Course Descriptions Hospitality Management Students earning a Certificate or Associate of Applied Science in Hospitality Management are prepared for positions in the food industry. At the associate degree level, the program is a balance of food and hotel classes and management courses. Study of nutrition as it relates to health and disease. Emphasis on planning and preparing daily diets for optimal health.
Course concludes by applying the principles of diet modifications to the treatment of disease.
Topics include foodborne diseases, importance of employee personal hygiene and habits, and approved procedures for handling utensils and equipment. Study of volume of food and beverage setup and service management. Analysis of quantity food operations, menu construction, raw material estimates, food storage facilities, and related use of institutional food and beverage service equipment. Emphasis on various types of table setup and service as required for different functions. FM 110 and 111 must be taken together.