Hospitality Restaurant Management

This course introduces students to cooking techniques and terminology. A combination of lecture and lab enables students to apply learned methods for meat, seafood and poultry fabrication, as well as the production of soups, stocks, sauces and starches. It further introduces very basic baking fundamentals.
Prerequisite: FS1010.

This course provides instruction on the study of the principles of bacteriology, food borne illness, sanitation, safety, personal hygiene, housekeeping and health regulations and inspections. The safe use, cleaning and maintenance of equipment is also stressed. The principles of HACCP will be studied and applied to hypothetical situations. Each participant will be certified, upon successful completion with the sanitation requirements for certification, or re-certification, by the American Culinary Federation. Students are introduced to the proper procedures for the design of a professional kitchen. Each student designs a food service facility as part of the grade.

This course provides students with an overview of the major wine regions of Europe and America. The how-to of wine making, wine label reading and champagne fermentation are thoroughly discussed. The course explains marketing and merchandising techniques helpful in today’s food service institutions.

This course introduces students to the understanding of the principles of food production and service management, purchasing, receiving, and bar management. Menu planning as well as banquet preparation are also studied.

A survey introduction of the hospitality industry including, tourism, lodging, food service, managed services, conventions and meetings. The course includes an overview of the recreation, gaming and entertainment aspects of the industry. It concludes with the examination of industry “changes” and future trends.

The course encompasses the operations of all departments within a full service and limited service hotel. Major topics include organizational structure, methods of operations, guest service philosophy, utilization and evaluation of human resources within the lodging industry.

In this course, students have the opportunity to apply skills learned in their theory and hands on application courses to a practical and professional environment.
Prerequisites: CA2080, HRM1020, HRM1030, HRM2070.

The basic concepts and practices of current hospitality marketing are presented. As the industry undergoes rapid change, marketing practices are also changing. The role of customer behavior and how it impacts the marketing environment is an on going part of the discussion of strategies. Products and distribution channels are identified Future planning is emphasized.

The course presents a broad overview of meeting, conference, convention and exposition Industry. Using case studies the planning process for each type of event is analyzed and discussed in depth covering topics such as sponsorship, venues, staffing, outside contractors, and legal issues.
Prerequisite: HRM1020.

This course provides an overview of the field of human resources as it is applied to the hospitality and food service industry. The challenges of managing a diverse workforce in an ever-changing environment are addressed.
Prerequisites: HRM1010, HRM1020.

In this course, students have the opportunity to apply skills learned in their hospitality and restaurant theory and hands on application courses while working in a Hotel/Lodging work environment.
Prerequisite: Successfully complete all course work through 3rd academic year and a minimum of 150 credit hours.

The course guides students through the core issues and debates of economic geography and provides an up-to-date view of contemporary topics and perspectives. The primary regions of the world are identified and traditional topics that apply to those areas such as, labor markets, consumption, communications technologies and tourist geographies are examined.

This course is concerned with economics: the production, distribution, and use of material goods and services. This course presents economics as a method of thought and a way of taking hold of a problem, breaking it down, and working systematically through a solution.

This course provides students with the basic skills necessary to organize their thoughts and communicate effectively through public speaking. Students learn to research, organize, and properly convey oral messages. Through practical classroom application, students gain sound experience in the art of oral presentation.

This course introduces the student to a variety of competent listening, writing, speaking, and organizational and leadership skills. Emphasis is placed on a career development paper and the creation of a restaurant concept implementing a market study to predict its viability.

This is a writing course designed to engage the student in a more advanced exploration of the writing process. Students will continue to develop their writing skills through the reading of a variety of rhetoric selections and the writing of more complex essays. Emphasis is placed on expanding the knowledge of the research process and improving the ability to evaluate and integrate various kinds of research in the writing of an APA Style research paper.
Prerequisite: COM1050 or ENG1040.

This interdisciplinary course examines the many ways that human creativity manifests itself in the areas of the visual arts, literature, philosophy, history, music, architecture and technology. In this course, students will gain a broad understanding of Western cultural history.
Prerequisite: COM1050 or ENG1040.

This course introduces students to the Spanish language and the cultures of the Spanish-speaking world. Students can expect a survey of basic Spanish grammar and the development of the four language skills: listening, speaking, reading, and writing Spanish, with special emphasis placed on conversational skills. Some aspects of everyday life in the Spanish-speaking world will also be introduced.

This course provides students with an understanding of the basic principles of psychology. Topics such as sensation, perception, learning, memory, thinking, development and personality are discussed.

This course is designed to develop students’ basic skills of logical reasoning relative to problem solving and related argument analysis. Learning to provide evidence and well-reasoned support for asserted solutions and/or positions within frameworks of clarity, depth, precision, relevance, and fairness are central to the course.
Prerequisites: COM1000, COM1050 or ENG1040.

This course is an introduction to environmental science that includes energy principles, relationships of organisms in ecosystems, and human impacts.

This course presents basic concepts related to nutrients in foods and their metabolic functions; methods for assessment of nutritional status and of dietary adequacy; and applications to phases of the human life cycle.

This course is the introduction to the discipline of sociology with a focus on concepts and principles used in the study of group life, social institutions and social processes.

Societal Problems studies the social problems of modern society, especially in the United States, through discussing weekly the articles appearing in Newsweek. Problems include population and the environment, power and the workplace, poverty and social classes, gender inequality, race and ethnic relations, crime and violence, the family, healthcare, education for the masses, substance abuse, and sexual behavior.
Prerequisite: SOC1050.

This course introduces students to the process used to analyze, record, classify, summarize, and interpret financial information. They are shown how to assemble financial statements following the steps in the accounting cycle. The Combination Journal is used to record transactions of a service business. Students will receive an overview of payroll accounting.

The course is an in-depth study of International, Classical and Regional cuisine. Students observe the preparation and proper presentation beginning with the appetizers, entrée’s, course selection, sequence and desert. Appropriate table wine and after dinner cocktails are discussed. The course is presented over a three hour daily block of time, allowing students to observe the preparation and roll play each day how the meal is to be presented to the customer. Emphasis is on effective delivery, pronunciation and presentation.
Prerequisite: CA2080.

This course develops skills in mathematical computations that are frequently used in the food service industry. Areas of emphasis include recipe conversions, percentages and compound interest.

This course provides students with an overview of the purchasing procedures for foodservice operations, which includes the theory of the flow of goods, purchasing trends and cycles, and the ethical and legal considerations for purchasing and comparing product and bidding specifications. Students gain hands-on experience with inventory, proper receiving and issuing techniques, product quality, and comparison testing and various purchasing systems.

This course introduces students to basic computer skills. Students are given hands-on introduction to microcomputers and software. Students will learn to utilize word processing software and database.

This course is an introduction to the operation of the purchasing, inventory, maintenance, storage, and disbursement of food and kitchen supplies. Students learn to control food costs and maintain accurate records. Students will focus on food commodities, computers in the food service industry, supplies, and services.

This course introduces students to applying sound nutritional principles to food preparation and menu planning. Each student writes a Nutrition Cycle Menu. The American Culinary Federation Educational Institute approves this course.

This course introduces students the basics of the Front-of-the-House dining room operations. Included will be styles of service, the basics of service, an analysis of all dining room positions, customer service, human resource skill, and restaurant concepts. Additionally, the students will learn the basic skills of either Front or Back-of-the-House operations.

This course introduces the students to preparation for management positions in the hospitality industry. Attention is given to motivational techniques, management by objectives and the role of the mass media. The American Culinary Federation Educational Institute approves this course.

This course exposes students to effective job search techniques with in-class composition of cover letters, resumes and reference sheets. Emphasized are pre-interview techniques, mock interviews and post interview follow-up.

This course introduces students to the concepts behind creating, owning, and building a business. Entrepreneurship is a major factor in economic growth and renewal.

This course introduces the student to the restaurant concepts of creating a menu layout and design, with nutritional needs and menu pricing.
Prerequisites: CA2080, FS1060.

Using the Property Management System (PMS) software the course presents a systematic approach to front-office procedures by detailing the flow of business through a hotel from the reservation process to check-out and settlement. The system provides students with the basic hotel accounting procedures used in the night audit process and the various resources used by the front office managers to attain organizational objectives. Through hands on application students learn and develop Internet navigation skills that are relative to the hospitality, travel and tourism industry.
Prerequisite: HRM1020.

The course presents a detailed discussion of situational approaches to sell hospitality, catering and food services. It utilizes transactional selling, consultative selling, and alliance selling depending on situational factors. The student develops an understanding of the buyer-seller relationships as well as the listening and communication skills necessary for successful results. The course concludes with the effective use of the internet as a marketing and sales tool.
Prerequisite: HRM1010.

The course explores the function of casinos and their relationship to hotels, restaurants, resorts, and entertainment facilities. Operational methods are compared relative to marketing, human resources, surveillance and security. The sociological impact of casinos is discussed as well as future domestic and international trends.
Prerequisite: HRM1020.

Real life case studies that use Continuous Quality Improvement systems (CQI) are examined. Team Building activities are studied and student teams develop (CQI) activities for a hypothetical company. These teams apply customer service assessments and create client specific goals. Student roll plays are used to develop coaching and problem solving skills.
Prerequisite: HRM1020.

This course presents an overview of two distinctive sectors of the hospitality industry; private clubs and timeshare resort properties. The unique challenges facing the club management sector is addressed specifically covering consumer behavior, managing, operations, marketing and service requirements, as well as specialty issues such as golf and fitness operations. The leisure phenomenon of timeshare or vacation ownership is addressed in the second portion of this course. The history and evolution of timeshare operations provides a background for understanding the complexity of today’s timeshare strategies. The future of this part of the hospitality industry is examined with special attention to marketing approaches, legal and ethical considerations.
Prerequisite: HRM1020.

Legal issues are addressed relative to the hotel, restaurant and casino industries. The emphasis is on prevention of legal violations and understanding when legal council is necessary. The case method approach will draw on case study and decisions that are industry related.

This course is designed to enhance the college learning experience and prepare students for personal and professional success. Concepts presented include managing change, setting and achieving goals, and thinking in ways to create success.