The techniques of ice carving are included. This course is a study of fundamental marketing strategies that are specific to the hospitality industry. Emphasis is placed on how marketing strategies target customer needs and wants. This course is a study of the culinary business' logistical and entrepreneurial aspects of catering management. Emphasis is placed on food preparation, transportation, presentation and cost controls in a variety of settings.
Students observe local catering operations through class tours and guest lecture appearances.
This course is a study of operational food service management. Topics include food service operations, layout and design of restaurants, marketing and sales promotion, food and beverage procedures, and public relations. This course is a study of the theory and principles of management as applied to the hospitality industry. This course is a study of acquiring, soliciting and servicing convention or individual properties in the hospitality industry. This course includes using microcomputer software to manage various areas of the hospitality industry.