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Course Criteria
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3.00 Credits
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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3.00 Credits
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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3.00 Credits
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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3.00 Credits
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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3.00 Credits
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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4.00 Credits
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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3.00 Credits
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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3.00 Credits
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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1.00 Credits
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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3.00 Credits
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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