3 semester hours HRM 204 offers a continuation and application of the culinary techniques and knowledge acquired in HRM 107 through the planning and preparation of advanced menus. This introduction to food costing menu planning with a focus on purchasing emphasizes storage specifications and production planning. A course to familiarize students with hospitality sales practices used in restaurants, hotels and clubs, from market analysis to actual sales activity. The course includes guest lectures, term projects, sales blitzes, weekly lectures, and voluntary membership in the Hotel Sales Management Association. The course focuses on the preparation of advanced pastries and classical desserts which include the preparation of petit fours, cake decoration and calligraphy, sugar and chocolate work and ice cream.
Students experience artistic production and participate in community service projects.
Summaries and evaluations are prepared at the conclusion of each session. Full-course ethnic menus are planned, prepared and served by student teams. Emphasis is on organization, showmanship and supervision. Students will provide both oral and written reports on the menu presentations including food and labor costs, product and production analysis, and menu presentation and delivery. Minimum GPA 2.0.