This course includes detailed information on how to prepare operation statements for a food service operator, including inventory and control systems.
Student must be currently enrolled in the regular section of the courses or have completed it the previous semester. It will provide students with practical methods of application involved with food safety and post-harvest marketing.
The student will be instructed in the making of these items through lecture and will prepare a variety of such items in lab. This course will allow the student to develop advanced principles of the cold kitchen and modern cooking techniques and equipment.
The course will also include related health department and OSHA regulations. The practice set will be used to reinforce control systems. In addition, development and quantifying the cost of a marketing plan by analyzing markets and developing a primary target market will be discussed.
This course is a seminar course, and students are required to be employed 15 hours per week in a job related to the hospitality industry. Upon completion of this course, the student should be able to demonstrate skills in cooking and presenting classic American dishes in their traditional forms within a restaurant setting.
This is the second of two courses in professional cooking methods for students enrolled in hospitality management programs. Admission to the hospitality management program. Upon successful completion of this course, the student should be able to apply food preparation and presentation techniques and gain experience in all phases of food service operation.
Skills necessary to secure a position in management within the hospitality industry will be emphasized, and case studies and computer simulation HOTS will be used for critical thinking analysis.
Emphasis will be on familiarizing the hospitality manager with ways to avoid costly and time-consuming lawsuits.
It also provides the student with safe food-handling procedures necessary to manage a sanitary and safe food service operation in compliance with the national Food Code and National Restaurant Association guidelines.
A minimum of 15 hours a week is required in a supervised work situation in an approved area of the hospitality industry. This course will concentrate on how to manage managers. An honors contract may incorporate research, a paper, or project and includes individual meetings with a faculty mentor.
Areas of concentration will be food cost controls, labor cost controls, purchasing controls and profit production. A qualified chef who is a member of the American Culinary Federation will supervise this on-the-job apprentice training.
It also includes the night audit and statistical analysis of rates and revenue management. The course includes exploration of the tourism, lodging, food and beverage and related industries, along with the operational characteristics unique to each and the critical concepts of service management.Passing Score on the CIA Exam Part 3.
The passing score on the CIA exam Part 3 is the same as the passing score on the other exam parts. Therefore, the computer grading system of the CIA exam converts all raw CIA exam Part 3 scores into a reporting scale of points.
HMGT Food Service Sanitation (1 Hour). This course covers the basic principles of providing and serving safe food. It also provides the student with safe food-handling procedures necessary to manage a sanitary and safe food service operation in compliance with the national Food Code and National Restaurant Association guidelines.
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