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  • HIST 150: Native Americans in United States History

    3.00 Credits
    San Diego Mesa College

    This course covers the history of the United States from the Pre-contact Colonial Period to the mid-nineteenth century, with an emphasis on the history of Native American Indians, the development of United States Indian policy, and the interaction of divergent cultures. This course requires students to analyze a variety of materials, think critically, and develop thesis-based essays.
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  • HIST 151: Native Americans in United States History

    3.00 Credits
    San Diego Mesa College

    This course covers the history of the United States from the Civil War to the present, with an emphasis on the history of Native American Indians, changing United States Indian policy, and the interaction of divergent cultures. This course requires students to analyze a variety of materials, think critically, and write thesis-based essays. History 151 taken in conjunction with HIST 150, HIST 109, HIST 115A, HIST 141, BLAS 140A, or CHIC 141A, satisfies the District and CSU graduation requirements in United States History, Constitution, and American Institutions, and the requirement in California state and local government. This course also fulfills the District's multicultural requirement.
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  • HIST 154: Ancient Egypt

    3.00 Credits
    San Diego Mesa College

    This general education course provides a study of the geography, history, life, society, religion, art, archaeology, language, architecture, literature, diplomacy and economics of ancient Egypt from the first dynasties to the Roman occupation. It is appropriate for students with a general interest in the ancient world.
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  • HIST 175: California History

    3.00 Credits
    San Diego Mesa College

    This course, which covers the history of California from its earliest times to the present, provides an overview of both the physical characteristics and the diverse peoples of California and how they interacted and influenced the history of this state and its economic, social, cultural, and political institutions. The course requires students to analyze a variety of materials, think critically, and write thesis-based essays. This course may be of special interest to students planning a career in education.
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  • HIST 290: Independent Study

    1.00 - 3.00 Credits
    San Diego Mesa College

    For students who wish to study special problems. This course may be taken four times with different content for a maximum of six units.
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  • HIST 296: Individualized Instruction in History

    0.50 - 2.00 Credits
    San Diego Mesa College

    This course provides supplemental instruction to reinforce achievement of the learning objectives of a course in the same discipline under the supervision of the instructor of the designated course. Learning activities may employ a variety of self-paced multimedia learning systems, language labs, print and electronic resources, laboratory, or field research arrangements, to assist student in reaching specific learning objectives. This open entry/open exit course is offered concurrently with designated courses.
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  • HOSP 101: Introduction to Hospitality & Tourism

    3.00 Credits
    San Diego Mesa College

    This introductory course addresses a general overview and analyses of linkages between segments of the hospitality industry, including: history, career opportunities and service ethics, lodging products and service levels, travel and tourism, food and beverage throughout the industry segments, managed services, clubs, casinos, leisure and recreation, convention centers and meeting and event planning. The course touches on concerns related to health, safety, liability, the environment, technology, and globalization that are interrelated with the hospitality industry. Exploration of all aspects of the multifaceted hospitality and tourism industries are emphasized, including trends future projection and employment opportunities. This overview course is designed for students interested in the hospitality industry.
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  • HOSP 102: Hospitality Financial Reporting

    3.00 Credits
    San Diego Mesa College

    This course is designed to provide students with an understanding of the principles of finance and accounting and to comprehend the money implications of decisions in hospitality. Because many of the measures of success and failure in the hospitality business are expressed in financial terms, this course covers the aspects of finance and accounting that will be met by a non-financial hospitality employee. Basic relevant financial concepts and financial tools are introduced to improve business decision making including: how to read balance sheets, income statements, profit and loss, and cash flow statements, critical ratios and other financial measurements and to interpret what the numbers mean. This course is intended for all Event Management, Hotel Management, and Culinary Arts / Culinary Management students.
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  • HOSP 110: Lodging Management & Operations

    3.00 Credits
    San Diego Mesa College

    This overview of the management responsibilities of hotel operations is designed for students interested in the hospitality industry. The focus is on analysis and understanding of the interdependent nature of major departments within a hotel/resort operation: rooms division, food and beverage, sales and marketing, housekeeping and maintenance, and general and administrative. Analyses of the interrelationship between the major departments are examined through the concepts of organizing, planning, communicating, and ethical principles among the major departments of a lodging operation Job titles, functions, and their interactive relationships that are of utmost importance in understanding and working productively with the complexities of modern hotel management are discussed.
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  • HOSP 111: Food and Beverage Management

    3.00 Credits
    San Diego Mesa College

    This course is designed to provide students with an understanding of the hospitality food service industry, its variety of operations/outlets and how to gain the skills to successfully manage these operations/outlets. Areas of study include an overview of food and beverage outlets, food service marketing, menu analysis, menu cost and pricing strategies. Analyze service standard operating procedures, types of service, food and beverage sourcing, beverage management. Identify sanitation and safety issues and facility design and equipment, food service competitive trends, food service automation, and develop financial acumen. This course is intended for all Event Management, Hotel Management, and Culinary Arts / Culinary Management students.
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