Introduces the student to the basic components of the hospitality industry including hotel and restaurant operations, with a focus on historical background, travel and tourism, food service concepts, beverage management, technological innovations, and career opportunities. Three lecture.
Provides the student with knowledge of front office operations and administration. The student learns aspects of front office organization as they relate to the hotel industry: industry segments, departmental and staff responsibilities, guest relations, reservation policies and procedures, and front desk statistics and reports. Three lecture.
An introduction to the food and beverage industry. Students learn concepts related to restaurant operations: basic principles of food and beverage service, departmental and staff responsibilities, sanitation issues, food and beverage methods, operations and service procedures. Three lecture.
An introduction to commercial food production including basic culinary fundamentals, nutritional concepts, kitchen tools and equipment, food preparation, herbs and spices, stocks and sauces, cooking methods, meats, fish, and the principles of the bakeshop. Three lecture.
Advanced foodservice concepts where the student will learn advanced foodservice principles as they relate to the restaurant industry: professionalism, menu planning, calculating food costs, sanitation and safety issues, cooking methods for beef, poultry and fish and international cuisine. Prerequisite: HOS 121. Three lecture.
An introduction to foodservice sanitation. The student will learn concepts, policies and procedures as they relate to the food-service: food-borne illness, safe food practices, methods of cleaning and sanitizing, accident prevention, public health inspections, and sanitation training for employees. Three lecture.
Basic nutritional concepts that lead to healthy living and the eating habits of customers, patrons and clients are identified and studied. The basic nutritional requirements of various ages, social groups and at-risk health groups are evaluated and needs analyzed in relation to recipe and menu development. Three lecture.
A focus on human resource management and the supervision and leadership skills necessary to attract, train and retain a quality-oriented hospitality staff. Emphasis on communication skills, dealing with diversity, and managing a quality work environment. Three lecture.
Introduction to food, beverage and labor cost controls. Provides foundation for application of four-step control process to the primary phases of foodservice and beverage operations including purchasing, receiving, storing, issuing, production, factors affecting labor cost, performance standards, and monitoring performance. Three lecture.
Provides the student with an understanding of customer service in the hospitality industry. Students will learn concepts of customer service as they relate to hospitality customer-oriented service, communication barriers, understanding personal skills and abilities, and service principles of the hotel and restaurant industry. Three lecture.
Details what managers and servers need to know and do to serve foods and beverages competently; how student can make a professional career out of serving others. Three lecture.
This course will provide the student with knowledge of housekeeping operations as they relate to the hospitality industry. The student will learn concepts regarding professional housekeeping, team staffing, laundry systems, safety and security issues, and emergency policies and procedures. Three lecture.
Introduction to all aspects of foodservice marketing (knowledge of market behavior, tailored product-service mix and, appropriate sales techniques). Ways to apply these functions as a manager of a hospitality operation. Three lecture.
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