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Course Criteria
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3.00 Credits
(Formerly RETT 2322, RESC 2322, RESC 2322) This is a study of acute care, monitoring, and management as applied to the neonatal and pediatric patient. Prerequisite: RSPT 2314. (3:3-1)
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3.00 Credits
(Formerly Respiratory Therapy Technology 231, RETT 2311, RESC 2311, RESC 2311) This is an introduction to monitoring techniques used clinically to assess a patient in the critical care setting. (3:3-1)
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3.00 Credits
(Formerly HOEC 1313) (Not offered after Spring 2007) This is an introduction to nutrition, including nutrients, digestion and metabolism, menu planning, recipe modification, dietary guidelines and restrictions, diet and disease, and healthy cooking techniques. It introduces fundamental principles of the basic food nutrients, their digestive and absorptive characteristics, and the relationship of food to the development and maintenance of health. It includes study of people's eating habits and the nutritional needs of all age groups. Students practice application of the concepts of good nutrition, to the planning of satisfying, and interesting meals for commercial and institutional food service operations. Prerequisite: Reading level 4. (2:2-0)
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3.00 Credits
(Formerly Restaurant Management 240, RESM 2310) This is a study of the beverage service of the hospitality industry, including spirits, wines, beers, and non-alcoholic beverages. Topics include purchasing, resource control, legislation, marketing, physical plant requirements, staffing, serving, and the selection of wines to enhance foods. (3:3-0)
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3.00 Credits
(Formerly Restaurant Management 145, RESM 1315) This course focuses on fundamentals of recruiting, selection, and training of food service and hospitality personnel. Topics include job descriptions, schedules, work improvement, motivation, and applicable personnel laws and regulations. Emphasis on leadership development. (3:3-0)
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3.00 Credits
(Formerly Restaurant Management 133, RESM 1313) This study of purchasing and inventory management of foods and other supplies includes practice in development of purchase specifications, determination of order quantities, formal and informal price comparison, proper receiving procedures, storage management, and issue procedures. Emphasis on product cost analysis, yields, pricing formulas, controls, and record keeping at each stage of the purchasing cycle. (3:3-0)
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3.00 Credits
(Formerly Home Economics 436, HOEC 2336) This study of financial principles and controls of food service operation includes a review of operation policies and procedures. Topics also include financial budgeting and cost analysis, emphasizing food and beverage labor costs, operational analysis, and international and regulatory reporting procedures. (3:3-0)
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3.00 Credits
(Formerly Restaurant Management 252, RESM 2512, RESM 2415) This course offers practical general training and experiences in the workplace. The College, with the employer, develops and documents an individualized plan for the student. The plan relates workplace training and experiences to the student's general and technical course of study. The guided external experiences may be paid or unpaid. The course may be repeated if topics and learning outcomes vary. (3:0-21)
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3.00 Credits
(Formerly Restaurant Management 144, RESM 1414) This is a study of quantity cookery and management problems pertaining to commercial and institutional food service, merchandising and variety in menu planning, and customer food preferences. It includes laboratory experiences in quantity food preparation and service. (4:3-3)
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3.00 Credits
This course covers the mastery of actual management experiences in supervision, training, planning, and control of a variety of food service operation formats, including cafeteria, table service, meetings, banquets, and catered events. Students may not receive credit for RSTO 2431 if they have previously earned credit for RSTO 2405. (4:2-8)
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