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Course Criteria
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3.00 Credits
The course covers the principles and practices of sanitation and hygiene as applied to the entire industry, especially the food industry. Emphasis is placed upon the training of supervisory personnel in sanitation and safety procedures. Students will have an opportunity to apply the concepts in a practical, on-the-job learning experience by implementing self-inspection and training for food service establishments. Successful completion of the course will qualify students for National Institute of the Food Service (NIFI) National Sanitation Certification.Credit, three hours.
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1.00 Credits
The course requires off-campus hospitality work experience that introduces students to the challenges faced by managers in the hospitality industry. The course requires that students complete research assignments (to investigate hospitality industry problems), and a minimum of 240 documented work hours. The assignments are presented in a portfolio format.Prerequisites: Sophomore status.Credit, one hour.
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3.00 Credits
This course is designed to provide theoretical, tehnical andfinancial concepts of designing and operating casino venuesto include: slot operations, table games, sports betting carand horse racing and all associate venues. The courseemphasizes both external enviornmental influences andinternal points of control, and factors that influence thesuccess of casinos. All of the influential enviornments,both external and internal will be explored and evaluated,along with the entertainment and coast structure ofoperations.
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3.00 Credits
The course provides requisite competencies related to the application of cost controls and the development and implementation of systems of controls based on mission, goals, and objectives of the hospitality operations related to foods and beverages, labor, and supplies. An analysis of techniques currently used to generate revenue while controlling cost drivers is emphasized.Prerequisites: Satisfactory completion of all MTSC courses.Credit, three hours.
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3.00 Credits
The course addresses the study of food groups, their nutritional value, methods of preparation, cooking presentations, holding, and service techniques. Some attention will be given to the application of scientific principles in the preparation of a wide variety of foods. Students will prepare recipes, menus, and production schedules as well as acquire the ability to recognize properly prepared foods through preparing, tasting, and evaluating foods. Students will also develop an awareness of potential production problems, especially in the areas of sanitation and safety, and how to troubleshoot them. Students will attend one (1) lecture and four (4) lab hours per week.Prerequisites: HTM 207.Credit, three hours.
Prerequisite:
HTM 207
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3.00 Credits
Students are required to work a minimum of nine (9) weeks (on a full-time basis) during the Summer, Fall, or Spring semester in a supervised work experience. A detailed portfolio with a journal, pictures, documented work hours, evaluations, and solutions to specified situations is required. Students must participate in the internship seminar held during the Fall semester following the internship. Three-hundred and sixty (360) documented hours are required. Students must also be registered for internship during the time they are participating in a work/internship experience.Prerequisites: HTM 214.Credit, three hours.
Prerequisite:
HTM 214
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3.00 Credits
The course requires each student to participate as a manager of a full-service restaurant operation. Lectures will include topics relating to the general management of restaurants. These topics will address the issues involved in defining a service philosophy, improving profit margins, securing adequate supplies, identifying target markets, and planning for organizational growth. Many aspects of production and service in a full-service restaurant will be experienced, discussed, and demonstrated. A certification test is a component of the course.Prerequisites: HTM 207, HTM 311.Credit, three hours.
Prerequisite:
HTM 207 AND HTM 311
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3.00 Credits
The course is an analysis of the historical development of lodging and innkeeping. Principles of operation, and lodging classifications and ratings, as well as, aspects of the interactions between the guest services department, housekeeping, accounting, reservations, food and beverage, and other departments will be studied. Thirty (30) hours of work experience is required in a lodging setting.Prerequisites: Junior status.Credit, three hours.
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3.00 Credits
An analysis of service requirements that predict supervision requirements in the Hospitality and Tourism industry and quantifiable standards are discussed based on the required behavior of supervisors. Aspects of current labor laws, standards of the industry, supervisory assessments, and industry practices are emphasized.Prerequisites: HTM 355.Credit, three hours.
Prerequisite:
HTM 355
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3.00 Credits
The course explores off-premises catering for management and social functions. Other types of catering operations, such as sports and special events, will be explored as well. Topics include the following: organizational structure of catering operations, pricing strategies, presentation essentials, legal aspects of catering businesses, menu design for special functions and its operation implications, marketing from a caterer's point of view, function planning and management, staff recruitment, training and supervision, and post-event analysis.Prerequisites: HTM 311.Credit, three hours.
Prerequisite:
HTM 311
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