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HTR 361: Principles of Management in Food Service
3.00 Credits
Buffalo State SUNY
3, 3/0 Application of management principles in food service systems.
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HTR 361 - Principles of Management in Food Service
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HTR 363: Quantity Food Production
3.00 Credits
Buffalo State SUNY
3, 1/4 Prerequisite: HTR 100. Application of foodpreparation principles to quantity production, menu planning, use and care of institutional equipment, standardized recipes, costs, and service to the public at Campus House.
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HTR 363 - Quantity Food Production
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HTR 364: Dining Room Service
3.00 Credits
Buffalo State SUNY
Prerequisites: HTR 100 and HTR 300. Techniques used in dining room activities; planning, preparation, coordination, and evaluation of selected dining functions.
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HTR 365: Menu Planning
3.00 Credits
Buffalo State SUNY
3, 3/0 Prerequisite: HTR 100. Principles of menu planning. Role of menu in the relationship to a food-service operation's success.
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HTR 368: Hotel Operations
3.00 Credits
Buffalo State SUNY
3, 3/0 Prerequisite: HTR 110. Organization, function, and management of the rooms and divisions of hotels, resorts, and other lodging facilities; security; facilities management; front-office management.
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HTR 370: Cost Controls in Hospitality
3.00 Credits
Buffalo State SUNY
3, 3/0 Prerequisite: Successful completion of mathematics basic skills competency requirement. Relevant accounting and financial concepts and procedures. Interrelationships between costs and their impact on gross margins and net incomes. Strategies to control fixed and variable costs.
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HTR 370 - Cost Controls in Hospitality
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HTR 375: Events Management
3.00 Credits
Buffalo State SUNY
3, 2/0 The best practices in modern event management and the three dimensions of event leadership: event administration, an insider's vocabulary, and industry certification standards. An overview of event projects, new product developments, business meetings, seminars and conferences and exhibitions. Fieldwork opportunities, in special events on campus and off campus.
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HTR 375 - Events Management
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HTR 380: Advanced Training in Hospitality
3.00 Credits
Buffalo State SUNY
3, 3/0 Prerequisite: HTR 110. Review of training principles used to design, implement, and evaluate administrative programs for the hospitality industry. Application of theoretical concepts to hospitality-tourism related situations.
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HTR 380 - Advanced Training in Hospitality
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HTR 389: Topics Course
3.00 Credits
Buffalo State SUNY
3, 0/0
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HTR 390: Strategic Marketing in Hospitality
3.00 Credits
Buffalo State SUNY
3, 3/0 Prerequisite: HTR 110. Relevant principles and concepts of marketing; theories of market segmentation and positions; various theories will be discussed using the analysis approach. Students will be required to develop a marketing plan and analyze hospitality case studies. Price, promotion, and consumer behavior are discussed in detail.
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