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An overview of the his­tory, likely di­rec­tions and or­ga­ni­za­tional … See More

An overview of the history, likely directions and organizational structure of the hospitality industry and its role in local, national and global economies. Students are introduced to the nature and scope of the hospitality industry, basic terminology, management concepts, career path explorations and the department’s mission and culture.

Hos­pi­tal­ity Ser­vices Markaet­ing Man­age­ment

Hospitality Services Markaeting Management

In this elec­tive Hos­pi­tal­ity Man­age­ment course, stu­dents learn to… See More

In this elective Hospitality Management course, students learn to prepare many styles of candies and bonbons working with advanced confectionery techniques. Although our goal is to produce candies, students learn how they can be applied to plated dessert components. Packaging is an important focus in this class since marketing is a big sales winner.

Course De­scrip­tion Build­ing upon the foun­da­tion of pre­vi­ous culin… See More

Course Description Building upon the foundation of previous culinary courses, students will gain a general understanding of international cuisines by exploring traditional and indigenous ingredients, flavor components and cooking techniques. Application of classical and contemporary cooking techniques, creative menu planning, plate design, cultural research, proper sanitation techniques and nutritional analysis of menus.

Pro­ce­dural, cus­tomer and staff per­spec­tives in­volved in the provi… See More

Procedural, customer and staff perspectives involved in the provision of quality service as practiced in a dining room laboratory. Student rotation through dining room service positions with emphasis on responsibilities of planning, producing and evaluating service. Practice of proper safety and sanitation methods. Critique of restaurant service.