Co-operative education provides the opportunity for students to utilize learned Restaurant course competencies in a real-life setting. Students will gain valuable experience and first-hand knowledge as to what a career in the restaurant field outside the classroom entails. Students are expected to complete 200 hours of coop experience. (Prerequisite: HOS120L and HOS125L and site approval […]
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 […]
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. The […]
This course presents an in-depth analysis of dining room personnel as well as, styles of service, and customer service responsibilities. A discussion of wines and wine service is included. (Prerequisite: HOS126L)
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.
Strategic and logistical considerations in managing the planning, development, marketing and implementation of meetings, conventions and events. (Prerequisite: HOS126L)
Co-operative education provides the opportunity for students to utilize learned Restaurant course competencies in a real-life setting. Students will gain valuable experience and first-hand knowledge as to what a career in the restaurant field outside the classroom entails. (Prerequisite: HOS120L and HOS126L and instructor approval of workplace site.)
This course examines the structure and management of a food and beverage operation, including the basic fundamental principles of Culinary Arts. 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, […]
This course deals with lodging operations such as hotel, motels, inns and bed-and-breakfast operations. It considers the operational structure of the property and the functions of the individual departments including the front office, sales, housekeeping, engineering and maintenance, catering, and food and beverage operations. The standard budgeting, pricing and control processes of the lodging industry […]
This course covers sanitation and safety concepts, regulations, and procedures for food service and other sectors of the hospitality industry. Certificate may be issued.
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 decisionmaking process with an emphasis on […]
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 […]