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HTM 291L: Quantity Food Production and Service Labs
2.00 Credits
Indiana University-Fort Wayne
Basic knowledge of foodservice operations. Students learn and develop food production and service skills in the RHIT Cafe and the John Purdue Room. Students are exposed to quantity cooking methods, the use and care of equipment, and service techniques as they rotate through various positions commonly found in foodservice operations. All aspects of dining are experienced by students. Preparation for Course C: 291. Cr. 2.
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HTM 291L - Quantity Food Production and Service Labs
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HTM 301: Hospitality and Tourism Industry Practicum
6.00 Credits
Indiana University-Fort Wayne
Training and practical experience at the entry level, totaling at least 300 hours in an approved hospitality or tourism operation. Preparation for Course P: 6 credits in HTM or consent of program coordinator. Cr. 1.
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HTM 301 - Hospitality and Tourism Industry Practicum
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HTM 302: Hospitality and Tourism Industry Internship
2.00 Credits
Indiana University-Fort Wayne
Supervised and structured industry practical experience. Requires signed learning agreement between student and employer prior to initiating internship; a minimum of 400 work hours for each credit hour. Maximum number of credit hours given for a summer experience is one. Maximum number of credits given in a semester experience is two. Cr. 1-2.
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HTM 302 - Hospitality and Tourism Industry Internship
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HTM 310: Food and Beverage Operation Management
3.00 Credits
Indiana University-Fort Wayne
This course will allow students to understand restaurant and food service business models and master the essential principals of managing successful food and beverage operations. In a balanced approach of theory and practice students will learn to develop food and beverage production and service skills and understand the choices and opportunities available in this field. a special focus is placed on marketing, planning, cost control and guest satisfaction as well as developing the right ambiance and attitude that contributes to successful food preparation and service in a restaurant setting. Preparation for Course P:?HTM?210. Cr. 3.
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HTM 310 - Food and Beverage Operation Management
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HTM 311: Procurement Management for Foodservice
3.00 Credits
Indiana University-Fort Wayne
Identifies and describes food, supplies, and related merchandise used in the foodservice industry. Provides methods and criteria for recognizing quality, evaluating, specifying, purchasing, and inspecting these products. Discusses the use of technology in the purchasing component of the foodservice industry. Preparation for Course P: HTM 291,?291L. Cr. 3.
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HTM 311 - Procurement Management for Foodservice
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HTM 312: Human Resources Management for the Service Industries
3.00 Credits
Indiana University-Fort Wayne
The principles and practices of managing human resources for effective operations of hospitality and tourism businesses will be covered including: Analysis and design of work, recruiting, selection, training and development, performance management, compensation, employee relations, and strategies for supporting organizational strategies. Typically offered Fall, Spring. Preparation for Course P: classification 3 or higher. Cr. 3.
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HTM 312 - Human Resources Management for the Service Industries
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HTM 314: Franchising
3.00 Credits
Indiana University-Fort Wayne
The study of franchise administration, operations, and marketing, with a special emphasis on hospitality-related franchises. Includes a study of the legal regulation of franchises, the franchisee-franchiser relationship and unique problems in operating a franchise. Cr. 3.
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HTM 314 - Franchising
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HTM 315: Club Management and Operations
3.00 Credits
Indiana University-Fort Wayne
A study of the organization, administration, operation, and opportunities within the private club industry with emphasis on the manager's duties. Preparation for Course P: HTM 231. Cr. 3.
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HTM 315 - Club Management and Operations
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HTM 316: Casino Management
3.00 Credits
Indiana University-Fort Wayne
An overview of the development, operations, and management of casino enterprises. Includes the evolution of gaming, regulatory statutes and agencies, operational concerns, marketing strategies, financial controls, security/surveillance requirements, ethical considerations, and the economic/social impact on the community. Field trip required. Preparation for Course P: All students must be 21 years of age. Cr. 3.
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HTM 316 - Casino Management
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HTM 321: Equipment for Restaurants,Hotels,and Institutions
3.00 Credits
Indiana University-Fort Wayne
Principles of selection, operation, and maintenance of food service equipment including materials, structural details, design, cost, performance, and specification standards. Preparation for Course P: 291 and 291L. Cr. 3.
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HTM 321 - Equipment for Restaurants,Hotels,and Institutions
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