Hospitality – Hotel/Restaurant Management Concentration AS Degree
Associate in Science | SC Program: AS.1294
An academic plan shows all the courses you need to graduate and a suggested order in which you should take them. To make your personalized comprehensive education plan, please make an appointment with a counselor.
Choose your path
Map your education by viewing the program map for the degree or certificate you’re interested in earning below. Meet with a counselor to create your official comprehensive education plan.
A program map shows all the required and recommended courses you need to graduate and a suggested order in which you should take them. The suggested sequence of courses is based on enrollment and includes all major and general education courses required for the degree.
Fall Semester, First Year
Intro to Hospitality Industry
This course offers an overview of the structure and relationship of components within the hospitality and travel industry. Economic and employment impact and review of food service, lodging, resorts, recreation enterprises, attractions, cruise, destination bureaus, travel agencies and related operations. Focuses on orientation to customer service, cultural/economic trends and career opportunities. This course may be offered in a distance education format.
This course provides an overview of the information needs of lodging properties and food service establishments; addresses essential aspects of computer systems, such as hardware, software, and generic applications; focuses on computer-based property management systems for both front office and back office functions; and focuses on computer-based restaurant management systems for both service-oriented and management-oriented functions. This course may be offered in a distance education format.
Note: Student must complete all assignments using a computer. Handwritten assignments will not be accepted.
This course applies the principles of ethical and effective communication to the creation of letters, memos, emails, and written and oral reports for a variety of business situations. The course emphasizes planning, organizing, composing, and revising business documents using word processing software for written documents and presentation-graphics software to create and deliver professional-level oral reports. This course is designed for students who already have college-level writing skills. This is a required course for many major and certificate programs and an alternate requirement or suggested elective in others. This class also satisfies the A.S. General Education requirement in English. This course may be offered in a distance education format.
Customer Service Skills for a Multicultural Workplace
This course provides the student with a thorough understanding of the concept of culture and cultural diversity, how culture influences customer service within the global marketplace, and how to develop an organizational environment that supports and acknowledges a multitude of cultures. An emphasis is placed on developing competent communication behaviors and strategies for provide excellent customer satisfaction in a multicultural environment. Through the use of collaborative learning techniques, students will develop the necessary soft skills to provide excellent customer service in diverse workplaces. This course may be offered in a distance education format.
Note: Class will require outside time using a computer with appropriate software. Some computer access is provided on campus at the Math and Business Learning Center. Students taking the Internet format of this course must have access to the Microsoft Operating System and Office Suite--further information will be provided on the first day handout.
This course is intended to help students achieve a degree of computer literacy through exposure to a variety of basic computer concepts including discussions of hardware, software, computer history, programming, computer ethics, and cultural implications. In addition, the student will be introduced to several hands-on applications such as systems software (Windows), word processing software (MS Word), spreadsheet software (MS Excel), database software (MS Access), and presentation software (MS PowerPoint). This course may be offered in a distance education format.
This course covers principles of organization, management, and decision models applied to the tasks and challenges of hospitality operations. The course involves techniques of problem solving (including planning, organizing, staffing, directing and controlling operations) in areas of front office operations, housekeeping, personnel, and security. The course also examines a systematic approach to front office procedures by detailing the flow of business through a lodging operation, beginning with the reservation process and ending with check-out and settlement. This course may be offered in a distance education format.
This course offers a practical approach to the problems of human resource management in the hospitality industry. It covers an introduction to the personnel function; selection and placement of personnel; and the role of supervision with an emphasis on induction, training, communications, performance, appraisal, and leadership style. Also covered are a study of age and salary administration; motivation; and discussion of union-management relations. This course may be offered in a distance education format.
Advisory: A grade of C or higher in ENGL 280, or English Placement Level 5 or higher.
This course provides safety and sanitation principles and practices for personal and institutional application. Methods and techniques for handling foods safely are examined including food preparation, storage, service, and the prevention of food contamination. Also covered are the importance of microorganisms, food borne illness and food allergies, sanitary facilities and equipment, accident prevention, crisis management, and pest management. Compliance with city, state, and federal health regulation as embodied in HACCP (Hazard Analysis Critical Control Point) are emphasized, along with the supervisor?s responsibilities in maintaining high standards of these principles. This course will provide updated information on USDA, FDA, Codex, and ISO 24,000 regulations and there relationship to food borne illness. The student receives a certificate of completion from the Educational Foundation of the National Restaurant Association upon the successful completion of this course with a passing grade of 75% or higher. This course will provide the safe use of culinary equipment and its proper use to avoid accidents. This course is required for all Culinary Arts/Culinary Management students and is advised to be taken as the first course prior to all other culinary courses or in conjunction with the first few. It may be used for American Culinary certification and recertification, and is required for the Dietary Service Supervisor Certificate offered by the Nutrition Department. This course may be offered in a distance education format.
Advisory: ENGL 280 with a grade of C or higher, or English Placement Level 5 or higher.
This course will cover the function of purchasing from the viewpoint of management. It discusses channels of distribution, buying techniques, specification writing, and other principles needed to perform this critical activity. This course may be offered in a distance education format.
This is a required course in several business occupational majors and suggested elective in others. Students entering the class should have a strong foundation of basic arithmetic skills of adding, subtracting, multiplying, and dividing of whole numbers, fractions, decimals, and percentage values. The class consists of applications of these skills to such business problems as markup; simple, discount, and compound interest; trade and cash discounts; insurance; installment buying; depreciation; break-even analysis to solve for systems of linear equations; and the use of quadratic equations and graphing to solve for maximum profit. This course may be offered in a distance education format.
Limitation on Enrollment: Students must be 21 years of age or older to take this course.
This course emphasizes the characteristics of wines from the major varietals. It covers the identification of wines from the wine districts of California, France, Germany, and Italy. The concept of food and wine pairing will also be evaluated. This course may be offered in a distance education format.
This course offers an application of marketing principles and techniques in the hospitality industry, with an emphasis on developing an understanding of consumers and using that knowledge to provide value and create consumer satisfaction while meeting financial goals. This course will also focus on practical sales techniques, proven approaches to selling to targeted markets, and advertising's role in sales. This course may be offered in a distance education format.
This course offers insight into the various aspects of supervision in the hospitality industry. Supervisory roles, responsibilities, and essential managerial skills shall be discussed. The goal of the course is to prepare students for the workplace by equipping them with the necessary authoritative and decision-making skills. This course may be offered in a distance education format.
This course explores potential legal issues and pitfalls that might impact the hospitality industry. The course covers legislation, such as the Civil Rights Act of 1991 and other federal discrimination laws dealing with employment and sexual harassment; Occupational Safety and Health Administration (OSHA) regulations; the Family and Medical Leave Act of 1993; The Americans with Disabilities Act; the Hotel and Motel Fire Safety Act of 1990; antitrust regulations; the National Labor Relations Act; copyright music laws; tax laws; tip reporting regulations; telephone resale regulations; consumer protection laws; franchise regulations; and product liability laws. This course is not intended to make the student a legal expert on the subject reviewed nor is it intended to be a substitute for the services or legal opinion of an attorney. Students will, however, be better able to recognize potential legal problems or potential lawsuits, which will assist them when consulting with an attorney on strategies to prevent legal issues from becoming more serious in their hospitality organization. This course may be offered in a distance education format.
Ethnic Studies of Food, Nutrition and Health Disparities
This course critically examines the impact of race and racial disparities in relation to food and nutrition with the resultant impact on health inequalities of Native American, African American, Asian American, and/or Latino/a/x American communities. Foundational theoretical concepts of ethnic studies and nutrition such as racism, colonialism, immigration, eurocentrism, social determinants of health, food and health disparities, acculturation, and health equity are examined. (CSU transferable)
Advisory: ENGL 196 with a grade of C or higher, or English Placement Level 6 or higher.
This course is an introduction to the process of human communication with an emphasis on small groups. Subjects covered are preparation for discussion, group participation, leadership, decision-making, interpersonal relations, managing diversity, critical thinking/problem-solving, managing conflict, and evaluation of group interaction. Students will be involved in group interactions, and emphasis will be on practical experience. College-level writing skills will be expected on all papers, outlines, and short essays. This course may be offered in a distance education format.
This course focuses on the generation and analysis of quantitative information for the purpose of planning, control, and decision-making by managers at various levels in hospitality industry operation. Emphasis is placed on the need for and use of timely and relevant information as a vital tool in the management process. Also examines accounting functions to support hospitality management analysis. Special attention on: internal controls, cost-volume profit relationships, relevant costs for special decisions, flexible budgets, profit centers, and tax implications of decisions. This course may be offered in a distance education format.
This course includes a study of the science of food, the nutrients and other substances therein, and their actions, interactions, and balance in relation to health and disease. The class emphasizes the positive contributions of nutrition to life and health. This course may be offered in a distance education format.
This course is designed to explore the humanities by examining expression of human values, ideas, concerns, and experience through the arts, literature, media and the social sciences. The reading of important works in the humanities, written analysis, and attendance at selected performances are major requirements of this course. This course may be offered in a distance education format.
Limitation on Enrollment: Financial aid students must maintain concurrent enrollment in seven (7) units which include worksite learning units. Students not receiving financial aid do not need to enroll in other courses in order to participate in Worksite Learning Classes.
The Hospitality Worksite Learning course allows the student to gain on-the-job experience through employment/volunteerism at an approved hospitality job site that is acquired by the student and related to the student's major. A faculty member supervises all WSL courses to ensure that the work experience is of educational value. The course stresses good work habits and meeting of competencies through actual on-the-job performance. A student may earn up to 16 units through repeating this course since course content varies and skills are enhanced by supervised repetition and practice. A maximum of 8 units may be earned in a single semester.
Advisory: ENGL 280 with a grade of C or higher, or English Placement Level 5 or higher (ECON 1A is not a prerequisite for ECON 1B).
This course is a study of the basic institutions and principles of microeconomics and so it concentrates on the parts of an economic system: the markets, the producers, the consumers, and the structures of basic industries, along with systems for relative resource use and income determination. This course may be offered in a distance education format.
Please see a counselor to discuss options for meeting general education requirements for transfer to California State Universities (CSU) and/or University of California (UC) campuses, as well as any specific additional courses that may be required by your chosen institution of transfer.
*Alternative Courses: Please see a Shasta College counselor for alternative course options. You can also view the following to find other courses to meet degree/certificate requirements: