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Course Criteria
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2.00 Credits
This course is a study of the history, sources, production, uses, control, and legislation pertaining to alcoholic beverages. Bartending skills and mixology in hands-on laboratory settings are studied. Lecture [1.00], Laboratory [2.00].
Prerequisite:
Prerequisite[s]: HRM-101.
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2.00 Credits
This course is the study of the types and kinds of meat, poultry, fish, shellfish, fruits and vegetables. An analysis of specifications and techniques in purchasing fresh, frozen, and canned products from commercial purveyors are presented. Lecture [1.00], Laboratory [2.00].
Prerequisite:
Prerequisite[s]: HRM-101.
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3.00 Credits
This course introduces the principles and techniques of waiting tables and doing table setups, and the course includes an analysis of the service management responsibilities associated with the operation of restaurants. Lecture [2.00], Laboratory [2.00].
Prerequisite:
Prerequisite[s]: HRM-101.
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3.00 Credits
This course concentrates upon the preparation and service of complete menus by students under the direction of program instructors. Students participate fully in the management and operation of a full-service formal restaurant. Lecture [1.00], Laboratory [4.00].
Prerequisite:
Prerequisite[s]: HRM-202.
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1.00 Credits
This course is a study of the principles and techniques of group sales in the lodging industry. Topics of discussion include feasibility studies, advertising procedures, market development, identification of selling objectives, maximizing room occupancy, long term sales planning, and convention operations. Lecture [1.00], Laboratory [1.00].
Prerequisite:
Prerequisite[s]: HRM-101.
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3.00 Credits
This course is a study of the recipes for the preparation of foods from various countries around the world. French, Italian, German, Chinese, Japanese, Mexican, and American cuisine are considered. Lecture [2.00], Laboratory [2.00].
Prerequisite:
Prerequisite[s]: HRM-103.
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3.00 Credits
This course is a study of a wide variety of food decorating and garnishing techniques. Laboratory work includes fruit and vegetable decoration and the preparation of aspic, chaud, froid, hors d'oeuvre, and gelatin. Lecture [2.00], Laboratory [2.00].
Prerequisite:
Prerequisite[s]: HRM-103.
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2.00 Credits
This course introduces students to the skills necessary to be qualified, competent and creative food service specialists. Lecture [2.00].
Prerequisite:
Prerequisite[s]: HRM-101.
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3.00 Credits
This course includes blueprint interpretation, principles of design and layout rendering to redesign an existing Hospitality facility. This course also focuses on the development of work analysis and flow charts for selection and placement of equipment in production, storage and, in some cases, kitchen and dining areas. Lecture [2.00], Laboratory [2.00].
Prerequisite:
Prerequisite[s]: HRM-101.
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2.00 Credits
This course includes the evaluation of selected food service units; a discussion of current concerns and issues common to all food services; and contemporary trends in the application of advanced technology, menu implementation strategies, marketing strategies, beverage management, and personnel management. Lecture [2.00].
Prerequisite:
Prerequisite[s]: HRM-101.
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