# Hospitality: Hospitality Management - Level II (Certificate)

Mt. San Antonio College · 2026-2027 Catalog · Department: Hospitality

Source: https://catalog.mtsac.edu/programs/programsaz/hospitality/hospitality-hospitality-management-level-ii/

**Business Division  
Culinary, Hospitality, Nutrition & Foods Department**  
The Hospitality Management - Level II Certificate prepares students for mid-level or Manager-In-Training positions in the hospitality industry. Students gain practical and management training in: dining room service management, supervision, financial accounting, lodging management, and hospitality law. Students who successfully complete the requirements for this certificate will also be required to complete a minimum of 60 non-paid or 75 paid hours of work experience in the hospitality industry.

#### Required Courses

| Course | Title | Units |
| --- | --- | --- |
| **Completion of the Hospitality: Hospitality Management - Level I coursework** | | 10 |
| **PLUS** | |  |
| **Completion of the Hospitality: Hospitality Management - Level II coursework** | | 9 |
| **Total Units** | | **19** |

| Course | Title | Units |
| --- | --- | --- |
| **Hospitality: Hospitality Management - Level I Coursework** | |  |
| HRM 51 | Introduction to Hospitality | 3 |
| HRM 59 | Introduction to Food and Beverage Management | 3 |
| HRM 70 | Introduction to Lodging | 3 |
| HRM 91 | Hospitality Work Experience | 1 |
| **Hospitality: Hospitality Management - Level II Coursework** | |  |
| HRM 56 | Hospitality Supervision | 3 |
| HRM 64 | Hospitality Financial Accounting | 3 |
| HRM 66 | Hospitality Law | 3 |
| **Total Units** | | **19** |

### Outcomes

##### Program Learning Outcomes:

_Upon successful completion of this program, a student will be able to:_

-   Utilize acquired classroom knowledge and skills to explore job opportunities in the hospitality industry and develop a career portfolio.
-   Differentiate between the various styles of service including: American (Pre-plated), English (Family), Russian (Platter), French (Gueridon).
-   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.
-   Conduct an employee: interview, performance evaluation, and apply effective discipline techniques.
-   Develop an Income (P&L) Statement for a hospitality operation.              
-   Analyze a civil case related to the hospitality industry and determine the facts, elements of negligence, possible consequences, and outcomes.

Review Student Learning Outcomes (SLOs) for this program.