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Course Criteria
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4.00 Credits
This course further develops a mentoring relationship between adjunct faculty member and senior fellows of the college. Class participants carry out and write up a classroom-based action research project developed in EDU 534 and EDU 554.
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4.00 Credits
This course discusses key human resources issues related to recruitment, selection, performance evaluation, employee relations, and legal issues pertaining to the management of employees in higher education.
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4.00 Credits
This course explores the vast array of issues directly impacting American higher education and analyzes how they provide both opportunity and challenges in the development of long-term plans.
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4.00 Credits
This course explores the development of decision support systems for making managerial and administrative decisions in a wide range of applications.
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3.00 Credits
Students will demonstrate and apply knowledge of the basics of ordering, purchasing, receiving, and storing food and non-food items, physical inventory, food and menu items, food costing and butcher yield tests. Topics of study include: flow of goods, income statements, forecasting sales, controlling labor and food costs. Students will organize and analyze data by using computer applications to prepare spreadsheets and menu mixes for cost control and accounts receivable. The complete cycle of a restaurant will be covered beginning with vendor selection and ending with actual placement beginning with vendor selection and ending with actual placement orders and procurement of product. Some product identification is covered in this class.
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3.00 Credits
Students will examine the principles of management from the viewpoint of the hospitality supervisor. Emphasis will be on techniques for increasing productivity and controlling labor costs, time management, and managing change within the existing federal, state, and local employment laws. Students will identify supervisor/employment problems, analyze data, and propose solutions by applying their management knowledge. This class will also stress effective communication and explain responsibilities of a supervisor in food service operations. Other topics include how to motivate employees and how to resolve staff/guest/other department conflicts.
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4.00 Credits
This course encompasses both the narrow and broad components of foodservice planning so that students, in effect, build an establishment from the ground up. First, students undertake a total analysis of the menu from its origin to its present status. Menu concept, design, marketing, and costing will be discussed; then students will organize and evaluate data so that a menu will be designed. Next, beginning with the newly created menu, the complete planning and operation of a foodservice establishment will be explored. Supplied, schedules, licenses, permits, construction, equipment, fixed and controllable costs, and work simplification procedures are stressed. Planning emphasizes efficient production, service, control, profitability, market and feasibility studies.
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4.00 Credits
Students gain knowledge of the basic set-up and operation of a fully-equipped beverage system. The importance of beverage management to foodservice organization revenue and the relationship between beverage management and profit margin are emphasized. Concentration will be on cost control, pricing, promotion, preparation, and serving of alcoholic beverages. Alcoholic beverage classifications, laws, wine regions, purchasing and control are also discussed.
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4.00 Credits
Students learn the basics of ? front of the house? operations with an emphasis on maintaining and/or improving customer service. Through lecture, demonstrations, and a series of special events during which students serve guests in a banquet setting; students will practice dining room set-up, breakdown, and customer service techniques acting in a variety of positions from waiter to manager of the dining room. This course ensures that students' knowledge of culinary arts and hospitality management goes beyond the kitchen to a theoretical and pragmatic - and thus comprehensive -understanding of the importance of the dining experience for the customer. Much of the learning is centered on group projects, class discussion, and case studies.
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4.00 Credits
This course is an advanced class in which the students will work in teams to create a ? business plan? for a restaurant. Students will first take a look at the foodservice industry and study the modern foodservice industry, its diversity, segments, and the forces of change acting upon it. Then students will develop a concept for a restaurant, develop a menu to fit that concept, evaluate if the menu meets its target market expectations, and perform analyses of the operational and labor issues associated with it. Students will also study ethical leadership in restaurant management and determine what controls need to be in place in their restaurant. Each team will make a presentation at the conclusion of this course to a group of ?potential investors? in the business. ( Prerequisite: HGT 220, 275, 287)
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