Hotel and Restaurant Operations

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.

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. The instructor and the department chair must approve subject matter.

The student will apply concepts and skills learned 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 covered. Students will continue to operate a restaurant that is open to the public.

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.

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.

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 teamwork.

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 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 will also be examined with special emphasis on the guest cycle and night audit accounting. This course is designed around a one-hour lecture each week with a four-hour on-site lab component.

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.

Strategic and logistical considerations in managing the planning, development, marketing and implementation of meetings, conventions, and events.

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.

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 importance of inventory control methods, product loss management and vendor selection are stressed.

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 (ACCT131L) and their applications to the hotel and restaurant industry. Course projects will specifically deal with cost controls within the hospitality industry.