Contemporary issues of risk related to hospitality and tourism are examined. Introduction to the purchasing, receiving and issuing of foods and food items. The identification of guides, preparation of specifications and cost control procedures are stressed. HR 260 Survey of Private Club, Resort and Gaming Operations Management Typical organizational structures, management techniques and the special aspects of operations for private clubs, resorts and gaming operations are studied. HR 305 Wine Appreciation Considers the major wines and wine regions of the world, with emphasis on American, French and German wines.
Wine tasting is an integral part of the course.
HR 310 Club Management Typical organizational structures, management techniques, and the special aspects of club operations are studied. HR 315 Bar and Beverage Management Manager and employee roles in developing and operating profitable beverage operations are studied. A 101 and HR 165. Financial and managerial accounting principles and practices for the hospitality industry. The Uniformed System of accounts of the American Hotel and Motel Association will be followed.