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CHRM 2390: Research and Development of Food Products
4.50 Credits
Metropolitan Community College Area
This course examines the process of research and development of food products. Students identify the importance and challenges of food product development. The creation of a new food product in a real-world research and development facility is covered as a laboratory experience. Prerequisites CHRM 2380
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CHRM 2450: Legal Basics of CHRM
3.00 Credits
Metropolitan Community College Area
The student examines basic laws, regulations, codes and practices affecting operations
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CHRM 2450 - Legal Basics of CHRM
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CHRM 2460: Cost Management
4.50 Credits
Metropolitan Community College Area
Practices for controlling portions, inventories and costs are explored as they affect business operations For CHRM 2460, CHRM 2465, and CHRM 2480, Math skills at the MATH 1220 level are recommended to be successful in the course.
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CHRM 2465: Foodservice Financial Basics
4.50 Credits
Metropolitan Community College Area
This course includes systems used to report revenue, expenses and profits, as well as the overall financial health of a food related business. For CHRM 2460, CHRM 2465, and CHRM 2480, Math skills at the MATH 1220 level are recommended to be successful in the course.
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CHRM 2470: Hospitality Supervision
4.50 Credits
Metropolitan Community College Area
Approaches for effective culinary or hospitality supervision are considered in this course. Methods of recruiting, selecting, training and evaluating personnel are covered. Team building and conflict management concepts are examined. Course is offered On-line
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CHRM 2475: Leadership Principles
4.50 Credits
Metropolitan Community College Area
Leadership and decision making principles as applied to a variety of food operations is the focus of this course. Skills in communication, empowerment, and planning are developed.
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CHRM 2480: Purchasing
4.50 Credits
Metropolitan Community College Area
Purchasing methods and specifications in a variety of food operations are covered in this course. The student writes purchasing specifications for a variety of foods, using general purchasing methods, requirements, procedures and ethics. For CHRM 2460, CHRM 2465, and CHRM 2480, Math skills at the MATH 1220 level are recommended to be successful in the course.
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CHRM 2550: Table Service
4.50 Credits
Metropolitan Community College Area
The student reinforces and expands knowledge of fine dining to include executing the order of service, wine and food affinities, and merchandising the menu. The Federation of Dining Room Professional's Dining Room Associate Certification may be awarded upon successful completion of this course and may be awarded the National Restaurant Association's ServeSafe Alcohol Certificate. Prerequisites CHRM 1999 or Hospitality and Restaurant Leadership degree student.
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CHRM 2560: Beverage Management
3.00 Credits
Metropolitan Community College Area
In this course, the student will study types of beverages-both alcoholic and non-alcoholic-purchasing procedures, beverage program development, and legal aspects of the beverage industry.
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CHRM 2610: Event Planning
4.50 Credits
Metropolitan Community College Area
This course will cover the basics of event planning as it applies to special events in convention centers, lodging, catering, and country clubs.
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