HOTL 200 - Hotel and Restaurant Food Operations

Institution:

Vincennes University

Subject:

Description:

A laboratory and lecture course designed to give students hands-on experience in the food operations of the hotel and sit-down restaurant. The lecture will cover various styles of food service and delivery systems within the hotel and restaurant, from the fine dining room and coffee shop to room service and to-go orders. Interrelationships between the various departments will also be stressed. The hotel and restaurant banquet and catering department will be examined. Other areas of study include development of basic cooking techniques, equipment operation and maintenance, forecasting, recipe conversions, and management of quantity food preparation. 3 lecture hours, 6 laboratory hours.

Credits:

6.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

vinu.edu/

Phone Number:

(812) 888-8888

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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