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FSM 173: Cake Decoration
2.00 Credits
Harper College
Presents methods and procedures for producing high quality wedding and specialty cakes for bakeries and fine dining clubs, hotels and restaurants. Emphasis is on individual skill development through practice.
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FSM 173 - Cake Decoration
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FSM 210: Hospitality Facility Maintenance
0.00 - 3.00 Credits
Harper College
Focuses on the organization, duties and administration of a restaurant and lodging facility maintenance department. Discusses purchasing, furniture, carpeting, linens and supplies. Identifies and evaluates care and maintenance techniques of the areas serviced by a facility maintenance department.
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FSM 210 - Hospitality Facility Maintenance
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FSM 211: Purchasing and Storage
0.00 - 3.00 Credits
Harper College
Standards and identification of quality meats, dairy products, produce, groceries, frozen foods and supplies. Methods of purchasing, purveyor relations and proper storage techniques and purchase standards for convenience foods.
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FSM 211 - Purchasing and Storage
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FSM 212: Hospitality Supervision
0.00 - 3.00 Credits
Harper College
Studies the theory and techniques of supervision as related to the hospitality industry.
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FSM 212 - Hospitality Supervision
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FSM 213: Seminar and Internship
1.00 - 15.00 Credits
Harper College
Furnishes participation in a supervised cooperative work experience program in a College approved hospitality operation. Enrollment is restricted to sophomores in the Hospitality Management program. Prerequisite: FSM 212 with a grade of C or better.
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FSM 213 - Seminar and Internship
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FSM 214: Hospitality Operations Analysis
0.00 - 3.00 Credits
Harper College
Provides practical application of operational analysis used by food, lodging and travel-related fields. Use of ledgers, automated information systems and basic financial statements are discussed.
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FSM 214 - Hospitality Operations Analysis
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FSM 215: Restaurant Layout and Equipment
0.00 - 3.00 Credits
Harper College
Maximizing employee productivity through various types of food equipment and proper equipment arrangement. Effects of use of convenience foods on equipment planning.
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FSM 215 - Restaurant Layout and Equipment
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FSM 216: Introduction to Wines,Spirits and Beverage Management
0.00 - 3.00 Credits
Harper College
Studies alcoholic beverage classifications, alcoholic beverage laws, wine regions, purchasing and control, promotion and service. Beverage management principles and theories are presented which support and reinforce the practical aspects. Prerequisite: Minimum age of 21.
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FSM 216 - Introduction to Wines,Spirits and Beverage Management
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FSM 220: Hospitality Promotions
0.00 - 3.00 Credits
Harper College
Provides Hospitality Management majors with a solid background in hospitality promotions. Focuses on promoting highly perishable, people-intensive intangibles in a highly competitive environment.
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FSM 220 - Hospitality Promotions
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FSM 230: Hospitality Law and Risk Management
0.00 - 3.00 Credits
Harper College
Surveys our legal system as applied to the hospitality industry. Examines contracts, torts and various labor laws pertinent to the industry. Analyzes insurance costs, including fire, accident, worker's compensation and employee liability and their effect on various types of facilities.
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FSM 230 - Hospitality Law and Risk Management
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