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Course Criteria
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2.00 Credits
Introduces the principles, concepts, and systems of professional table service. Topics include dining room organization, scheduling, and management of food service personnel.
Prerequisite:
CHEF 2301.
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3.00 Credits
Fundamentals of recruiting, selection, and training of food service and hospitality personnel. Topics include job descriptions, schedules, work improvement, motivation, and applicable personnel laws and regulations. Emphasis on leadership development.
Prerequisite:
RSTO 2301.
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3.00 Credits
Study of purchasing and inventory management of foods and other supplies to include development of purchase specifications, determination of order quantities, formal and informal price comparisons, proper receiving procedures, storage management, and issue procedures. Emphasis on product cost analysis, yields, pricing formulas, controls, and record keeping at each stage of the purchasing cycle.
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3.00 Credits
A study of financial principles and controls of food service operation including review of operation including review of operation policies and procedures. Topics include financial budgeting and cost analysis emphasizing food and beverage labor costs, operational analysis, and international and regulatory reporting procedures.
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3.00 Credits
Principles, techniques, and applications for both on-premises, offpremises, and group marketing of catering operations including food preparation, holding, and transporting techniques.
Prerequisite:
CHEF 2301, RSTO 1221, RSTO 2301.
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4.00 Credits
Study of the general concepts of chemistry with an emphasis on industrial applications.
Prerequisite:
DMTH 0100 or Math placement test equivalent.
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4.00 Credits
A continuation of Applied General Chemistry I with emphasis on solids, liquids, gases, solutions, energy changes, reaction rates, and chemical equilibrium.
Prerequisite:
SCIT 1414.
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5.00 Credits
Instruction in gravimetric and titrimetric analysis of practical samples by classical and standard methods.
Prerequisite:
SCIT 1415.
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4.00 Credits
An overview of the classification, characteristics, and structure of carbon compounds and an introduction to basic organic laboratory techniques.
Prerequisite:
SCIT 1415.
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3.00 Credits
Introduction to the concepts and principles used in the study of group life, social institutions, and social processes.
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