Optimum use of human, financial, and material resources by managers. Laboratory experiences include commercial food preparation and service. Current ethical, economic, legislative, and industrial developments related to purchasing food products and durable goods. May be repeated for up to 6 hours credit. Beginning a career through the development of job search strategies, interviewing skills, and resume writing.
Students can interview with a large variety of companies for entry-level management positions.
Selection, storage, and service of beverages with emphasis on inventory control, sales promotion, and profits. A study of the laws applicable to restaurants, hotels, and associated businesses. Includes duties, rights, and liabilities of institutions and guests. Application of marketing concepts, methods, and techniques used in the hospitality industry. Analysis of principles of consumer behavior, market research, promotion, and marketing strategy.