Hospitality Management

This course introduces the various fields of business study. Topics include economic systems, small business development, forms of U.S. businesses, management, marketing, accounting, finance, banking, and ethics. It prepares for higher-level business studies and is excellent for non-business majors who wish to gain an introduction to financial and economic survival leading to successful financial planning.

This course provides the knowledge necessary to function as a fluent computer user in today’s technological society. Topics include computer terminology, computer hardware and software 
capabilities, what makes a computer powerful, the societal impact of computers, ergonomics, ethical computing behavior, information privacy, and computer security. Students complete projects encompassing Microsoft Windows, Microsoft Office (Word, Excel, and PowerPoint), as well as an 0information literacy project focusing on effective use of the Web. Students with no computing experience are encouraged to complete a computing keyboarding course (CIS 103) before taking this course.

This course introduces the student on how to achieve his or her goal in the Culinary Arts Program. A brief history of key figures and developments in culinary arts is also covered. Students will learn studying techniques, ethics, professionalism and image making. Students will develop marketability skills while learning what the industry requires of them and will begin to assemble their career portfolio, their certificates, and to build their resume.

This course focuses on the stages of the writing process and includes a formal research paper. A variety of writing and reading assignments are designed to develop analytical and critical-thinking skills.

- General Education Course

This course covers the essentials for entering the food service industry as a working professional baker's assistant. It covers baking terminology, techniques and theories, proper knife handling, 
cooking and baking methods, safe food handling, seasoning and tasting, production organization, and timing skills. Students are introduced and produce quick breads, yeast breads, cookies, pies and tarts, custards, creams, chocolates, tarts, and do beginning pastry work. This course is open to all non-majoring students but must obtain their uniform and knives.

This course is designed to teach students sanitation and safety concepts in the operation of a food and beverage service establishment. Focus is on current laws, food-borne illnesses, safe storage of food, food protection in receiving, preparationand serving, pest control, accident prevention and crisis management. Students alsolearn about alcohol law, the prevention of intoxication, and handling issues that may arise in an establishment serving alcohol.

This kitchen laboratory course expands on the techniques introduced in Culinary Fundamentals, and prepares the student for an introductory level position in the food service industry in Garde Manger. Intermediate knife skills, food fabrication, kitchen sanitation, and classic techniques in making soups, salads, charcuterie items, sandwiches, hors d’oeuvres, and breakfast cookery are accomplished. Recipe comprehension, cooking methods, and techniques will be stressed.

This course develops student prose by utilizing the writing process (drafting, revising and editing). Students are required to complete a process portfolio that includes 3-5 typed, revised, and edited MLA papers, reflective and low-stakes writing assignments, and at least one paper that demonstrates proper research techniques. All writing assignments must demonstrate and develop the writing process, critical thinking, and writing skills. Throughout the term, a variety of reading assignments and topics are introduced to develop interpretive and argumentative skills, while developing a critical understanding of well-crafted, professional prose.

- General Education Course

This course presents the menu as the central influence on all foodservice functions. This unique approach clearly outlines the practical details of how determining your menu is the the core management tool that effects costing, planning, analyzing, purchasing and production, beverage management, promotion and service. Students will develop a menu that will be utilized in HRM 220 - Hospitality Design and Layout.

This course is designed to teach students Customer Service. Students will understand the importanceof customer-centric as they learn dining room maintenance, how to greet and seat customers, and provide customer service in a dining room setting. They will learn what it takes to exceed guest expectations and how to handle guest payments and recovery.

This course is designed to teach students how to control foodservice costs by doing forecasting and budgeting, determining menu prices, controlling food costs in purchasing, receiving, storage, and issuing. Students will learn to project restaurant revenue and how to manage buffets and banquets.

This course is designed to provide the fundamentals of sustainability principles and practices relative to population issues, climate change, renewable energy, consumption, ecosystem threats, transportation, green design and construction, biodiversity, human labor management, and environmental justice.

This course provides students with marketable skills for a career within the Hospitality Foodservice industry. It introduces accounting and finance to students and focuses on planning a profitable restaurant, how to read income statements, budgeting, managing cash, managing accounts receivable and managing accounts payable. Students will learn how to control foodservice costs, how to price for profit and how to asses actual performance.

The test "Hospitality Accounting" and final exam are part of the ManageFirst Program from the National Restaurant Associate (NRA). This course prepares the student for the Manage First certification exam in Hospitality Accounting administered by the instructor and graded by the National Restaurant Association.

This laboratory course addresses the proper back-of-the-house management of beverages: wine, beer, spirits and non-alcoholic drinks within a hospitality operation. Students learn the legal aspects of alcoholic beverage service and how to purchase, receive, store and issue them. Controlling bar costs and the marketing of alcoholic beverages is also covered.

This course is designed to introduce students to all the information that they need to set up and run a successful on or off premise catering business from restaurants and tented events to food trucks. This course covers launching the business, establishing pricing, setting up a kitchen, staffing, and marketing. Students will understand how to plan events, organize service, develop menus, prepare food, and how to manage the dining room and beverages service.

This course focuses on Human Resources and Supervision topics as they relate to the restaurant industry. Students will learn how to recruit employees, understand the process of employee orientation, training, and how to evaluate performance. They will learn how to install professional development programs and work-shift standards while ensuring a lawful workplace. Employee compensation and benefits as well as managing a safe healthy workplace will also be covered.

This course prepares students for effective public speaking presentations. Students research, organize, write, and deliver a variety of speeches designed to inform, persuade, motivate, and entertain in diverse public settings.

Supportive lab services are available to support students for the mastery of the art of public speaking.  The lab will provide opportunity for engagement, one-on-one coaching, mentoring and tutoring that will foster innovations in speaking publically, professionally and personally.  Materials used inthe lab will be comprised of the OER textbook and supplemental materials found on the Libguides.  

This course is designed to provide the student with an opportunity to intern in a hospitality setting. Under the supervision of a Hospitality Manage, providing fist hand experience, the student will gain valuable knowledge and skills. The Culinary Arts Department will secure the internship which may be a paid or unpaid position. Supervision is provided by the instructor along with individual progress reports. The student must be recommended by the Culinary Arts Department and selected by the cooperating employer.

This course covers the essential concepts needed to select qualified project consultants necessary to plan and develop a restaurant or foodservice space. Topics covered include concept design, equipment identification and procurement, design principles that include space planning to comply with ADA requirements, space allocation, electricity and energy management to construct an energy efficient facility, environmental concerns, safety and sanitation, and considerations for purchasing small equipment, tableware, and table linens. This course is comprehensive in nature and focuses on the whole facility with an emphasis on equipment and efficient design of workflow.

This course is designed to teach students inventory and purchasing and provides students with marketable skills for a career with the Restaurant and Foodservice industry. Students will learn purchase quality and quantity requirements, how to select vendors, how to make pricing decisions and how to establish effective procedures for ordering products. Purchasing ethics and establishing vendor relationships, and purchasing follow-up will also be covered.