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Course Criteria
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4.00 Credits
PTA245 - This course covers the functional musculoskeletal anatomy of the upper and lower extremity, the spine and the interrelations of the neurological and cardio-respiratory systems. The course covers osteology, joint osteokinematics, and muscle function including action, origin, insertion and innervation. Students will understand muscle function of the extremities in open and closed chain positions. Clinical laboratories will include surface palpation of bony landmarks, muscles, and ligaments of the spine and upper and lower extremities on a laboratory partne Prerequisites: PTA105, BIO205, HTH100 and PHL110
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3.00 Credits
This course will outline the principles of marketing in the foodservice industry by focusing on market research and planning, target marketing, product placement and promotion. Students will study and apply concepts such as competitive market analysis, market segmentation and promotional mix. They will learn to manage advertising, public relations, sales promotion and personal selling and will develop marketing plans for various segments of the restaurant and professional foodservice industry. (3 credits) Prerequisites: MKT 105
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3.00 Credits
This course will analyze the distinct characteristics that define and differentiate customer service and customer experience. Students will learn methods to understand the customers expectations and will learn to put practices and service standards in place to exceed them. Study will focus on creation of an organizational framework that unites its people and processes with a goal that places the customer at its core. Study will focus on hiring, training and empowering entire teams including front line employees to perform acts of exceptional service and experience that will lead to improved culture, customer feedback and referral and business long-term viability. (3 credits) Prerequisites: ENG105.
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3.00 Credits
This advanced course will add to the student's knowledge of the purchasing cycle in food and beverage operations. Study will be given to the impact of menu and pricing on revenue and net income. Students will develop and analyze income statements and will incorporate industry technology applications to analyze food and beverage operations and profitability. Prerequisite(s): CUL150, ACC105 and ACC220
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3.00 Credits
This course focuses on the standards and practices of the professional dining room in all aspects of food service dining management. Students will learn to manage physical, human and technological resources and will practice hiring, training, managing customer feedback and process improvement specific to the professional dining room while applying financial front of the house processes that lead to fiscal responsibility. Prerequisites: ACC105
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3.00 Credits
This course will introduce students to historical and contemporary concerns in food studies and will look at the topic through an interdisciplinary and multidisciplinary scope. Course will explore the social, cultural, historical, and political aspects of food and eating and the modern implications of food systems and consumption on contemporary societies. Applied Food Studies theories and concepts will be put into practice through the readings, course exercises, and research practice. Classwork will empower students to think critically about food and its relationship to sustainable modern practices. Prerequisite(s): HSP110.
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1.00 Credits
This capstone courses concentrates on integrating critical competencies of management in a small food service setting. Emphasis is placed on menu development, marketing, staff scheduling, production planning and implementation, service, and fiscal accountability. Prerequisite: ACC105, ACC220, ACC230, MAT120, MAT135, HSP110, HSP225, MKT105, RFM305, RFM310, RFM315, RFM320, RFM325, RFM415, RFM460, CIS210 AND ECO105 senior status.
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3.00 Credits
This course concentrates on chain and franchise foodservice establishments. Students will explore the distinct differences between independent and chain restaurants. This cooperative learning experience will match students with executives from national chains to apply the unique systems of research and development, team management, financial responsibility, human resource management and leadership to todays chain restaurant.(3 credits) Prerequisites: RFM310 and RFM315
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3.00 Credits
This course delivers an advanced study of the historical and emerging issues that impact the domestic and global restaurant and foodservice industries, as well as economics, societal, cultural and political issues and trends confronting the modern hospitality industry. Students will focus study on management and leadership tools common to conducting business effectively overseas. Course will feature case studies and group and individual research. Prerequisite(s): CUL130
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3.00 Credits
This course will focus on the managed services sector of foodservice operations to include: airlines, military, elementary and secondary schools, colleges and universities, healthcare facilities, and business and industry, leisure and recreation, conference centers, airports, and travel plazas. (3 credits) Prerequisites:ACC220 and RFM315,
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