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Course Criteria
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3.00 Credits
This course is a study of the fundamental principles of hotel, restaurant, and food service operations. Basic managerial and operating functions prevalent in the industry are considered in conjunction with the various job opportunities available. Lecture [3.00].
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3.00 Credits
This course introduces the principles involved in identification and prevention of food contamination; the role of state, federal and local Public Health regulations; accident prevention; and the safety practices and control measures used in the various food service operations. Students will take the FDA Food Protection Certification exam as part of the course. Lecture [2.00], Laboratory [2.00].
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3.00 Credits
This course is the study of the techniques used in the preparation of such basic foods as vegetables, potatoes, eggs, fish, shellfish, and meats. Theories of grilling, frying, broiling, and sauteing, as well as demonstrations, lectures, and laboratory work on meat cuts and their utilization are included in the course Lecture [1.00], Laboratory [4.00].
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2.00 Credits
This course is a study of the principles of the organization and operation of public lodging facilities. Front office management and procedures covering duties of the manager, assistant manager, room clerk, night auditor, and cashier are discussed. Lecture [1.00], Laboratory [2.00].
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1.00 Credits
This course is a study of the principles of menu planning for a variety of food service operations. The preparation of balanced menus to meet differing nutritional needs, the human digestive system, the importance of food and diet to health, and the values of nutrients and calories in maintaining good health are some of the subjects covered in the course Lecture [1.00], Laboratory [1.00].
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1.00 Credits
This course introduces students to computerized recording, forecasting and other analytical procedures used by management to control food and beverage costs. Laboratory [2.00].
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3.00 Credits
This course is a study of the basic theory of baking and the skill of producing baked products. The content of the course includes types of flour, leavening agents, scaling, and icings. Hands-on baking in a laboratory setting includes the production of breads, cakes, pastries, and cookies. Lecture [2.00], Laboratory [2.00].
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3.00 Credits
Event Planning and Management I will provide the information and tools needed to meet the needs and expectations of participants of meeting and event participants in an ever-changing profession and conceptual age, with content relevant to the required daily activities and decisions Lecture [3.00].
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1.00 Credits
This course is a detailed study of the cost control procedures found within the hospitality industry. The content of the course includes the factors affecting purchasing, storage, issuing, receiving, and preparation. Lecture [1.00], Laboratory [1.00].
Prerequisite:
Prerequisite[s]: HRM-101.
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3.00 Credits
This course concentrates upon the student operation of a cafeteria-type food service facility under an instructor's supervision and includes the preparation and service of various menu items. Students experience all phases of an institutional food service operation through rotation laboratory assignments. Lecture [1.00], Laboratory [4.00].
Prerequisite:
Prerequisite[s]: HRM-103.
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