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Course Criteria
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4.00 Credits
Study of businessrelated torts and contracts, real and personal property, with an emphasis on hotels, restaurants, resorts and associated businesses; includes duties of innkeepers, food and beverage liability. Cases. 4 lectures/problemsolving.
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4.00 Credits
Policy, procedures, controls, and their implementation in purchasing merchandise and supplies for the hospitality industry including equipment, serviceware, furniture, fixtures, contract services, food, and beverage. The focus of this course is on optimal procurement, purchasing, and selection policies and procedures for the hospitality industry. 4 lecture discussions.
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4.00 Credits
Healthy and environmentally sound perspectives on culinary customs in America. 4 lecture discussions. Product fee required. Fulfills GE Area E.
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4.00 Credits
Analyzing food, beverage and labor cost controls. Problem solving and solution techniques are applied by students in realistic operational situations. Areas covered include: cost, volume, profit relationships; food cost determination; standard costs; forecasting; sales control and menu pricing; beverage control; and labor control. 4 lectures/problemsolving. Prerequisite: ACC 207/207A.
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1.00 Credits
Handson cooking, tasting and evaluating approach used to teach students professional cooking techniques. Emphasis on understanding how ingredients and cooking techniques affect product outcome. 2 lecture discussions, 2 threehour laboratories. Product fee required. Prerequisites: HRT 225, HRT 276. Corequisites: HRT 281 and HRT 281L.
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14.00 Credits
Group study of a selected topic, the project title to be specified in advance. Total credit limited to 8 units, with a maximum of (4) per quarter. Instruction is by lecture, laboratory, or a combination.
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4.00 Credits
The application of basic marketing principles to the hospitality service product. In teams, students will learn about hospitality marketing management by developing and presenting strategic marketing plans for a hospitality organization. The plan will include a situational analysis, SWOT analysis, mission statement, position statement, and marketing action plan that includes objectives, strategies, tactics and key result measures. 4 lecture discussions. Prerequisite: IBM 301.
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4.00 Credits
Examines the techniques, issues, and problems of rooms division management systems. Incorporates the examination of the major departments which traditionally report to the Rooms Division including: the front office, housekeeping, engineering, and security. 4 lecture presentations.
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4.00 Credits
Study of beer and brewing methods and the role of beer in food and beverage operations. The course provides a brief history of beer from Mesopotamia to present day, including the growth of micro and craft breweries. Additional topics include how beer is made, beers of the world, beer evaluation and food pairing, selection procedures for restaurants, beer promotion and sales, proper service of beer and career options in the brewing industry. Minimum age of student must be 21 years. Product fee required.
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4.00 Credits
The study of wine grapes, winemaking, and the evaluation of wine. Also includes initiation into the study of beermaking and the distillation of spirits. A thorough examination of the major wine grape varieties and worldwide appellations where they are grown. History, geography, economics, health and legal issues, as well as a thorough evaluation of wine and food, and managing wine in the business setting. 4 lecture discussions. Minimum age of student must be 21 years. Product fee required.
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