Hotel and Restaurant Management
HTL 101* Culinary Professional Development 1 (1) This is a
professional development course for first-year culinary students.
Key components include participation in ACF meetings, graded
log
entries, and community service to include the Chef and the
Child.
(This course is open only to enrolled culinary apprentice
students.)
PREREQUISITES: HTL 111* and completion of first semester Culinary
Arts Apprenticeship. COREQUISITE: HTL 220*.
HTL 102* Culinary Professional Development 2 (1) This is a
professional development course for second year culinary students.
Key components include participation in the junior and senior
ACF
meetings, successful completion of the Mystery Box projects,
graded log entries, and creating a personalized training plan
for
stations rotations. PREREQUISITE: HTL 101*.
HTL 103* Culinary Professional Development 3 (1) This is a
professional development course for second-year culinary students.
Key components include participation in Junior and Senior
ACF
meetings, successful completion of Mystery Box projects, graded
log entries, and participation in the designated hot or cold
food
competition. PREREQUISITE: HTL 102*.
HTL 104* Culinary Professional Development 4 (1) This is a
professional development course for third-year culinary students.
Key components include assuming a leadership role with junior
members of the ACF, graded log entries, successful completion
of
Mystery Box projects, and participation in the designated
community
service activity for third-year apprentice students. PREREQUISITE:
HTL 103*.
HTL 105* Culinary Professional Development 5 (1) This is a
professional development course for third-year culinary students.
Key components include participation in the designated food
show,
graded log entries, successful completion of the ACF practical
exam,
and preparation of an appropriate cold food display. PREREQUISITE:
HTL 104*.
HTL 110* Introduction to the Hospitality Industry (3) This
course
provides a basic understanding of the lodging and food service
industry by tracing the industry’s growth and development,
reviewing the organization of hotel and food and beverage
operations,
and by focusing on industry opportunities and future trends.
HTL 111* Introduction to Hospitality Management II - Food
&
Beverage (3) Emphasizes the basic food service industry with
an
overview of topics including customer service, safety, sanitation,
menu planning, and dining room management.
HTL 115* Culinary Nutrition (3) This course takes a systematic
approach to teaching the scientific aspects of nutrition including
food
groups, nutrients, and body performance. Nutritional
considerations for special populations are included. Course
content
is geared towards practical applications in the food service
industry.
PREREQUISITE: Permission of coordinator.
HTL 120* Management of Food and Beverage Operations (3)
Provides a basic understanding of the principles of food production
and service management, reviewing sanitation, menu planning,
purchasing, storage, and beverage management.
HTL 125* Management of Restaurant& Quick Service Operations
(3) A study of the principles of restaurant and food service
management focusing on contemporary management theories and
their application to the competitive restaurant and food service
industry.
HTL 130* Basic Sanitation (3) Explains how to effectively
manage
restaurant and food preparation sanitation to achieve high
standards
that will meet company and regulatory guidelines. Permission
of
coordinator.
HTL 135* Hospitality Supervision (3) This course is designed
to
provide students with the principles of supervision as they
apply
specifically to the hospitality industry, including how to
handle
difficult employees, implement motivational techniques, and
conduct
performance evaluations. Permission of coordinator. May not
be
used toward degree requirements.
HTL 140* Training in the Hospitality Industry (3) Provides
an
overview of planning and conducting the training needs for
new and
established operations. Activities and topics include the
design,
delivery and evaluation of training for management and nonmanagement
employees.
HTL 202* Service Management (3) Provides basic philosophies
for
excellent customer services, including practical skills and
service
techniques. (Management of service delivery including restaurants,
room service, banquets, and lodging is included.)
HTL 205* Lodging Management (3) Includes management
responsibility for housekeeping, maintenance, accounting,
food
and beverage operations, marketing, and legal issues pertaining
to
a property.
HTL 210* Management of Front Office Operations (3) This course
presents a systematic approach to front office procedures
by
detailing the flow of business through a hotel beginning with
the
reservation process and ending with billing and collection
procedures.
The course also places front office procedures within the
context of
the overall operation of a hotel and examines front office
management,
the process of handling complaints, and concerns regarding
hotel
safety and security.
HTL 215* Housekeeping Mana gement (3) Provides an overview
of
the fundamentals of housekeeping management. This course
describes the management functions, tools, and practices required
in today’s lodging and institutional housekeeping departments.
|
|
