A laboratory-based course designed to familiarize students with fundamental food preparation principles and techniques. A laboratory-based course designed to familiarize students with dining room service systems encompassing American, French, Russian, banquet and beverage service. Students apply organizational and managerial skills in the actual operation of a restaurant facility. A course to examine hotel front office functions, such as reservation systems and operations, guest registration, bell service, accounting and income control, housekeeping, and guest check-out. A study of the food, beverage and labor cost control systems used in the hospitality industry.
Emphasis is on the use of control systems for managerial planning, analysis and evaluation.
A laboratory-based course designed to provide students with an understanding of quantity food production principles and techniques. Students apply organizational and management skills in the actual operation of a restaurant facility. BIOL 2380 recommended. Students must apply one semester in advance and pass departmental screening. Provides an understanding of accounting procedures and concepts utilized by management in making decisions.