Recent SemestersFall 2026, Spring 2026, Fall 2025, Spring 2025Class Size32 studentsCredits3PrerequisiteLimitation on Enrollment: This course is not open to students with previous credit for FOOD 115 Transfers ToCSUDescriptionThis course is designed to acquaint students with the leadership, management, supervision and quality issues facing today's hospitality and health care industry. It covers the organization and management of hospitality operations. This course is designed for students who are interested in hospitality and culinary arts/culinary management, as well as those working toward American Culinary Federation certification and recertification. The course is a requirement for students seeking the DSS certification.Usually HeldTue 11:10am–2:10pm, Mon 11:10am–1:10pm, Tue 2:10pm–5:10pm 