An introduction to the principles of effective human relations required by today's hospitality industry supervisory personnel. An overview of the commercial beverage service industry. Emphasis is on the management and training of personnel to be responsible professional alcohol servers. Includes the development of product specifications, marketing strategies and purchasing procedures. Provides students essential skills of beverage service with considerable emphasis on the need for responsible beverage service.
Students learn the proper use of equipment and techniques used in beverage preparation.
Fundamentals of baking science, terminology, equipment, technology, ingredients, and weights and measures formula conversions. Concentration on production techniques for breads, hard and soft rolls, basic cakes, pies, and puff pastry items. Emphasis is on the further development of competencies in bakeshop operations. Students practice the techniques for production of high-ratio cakes, sweet dough products and specialties and their decoration. Includes sanitation, baking and pastry chemistry, purchasing, cost control, and production management.