This Associate of Science in Hospitality and Restaurant Management prepares students for mid-level or Manager-In-Training position in the hospitality industry. Students gain practical and management training in food safety and sanitation, food production, dining room service management, supervision, cost control, financial accounting, lodging management, and hospitality law. Students who successfully complete the requirements for this degree will also earn the Food Protection Manager Certification from the National Restaurant Association upon passing the ServSafe Exam. This program is designed to articulate with the Collins College of Hospitality Management at Cal Poly Pomona as well as other universities. Students planning to transfer should consult with the Hospitality Management Coordinator and Counseling to discuss transfer options.
This degree requires the completion of General Education coursework plus the following:
Program Learning Outcomes
Upon successful completion of this program, a student will be able to:
Locate a current hospitality job, write a report on the prospective employer, write a cover letter and resume.
Identify a recognized hospitality leader and accurately describing the type of leadership style adopted by this leader and the characteristics that made them successful.
Determine the presence of a foodborne-illness outbreak.
Identify foodborne pathogens, their sources, and resulting illnesses, and symptoms.
Differentiate between the various styles of service including American (Pre-plated), English (Family), Russian (Platter), French (Gueridon).
Identify food safety and sanitation practices within a food service establishment.
Plan a food production schedule and assemble the tools, equipment, and ingredients required to produce a recipe in an organized and efficient manner.
Recipe knowledge, accuracy, and execution: Follow recipe procedures to produce food at the appropriate temperature, consistency, texture, flavor, and in a timely manner.
Identify leadership styles and recognize successful motivational techniques.
Analyze the operational and cost control performance of a restaurant.
Conduct break-even analysis on a food & beverage facility and conduct cost volume analysis to determine the number of customers required to attain desired profits.
Calculate the recipe cost of an entire menu.
Analyze the popularity and profitability of a menu.
Develop a business plan for a catering business and understand the enormity of planning for and opening a small business.
Students will be able to meet with prospective clients and plan all elements of a special event.
Develop an Income Statement (P&L) for a hospitality operation.
Develop a Balance Sheet for a hospitality operation.
Identify and differentiate the four sources of law
Analyze a hospitality civil case and determine the facts, elements of negligence, possible consequences, and outcomes.
Identify staffing needs for a hotel Front Desk based on occupancy, level of activity, and budget constraints.
Establish room rates based on desired profits using the Hubbart formula.
Develop measurable skill-based learning objectives, which they will attain at the end of their work experience period.
Demonstrate proficiency of skills specified in the measurable objectives.
Title V of the California Education Code permits the college to extend the classroom beyond the campus to the workplace. Through the Work Experience program students are provided with an opportunity to earn academic credit while gaining hands-on experience in their career-related field under the guidance of industry professionals. Employers establish a cooperative relationship with the college, providing an opportunity to influence vocational education and address industry training needs. The instructor and the worksite supervisor act as “co-educators” to help the student define and achieve measurable learning objectives.
The Business Division currently offers Work Experience in the following disciplines:
Accounting (including Finance)
Business Management (including Human Resources)
Family & Consumer Sciences
Fashion Merchandising & Retail
Hospitality & Restaurant Management
Nutrition & Dietetics
Students enrolled in Work Experience may earn one unit of academic credit for every 60 unpaid or 75 paid hours of work per term, earning 1 to 4 units per term.
Minimum Hours Required
Units of Enrollment
A combined maximum of sixteen units of Work Experience may be earned during a student’s academic career.
Work Experience courses align with the term:
Fall/Spring Semester = 16 weeks
Winter/Summer Semester = 6 weeks
Not all courses may be offered every term
Any person who is 18 years old and not currently enrolled in High School or any person possessing a high school diploma or its equivalent is eligible for admission to Mt. San Antonio College. Admission to Mt. San Antonio College includes the filing of an application for admission by the student and the filing of transcripts from high school or college(s) the student previously attended. It is the student’s responsibility to request official transcripts from the last high school attended and any college(s) attended. Transcripts will be reviewed to determine eligibility for courses at Mt. SAC.