The College of Marin Hospitality Management program provides a well-rounded foundation. The hospitality program prepares students for a number of positions across a variety of industries, where customer service is paramount.
With the Hospitality Associate’s Degree for Transfer, you’re prepared to enter a wide range of industries including the Food and Beverage, Entertainment and Recreation, Hotel Operations, and Travel and Tourism.
The curriculum will help prepare you for continuation to a 4-year degree.
Hospitality Management Program Options – What does COM Offer?
CLICK on the program award to view costs and required classes for each certificate and degree
Hospitality Management Associates Degree for Transfer (60.0 units)
|Time to Completion (minimum):||4 semesters|
|Estimated Tuition & Fees*:||$2976.00|
|Estimated Books & Supplies*:||$3000.00|
|HOSP 100||Introduction to Hospitality Management||◻||3.0|
|ECON 102||Principles of Microeconomics||◻||3.0|
|HOSP 110||Sanitation and Safety||◻||3.0|
|HOSP 120||Hospitality and Cost Control4||◻||3.0|
|HOSP 130||Introduction to Food and Beverage Management||◻||3.0|
|HOSP 140||Introduction to Hotel Management||◻||3.0|
|HOSP 150||Hospitality Law||◻||3.0|
|HOSP 160||Culinary Production and Operations||◻||3.0|
|BUS 112||Financial Accounting||◻||4.0|
|MATH 115||Intro to Statistics||◻||4.0|
* These expenses may not reflect your actual cost to attend College of Marin. Tuition cost is for in-state tuition, which is currently $46/unit plus additional fees. For out-of-state tuition, see marin.edu. For information about opportunities for financial aid, please contact Enrollment Services at (415) 457-8811 Ext. 8822 or firstname.lastname@example.org.
** These courses have prerequisites.
What work can I get and how much can I earn?
Hospitality is a dynamic and growing industry in the North Bay. Careers in hospitality involve the daily operations of the establishment, including overseeing staff, reviewing budgets, and ensuring guests’ comfort and satisfaction.
JOB TITLE: Food Service Supervisor
- Annual Earnings: $25,450 to $77,280
- What They Do: Directly supervise and coordinate activities of workers engaged in preparing and serving food.
JOB TITLE: Food Service Manager
- Annual Earnings: $20,590 to $78,770
- What They Do: Plan, direct, or coordinate activities of an organization or department that serves food and beverages.
JOB TITLE: Lodging Manager
- Annual Earnings: $29,490 to $103,060
- What They Do: Plan, direct, or coordinate activities of an organization or department that provides lodging and other accommodations.
JOB TITLE: General / Operations Manager
- Annual Earnings: $52,500 to $276,750
- What They Do: Plan, direct, or coordinate the operations of public or private sector organizations. Duties and responsibilities include formulating policies, managing daily operations, and planning the use of materials and human resources, and more.
Salary ranges reflect 10% to 90% of annual earnings per data sourced from Economic Modeling Specialists International (www.economicmodeling.com); data includes the North Bay Region (Marin, Napa, Solano and Sonoma) and San Francisco County.
Who do I contact if I have questions?
PLAN: Call the Counseling Office at (415) 485-9432
OTHER QUESTIONS: Call COM's Career Programs Dept at (415) 457-8811 x8200
PROGRAM QUESTIONS: Call the Business Department for Hospitality Management:
- Thomas Padron (415) 883-2211; email@example.com
- Nancy Willet (415) 457-8811 x7497
READY TO GET STARTED?
Why Choose College of Marin for Hospitality?
- Affordable: College of Marin classes are open to all and cost only $46 per unit for California residents.
- Starting here is a terrific and inexpensive way to start your career in real estate.
- Financial aid and student support services are available to those who qualify.
- Strong Connection to the Hospitality Industry: College of Marin has a robust hospitality advisory committee, which informs the curriculum development process. This means that College of Marin helps prepare students with the career skills that hospitality employers in the region want most.
- Small Class Size: Most business classes have 20-30 students. This low student-to-teacher ratio allows instructors to work individually with students as needed while covering material in-depth.
- Recognized Certification: The HOSP 110 Safety and Sanitation course prepares you for the ServSafe Food Manager certification. ServSafe is recognized as the highest standard for food safety certification, meeting state certification requirements for Food Handlers and Food Managers. For more details, see our page on industry certifications.
Frequently Asked Questions (FAQs)
What else should I know?