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FREN 1003: Conversational French II
3.00 Credits
Johnson & Wales University-North Miami
This advanced intermediate course is designed to perfect the usage of advanced grammar through extensive conversational drill, directed reading, composition and laboratory practice. Prerequisite: FREN1002 or equivalent placement score. Quarter Credit Hours 4.5
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FREN 1003 - Conversational French II
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FREN 1901: French I Honors
4.50 Credits
Johnson & Wales University-North Miami
This intensive, honors-level course is an introduction to the French language, with heavy emphasis placed on vocabulary acquisition, on basic grammatical constructions and on effective oral communication. Students are also exposed to several French-speaking cultures. Quarter Credit Hours 4.5
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FREN 1901 - French I Honors
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FREN 1902: French II Honors
3.00 Credits
Johnson & Wales University-North Miami
This course is an intensive, honors-level course and is a continuation of French I Honors. Emphasis is placed on oral and written communication skills based on a strong foundation of grammar and vocabulary building. There is a focus on the culture of the French-speaking countries. Prerequisite: FREN1901 or equivalent placement score. Quarter Credit Hours 4.5
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FS M4061: Advan Ced Foo d Ser Vice Operations Management
3.00 Credits
Johnson & Wales University-North Miami
This upper-level capstone course concentrates on integrating critical competencies of management in a small food service setting. Emphasis is placed on menu development, marketing, staff scheduling, production planning and implementation, service and fiscal accountability. Students manage the food service operation. Prerequisites: FSM2075 or FSM2080 or FSM2098 or FSM2099 or FSM3001, senior status. (PT) Quarter Credit Hours 4.5 FS M4880 BE VERAGE OPERATIONS MANAGEMENT This upper-level course examines the creation and management of a beverage operation. Planning topics include concept, identification of target market and creating a bar business. The creation of a business plan is discussed. Management topics include bar layout and operations, trend identification and product selection, basic production methods, costing and pricing, inventory methods and human resources management. The creation of wine lists, beer lists and cocktail menus is also discussed. Responsible Beverage Service is stressed. Prerequisite: CUL4045. Quarter Credits Hours 4.5
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FS M4061 - Advan Ced Foo d Ser Vice Operations Management
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FS M4070: The Business of li Cense d al Coholi c Beverages in The United States
3.00 Credits
Johnson & Wales University-North Miami
This course offers the student a comprehensive overview of the costs of producing, distributing and selling licensed alcoholic beverages in the U.S. and the relationship between costs, profit margins and sales. Each segment of the three-tiered distribution system is analyzed and the legal aspects of producing, distributing and selling licensed beverages are also examined. Internet sales and the challenge they pose to the current system are evaluated, with the focus being on the impact of the current system on the consumer and how the consumer's needs are addressed. Site visits to exemplary wholesalers and retailers are also integrated into the course. Prerequisite: CUL3020 or CUL3091 or FSM2055. Quarter Credit Hours 4.5
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FS M4070 - The Business of li Cense d al Coholi c Beverages in The United States
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FSM 1001: Introduction to The Fod Service Field
4.50 Credits
Johnson & Wales University-North Miami
This introductory course examines career opportunities, organizational structures, history and human resource management in the food service industry. Specific segments are also examined in commercial, industrial and institutional areas of food service. Quarter Credit Hours 4.5
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FSM 1001 - Introduction to The Fod Service Field
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FSM 1065: FOD SAFETY AN D Sanitation
1.50 Credits
Johnson & Wales University-North Miami
Management Students explore the fundamentals of food safety and environmental sanitation. This course looks at the origins of foodborne illness and the implementation of HACCP. Students must pass a national sanitation exam that is recognized by the Conference for Food Protection to fulfill the graduation requirement. (HO) Quarter Credit Hours 1.5
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FSM 1065 - FOD SAFETY AN D Sanitation
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FSM 2010: Medical?fod Service
4.50 Credits
Johnson & Wales University-North Miami
This course introduces students to the principles of food service management in health care organizations. The food service manager's involvement in patient care and related areas of health care organizations is examined. Quarter Credit Hours 4.5
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FSM 2010 - Medical?fod Service
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FSM 2025: Fod And Beverage Cost Control
3.00 Credits
Johnson & Wales University-North Miami
Food and Beverage Cost Control is an introductory course designed to acquaint the student with the control problems of the food and beverage industry. Emphasis is placed on profit planning through menu planning, the control cycle and forecasting. Prerequisite: MATH0001 or concurrent or placement. (HO) (WI) Quarter Credit Hours 4.5
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FSM 2025 - Fod And Beverage Cost Control
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FSM 2045: Introduction to Menu Planing And Cost Controls
3.00 Credits
Johnson & Wales University-North Miami
This course allows the student to learn and to apply the skills of professional menu development while learning the importance and use of the proper tools and documents needed to control food and beverage costs and to analyze sales. This course introduces various food service concepts, explores labor and overhead expenses and introduces the income statement as a method of evaluating business success. Prerequisite: MATH0001 or concurrent or placement. (HO) Quarter Credit Hours 4.5
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FSM 2045 - Introduction to Menu Planing And Cost Controls
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