Introduction to hospitality foodservice and hotel industry and historical overview of field. Careers in hospitality foodservice and hotel management defined. Explore relationship of careers to community and foodservice and hotel/lodging industry. Overview of organization and current forces shaping foodservice and hotel operations.
Not open for credit to students with credit in HFHM 270. (Lecture-discussion 3 hours)
Principles of sanitation and safety; the causes and controls of food borne illnesses, sanitary practices with purchasing, receiving, storing and preparing food, principles HACCP, sanitary maintenance of kitchen, dining room and equipment, personal hygiene, and safety of the food handler.
Letter grade only (A-F). (Lecture-discussion 1 hour)
Recommended corequisite: CHEM 100 or equivalent.
Covers basic scientific principles related to various foods and food preparation methods from the perspective of the restaurant and foodservice industry. Fundamental skills and techniques used for handling and preparing foods to maintain quality and safety are covered.
Letter grade only (A-F). Course fee may be required. (Lecture-discussion 2 hours, laboratory 3 hours).
Application of scientific principles in the preparation of selected food products emphasis on physical and chemical properties of food; methods and techniques of food preparation; factors that contribute to quality of prepared foods.
Letter grade only (A-F). (Lecture-discussion 2 hours, Laboratory 3 hours) Course fee may be required.
Prerequisites: ENGL 100 or equivalent.
International hospitality foodservice and hotel management. Issues and problems in the hotel and restaurant industry from a global perspective. Dynamics of human interaction in a multi-ethnic and multi-cultural global job market.
(Discussion 3 hours)
Prerequisites: NUTR 132 and HFHM 235.
Factors which influence individual, family and quantity foodservice. Menu planning and food selection, preparation and service in relation to management of time, energy and money. Foodservice practices for regular meals and special occasions.
Course fee may be required. (Lecture-discussion 2 hours, lab 3 hours)
Prerequisites: HFHM 173, HFHM 176 or 235.
Fundamentals of planning, organizing, preparing, and serving of meals as applicable to hospitality foodservice and hotel industry. Operations relative to provision of quality food and beverage services included.
Letter grade only (A-F). Course fee may be required. (Lecture-discussion 2 hours, laboratory 3 hours)