Introduction to the hospitality industry and historical overview of field. Careers in hospitality 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)
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. Information on fees related to this course can be found here. (Lecture-discussion 2 hours, laboratory 3 hours).
Prerequisite: Major in Hospitality Management
Provides students with an orientation into the major emphasizing the identification of career goals and the activities and behaviors needed for successful degree completion and transition into the workforce. Resources available on campus are also included.
Letter grade only (A-F). (2 hours activity)
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. Information on fees related to this course can be found here.
Prerequisites: ENGL 100 or GE Composition (Area A1).
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. Information on fees related to this course can be found here. (Lecture-discussion 2 hours, lab 3 hours)
Prerequisites: HFHM 173, HFHM 176 or HFHM 235.
Fundamentals of planning, organizing , preparing, and serving of meals as applicable to the hospitality industry. Preparations relative to provision of quality food and beverage services included.
Letter grade only (A-F). Course fee may be required. Information on fees related to this course can be found here. (Lecture-discussion 2 hours, laboratory 3 hours)
Prerequisites: HFHM 176.
Financial management of food, labor, supplies, and other operational costs; procedures for controlling purchasing, receiving, storing, and issuing of food, beverage, and supplies; inventory and security management; computer applications; and analysis of financial reports.
Letter grade only (A-F). Not open to students with credit in HFHM 474. (Lecture - discussion 3 hours)