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FSAD 153: Fundamentals of Hospitality Management
3.00 Credits
SUNY Morrisville (formerly Morrisville State College)
Basic management theories and principles common to all types of hospitality operations. Organization and management, the management process, leadership, objectives, policies and ethics, communications and discipline. Case studies and critical review of current management literature. 3 credits (3 lecture hours), spring semester
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FSAD 154: Equipment Selection And Layout
3.00 Credits
SUNY Morrisville (formerly Morrisville State College)
Analysis of factors for selection of equipment according to type of food service, comparative evaluation of equipment, purchase specifications. Each student develops a prospectus for a given food service operation and makes a schematic layout. This course leads to national certification by the National Restaurant Association. 3 credits, spring semester
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FSAD 154 - Equipment Selection And Layout
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FSAD 200: Internship in Customer Service
3.00 Credits
SUNY Morrisville (formerly Morrisville State College)
Customer service laboratory experience in conjunction with state or national hospitality operations. A field based experience providing food service administration, restaurant management, and travel/tourism majors with an opportunity to apply their knowledge in a customer service environment. Student experience supervised by faculty. 3 credits, fall semester
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FSAD 200 - Internship in Customer Service
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FSAD 201: Summer Cooperative Employment
3.00 Credits
SUNY Morrisville (formerly Morrisville State College)
Summer work in an approved job in the food service industry, preferably in the area of specialization. Comprehensive written report required at the end of the work period. Work is evaluated by the college and employers. Prerequisites: FSAD 101 and 154 2 credits, fall semester
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FSAD 201 - Summer Cooperative Employment
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FSAD 203: Management II
3.00 Credits
SUNY Morrisville (formerly Morrisville State College)
Procurement and placement, improvement of performance, supervision, remuneration, security, personnel management and the future. Case studies and conference leadership sessions required. 3 credits (3 lecture hours), fall semester
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FSAD 203 - Management II
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FSAD 205: Food And Beverage Merchandising And Management
4.00 Credits
SUNY Morrisville (formerly Morrisville State College)
Students learn principles of motivating personnel, merchandising products and advertising of various types of food service units, meal management techniques involving menu planning, recipe development, staffing, training, safety, purchasing and production. Student projects involve producing an actual menu form which integrates knowledge gained in a laboratory setting. 4 credits (1 lecture hour, 6 laboratory hours), fall semester.
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FSAD 205 - Food And Beverage Merchandising And Management
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FSAD 255: Food Purchasing And Cost Control
3.00 Credits
SUNY Morrisville (formerly Morrisville State College)
Instruction in determining food products specifications, understanding distribution systems, supplier selection, specifications, and product knowledge. Also includes purchasing and inventory principles, as well as cost control. This course leads to national certification by the National Restaurant Association. Prerequisites: FSAD 101 or 105 4 credits (2 lecture hours, 2 hours recitation), fall semester
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FSAD 255 - Food Purchasing And Cost Control
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FSAD 256: Industrial Relations
3.00 Credits
SUNY Morrisville (formerly Morrisville State College)
Management of people at work, the dimensions of labor management and responsibilities. Labor-management relations. Role playing in collective bargaining. Internal and external union functioning. 3 credits (3 lecture hours), spring semester
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FSAD 256 - Industrial Relations
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FSAD 257: Senior Seminar
1.00 Credits
SUNY Morrisville (formerly Morrisville State College)
Prepares students for entry into professional management. Portfolio development, videotaped interviewing, discussion of technology and service strategies with experts from the industry, analysis and discussion of current trends are topics covered. 1 credit (1 lecture hour), spring semester
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FSAD 257 - Senior Seminar
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FSAD 258: Restaurant Management And Operations
3.00 Credits
SUNY Morrisville (formerly Morrisville State College)
A comprehensive course in restaurant management, designed to show the importance of an actual, operational food-service unit including organization, planning, leading, directing, (supervising) and measuring products and people, with applied emphasis on food purchasing, cost control, food preparation and customer service, merchandising, menu planning, advertising, and managerial decision making. Prerequisites: FSAD 101, FSAD 102 or instructor's permission. 6 credits (1 lecture hour and 12 laboratory hours), spring semester
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FSAD 258 - Restaurant Management And Operations
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