Focuses on the management of food and beverage operations in food and lodging establishments. Includes stewarding, banquets, restaurant, beverage and room service. Prepares students for internships in food and lodging…

Emphasizes the efficient operation of the front office area, in­cluding reservations, greeting guests, hotel-motel services and payments. Charge account systems and controls, billing methods, checkout procedures and a learning experience…

A course designed to provide practical insight into the different kinds of meetings and conventions. To provide advice and sug­gestions on how to reach and sell to these important groups…

Technical information for persons seeking careers in the hospital­ity management area. Covers the day-to-day complexities of the housekeeping profession, from planning and organizing to bud­geting, supervising and performing the work…

Students are exposed to a variety of hospitality areas through field trips and interaction with people currently in the hospitality industry. The class will involve job seeking skills and include…

Hospitality Personnel Management introduces concepts relevant to managing and communicating in the hospitality organization by presenting a perusal of the managerial process. Topics include personnel planning, organizing, staffing, directing, motivating,…

Provides an awareness of laws concerning hotel-motel manage­ment and illustrates the possible consequences of failure to satisfy legal obligations.

This course offers instruction in the fundamentals of basic cook­ing skills, use of equipment, kitchen safety and basic recipes that are foundations for all culinary learning.

Reviews the fundamentals of mathematics, including methods of figuring percent, discount, mark-up, mark-down and interest. Problems related to the hospitality industry.

Menu Planning and Design introduces the concepts of planning menus for institutional and restaurant food service operations with emphasis on customer expectations and how the menu planner identifies those in…

This course will introduce students to all aspects of customer service in the business realm and in the hospitality industry. The students learn the major components of a customer-focused envi­ronment…

Focuses on the basic principles of diet therapy and menu modi­fication for several diseases. Covers nutrition assessment, care plans, anthropometric measurements, diet history and diet instruc­tion.