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HTL 101S: Becoming a Personal Chef
2.00 Credits
Volunteer State Community College
This course will consist of classroom theory and practical aspects of a personal chef business including planning, operations, inhome operations, menu planning, recipe design, grocery shopping, safety and sanitation, packaging, thank you gifts for the client, and follow-up.
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HTL 110: Introduction to the Hospitality Industry
3.00 Credits
Volunteer State Community College
This course provides a basic understanding of the lodging and food service industry by tracing the industry's growth and development, reviewing the organization of hotel and food and beverage operations, and by focusing on industry opportunities and future trends. (Same as RODP HTL 110)
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HTL 120: Management of Food and Beverage Operations
3.00 Credits
Volunteer State Community College
Provides a basic understanding of the principles of food production and service management, reviewing sanitation, menu planning, purchasing, storage, and beverage management.
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HTL 125: Management of Restaurant& Quick Service Operations
3.00 Credits
Volunteer State Community College
A study of the principles of restaurant and food service management focusing on contemporary management theories and their application to the competitive restaurant and food service industry.
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HTL 130: Basic Sanitation
3.00 Credits
Volunteer State Community College
Explains how to effectively manage restaurant and food preparation sanitation to achieve high standards that will meet company and regulatory guidelines. Permission of coordinator.
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HTL 202: Service Management
3.00 Credits
Volunteer State Community College
Provides basic philosophies for excellent customer services, including practical skills and service techniques. (Management of service delivery including restaurants, room service, banquets, and lodging is included. )
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HTL 205: Lodging Management
3.00 Credits
Volunteer State Community College
Includes management responsibility for housekeeping, maintenance, accounting, food and beverage operations, marketing, and legal issues pertaining to a property.
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HTL 210: Management of Front Office Operations
3.00 Credits
Volunteer State Community College
This course presents a systematic approach to front office procedures by detailing the flow of business through a hotel beginning with the reservation process and ending with billing and collection procedures. The course also places front office procedures within the context of the overall operation of a hotel and examines front office management, the process of handling complaints, and concerns regarding hotel safety and security.
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HTL 215: Housekeeping Management
3.00 Credits
Volunteer State Community College
Provides an overview of the fundamentals of housekeeping management. This course describes the management functions, tools, and practices required in today's lodging and institutional housekeeping departments.
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HTL 240: Marketing of Hospitality Services
3.00 Credits
Volunteer State Community College
This course is designed to provide students with basic knowledge and practical experience which will enable them to develop strategic marketing plans for hotel/motel properties.
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