Recent SemestersWinter 2027, Fall 2026, Summer 2026, Spring 2026, Winter 2026Class Size30–40 studentsCredits3 Transfers ToCSUDescriptionOverview of structure and financial performances of hospitality industry; food and lodging, resorts, travel and tourism enterprises, attractions, and related operations. Hospitality foodservice safety, sanitation, and prevention control of food-borne illnesses through Hazard Analysis and Critical Control Point management. Preparation for and certification execution of the National Restaurant Association's ServSafe Manager Examination. Total of 54 hours lecture.Usually HeldTue Thu 10:20am–11:50am