Analysis of factors affecting food production and service in the food service industry emphasizing adherence to food quality and service. Evaluation of food products and commercial equipment. Planning and coordinating food production activities.

Analysis of factors affecting food production and service in the food service industry emphasizing adherence to food quality and service. Evaluation of food products and commercial equipment. Planning and coordinating food production activities.

Practices and systems utilized in the operational management of the front office, reservations, uniform service, and housekeeping areas within a hotel. Prerequisite: HT-MGT 100.

Explore the vast array of meetings, conventions, and expositions. Learn the different venue types, approaches, and management group gatherings. Identify the role of convention and visitor bureaus, destination management companies, and service contractors.

Basic principles of food fabrication and production. Topics include culinary terminology, product identification, quality standards, nutritional cooking, theory and application of food preparation techniques.

Introduction to wines, beers, and spirits. The identification of various types of beverages; their origin, production, and availability. Emphasis on the buying, pricing, control, storage, promotion, and selling of beverages in the hospitality industry. All students must be 21 years of age by the first day of class in order to participate. Proof of age will be required on the first day of class.

An examination of the external casino environment including the social, psychological, cultural, legal and economic issues of gaming. Empirical studies and current articles are used to supplement class readings.

Basic principles of food fabrication and production. Topics include culinary terminology, product identification, quality standards, nutritional cooking, theory and application of food preparation techniques.

Law as applied to hotel, food service establishments, and the travel industry; bailments, contracts, torts, regulations, insurance, and sanitation.