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Course Criteria
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3.00 Credits
A survey of the history, organization, opportunities, and problems of the hospitality industry. Includes departmental functions, personnel practices, and typical job requirements. Emphasis will be on current trends and developments in the industry. The nature and scope of management functions in the industry will be discussed with emphasis on operation practices and problems.
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1.00 Credits
This course emphasizes principles of safe food handling and preparation. Topics include: causes of food borne illness; safe food purchasing, storage and preparation; insect and rodent control; and government regulations pertaining to food service sanitation. Upon completion of the course, students will take the national ServSafe examination offered by the National Restaurant Association.
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3.00 Credits
A course designed to provide students with skills necessary to effectively supervise a food production and/or service operation. Topics include: planning production of a menu; scheduling employees and assigning food production tasks; menu forecasting and pre-costing; evaluating food items for flavor and quality characteristics; training food production personnel; hands-on experience with a variety of quantity food production techniques.
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3.00 Credits
Topics include selections, procurement, and inventory procedures for foods, supplies, and services in the hospitality industry. Special emphasis is placed on determining correct order sizes and times, security procedures, and quality control.
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3.00 Credits
A course designed to interrelate nutrition, cost, personnel, equipment, and customer appeal in menu development. Includes discussions of food presentation and actual practice in preparing and costing a menu.
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3.00 Credits
A course to examine, with examples and applications, the process of forecasting, budgeting, staffing, and purchasing. Emphasis is placed on the check and balances necessary to achieve and continue to improve business profitability.
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3.00 Credits
This course will introduce the key principles of event management. Students will develop an understanding of the roles and responsibilities of an Event Manager. Emphasis will be placed on site selection, vendor selection, staff scheduling, and event coordination.
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3.00 Credits
An examination of lodging and resort organization and services. Emphasis is placed on front office procedures such as reservations and registrations, accounting principles, salesmanship, operating systems, and human relations.
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5.00 Credits
Supervised on-the-job training in approved hospitality businesses. Placement and supervision is coordinated by the College.
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3.00 Credits
Human resources management in foodservice operations presents special challenges. This course will review supervision, leadership, staffing, performance evaluations, delegation, and diversity. In addition, students will develop job-seeking skills in their career field of interest.
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