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Course Criteria
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2.00 Credits
3 credits Prerequisite: HRTM 265. This course provides the student with the tools to understand the financial structure of a hospitality organization. The implementation of financial controls, including recipe and menu costing, will be discussed. Industry financial statements will be discussed and analyzed.
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2.00 Credits
2 credits This course covers the basics of planning, organizing, and serving large dinner parties and buffets including wine and beverage service. Students are involved in executing at least one major special event per term in coordination with the Culinary section of this class. The students perform all front-of -the-house activities including advertising and promotion, dining room management, entertainment, reservations and seating, dining room service, and post event critique.
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3.00 - 12.00 Credits
3-12 credits This course provides the student with hospitality managementrelated work experience in community businesses and organizations. The student will have the opportunity to integrate theory and practice gained in the classroom with practical experience in the professional world. In this course a student may develop skills, explore career options and network with professionals and employers while earning college credit.
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3.00 Credits
3 credits This course will discuss and develop systems and procedures for opening a restaurant. All essential elements for developing a restaurant concept including finding a location, negotiating a lease, financing, menu development, and staffing will be covered. This information will benefit the student in the development of a business plan.
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3.00 Credits
3 credits This course will introduce students to the world of wines, spirits, and beers. The history of beverages will be discussed with emphasis on the wine-making areas of the world with special attention to Oregon wines and food pairings. Students will learn how to cost alcoholic beverages and prepare a wine list. Beverage controls and Oregon Liquor Control Commission laws will be highlighted.
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4.00 Credits
4 credits Prerequisite: HRTM 120 and HRTM 260. This course is the hospitality management capstone for second-year students to be administered in the last term of their degree program. The course will explore the leadership qualities of successful operators in the hospitality industry. It will also discuss the key elements of management theory and practice, including delivering quality service, communications, power and empowerment, team-building, diversity, coaching, and conflict management. A community service requirement of 20 hours is included.
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4.00 Credits
4 credits Students will be introduced to the behavioral, psychological, physical and social effects of psychoactive substances on the individual user as well as the family and society. Students will learn basic pharmacology and about commonly abused drugs. Models of treatment for substance use and disorders will be explored including issues related to diverse cultures, lifestyles, gender and the needs of special populations. This class is accepted by ACCBO to meet certification requirements for alcohol & drug counselors.
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3.00 Credits
3 credits This course introduces students to the field of gerontology. As our population ages, we continue to have a need to have service providers who are informed, trained and educated around the issues facing seniors. Students will learn skills that will assist them in working with elders and their families. Students will be introduced to the various service settings as well as the needs of special populations. Spirituality and alternative forms of care will also be explored.
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3.00 Credits
3 credits This course is designed to help students create greater success in college, and in there professional lives, while simultaneously building a supportive learning environment for students in the Human Services Program. The course utilizes individual and small group exercises to improve skills in such areas as self-awareness, values clarification, communication skills, stress management, and burnout prevention as well as other field-oriented skills. Students will increase their abilities to work effectively with people from diverse individual, and cultural backgrounds. Students will develop skills to use on the job with clients in human service agencies.
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3.00 Credits
3 credits Theoretical knowledge and interviewing skills required of human service workers in a variety of work settings. Students will learn the basic processes used for information gathering, problem solving, and information or advice giving. They will learn and practice skills associated with conducting an effective interview. Students will be sensitized to the issues common to interviewing people of differing cultural backgrounds. This class is accepted by ACCBO to meet certification requirements for alcohol and drug counselors.
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