Hospitality and Tourism Management

School of Business and Technology

Dean: Mink Stavenga, DBA

Department Chair: Elisabeth Shapiro, Esq., J.D., M.A.L.D

School/Department Location: www.swccd.edu/cvlocation

Office: 470K, (619) 482-6569

Map: https://goo.gl/maps/C4E3PnKsdU92

General Description

Hospitality and tourism is a dynamic and growing industry in San Diego County with many opportunities and career paths for individuals who desire to advance and gain excellent positions in the field. While the field has many facets including recreation and entertainment, it is often divided into four key areas: event, and convention planning; travel and tourism; hotel operations; and culinary arts. The School of Business, Professional & Technical Education provides programs for employment training in all four areas at both the entry and management levels. Employment stability and wages vary within each area; however, the most lucrative positions can be found at the supervisory and managerial levels. These positions are often part of a career ladder which allows an entry-level employee to pursue additional education and training to gain positions of greater responsibility and higher wages. With this career ladder in mind, the School of Business, Professional & Technical Education has designed both a basic and an advanced certificate to allow students to enter or to advance in the industry. Our School has also designed an associate in science degree that will allow students to continue their studies with the goal of advancing even further within the industry.

In addition to these career training programs, a transfer program, Hospitality and Tourism Management, has been developed for students who desire to transfer to four-year institutions including San Diego State University at the local level, as well as other institutions at the state and national levels. Transfer students can work toward a bachelor’s degree in hospitality and tourism, which is often required for top-level or high executive positions.

Career Options

Below is a sample of the career options available for the hospitality and tourism management areas. Most of these require a certificate or an associate in science degree. A few of the job titles that make up the hospitality industry include:

  • Travel and Tourism—travel manager, transportation director, travel agent/consultant, tour guide, and travel entrepreneur
  • Event and Convention Planning—event meeting and convention planner, and events manager/coordinator
  • Hotel Operations—hotel operations assistant/manager, rooms division manager/lodge manager/coordinator
  • Culinary Arts—chef’s assistant, head chef, restaurant manager, catering manager, and food service manager

Employment can also be found in marketing agencies and organizations, cruise ships, bakeries, restaurants, catering establishments, hotels, convention and meeting centers, recreation and sports centers, and casinos. Opportunities are great for entrepreneurs who develop businesses in the specialty areas of the hospitality and tourism industry.

 Faculty

Laura Gershuni, M.B.A.
lgershuni@swccd.edu

HTM 150

INTRODUCTION TO HOSPITALITY AND TOURISM MANAGEMENT

3 UNITS

Grade Only

Recommended Preparation: RDG 158 or the equivalent skill level as determined by the Southwestern College Reading Assessment or equivalent.

Lecture 3 hours

Offered: ALL

Introduces students to the hospitality and tourism industry. Explores the inner workings of the various components that comprise the industry---lodging, food service, transportation, travel, events, and entertainment. Focuses on actual industry examples, case studies, guest speakers, and site visits are used extensively. [D; CSU]

HTM 151

HOTEL OPERATIONS AND ROOMS DIVISION MANAGEMENT

3 UNITS

Pass/No Pass or Grade is Allowed

Recommended Preparation: RDG 158 or the equivalent skill level as determined by the Southwestern College Reading Assessment or equivalent.

Lecture 3 hours, laboratory 1 hour

Offered: ALL

Analyzes hotel operations, including front office, rooms management, guest services, housekeeping, reservations, sales and marketing, human resources, food and beverage control, engineering/maintenance, and security. Explores the interaction of key areas of hotel operations in relationship to customer service. [D; CSU]

HTM 153

HOSPITALITY MANAGEMENT ACCOUNTING

4 UNITS

Grade Only

Recommended Preparation: RDG 158 or the equivalent skill level as determined by the Southwestern College Reading Assessment or equivalent.

Prerequisite: ACCT 101 or HTM 150 or equivalent.

Lecture 4 hours

Offered: ALL

Examines how hospitality managers use accounting information in decision-making, planning, directing, and controlling. Emphasizes concepts of cost management and costing methods, cost-volume profit analysis, profit planning and budgeting, standard absorption, and variable costing. Reviews and applies concepts of responsibility accounting, capital expenditure decisions, and feasibility studies to various projects. . [D; CSU] (Formerly: ACCT 103; Same as: ACCT 153)

HTM 156

RESTAURANT AND FOOD SERVICE MANAGEMENT

3 UNITS

Pass/No Pass or Grade is Allowed

Recommended Preparation: ACCT 101 or equivalent; RDG 158 or the equivalent skill level as determined by the Southwestern College Reading Assessment or equivalent.

Lecture 3 hours

Offered: ALL

Provides students with the basic skills and concepts required for success in the field of restaurant and food operation management. [D; CSU]

HTM 299

INDEPENDENT STUDY

1-3 UNITS

Pass/No Pass or Grade is Allowed

Lecture 3 hours

Offered: ALL

Individual study or research in some area of hospitality and tourism management of particular interest to the student and not included in regular courses of the College. [D; CSU]