Course Outline of Record

Item	Value
Eff Term	Fall 2026
Curriculum Committee Approval Date	3/11/2026
Top Code	130700 - Hospitality (CTE)
Units	3 Total Units (Lecture Units 3)
Hours	54 Total Hours (Lecture Hours 54)
Total Outside of Class Hours	108
Total Student Learning Hours	162
Course Credit Status	Credit: Degree Applicable (D)
Material Fee	No
Basic Skills	Not Basic Skills (N)
Repeatable	No
Open Entry/Open Exit	No
Grading Policy	Standard Letter (S)

Course Description

This course provides an overview of culinary and service history concentrating on working in the food and beverage industry, creating superior guest experiences, and practicing industry related job search skills. Formerly FSM A100. Transfer Credit: CSU.

Course Level Student Learning Outcome(s)

1. 1. Identify and describe the major segments, organizational structures, and career pathways within the hospitality, foodservice, lodging, events, and tourism industries.
2. Analyze and apply guest service philosophies and management principles with attention to ethics, culture, and sustainability.
3. Evaluate current trends, professional standards, and emerging technologies that impact hospitality operations and guest experiences.

Course Objectives

• Define the philosophy of the hospitality industry and its role in providing customer service.
• Trace the growth and development of the hospitality and tourism industry from its origins to the present day, including key restaurateurs, chefs, and hospitality entrepreneurs.
• Discuss and evaluate the importance of professional ethics as it applies to the hospitality and foodservice industries.
• Outline the organization, structure, and functional areas in various hospitality organizations as they pertain to menu planning, purchasing, food production and service, food and beverage controls, and management.
• Identify and describe professional organizations associated with hospitality and foodservice, and discuss their role in career advancement.
• Evaluate professional career opportunities in hospitality and foodservice through guest speakers, field trips, and stages.
• Discuss and evaluate industry trends and publications that contribute to professional growth and technical skills.
• Examine the systematic job responsibilities of various foodservice and hospitality positions.
• Perform mock interviews and prepare resumes, job applications, and cover letters.

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Lecture Content

Unit 1 – History and Philosophy of Hospitality

• Origins and evolution of hospitality: ancient inns, guilds, coffee houses, and early restaurants
• The French Revolution, industrialization, and the rise of modern hospitality
• Hospitality across eras: nineteenth to twenty-first centuries
• The “hospitality spirit,” guest experience, and the role of service in society
• Culinary movements through history and their impact on modern dining (e.g., French, California, and global cuisines)

Unit 2 – Sectors of the Hospitality and Tourism Industry

• Interrelated nature of hospitality, travel, and tourism
• Major sectors: lodging, food and beverage, resorts, recreation, meetings, events, conventions, gaming, and cruise lines
• Sustainable hospitality practices and emerging service models
• Success in service and the philosophy of guest-centered operations

Unit 3 – Foodservice and Restaurant Operations

• Overview of food and beverage management across different outlets (restaurants, catering, room service, stewarding)
• Menu planning, pricing strategies, and restaurant classifications
• Franchise and independent operations
• Trends in sustainable restaurants and menu engineering
• Beverage management: wine, beer, spirits, and zero-proof options; responsible service and liability awareness

Unit 4 – Lodging, Events, and Convention Management

• History and development of hotels and lodging
• Organizational structures and functions of lodging operations
• Role of catering and event management within hospitality enterprises
• Banquet event orders (BEOs), planning tools, and event logistics
• Sustainable and inclusive practices in lodging and events
• Trends in hotel development, ownership, and event technology

Unit 5 – Management, Leadership, and Organizational Structures

• Core management principles and leadership functions
• Organizational charts, departmentalization, and front/back-of-house relationships
• Ethics, professionalism, and effective communication in management
• Sustainable leadership and continuous improvement systems
• Distinction between leadership and management in hospitality settings

Unit 6 – Marketing, Technology, and Industry Trends

• Branding, marketing communications, and guest loyalty programs
• Distribution channels, social media, and digital marketing strategies
• Data-driven decision-making and the role of AI and emerging technologies
• Current trends, challenges, and global innovations shaping the industry

Unit 7 – Careers, Professional Development, and Job Readiness

• Career exploration across hospitality sectors and international opportunities
• Resume, cover letter, and interview preparation
• Professional ethics, organizations, and networking opportunities
• Lifelong learning and professional certifications in hospitality and tourism

Method(s) of Instruction

• Lecture (02)
• DE Online Lecture (02X)

Instructional Techniques

Lecture, guest speakers, online research, case study analysis

Reading Assignments

2 hours per week - Weekly readings including textbook and articles.

Writing Assignments

2 hours per week - Resume, cover letters, reports

Out-of-class Assignments

2 hours per week - Industry research assignments

Study Non-Contact Hours Recommended

108

Methods of Student Evaluation

• Midterm Exam
• Final Exam
• Short Quizzes
• Written Assignments
• Problem Solving Exercises

Demonstration of Critical Thinking

Student evaluation is based on exams (midterm and final), completion of a resume, preparation for job interviews, reports on careers and industry articles.

Required Writing, Problem Solving, Skills Demonstration

Resume, cover letters, mock job interviews, research reports, case studies

Resources Subscreen

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Eligible Discipline(s)

• Culinary arts/food technology (food service, meat cutting, baking, waiter/waitressing, bartending): Any bachelor’s degree and two years of professional experience, or any associate degree and six years of professional experience.