Business/Hotel & Restaurant Management (BUHM)
BUHM 011 Leadership and Management in the,Hospitality Industry Units: 3
This course is designed to provide students with a basic understanding of the hospitality industry while studying in partnership with students in Japan. The class culminates with a two week trip to Japan where students will meet with hospitality industry leaders to compare and contrast how the hospitality industry is viewed in the USA vs. Japan.
Lecture Hours: 54 Lab Hours: None Repeatable: No
Grading: Letter
Prerequisite: None
Advisory: None
Limitation on enrollment: None
Transfer Status: None Degree Applicable: AA/AS
COD GE: None CSU GE: None IGETC: None
BUHM 014 Hotel and Restaurant Accounting Units: 3
This course provides students with the comprehensive application of accounting principles to the hotel and restaurant industry. Students learn accounting practices, financial statements, income/expense accounts and statements, budgeting, and forecasting. Also included is the application of accounting information for financial analysis.
Lecture Hours: 54 Lab Hours: None Repeatable: No
Grading: Letter
Prerequisite: None
Advisory: BUAC 066.
Limitation on enrollment: None
Transfer Status: CSU Degree Applicable: AA/AS
COD GE: None CSU GE: None IGETC: None
BUHM 024 Hospitality Sales and Marketing Units: 3
This class will introduce students to the trends shaping the lodging and foodservice industries, including technology and social media, marketing to Millennials, sustainability, and the "farm-to-fork" movement. Sales and prospecting techniques, the Marketing plan, marketing to various customer segments, distribution, revenue management, marketing for restaurants, and catered events, and customer relationship management will be discussed in this class.
Lecture Hours: 54 Lab Hours: None Repeatable: No
Grading: Letter
Prerequisite: None
Advisory: BUHM 050.
Limitation on enrollment: None
Transfer Status: CSU Degree Applicable: AA/AS
COD GE: None CSU GE: None IGETC: None
BUHM 031 Customer Service Management Units: 3
This course provides an in-depth study of the methods and techniques employed by the hospitality and tourism industry to accomplish effective and efficient customer service operation. Includes combined discussions of management theory, systems, decision-making, and leadership directly relevant to any profession with emphasis on the hospitality industry. Also covers the business facets of human resource management, finance, ethics, and total quality management within a business environment.
Lecture Hours: 54 Lab Hours: None Repeatable: No
Grading: Letter
Prerequisite: None
Advisory: None
Limitation on enrollment: None
Transfer Status: None Degree Applicable: AA/AS
COD GE: None CSU GE: None IGETC: None
BUHM 047 Hospitality Law Units: 3
Legal issues that can affect properties are numerous, and ignorance of the law is no excuse. This class explores laws and regulations affecting the U.S. hospitality industry with many examples, and case histories. Topics include protecting guests, loss of property, wages and hours, labor relations, worker's compensation, franchising, and the Internet. (C-ID HOSP 150)
Lecture Hours: 54 Lab Hours: None Repeatable: No
Grading: Letter
Prerequisite: None
Advisory: BUHM 050.
Limitation on enrollment: None
Transfer Status: CSU Degree Applicable: AA/AS
COD GE: None CSU GE: None IGETC: None
BUHM 050 Introduction to the Hospitality,Industry Units: 3
This course provides a basic understanding of the hospitality industry including lodging, food service, institutional, and resort operations. The history, growth and development, current trends, and organizational structure of the industry are explored with a focus on employment opportunities and future trends. (C-ID HOSP 100)
Lecture Hours: 54 Lab Hours: None Repeatable: No
Grading: Letter
Prerequisite: None
Advisory: None
Limitation on enrollment: None
Transfer Status: CSU Degree Applicable: AA/AS
COD GE: None CSU GE: None IGETC: None
BUHM 051 Introduction to Food and Beverage,Management Units: 3
Techniques and procedures of management are explored and developed as they relate to commercial and institutional food and beverage facilities. Topics include: functions of management, marketing, menu development, effective cost controls in purchasing, labor and service techniques. (C-ID HOSP 130)
Lecture Hours: 54 Lab Hours: None Repeatable: No
Grading: Letter
Prerequisite: None
Advisory: None
Limitation on enrollment: None
Transfer Status: CSU Degree Applicable: AA/AS
COD GE: None CSU GE: None IGETC: None
BUHM 054 Hospitality Supervision Units: 3
The Hospitality Supervision course teaches the skills that can help a student develop effective supervision and management skills that are essential to success in the industry. Topics include how to recruit, select, and train; increase productivity; control labor costs; communicate effectively; manage conflict and change; and use time management techniques. Resources on creating a professional development plan for your hospitality career can help you set the direction for future educational and professional endeavors.
Lecture Hours: 54 Lab Hours: None Repeatable: No
Grading: Letter
Prerequisite: None
Advisory: None
Limitation on enrollment: None
Transfer Status: CSU Degree Applicable: AA/AS
COD GE: None CSU GE: None IGETC: None
BUHM 055 Hotel Front Office and Housekeeping,Operations Units: 3
Front office operations and housekeeping operations work hand in hand to provide the guest with an exemplary experience. In this class, students will learn about both of these vital departments and how to manage them properly and professionally to provide the guest with an exemplary experience.
Lecture Hours: 54 Lab Hours: None Repeatable: No
Grading: Letter
Prerequisite: None
Advisory: BUHM 050.
Limitation on enrollment: None
Transfer Status: None Degree Applicable: AA/AS
COD GE: None CSU GE: None IGETC: None
BUHM 095A Hotel & Restaurant Management Work,Experience Units: 1-5
This work experience course of supervised employment provides students the opportunity to connect academics to applied experiential learning in the workplace. It assists students in developing transferable employability skills, career awareness, learning industry culture, competencies and norms, and developing professional networks that support career mobility. To enroll, students must have a job or internship placement in a part-time or full-time capacity. Credit may be accrued at the rate of one to five (1-5) units per semester based on the student's ability to meet the hours required per unit enrolled. Students must work 54 hours per unit earned. This Work Experience course is available to students whose job or internship placement is directly related to Hotel & Restaurant Management.
Lecture Hours: None Lab Hours: 270 Repeatable: Yes
Grading: Letter
Prerequisite: None
Advisory: None
Limitation on enrollment: None
Transfer Status: CSU Degree Applicable: AA/AS
COD GE: None CSU GE: None IGETC: None
