ONLY A study of the principles and practices concerned with the purchase of food, beverages, supplies, and equipment for hotels, motels, and restaurant operations. Testing and evaluation techniques and storeroom controls are emphasized. HRIM100 or permission of the Business Department. Only Menus are planned for numbers of people to meet the food requirements of various types of food service operations. This course includes pricing menus, ordering, conversion of recipes from small to large quantities, various types of menus, and food preferences of the public.
Nutrition receive special emphasis.
HRIM100 or permission of the Business Department. Industry principals and the coordinator of the program interview candidates, assist in their placement and provide follow-up. 3 credits HRIM220 HRI Seminar Spring Semester Only Survey of problems and solutions in the industry. Discuss employability, job search, the student's responsibility and relationships as employee, employer and manager in the HRIM industry. Develop, implement and evaluate a restaurant plan.