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HFHM 176: Fundamentals of Food Preparation in Hospitality Foodservice and Hotel Management
3.00 Credits
California State University-Los Angeles
(Recommended corequisite: CHEM 100, or equivalent. Covers basic scientific principles related to various foods and food preparation methods from the perspective of the restaurant and foodservice industry. Fundamental skills and techniques used for handling and preparing foods to maintain quality and safety are covered. Letter grade only (A-F). Course fee may be required. (Lecture-discussion 2 hours, laboratory 3 hours.)
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HFHM 176 - Fundamentals of Food Preparation in Hospitality Foodservice and Hotel Management
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HFHM 235: Principles of Food Preparation
3.00 Credits
California State University-Los Angeles
Prerequisites: CHEM 100 or 111A or 202. Application of scientific principles in the preparation of selected food products emphasis on physical and chemical properties of food; methods and techniques of food preparation; factors that contribute to quality of prepared foods. Course fee may be required. (Lecture-discussion 2 hours, Laboratory 3 hours.) (CAN FCS 8)
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HFHM 235 - Principles of Food Preparation
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HFHM 270: Introduction to Hospitality Foodservice and Hotel Management
3.00 Credits
California State University-Los Angeles
Introduction to hospitality foodservice and hotel industry and historical overview of field. Careers in hospitality foodservice and hotel management defined. Explore relationship of careers to community and foodservice and hotel/lodging industry. Overview of organization and current forces shaping foodservice and hotel operations. (Lecture-discussion 3 hours.)
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HFHM 270 - Introduction to Hospitality Foodservice and Hotel Management
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HFHM 274: Global Issues in Hotel and Restaurant Management
3.00 Credits
California State University-Los Angeles
Prerequisites: ENGL 100. International hospitality foodservice and hotel management. Issues and problems in the hotel and restaurant industry from a global perspective. Dynamics of human interaction in a multi-ethnic and multi-cultural global job market. (Discussion 3 hours)
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HFHM 274 - Global Issues in Hotel and Restaurant Management
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HFHM 275: Food Production Systems I
3.00 Credits
California State University-Los Angeles
Prerequisites: NUTR 132 and HFHM 235. Factors which influence individual, family and quantity foodservice. Menu planning and food selection, preparation and service in relation to management of time, energy and money. Foodservice practices for regular meals and special occasions. Course fee may be required. (Lecture-discussion 2 hours, laboratory 3 hours.)
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HFHM 275 - Food Production Systems I
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HFHM 276: Food Production and Service in Hospitality Foodservice and Hotel Management
3.00 Credits
California State University-Los Angeles
Prerequisite: HFHM 176. Covers fundamentals of planning, organizing, preparing, and serving of meals as applicable to hospitality foodservice and hotel industry. Operations relative to provision of quality food and beverage services included. Letter grade only (A-F). Course fee may be required. (Lecture-discussion 2 hours, laboratory 3 hours.)
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HFHM 276 - Food Production and Service in Hospitality Foodservice and Hotel Management
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HFHM 301: College Dining Services and Bookstore Administration
3.00 Credits
California State University-Los Angeles
Prerequisite: Consent of instructor. Academic and experiential learning in the management of college dining services and bookstore. Internship for student employees of Forty-Niner Shops, Inc.; 150 hours of work experience, 18 hours of classroom instruction.
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HFHM 301 - College Dining Services and Bookstore Administration
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HFHM 372: Hotel and Lodging Management
3.00 Credits
California State University-Los Angeles
Prerequisite: HFHM 270. Organization and management of hotel and lodging facilities. Covers functions of various operational departments and how they interrelate. Importance of assuring quality guest service emphasized. Fieldtrips may be required. (Lecture - discussion 3 hours.)
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HFHM 372 - Hotel and Lodging Management
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HFHM 373: Hotel and Restaurant Information Technology
3.00 Credits
California State University-Los Angeles
Prerequisites: HFHM 270 or consent of instructor. Management of information systems as found in the hotel and restaurant industry. The course includes applications of technology and computer systems to facilitate front office, sales and marketing management, restaurant management, customer service, and communications in hotel and restaurant operations. Letter grade only (A-F). (Lecture activity 3 hours)
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HFHM 373 - Hotel and Restaurant Information Technology
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HFHM 374: Meeting Planning in Hotels and Restaurants
3.00 Credits
California State University-Los Angeles
Prerequisites: HFHM 270. Planning, organizing, and implementing meetings in the hotel and restaurant industry. Factors necessary to provide food, lodging, and facility services for meetings and special functions are included. Letter grade only (A-F). (Lecture/Discussion 3 hours)
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HFHM 374 - Meeting Planning in Hotels and Restaurants
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