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  • RHT 133: Food Sanitation

    2.00 Credits
    Ohio University-Main Campus

    Applied food service sanitation procedures in the food handling functions of purchasing, storage, preparation, and service. Hazard Analysis Critical Control Points (HACCP) covered. Upon completion, students eligible for national and Ohio certification in Food Safety. 2 lec. Credit Hours: 2 Repeat/Retake Information: May be retaken two times excluding withdrawals, but only last course taken counts. Note: Effective Summer Quarter 2010-11 (June 2011) any non-repeatable course may be taken two times excluding withdrawals, but only last course taken counts. Formerly: HCFN 133
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  • RHT 299: Food Production Practicum

    4.00 Credits
    Ohio University-Main Campus

    Food science principles applied to quantity food production. Develop an understanding of food safety and sanitation, standardized recipes, and food service equipment. 8 lab. Credit Hours: 4 Repeat/Retake Information: May be retaken three times excluding withdrawals, but only last course taken counts. Note: Effective Summer Quarter 2010-11 (June 2011) any non-repeatable course may be taken two times excluding withdrawals, but only last course taken counts. Formerly: HCFN 299B
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  • RHT 334: Introduction Food Production:Hospitality

    3.00 Credits
    Ohio University-Main Campus

    Application of principles of quantity food production. Experience in the School’s commercial kitchen and cafe. Apply food safety and sanitation principles by participating in HAACP plan. Use standardized recipes and foodservice equipment in production of foods for service in Atrium Cafe. 8 lab. Credit Hours: 3 Repeat/Retake Information: May be retaken three times excluding withdrawals, but only last course taken counts. Note: Effective Summer Quarter 2010-11 (June 2011) any non-repeatable course may be taken two times excluding withdrawals, but only last course taken counts. Formerly: HCFN 334B
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  • RHT 335: Food Service Purchasing

    4.00 Credits
    Ohio University-Main Campus

    Managerial approach to the purchasing and selection of a wide variety of food, beverage, and nonfood items. Emphasis placed on purchasing the optimal amount at the optimal price. Upon completion, students eligible for national certification in Food Purchasing. 4 lec. Prerequisites: C OR BETTER RHT 333 Credit Hours: 4 Repeat/Retake Information: May be retaken three times excluding withdrawals, but only last course taken counts. Note: Effective Summer Quarter 2010-11 (June 2011) any non-repeatable course may be taken two times excluding withdrawals, but only last course taken counts. Formerly: HCFN 335
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  • RHT 340: Hospitality and Nutrition Study Tour

    2.00 - 4.00 Credits
    Ohio University-Main Campus

    Exposure to the latest trends, foods, and equipment in the hospitality industry. Credit Hours: 2 - 4 Repeat/Retake Information: May be repeated for a maximum of 5 hours. Formerly: HCFN 340
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  • RHT 360: Catering Practicum

    3.00 Credits
    Ohio University-Main Campus

    Catering for special events that provide students the opportunity to apply technical, conceptual, and interpersonal skills. Emphasis on group dynamics and management team functions. 3-9 lab. Credit Hours: 3 Repeat/Retake Information: May be repeated for a maximum of 6 hours. Formerly: HCFN 360
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  • RHT 361: Hotel Operations

    4.00 Credits
    Ohio University-Main Campus

    Addresses issues of managing various operating departments of a hotel including: front office, housekeeping, controller, human resources, sales and marketing, safety and security, and facility management. 4 lec. Prerequisites: NUTR 333 & MKT 202 Credit Hours: 4 Repeat/Retake Information: May be retaken three times excluding withdrawals, but only last course taken counts. Note: Effective Summer Quarter 2010-11 (June 2011) any non-repeatable course may be taken two times excluding withdrawals, but only last course taken counts. Formerly: HCFN 361
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  • RHT 362: Convention and Event Planning

    4.00 Credits
    Ohio University-Main Campus

    Synthesis of sequence of events required in planning a convention, meeting, or function in either a professional or social setting. 4 lec. Prerequisites: NUTR 333 & MKT 202 & NOT COMS 405 Credit Hours: 4 Repeat/Retake Information: May be retaken two times excluding withdrawals, but only last course taken counts. Note: Effective Summer Quarter 2010-11 (June 2011) any non-repeatable course may be taken two times excluding withdrawals, but only last course taken counts. Formerly: HCFN 362
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  • RHT 399: Hospitality Field Experience

    3.00 Credits
    Ohio University-Main Campus

    Professional experience in restaurants, hotels, or other hospitality establishments under the supervision of an experienced industry supervisor. Credit Hours: 3 Repeat/Retake Information: May be retaken three times excluding withdrawals, but only last course taken counts. Note: Effective Summer Quarter 2010-11 (June 2011) any non-repeatable course may be taken two times excluding withdrawals, but only last course taken counts. Formerly: HCFN 399D
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  • RHT 400: Hospitality Seminar

    3.00 Credits
    Ohio University-Main Campus

    Development of portfolios and case study reviews provide an opportunity for hospitality students to demonstrate personal and professioanl growth through reflection and career assessment. 3 lec. Credit Hours: 3 Repeat/Retake Information: May be retaken 4 times excluding withdrawals, but only last course taken counts. Note: Effective Summer Quarter 2010-11 (June 2011) any non-repeatable course may be taken two times excluding withdrawals, but only last course taken counts. Formerly: HCFN 400D
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