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.

This course develops the skills necessary to improve success in college. It covers general College procedures, time management and study skills, and specific student responsibilities. Collaborative projects are included. Corequisites: This course must be taken in the student’s first fifteen hours of study.

This course introduces the fundamentals of commercial food preparation,with an emphasis on the use and care of tools and equipment. Proper cooking methods including sautéing, frying, roasting, grilling, braising, broiling, poaching, stir frying and simmering are covered. Preparations include stocks, soups, sauces, vegetables, salads, starches, garnishes, sandwiches and pasta. Applied problems from the areas of food preparation, including weights, measures, portions and conversions are incorporated. Prerequisite: An appropriate mathematics placement test result, or MA045 Basic Math Skills, or MA050 Introductory Mathematics. Corequisite: FS150 Safety & Sanitation.

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.

This course introduces principles and techniques of table service. Emphasis is placed on table setting, buffet services, the various job categories in the dining room, different styles of service, and dining room arrangement and supplies. Students have an opportunity to work in each dining room position.

This course provides an overview of the organizational structure of hotels, restaurants, and clubs from a management perspective. Topics include analysis of the hospitality industry, career opportunities, management theory, practical management techniques, and social responsibility of the industry.

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

This course focuses on self-expressive, informative, and argumentative/persuasive writing. Emphasis is placed on the composition of clear, correct, and effective prose required in a variety of professions and occupations. Prerequisites: An appropiate placement test result, or successful completion of EN099 Introduction to College English, or successful completion of SL116 ESL 4: Advanced Composition.

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 encourages a deeper understanding of human nature and the human condition through the study of ideas and values expressed in imaginative literature and a full-length book of nonfiction. Emphasis is placed on the use and development of critical thinking and language skills. Library-oriented research is required. Prerequisites: EN101 English 1: Composition.

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.

This course integrates knowledge of food and food preparation, equipment, techniques,methods, and practices learned in prerequisite courses. Acting as chef/managers, students plan menus, edit recipes, order food, assign tasks, analyze food cost, and offer multi-course meals to the public. Emphasis is placed on collaboration, food variety and presentation, and timeliness of presentation with strict adherence to safety and sanitation principles. Proper uniform is required. Prerequisite: FS112 Food Preparation 2.

This course provides an overview of the alcoholic beverage industry, focusing on history and classification according to the characteristics of spirits,wines, and beer. Topics include mixology, lounge service, beverage control, and legal issues.

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. It includes topic selection, audience analysis, fact vs. opinion, outlining, supporting material, and visual support. Informative, demonstrative, and persuasive speeches are presented. Elements of interpersonal communication, logic, and persuasion are discussed. Prerequisite: EN101 English 1: Composition.

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 an overview of the role of human resources in the food service and lodging industries.Topics include employee job descriptions, recruitment, orientation, training, performance appraisal, and compensation. Current federal legislation and labor relations are presented with emphasis on EEO laws,OSHA standards, and union negotiation and grievance processes. Prerequisite: HT101 Introduction to the Hospitality Industry.

This course provides the knowledge to design and organize a food service facility. Typical furniture and equipment organization with respect to space allocation in the facility are addressed. Topics include equipment purchasing, facilities engineering, and energy practices. Prerequisite:HT101 Introduction to the Hospitality Industry.

This course emphasizes industry standards, practices, and terminology as they apply to off-premises and banquet catering.Menu planning, pricing, selling, food preparation, dining room service, staffing, and personnel management are practiced. Personnel management and collaborative techniques are used to offer multicourse meals to the public. Prerequisites: FS160 Dining Room Service and 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.