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Course Criteria
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3.00 Credits
3 cr. An examination of the principles behind classic and traditional wine and food pairing. Students will learn to recognize the character and key components in wine: acidity, alcohol, sweetness, varietal character, tannin, body, texture and age. Students willparticipate in focused tastings: Herbs & Wines; Fats & Acids; the Seven Foods that Challenge Wine; Spicy Foods & Wine; and Desserts & Dessert Wines. Per Connecticut State Law, persons under the age of 21 are not allowed to consume alcoholic beverages.
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3.00 Credits
(formerly HM-H120) 3 cr. An exploration of "front of the house" hospitality operations, including stylesand standards of dining room, lounge, and concierge services as well as dining room organization, customer relations, merchandising and sales promotion. Special emphasis is placed on manager/supervisor functions such as training, motivation, cashiering, revenue control and wine stewardship.
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3.00 Credits
(formerly HM-H203) 3 cr. Prerequisites: HSP*H101, 102. A lecture/laboratory practicum emphasizing the management and planning of catering, banquet and conference service with in-depth discussion of the meetings market and technology. Advanced culinary preparations will be practiced, stressing group service.
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3.00 Credits
(formerly HM-H207) 3 cr. Prerequisites: HSP*H100, 101, MAT*H095 or equivalent, or consent of Program Coordinator. An in-depth study of the control function of the hospitality manager and its various applications in the purchasing, receiving, storing, issuing, production and sale of food and beverage. Operational planning and analysis, labor and labor cost control, and cost/volume/profit relationships are explored. This course may result in nationally recognized certification upon successful performance on certification examination.
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3.00 Credits
(formerly HM-H202) 3 cr. Prerequisites: HSP*H100 . A treatment of the basic laws relating to merchants in general, including a study of the Uniform Commercial Code, contracts and negotiable instruments, liability, and property rights. Special laws of the hotel and food service industry are explored as well as case studies of the legal and moral responsibilities of the restauranteur/hotelier to his employees and guests.
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3.00 Credits
(formerly HM-H204) 3 cr. Prerequisites: HSP*H100. An analysis of the services market with regard to hotel and restaurant marketing and methods of advertising, promotion, public relations, pricing, and discussion of strategic planning and positioning.
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3.00 Credits
(formerly HM-H205) 3 cr. A survey of today's travel industry and its primary segments, including recreation and leisure systems, the transportation and accommodation industries, destination development and characteristics of the travel market. The role and function of the travel agency and career opportunities will be explored.
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3.00 Credits
(formerly HM-H110) 3 cr. A study of hotel and motel front office systems and procedures, including organization, business flow, reservations and rooming, guest accounting, and security. Management functions and operating statistics are discussed and practiced.
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3.00 Credits
(formerly HM-H290) 3 cr. Prerequisites: "C" or better in major courses. For Foodservices Management:HSP*H100, 108, 102, 211. For Hotel Management HSP*H100, 102, 242, 211. This elective co-op is intended to reinforce the techniques and procedures presented in the classroom. The student develops a greater sensitivity to his/her position within the hospitality industry by working in an approved hospitality establishment. The student is not placed in or guaranteed a position, but works with the Cooperative Education Department staff in seeking employment based upon his/her own merits. Students are evaluated by their employers and by the Seminar Instructor based upon visits to the worksite and quality of written assignments. Course consists of: 1. A two-hour Professional Development Workshop 2. A minimum 225-hour Cooperative Work Experience 3. A weekly Co-op Seminar
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3.00 Credits
(formerly HUM-H120) 3 cr. The discovery and appreciation of the historical and contemporary arts of the area under study. This may include architecture, painting, theatre or music. Student will observe, investigate and report under the supervision of a faculty member.
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