Classes in htm

HTM 101 Introduction to Hospitality and Tourism Management 3.0 units
Description: An introduction to the careers in the field of hospitality and tourism management, including a survey of trends and developments in the industry. An overview of hospitality, tourism, lodging operations, foodservice establishments and management will be provided. (C-ID HOSP 100)

Student Learning Outcomes:

1. Define hospitality and describe the various segments of the hospitality industry.
2. Describe the varying levels of customer service in the hospitality business and critique services received.
3. Assess various career opportunities in the hospitality and tourism industry in terms of the students personal goals.


HTM 102 Sanitation Practices in the Hospitality Industry 3.0 units
Description: This course covers the basic concepts of institutional sanitation practices. Topics include food safety procedures and food safety management systems.

Student Learning Outcomes:

1. Discuss the importance of sanitation policies in food-service and hospitality operations.
2. Define management's role in the implementation and development of a sanitation program.
3. Identify the importance of state and federal laws and regulations relevant to the food-service industry.


HTM 103 Customer Service in a Multi-Cultural Workplace 3.0 units
Description: This course provides the student with information about the concept of culture and cultural diversity and how it influences customer service within the global marketplace, including how to develop an organizational environment that supports and acknowledges a multitude of cultures. Emphasis will be placed on developing competent communication behaviors and strategies for providing excellent customer satisfaction in a multicultural environment.

Student Learning Outcomes:

1. Identify language and cultural expectations that impact customer satisfaction. (ILO: 7,2,1)
2. Summarize why the genuine care and comfort of all customers should be the highest mission in a diverse customer service workplace. (ILO: 7,2,1,4)
3. Explain the importance of developing innovative strategies for fulfilling unexpressed wishes as it relates to overall customer satisfaction and repeat business in a global marketplace. (ILO: 7,2,1,4)


HTM 190 Occupational Work Experience/Hospitality and Tourism Management 1.0 units
Description: Occupational work experience is for students that have a job related to their major. A training plan is developed cooperatively between the employer, college and student. Pass/no pass grading. 75 hours per semester paid work = 1 unit. 60 hours non-paid (volunteer) work hours per semester = 1 unit. Student repetition is allowed per Title 5 Section 55253. Minimum 2.0 GPA. REQUIRED: Declared vocational major.

Student Learning Outcomes:

1. The student will increase job skills in at least one of the following transferable skill sets: Communication, Research and Planning, Human Relations, Organization, Management and Leadership, Work Survival


HTM 202 Food Safety in Management 3.0 units
Description: This course covers food safety procedures and food safety management systems. It prepares the student to take the ServSafe Manager exam. This course has the option of a letter grade or pass/no pass.

Student Learning Outcomes:

1. Discuss the importance of sanitation policies in food-service and hospitality operations.
2. Define management's role in the implementation and development of a sanitation program.
3. Identify the importance of state and federal laws and regulations relevant to the food-service industry.


HTM 203 Restaurant and Banquet Operations 1.0 units
Description: This course prepares individuals for entry-level positions in restaurant and hospitality banquet operations. It covers front of the house service for all types of foodservice operations and prepares the student to take the ServSafe Responsible Alcohol Certification and the Food Handler Certification exams. This course has the option of a letter grade or pass/no pass.

Student Learning Outcomes:

1. Describe the role of a banquet server and demonstrate the skills and proper server etiquette necessary to be a banquet server in the hospitality business.
2. Identify the skills and competencies required to handle food in a food service operation.
3. Identify the roles and responsibilities of a server as it pertains to selling and serving alcohol.


HTM 204 Customer Service in a Multi-Cultural Workplace 3.0 units
Description: This course provides the student with information about the concept of culture and cultural diversity and how it influences customer service within the global marketplace, including how to develop an organizational environment that supports and acknowledges a multitude of cultures. Emphasis will be placed on developing competent communication behaviors and strategies for providing excellent customer satisfaction in a multicultural environment.

Student Learning Outcomes:

1. Identify language and cultural expectations that impact customer satisfaction. (ILO: 7,2,1)
2. Summarize why the genuine care and comfort of all customers should be the highest mission in a diverse customer service workplace. (ILO: 7,2,1,4)
3. Explain the importance of developing innovative strategies for fulfilling unexpressed wishes as it relates to overall customer satisfaction and repeat business in a global marketplace. (ILO: 7,2,1,4)


HTM 701 Hospitality Careers and Ambassadorship 0.0 units
Description: This course provides the student with an overview of the career opportunities in the Hospitality and Tourism industry as well as the ambassadorships available in South County.

Student Learning Outcomes:

1. Discuss how hospitality employees have the ability to affect the guests experience.
2. Present career and hospitality opportunities available in south Santa Clara and San Benito Counties.


HTM 702 Excellence in Guest Service 0.0 units
Description: This course focuses on quality customer service in a hospitality business. Includes the benefits of high quality customer service, skills to engage the guest and effective strategies for handling dissatisfied customers. This course will prepare students to take the Certified Guest Service Professional (GSP) exam.

Student Learning Outcomes:

1. Describe the importance of customer service for external and internal customers and list the attributes necessary for delivering excellent customer service.
2. Analyze customers needs and identify how to effectively contribute to customer satisfaction through face-to-face, telephone and electronic technology interaction.
3. Demonstrate superior customer service techniques including dealing with difficult customers.


HTM 703 Social Media Marketing 0.0 units
Description: This course introduces the student to the different types of social media and how they can be used to market the Hospitality and Tourism industry.

Student Learning Outcomes:

1. Describe the value of utilizing social media, including a website, to promote an event or an organization.
2. Demonstrate skills associated with effective social media marketing.