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Course Criteria
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3.00 Credits
Exceptional customer relations are paramount for success in the foodservice, lodging, and tourism industries. This course is designed to provide students with the basic principles involved in delivering superior guest services. Selected topics include proper service techniques for foodservice establishments, dealing with front desk concerns in lodging, and managing dissatisfied customers within the hospitality environment.
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3.00 Credits
This course is an introduction to the exciting field of meetings and events management. The course is taught from the perspective of a meeting planner, event planner, and a facility manager. The relationship between these roles is explored by way of the text, discussion, and guest lecturer(s). Students will plan events throughout the semester to gain experience working with subcontractors, clients, and event staff.
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3.00 Credits
This course introduces the principles and practices of basic normal nutrition which contributes to total wellness. Fundamentals include nutrients, digestion, absorption, metabolism, and dietary recommendations. Selected nutrition topics are nutrition over the life cycle; weight management and exercise; nutrition and health; nutrition labeling; menu planning; and development of healthy recipes.
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4.00 Credits
This course explores the nutrition care process in healthcare facilities. Topics to be covered include nutritional assessment, computer diet analysis, care plans, calculating diets, planning medical nutrition therapy, enteral feedings' calculations, documentation, regulations, quality assurance issues, and nutrition counseling methods.
Prerequisite:
FSVC 140
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4.00 Credits
This course introduces students to quantity food equipment and techniques through lecture and demonstration. The student will practice specific recipes based on theories, guidelines, and general procedures applicable to a defined category of foods and/or cooking methods.
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3.00 Credits
This course is intended to promote an understanding of the managerial aspects of the hospitality purchasing activity. Emphasis is placed on strategic selection and procurement considerations based on item need, value, and supplier information. The purchasing targets are food, beverage, supplies, equipment, services, and furnishings. Particular attention will also be given to product identification and to the receiving, storing, and issuing sequence, as well as to the technological applications and concepts in purchasing.
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4.00 Credits
This course is designed to aid students in applying the skills necessary for success in the hospitality industry by providing actual supervised work experience in the Hospitality Industry under the guidance of a hospitality manager.
Prerequisite:
Completion of 45 hours in program and 15 hours in the major with a "C" average and/or permission of the instructor
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3.00 Credits
This course provides a general knowledge of the law as it applies to the hospitality industry. Content includes proactive management strategies to ensure compliance with hospitality laws and regulations.
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3.00 Credits
Through lectures and demonstrations students become acquainted with the social, cultural, and economic aspects of food preparation including both International and American Regional cuisine. Students will be exposed to several culinary specialties and food customs from the world's diverse cultures.
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3.00 Credits
This course is designed to provide a systematic approach to understanding the functions of management and its responsibilities in restaurant and lodging operations.
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