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Course Criteria
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4.00 Credits
An introductory course involving the basic principles involved in the management of food and beverage operations. Topics include food and beverage marketing, menu planning, nutrition principles, staffi ng, cost, production and preparation procedures, service and design. Both commercial and noncommercial food operations will be discussed. Class 4, Credit 4
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2.00 Credits
The menu is the main focus of the foodservice operation, and its relationship to effi cient operation, merchandising, theme and customer satisfaction is considered. Truth in menu issues, layout, copywriting, standardized recipes and pricing techniques are explored. A wide variety of menus are critiqued. The student plans and produces a menu for a theme restaurant and also creates a cycle or other menu for a specifi c customer and situation. Class 2, Credit 2
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2.00 Credits
Principles of foodservice purchasing; selection and procurement, distribution systems and the purchasing function and activities. Topics include measurement, foodservice purchasing terminology, organization, specifi cations, recipe standardization, recipe conversion, optimal purchasing practices and purchasing principles for major food commodity categories including government and industry standards. Class 2, Credit 2
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3.00 Credits
Entry-level production and service skills for line positions currently used in the hospitality industry. Laboratory assignments are in the operation and maintenance of Henry's, a full-service restaurant modeled after industrial, hotel and restaurant operations. Students are assigned to defi ned job descriptions in production and service on a rotating basis. (0621-225, 314) Class 3, Credit 6
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4.00 Credits
Students will develop management, marketing and customer service skills appropriate for current and future hospitality industry environments. Laboratory assignments are designed to develop front of the house operation and management skills, including the adaptation of new technologies to food service businesses. Henry's, a full service restaurant modeled after industrial, hotel and restaurant operations, is the laboratory setting. Students will be asked to defi ne roles needed to operate and market Henry's Restaurant and to create individual professional goals and objectives that they will meet during the quarter. Class 4, Credit 4
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4.00 Credits
An introduction to traditional and contemporary food processing methods with emphasis on applications to foodservice operations. The effect of these technologies on the storage life and sensory qualities of the products is examined along with common modes of quality loss in foods. Students are introduced to industry-standard quality assurance measures. Class 4, Credit 4
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2.00 Credits
Students will explore their creativity through instructor and student-planned experiments involving sensory and objective evaluation of food quality, recipe development, problem-solving, experimental design, written and oral communication of research. Individual research projects focus on assessing new ingredients or technologies, creating new products and/or evaluating the marketability of new products. (0621-225) Class 2, Credit 4, Lab 4
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4.00 Credits
Deals with industry-related problems. Combines classroom study of the fundamental principles of costs and controls as applied by management, with on-location application of fi nancial practices and specialized methods and techniques utilized in solving cost and management problems in the hotel/ motel and foodservice industries. Class 4, Credit 4
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0.00 Credits
Career-related work experience. Employment within the hospitality and service management industry monitored by the offi ce of cooperative education and career services and the hospitality and service management program. Designed for the student to experience progressive training on the job as related to the academic option. Freshmen begin co-op the summer following their fi rst-year studies. Graduation requirement. Credit 0
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2.00 Credits
An introduction to wines: history, points of origin, production, handling techniques, fl avor characteristics and commercial value. Includes guest speakers and sampling of products. Lab fee required. Class 2, Credit 2
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