Restaurant Management - Introduces students to food production equipment and techniques through lectures, demonstrations, and experimentation in the laboratory. Basic production tools, techniques of tool usage, and standard food production techniques and evaluation. Basic principles of sanitation and food handling practices of food and beverage. Safety standards and government regulations affecting the hospitality industry are covered. The application of standards, techniques, and practices of quantity food production.
Students participate in the design, production, sales, and service of meals.
Three hours credit. Operations and Cost Controls in the Hospitality Industry - Duties and responsibilities of the manager for budgeting, forecasting costs, yield management, front office, reservations, and developing and maintaining internal controls in hospitality establishments. The student will understand the basics of operating a hospitality facility. Three hours credit. Facilities Management and Design - Study and application of design and management to a hospitality facility.