restaurant-management

Course Descriptions - Restaurant Management

HOS1010L Bartending I (1 Credit)
This course includes a basic overview of mixology, serving mixed drinks, equipping, maintaining and service in a bar setting. Serving liquor outside the regular bar settings, and beverage systems will be covered.

HOS1030L Bartending II (1 Credit)
This course includes an more in-depth overview of wine, spirits, liquors, beer types, mixology, serving mixed drinks, managing a bar, and New Hampshire State Laws and T.E.A.M. Certification. Students will be eligible to test for the T.E.A.M. Certification. Upon successful completion of course requirements, students will be awarded a certificate in bartending. (Prerequisite: HOS1010L or LHOS1010 or permission of instructor)

HOS1090L Independent Study (1 Credit)
Students in an independent study option will engage in learning about a topic of special interest and/or need. A written report on the topic of the independent study is required. Subject matter must be approved by the instructor and the department chair. (Prerequisite: Permission of instructor)

HOS1120L Introduction to Hot Foods (3 Credits)
This foundation course teaches identification and preparation of basic food items. Discussion of procedures for selecting, handling and cooking of meats, poultry, fish, shellfish, appetizers, vegetables, fruits, salads, salad dressings and pasta products will be included. Also included is the making of breads, rolls, pies, cookies and other baked products. Students will become proficient in short-order cooking, service, safety, sanitation, equipment identification, recipe reading and product rotation. They will also receive an introduction to menu planning, soups, salads, stocks, sauces and beverages. Students will continue to operate a restaurant that is open to the public and have the option of receiving national certification with the ServSafe sanitation exam. A six-hour lab with continuous discussion and demonstration based on the basics of cooking will take place.

HOS1130L Introduction to Worldwide Cuisine (3 Credits)
The student will apply concepts and skills learned in Introduction to Hot Foods (HOS1120L) and expand knowledge of the restaurant setting. A six-hour lab will focus on international cuisine. Costing, purchasing, menu terminology, quality recipe production and kitchen organization are stressed. Students will continue to operate a restaurant that is open to the public. (Prerequisite: CULA1510L or LCUL1510 OR HOS1120L or LHOS1120, equivalent or permission of instructor)

HOS1140L Dining Room Management I (3 Credits)
This course presents an in-depth analysis of dining room personnel as well as menu planning, styles of service, and customer service responsibilities. A six-hour working lab will take place where students will set and serve in a student-run restaurant that is open to the public. A discussion of wines and wine service is included.

HOS1150L Dining Room Management II (3 Credits)
This class is an extension of the management aspects of the front of the house. A six-hour lab will take place where students set and serve in a student-run restaurant that is open to the public. A discussion of tableside service, scheduling, customer relations and staff supervision is included.

HOS1160L Independent Study II (1 Credit)
Individual courses will vary. This course provides the vehicle for students to demonstrate overall competency in specific concentration areas. Under supervision of a faculty advisor, working individually or as part of a team, the student will select and successfully carry out a series of projects that pertain directly to their area of interest. Projects will be designed on a case-by-case basis. (Prerequisite: Approval of department chair)

HOS1170L Institutional Dining Services Management (1 Credit)
This course describes the options available to the institutional dining services managers, including scheduling, settings, servicing your clientele, training and orientation, as well as a clear understanding of the requirements that would present a smooth and efficient operation from the angle of the dining room.

HOS1180L Institutional Dining Services Management Lab (1 Credit)
This course will act as a follow-up to the lecture course by providing the hands-on support of dining services in an institutional setting. This will provide interaction with clients and the experience of serving and setting up the dining room. This experience will reinforce the need for professionalism, provide a variety of dining settings, and expand on the different training methods used in the industry.

HOS1190L Institutional Cooking (3 Credits)
Discussion of procedures of selecting, handling and cooking meats, poultry, fish, vegetables, fruits, salads and pasta products in a manner that will be appropriate for large groups, including holding and delivery of food product to remote locations. Included in this course is the preparation of various dietary textures, ground, puree and low salt, the presentation of these textures, and nutritional portions. Cooking in an institutional situation will be emphasized. This course is a one-hour lecture and a six-hour lab where students prepare and serve food in an institutional setting. Provides students with knowledge to organize, plan, cook, and deliver food.

HOS1200L Introduction to Hospitality Management (3 Credits)
This course is an introduction to the field of hospitality, emphasizing the development of the hotel, restaurant and resort industries. It will examine differences and similarities of each of these operations and their relationships to each other. Management styles, skills and functions will be examined as part of the decision- making process with an emphasis on teamwork.

HOS1230L Food and Beverage Management (3 Credits)
This course examines the structure and management of a food and beverage operation. Special attention is given to the cost flow within the operation, basic menu design, purchasing, receiving, storeroom operations and production planning and control. Students will also be introduced to the concept of food cost, issues in menu pricing, and elements of food service facility layout and design. During the course, each student will complete a project that includes planning and developing a food service concept.

HOS1240L Sanitation and Safety (1 Credit)
This course covers sanitation and safety concepts, regulations, and procedures for food service and other sectors of the hospitality industry. Certificate may be issued.

HOS1761L Restaurant Management Cooperative Education (1 Credit)
Provides the opportunity for the student to utilize learned restaurant course competencies in the real-life setting, and also provides supplemental laboratory experience on the extensive array of equipment and processes. (Prerequisite: Permission of instructor)

HOS1762L Restaurant Management Cooperative Education (2 Credits)
Provides the opportunity for the student to utilize learned restaurant course competencies in the real-life setting, and also provides supplemental laboratory experience on the extensive array of equipment and processes. (Prerequisite: Permission of instructor)

HOS1763L Restaurant Management Cooperative Education (3 Credits)
Provides the opportunity for the student to utilize learned restaurant course competencies in the real-life setting, and also provides supplemental laboratory experience on the extensive array of equipment and processes. (Prerequisite: Permission of instructor)

HOS1770L Institutional Cooperative Education (2 Credits)
This course provides the student the opportunity to utilize learned course competencies in the real-life setting. It also provides supplemental laboratory experience on the extensive array of equipment and processes. Site selection is to be determined by instructor. (Prerequisite: Permission of instructor)

HOS2020L Banquet Dining Room Techniques (3 Credits)
This course presents in-depth analysis of banquet dining room personnel including banquet menu planning, styles of banquet service and customer service responsibilities. A six-hour lab will take place where students set and serve in a student-run restaurant that is open to the public. Students will attain knowledge in all aspects of organizing banquet personnel including hiring, firing and scheduling.

HOS2040L Therapeutic Nutritional Foodservice (2 Credits)
This course will familiarize students with the USDA and other professional organizations guidelines, along with applicable local and state standards on nutrition. The course provides the student with comprehensive concepts, guidelines and practices needed to implement appropriate policies and procedures to ensure proper nutrition to the customer.

HOS2050L Institutional Foodservice Management (3 Credits)
This course will discuss all aspects of institutional foodservice management, including ethics, scheduling, sexual harassment, employee motivation, management styles, labor costing, training and orientation, hiring and firing, multi-ethnic services and legal issues.

HOS2070L Institutional Foodservice Computer Skills (1 Credit)
This course will familiarize the student with basic software applications needed in the operation of an institutional setting. This will include databases, spreadsheets and word processing. The student will be introduced to the process of collecting information to be used in institutional foodservice. There will be an overview of programs used to develop tray tickets and a hardware application to assist in this process.

HOS2100L Hospitality Law (3 Credits)
Laws and legislation which apply to hotels and inn-keeping, restaurants and related hospitality operations are the focus of this course, with emphasis on management policies to minimize the risks of liability. State and federal statutes governing liability, alcoholic beverage controls, safety and responsibility to guests are topics. Personnel and labor laws pertaining to employees are also included.

HOS2160L Catering (1 Credit)
This self-directed course provides students with opportunities to learn the catering business. It includes culinary and business skills, licensing and insurance requirements, menu and pricing, developing a marketing plan and contracts.

HOS2170L Creative Menu and Plate Design (1 Credit)
The ability to design and artfully create menus and plate presentation is the basis to successful food and beverage management. This course will outline color, design and layout as they pertain to a selection of establishments to contrast their different needs. It will also expand on general food and garnishing techniques.

HOS2190L Employee Motivation-Team Strategies (1 Credit)
Helpful motivational techniques to assist managers with the difficult task of keeping employees excited about their jobs and specifics on how to assist hospitality employees with teamwork strategies that will increase both profits and customer satisfaction levels.

HOS2220L Quantity Food Purchasing (3 Credits)
This course covers the duties of stewardship and all related functions including specifications, centralized procurement and container sizes. Emphasis is given to the examination and establishment of the various grades and types of categories of produce, meats, poultry, and fish. Comparisons are made between canned products as well as scrutinizing their pros and cons. Emphasis will focus on a computer analysis of a complete purchasing operation that enables students to track inventory and profitability.

HOS2230L Accounting Applications for Hotels and Restaurants (3 Credits)
This course emphasizes the operation and integration of accounting applications with an emphasis on managerial accounting and its adaptation to industry standards. Point of sale, payroll, inventory, front desk and general ledger functions will be discussed, and hands-on applications will be explored. Budgeting, purchasing and staffing will be the topics of project simulation. Topics covered reinforce the concepts of Accounting I (ACCT1310L) and their applications to the hotel and restaurant industry. Course projects will specifically deal with cost controls within the hospitality industry. (Prerequisite:ACCT1310L or LACC1310 or permission of instructor)

HOS2240L Restaurant Capstone Project (3 Credits)
This course provides the vehicle for students to demonstrate overall competency in Restaurant Management and in the specific operations in which they have chosen to concentrate. Under supervision of a faculty advisor, working individually or as part of a team, the student will select and successfully carry out a major project that pertains directly to restaurant operations and food and beverage management.

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