Provides on-the-job learning to develop effective work habits, attitudes, and career awareness in paid or unpaid internships that are related to the hospitality field. Involves the development and documentation of learning objectives and the completion of an internship paper, presentation, or project. Includes both workplace supervisor and faculty advisor feedback and/or written evaluations. Course Credit Limitation: To take this course, contact the Career Transfer Center. Requires orientation session. Students receive one unit of credit for each 60 hours unpaid or 75 hours paid work. May enroll in up to 4 units per semester with a maximum of 16 total units of any type of work experience.

Provides an overview of the structure and financial performances of the hospitality industry; food and lodging, resorts, tourism enterprises, attractions and related operations. Provides an introduction to customer service, cultural/economic trends and career opportunities in the hospitality industry.

Provides an overview of the analysis and management of food, beverage, labor and other costs within a hospitality operation. Emphasizes problem solving and application of cost control techniques to maximize profits while managing expenses. Focuses on establishing standards, cost-volume-profit analysis, forecasting, purchasing and storage controls, menu costing and pricing, theft prevention and labor control.

Explores and develops techniques and procedures of management as they relate to commercial and institutional food and beverage facilities. Studies functions of management, marketing, menu development, effective cost controls in purchasing, labor and service techniques.

Provides an introduction to the operations and components of a hotel-resort facility. Focuses on front office, housekeeping, food and beverage, sales and marketing, accounting, property maintenance, human/resource management and information systems.

Provides an overview of the structure and practices of supervision in the hospitality industry: recruiting, hiring, training, retention, discipline, and employee engagement. Presents an introduction to guest relations practices: customer service, conflict resolution, ethics, etiquette, and serving guests with unique and diverse needs.

Provides an overview of the structure and financial performances of the events industry: social events, corporate meetings, conferences, conventions, and expositions. Covers an introduction to event planning, client management, attendee engagement, cultural/economic trends, and career opportunities in the event industry.