Hospitality

To prepare graduates to successfully transfer to a four-year institution in the hospitality/foodservice related field of study.

• Graduates of the program will usually transfer with full junior level status to a four-year institution in a related field of study.
• Graduates of the program complete their baccalaureate degree within three years of transfer.

To prepare graduates for advancement or promotion in employment in the hospitality field.

• Graduates employed in an occupation related to the field of study at 6 months after graduation are still employed at 12 months
• Graduates are employed ( or have been promoted ) in an advanced position 12 months
• Employers are satisfied with graduates of the program.

To provide students a career overview of the various segments that makes up the Hospitality Industry

• Graduates will be able to:
• Define the major sectors of the hospitality industry
• Differentiate key career path education and skill requirements.
• Discuss the key trends and current issues affecting the allied hospitality industry.

To provide students the opportunity to apply restaurant management and foodservice related mathematical formulas.

• Students will demonstrate accuracy in applying common managerial mathematical formulas used in Restaurant operations such as food beverage and labor cost control.

To prepare restaurant management students to interact effectively with others on a team to reach a common goal.

• Students will demonstrate an ability to work with others in a group to attain a common goal.

To help students communicate in the Hospitality field.

• Students will make articulate, persuasive, and influential presentation.
• Student will articulate another´s viewpoint through verbal and nonverbal cue interpretation.
• Students will organize and present ideas in language appropriate to the situation and audience.
• Students will communicate information and ideas clearly in written form, using correct structure, grammar, spelling and organization

To provide intellectual and professional development skills with a broad-based ability for conceptual thinking, analysis, inductive and deductive logic and reasoning in problem solving.

• Graduates will be able to effectively integrate and apply restaurant management and foodservice occupational specific competencies such as purchasing, controlling costs, menu and product development, facilities design, and marketing within a problem solving context

To provide opportunities for students to participate in service learning activities to experience being part of and giving back to a community, learn empathy for others less fortunate, and recognize the duties of citizenship.

• Students will have participated in various service learning initiatives in which the department sponsors, co-sponsors, or participates in.

To prepare students to demonstrate information literacy.

• Students will use traditional and contemporary information technology.
• Students will identify, access, and appropriately use authoritative sources of information.

College Seminar is an opportunity for students to develop the skills necessary to improve the chances for success in the college environment. General College procedures, the fundamental notions of time management and study skills, and the specific responsibilities of today's students in a variety of local and global environments are discussed. One or more collaborative projects will be an integral part of the course. Corequisites: The course must be taken in the student's first thirty hours of study. General first year courses would usually be taken at the same time.

The student will learn the fundamentals of commercial food preparation. Emphasis will be placed on the proper use and care of tools and equipment. Proper cooking methods including sautéing, frying, roasting, grilling, braising, broiling, poaching, stir frying and simmering will be covered. Preparations will include stocks, soups, sauces, vegetables, salads, starches, garnishes, sandwiches and pasta. Applied problems from the areas of food preparation will also be included. These would include weights, measures, portions and conversions. This class is taught by laboratory and lecture experience. Proper uniform is required. Corequisite: FS150 Safety & Sanitation or permission of Department Head. Prerequisite: If the student does not meet the minimum math requirement, he/she must enroll in the appropriate remedial math course prior to taking Food Prep 1.

This course introduces the correct procedures for food handling and the hygienic basis for these practices. General kitchen and bakery safety, pest management, and crisis management are discussed. Proper clothing, personal hygiene, fire safety regulations, and state and federal laws pertaining to the hospitality industry are stressed. This course includes a certification exam provided by the National Restaurant Association.

Dining Room Service is a required course which introduces the students to the principles and techniques of table service. The course offers a combination of lecture and laboratory classes which enables the student to learn about table service and then have an opportunity to perform the various jobs associated with dining room service. Emphasis is placed on table setting, buffet services, the various job categories in the dining room, different styles of service, dining room arrangement and supplies. Students rotate positions in the laboratory and therefore have an opportunity to work in each dining room position. This course includes a certification exam provided by the National Restaurant Association.

This course is an introduction to the organization and structure of hotels, restaurants and clubs from a management perspective. It is designed to provide the student with the basic understanding of the dimensions and scale of the hospitality industry and depict many of the career opportunities. The focus of the course is management theory and practical management techniques. The industry's social responsibilities are also emphasized.

A wide variety of credit courses including but not limited to swimming, fitness center, badminton, tennis, golf, bowling and aerobic dance.

English 1 is a composition course. By focusing on several kinds of writing--self expressive, informative, argumentative/persuasive, and others--it teaches the student to produce the clear, correct and effective prose required in a wide variety of professions and occupations. Class meetings are a blend of lecture and discussion with frequent in-class writing activities. Conferences may be required. Readings are studied as models of good writing and for the ideas they contain. There are eight writing assignments altogether, including an in-class essay, a research-based assignment, and a business writing assignment. Prerequisites: Appropriate evaluation on the placement test writing sample, or successful completion of EN099 Introduction to College English, or successful completion of SL116 ESL4 Advanced Composition, or permission of Humanities Department Head or course instructor.

This course develops an understanding of the basic functions of management as well as the social and economic responsibilities of those people engaged in management. Emphasis is placed on the problem of decision-making under conditions of uncertainty.

This course introduces the terminology and techniques of commercial food preparation, including identification, selection and preparation of additional foods, such as eggs, poultry, fish, shellfish, beef, pork, lamb, veal, and smoked foods. Laboratories employ a variety of cooking methods using professional kitchen equipment. Emphasis is placed on operating in a safe and sanitary manner. Prerequisite: FS111 Food Preparation 1.

This course introduces the methods, tools, and procedures used to control food, beverage, and labor costs in a food service organization. Emphasis is placed on each step in the flow of costs: purchasing, receiving, storage, issuing, preparation, portioning, service, and accounting for sales. Labor costs as they relate to the operation are discussed. Active problem solving and practical application are used to relate the principles learned to the food service industry.

This course introduces the purchasing function in food service organizations. Emphasis is placed on the methods of controlling costs while maintaining strict quality and quantity standards through the effective purchasing of goods and services. Included is the concept of specification development as it applies to the products and services used in the hospitality industry. Purchasing requirements for equipment, furniture, supplies, perishable foods, groceries, and convenience foods are covered.

With assistance from an advisor, choose one of the following:

A wide variety of credit courses including but not limited to swimming, fitness center, badminton, tennis, golf, bowling and aerobic dance.

This course seeks to deepen the students' understanding of human nature and the human condition through the study of ideas and values expressed in both imaginative literature and a full-length book of non-fiction. To this end, students use and develop critical thinking and language skills. They do so mainly in their attempts to raise and answer questions in their readings, discussions, and expository writing tasks, which may include exploratory writing, an academic journal, reports and essays. A library-oriented research project is required. Prerequisite: EN101 English 1: Composition or EN105 English Composition for Speakers of Other Languages

This course is the first of a sequence that explores fundamental accounting principles, concepts, and practices as a basis for the preparation, understanding, and interpretation of accounting information. It covers the complete accounting cycle for service and merchandising businesses through the adjustment and closing of the books and the preparation of the income statement, the statement of owner equity, and the balance sheet.The details of accounting for cash, receivables, inventory, long-lived assets, and current liabilities are investigated.

This course provides knowledge of relevant computer skills and a solid foundation in the terminology and concepts of computer technology. Experience is provided with a variety of microcomputer software applications, including word processing, electronic spreadsheets, graphics, file management, and integrated software. Concepts and terms focus on preparing for a technologically oriented society and using the computer as a tool for productivity, research, and communication.

Students will work together to produce multi-course meals for service to the public. They will be required to integrate the knowledge of food, equipment, techniques, methods and practices acquired in earlier courses. Chef/managers will develop and plan a menu, edit recipes, order food, assign tasks, analyze food cost, manage the kitchen and evaluate the results. As members of the brigade, students will be called upon to prepare various foods in a number of ways and present them in timely fashion. Principles of safety and sanitation will be emphasized at all times. Proper uniform is required. Prerequisite: FS112 Food Preparation 2.

This course will provide the student with information pertaining to the alcoholic beverage industry with emphasis on history, classification and characteristics of spirits, wines and beer. Other topics include: mixology, lounge service, beverage control, and laws governing beverage sales.

A wide variety of credit courses including but not limited to swimming, fitness center, badminton, tennis, golf, bowling and aerobic dance.

This course is an introduction to public speaking. It emphasizes the fundamentals of preparing, organizing, supporting and delivering the speech based on factual material. Includes topic selection, audience analysis, distinguishing fact from opinion, outlining, gathering supporting material, use of visual support, etc. Informative, demonstrative and persuasive speeches are presented. Elements of interpersonal communication, logic and persuasion are discussed. Written reports and/or exams may be required. Prerequisites: EN101 English 1 or EN105 English Composition for Speakers of Other Languages

This course increases appreciation and interest in human interaction with other organisms and with the physical environment. Topics include basic ecological concepts as well as human impact on the earth with an emphasis on selected environmental problems (i.e. natural resource use, pollution, wildlife conservation, agriculture, hazardous waste etc.). The laboratory component supplements lecture topics by providing practical experiences. Field experiences are required.

This course provides a comprehensive view of the role human resources plays in today's ever-changing food service and lodging business environment. A review of current U.S. legislation and labor relations is discussed in detail including EEO laws, OSHA standards, unions, negotiations, and grievances. Course discussion will also include job descriptions, recruitment, employee orientations, training, performance appraisals and compensation. Prerequisite: HT101 Introduction to the Hospitality Industry.

Menu and Facilities Planning is designed to provide the student with the ability to organize, design and lay out a food service organization. The student will be able to utilize practices and policies from other courses, along with instruction in the areas of organizational patterns, designs and layout, equipment purchasing, facilities engineering, energy practices and space allocation. The goal is a hypothetical, functional facility designed by the student. A project is required. Prerequisite: HT101 Introduction to the Hospitality Industry.

Off-premises and banquet catering will be discussed, with emphasis on industry practices, standards and terminology. Menu planning, pricing, selling, food preparation, dining room service, staffing and personnel management will be explored in both theory and practice. Participants in this course will work together to produce multi-course dinners for service to the public. As chef/managers, students will be responsible for the planning, execution and analysis of their catered function. As members of the brigade, students will be called upon to practice the principles of food preparation and service acquired in previous courses. Proper uniform is required. Prerequisites: FS160 Dining Room Service, FS210 Food Preparation 3.

A wide variety of credit courses including but not limited to swimming, fitness center, badminton, tennis, golf, bowling and aerobic dance.