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Course Criteria
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3.00 Credits
Instructs the student in the preparation of fruits, vegetables, grains, cereals, legumes and farinaceous products. Promotes the knowledge/skills necessary to prepare menu items from fruits, vegetables, and their byproducts, and to select appropriate uses as meal components. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
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3.00 Credits
Instructs the student in the preparation of stocks, soups, and sauces. Promotes the knowledge/skills to prepare stocks, soups, and sauces, and to select appropriate uses as meal components. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
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3.00 Credits
Provides the study and preparation of meat, poultry, shellfish, fish, and game. Promotes the know-ledge/skills required to select appropriate use of these foods as meal components. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
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3.00 Credits
Presents a comprehensive framework for creating and evaluating recipes and menus for commercial and non-commercial food service operations. Requires students to use microcomputer software to design recipes, recipe files, and menus. Teaches students menu engineering analysis and methods for optimizing menu contribution margin. Prerequisite: HRI 159 or equivalent. Lecture 3 hours per week.
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1.00 Credits
Focuses on the study of nutritional analysis as applied to actual commercial and non-commercial menu(s). Lecture 1 hour per week.
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3.00 Credits
Teaches management principles as applied to a food production setting. Integrates skills areas including planning, organizing, coordinating, checking, insuring, training, establishing standards, assisting and controlling. Promotes the knowledge/skills required to manage food production operations in a commercial and/or institutional kitchen. Lecture 3 hours per week.
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3.00 Credits
Studies principles and practices of marketing the services of the hotel and restaurant industry. Emphasizes the marketing concept with applications leading to customer satisfaction. Reviews methods of external and internal stimulation of sales. May include a practical sales/marketing exercise and computer applications. Lecture 3 hours per week.
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3.00 Credits
Provides an overview of the information needs of lodging properties and food service establishments; addresses essential aspects of computer systems, such as hardware, software, and generic applications; focuses on computer-based property management systems for both front office and back office functions; examines features of computerized restaurant management systems; describes hotel sales computer applications, revenue management strategies, and accounting applications; addresses the selection and implementation of computer systems; focuses on managing information systems; and examines the impact of the Internet and private intranets on the hospitality industry. Lecture 3 hours per week.
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3.00 Credits
Provides a comprehensive review of considerations for preparing students to become effective supervisors in restaurants and lodging operations. Lecture 3 hours per week.
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3.00 Credits
Provides a thorough look at training by addressing how to assess and analyze the training needs of new and established hospitality operations; look upon training and development as an investment; use training tools and techniques; train with technology; measure and evaluate training; and use different training techniques when training employees, supervisors, and managers.
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