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Course Criteria
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2.00 Credits
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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6.00 Credits
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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2.00 Credits
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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3.00 Credits
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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3.00 Credits
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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3.00 Credits
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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3.00 Credits
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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3.00 Credits
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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3.00 Credits
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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3.00 Credits
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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