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

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

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.

Scope, components, development and future of the hospitality industry. Background on industry structure; overview of specialized areas relating to the management of food service, lodging, and travel operations.

This course covers the diagnosis, analysis and resolution of complex hotel business situations, emphasizing practical problem solving skills and strategic management. Includes case analysis and computer simulations. Satisfies the integrative experience requirement for BS-HTMGT studies.

The overall outcome of this course is to enhance the skill and knowledge set of learners in the area of leadership, such that the learning provides theoretical and practical capacity development of the learners to lead and influence others in their roles within the hospitality and tourism industry.

Work experience in the hospitality and tourism industry. Students must complete 400 hours of either paid or non-paid work. Employer verification required.

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.