A study of the fundamental concepts of communication and ways of communicating more effectively. Develops interpersonal communication skills through classroom participation and presentational speaking. The theory of the firm, including supply and demand concepts, pricing under competition and monopoly, capital and wage theory, externalities. Includes a coverage of unemployment and poverty. A comprehensive program focusing on written and spoken English for students whose English is in need of improvement.
Emphasis is on financial management at the level of the organization.
This introductory course aims to supply the knowledge and skills necessary for professional development in a variety of food and beverage service operations. A study of the basics of profitable quantity kitchen management and its resources. Covers food history, varied cooking styles, kitchen design, food and beverage preparation and presentation, menu planning and design, personnel management, purchasing and cost controls. Covers types of food service systems, menus, procurement, labor and energy control, distribution and maintenance, and financial and personnel management. Students are introduced to French culture through readings and discussions.