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Course Criteria
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3.00 Credits
This course will introduce the student to theory and actual application of food production in a professional kitchen. Emphasis will be placed on practical application of batch cooking techniques and dining room service. Students will function in all positions of employment, gaining skills in such areas as quantity food production, menu development, and waiter/waitress service. Sanitation and safety principles, nutrition planning and awareness, and restaurant organization topics are addressed in this course. Prerequisite: CUL 102. .5 Lec. 4.5 Lab. (Per Departmental Standards Version of HOS 212, approved by Academic Affairs on 05/13/2010).
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3.00 Credits
The purpose of this course is to acquire an in-depth knowledge about the specialized field of "event management" and to become familiar with the management techniques and strategies required to successfully plan, promote, implement and evaluate special events. The students will gain an understanding of all aspects of event management including marketing strategies, sponsorship, budgeting, risk management, event operations and logistics. 3 cr. 3 Lec. (Per Departmental Standards Version of HOS 251, approved by Academic Affairs on 4/19/07).
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2.00 Credits
This course will serve as a capstone course for the Hospitality curriculum by providing senior level students with the practical experience of preparing and serving dinners for the general public. Topics to be covered in this course include: food production systems, dining service supplies and equipment, service methods and procedures, nutrition planning and awareness, sanitation and safety practices, and actual hands-on experience in delivering gourmet service to special groups and the general public. Students will work on advanced projects including food cost management, menu development, service techniques, and event management. Prerequisite: CUL 102. 2 cr. .5 Lec. 4.5 Lab. (Per Departmental Standards Version of HOS 275, approved by Academic Affairs on 4/19/07).
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3.00 Credits
This course will provide students the opportunity to practice the skills learned from their coursework in a curriculum related work setting. Credit for the internship will be earned by satisfactorily completing 90 hours of approved placement in a curriculum related position in a business or organization and by attending a weekly class and completing class assignments. This course is designed for career curricula students. Prerequisites: Successful completion of at least 24 credit hours in the curriculum. 3 cr. 1 Lec./6 Lab. (Per Departmental Standards Version of HOS 276, approved by Academic Affairs on 11/21/02).
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3.00 Credits
This course presents a systematic approach to rooms division procedures by detailing the flow of business through a hotel beginning with the reservation process and ending with check-out and settlement. The course examines the function of the front office, housekeeping and uniformed service department. The various elements of effective management, paying particular attention to planning, implementing, and evaluating rooms division operations and human resource management, are also examined. 3 cr. 3 Lec. (Per Departmental Standards Version of HRM 110, approved by Academic Affairs on 2/12/04).
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3.00 Credits
This course is designed to deepen the serious wine student's appreciation and knowledge of the complex and exciting world of wine. This course could be of particular importance to the student contemplating the hospitality field as a career, the restaurateur directly involved in serving wine to the public, the liquor store operator in guiding his wine-purchasing decisions, and all those persons who desire to increase their personal knowledge of wine. 3 cr. 3 Lec. (Per Departmental Standards Version of HRM 152, approved by Academic Affairs on 2/24/05).
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3.00 Credits
This course provides students with a basic understanding of the legal rights, obligations, and responsibilities associated with managing hotel and restaurant operations. Through case study analysis and discussion, students will be introduced to legal jargon, effective management technique, ethical responsibilities, and effective policies and procedures used to provide a safe and secure environment for guests and staff. 3 cr. 3 Lec. (Per Departmental Standards Version of HRM 160, approved by Academic Affairs on 3/11/04).
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3.00 Credits
This course will introduce the student to theory and actual application of food production in a professional kitchen. Emphasis will be placed on practical application of batch cooking techniques and dining room service. Students will function in all positions of employment, gaining skills in such areas as quantity food production, menu development, and waiter/waitress service. Sanitation and safety principles, nutrition planning and awareness, and restaurant organization topics are addressed in this course. Prerequisite: CUL 102. .5 Lec. 4.5 Lab. (Per Departmental Standards Version of HRM 212, approved by Academic Affairs on 05/13/2010).
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3.00 Credits
This course provides a basic understanding of the principles of food and beverage production and service management. The course covers effective layout and design, sanitation and safety, menu planning, the purchasing cycle, and cost control procedures for both products and payroll. Prerequisite: MTH 125 or higher. 3 cr. 3 Lec. (Per Departmental Standards Version of HRM 240, approved by Academic Affairs on 3/11/04).
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3.00 Credits
This course presents a systematic approach to bartending procedures by detailing the flow of beverage business through a bar beginning with mixology and ending with cash settlement. The principal objective of this course is to teach students how to master the art of bartending. Students will be trained to prepare the wide variety of drinks on the market today. 3 cr. 3 Lec. (Per Departmental Standards Version of HRM 274, approved by Academic Affairs on 3/11/04).
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