal setting; communication; social media communications; drivers of diversity; multiculturalism; social media recruiting; hiring suggestions; evaluating on-the-job performance and performance improvement; behaviors of leaders; team building, and teaching methods for training.
Special Events & Catering Management FN 152
Event planning and catering business including operations, menu planning/design, pricing, equipment, staff training, sustainable catering practices, digital menu and proposal design, catering industry software, and the expansion of the event market, state-of-the art marketing strategies, social networking, web promotion, and on-demand proposal development.
Hospitality - Production and Cost Control FN 154
Food, beverage, and labor cost controls for careers in food and beverage operations. Specific areas covered include purchasing, receiving, storage, issuing, production, and sales. The basics of cost-volume-profit analysis will be covered. This information is essential for management!
Hospitality Law FN 157
Students and practicing hospitality managers learn how to effectively manage their legal environment. By learning to think proactively, students consider how their actions will be viewed in a legal context, thereby precluding many legal difficulties. Familiarizes readers with hospitality legalities, provides relevant exercises, and applies lessons learned to real-world hospitality management situations.
Food and Beverage Operations FN 176
Food, beverage, and labor cost controls for careers in food and beverage operations. Specific areas covered include purchasing, receiving, storage, issuing, production, and sales. Introduces the basics of cost-volume-profit analysis. Also covers management theory, marketing plan development, food and beverage service, facility design and equipment.
Sanitation and Safety FN 171
Environmental control and its application to food preparation, personal cleanliness, sanitation in the commercial kitchen and dining room, and the use and care of equipment within food service operations. Emphasis on safety and accident prevention on the job and optimum equipment selection, use, and maintenance.
Associate in Science Degree
Completion of the certificate program and a minimum of 60 units including the general education requirements with an overall GPA of 2.0 qualifies the student for the Associate in Science degree. A minimum of 12 units must be completed at Saddleback College.
Certificate of Achievement
The awarding of a Certificate of Achievement acknowledges to the recipient and the potential employer that all courses in an approved occupational program have been completed. The courses are chosen by the faculty on the basis of determination of educational experiences which lead to vocational competency.
Students with previous educational or vocational experience who wish to waive a course on the certificate list may be expected to verify equivalency through examination. Petitions for course waivers or substitutions are available in both the Office of Admissions and Records and the Counseling Office. When waivers and substitutions have been approved, a minimum of 18 units must be included in the certificate program.
The Certificate of Achievement is issued upon the completion of the following:
- The required courses in the certificate area.
- A minimum of twelve (12) units in residence at Saddleback College. At least one course required in the certificate must be completed at Saddleback College.
It is the student's responsibility to make a formal application for the Certificate of Achievement to the Office of Admissions and Records.