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CSFSNRTS 720: Aging and Design
3.00 Credits
Ohio State University-Main Campus
Analysis and development of designs for products and environment related to residential spaces for older adults based on environmental adjustment theories. Au Qtr. 1 2.5-hr cl.
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CSHSPMG 230: Introduction to Hospitality Management
2.00 Credits
Ohio State University-Main Campus
Overview of the hospitality-tourism industry. Introduction to and career exploration of various segments of the hospitality-tourism field. Au, Wi, Sp Qtrs. 2 hr cl. Not open to students with credit for HospMgt 230.
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CSHSPMG 230 - Introduction to Hospitality Management
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CSHSPMG 350.01: Principles of Food Management: Hospitality Management
5.00 Credits
Ohio State University-Main Campus
Principles of food production management are presented. Scientific management principles involved in food management are discussed. Importance of food safety and changing food habits are presented. Principles of food management supported by real life commercial food service labs. 2 1.5-hr cl, 1 4-hr lab. Not open to students with credit for 350 or 350.02 or HospMgt 350.01.
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CSHSPMG 350.01 - Principles of Food Management: Hospitality Management
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CSHSPMG 350.02: Principles of Food Management: Dietetics and Family and Consumer Sciences Education
4.00 Credits
Ohio State University-Main Campus
Principles of food production management are presented. Scientific management principles involved in food management are discussed. Importance of food safety and changing food habits are presented. Principles of food management supported by real life commercial food service labs. 2 1.5-hr cl, 1 4-hr lab. Not open to students with credit for 350 or 350.01 or HospMgt 350.02.
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CSHSPMG 350.02 - Principles of Food Management: Dietetics and Family and Consumer Sciences Education
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CSHSPMG 370: Food and Beverage Management II: Menu Planning, Purchasing and Cost Controls
5.00 Credits
Ohio State University-Main Campus
A study of the impact of the menu, standardized recipe, forecast, and food purchasing on cost control and food quality. An overview of records related to cost control. Au, Wi, Sp Qtrs. 2 1.5-hr cl.
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CSHSPMG 370 - Food and Beverage Management II: Menu Planning, Purchasing and Cost Controls
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CSHSPMG 400: Beverage Management
3.00 Credits
Ohio State University-Main Campus
Discussion of the varieties, merchandising, and management control of alcoholic and non-alcoholic beverages served in the hospitality industry. Au, Sp Qtrs. 2 1.5-hr cl.
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CSHSPMG 400 - Beverage Management
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CSHSPMG 460: Personnel and Organization in Hospitality Management
4.00 Credits
Ohio State University-Main Campus
Principles of management applied to personnel in hospitality organizations. Au, Wi Qtrs. 2 2-hr cl.
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CSHSPMG 460 - Personnel and Organization in Hospitality Management
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CSHSPMG 480: Introduction to Hospitality Marketing: Theory and Practice
4.00 Credits
Ohio State University-Main Campus
Introduces students to the principles of hospitality marketing including market segmentation, differentiation, positioning and sales. Au, Sp Qtrs. 2 2-hr cl.
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CSHSPMG 480 - Introduction to Hospitality Marketing: Theory and Practice
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CSHSPMG 551: Introduction to Employee Training in Foodservice Operations
3.00 Credits
Ohio State University-Main Campus
Planned experience under supervision in food service/restaurants. Au, Wi, Sp Qtrs. 1 cl, 2 4.5-hr labs.
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CSHSPMG 551 - Introduction to Employee Training in Foodservice Operations
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CSHSPMG 552: Introductory Internship: Lodging/Hotels
3.00 Credits
Ohio State University-Main Campus
Planned experience under supervision in lodging/hotel operations. Su, Au, Wi, Sp Qtrs. 9 hrs/wk.
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CSHSPMG 552 - Introductory Internship: Lodging/Hotels
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