Presents a management perspective in introducing students to business functions over the organization structure of hotels, restaurant clubs, cruise ships and casino hotels.
Credits: 3
Credits: 1 - 6
Credits: 1 - 6
Credits: 1 - 6
Credits: 1 - 12
Credits: 1 - 6
Property compliance with FDA sanitation codes, and effectively managing sanitation programs. Course covers basics of food service, hotel/motel sanitation, and managerial aspects. Meets requirements for Idaho Food Safety and Sanitation Supervisor Training Program.
Credits: 3
Teaches to successfully manage food and beverage operations found in lodging properties including coffee shops, gourmet dining rooms, room service, banquets, lounges, and entertainment/show rooms.
Credits: 3
Emphasizes the supervisor position through the communication process, motivation techniques, business ethics, total quality management, procedures for conflict resolutions, and leadership development in the hospitality industry.
Credits: 3
Teaches to increase front office efficiency through computer-based and machine-assisted methods/functions. Demonstrates how front office functions influence other departments and impact management.
Credits: 3
Covers how to balance marketing and control objectives, plan the business, select and train employees, and establish and maintain control systems. In-depth material on responsible alcohol service and range of beverage products.
Credits: 3
Provides students with a basic understanding of marketing in the hospitality industry.
Credits: 3
Provides students with an understanding of the functions of Security and Housekeeping Departments in hotels and motels. Demonstrates how these two departments influence each other and impact management.
Credits: 3
Provides a food appreciation laboratory experience where students will examine the different preparation and service methods of commercial food operations. Traditional restaurant menus will be prepared and evaluated for quality standards. Uniform fee. May be repeated once for credit (up to total of 6 credits).
Credits: 1
Students will be placed in a variety of food and beverage operations and lodging properties. Gainful employment in the industry is encouraged early in the program.
Credits: 1 - 6
This course will examine the anatomy of an event to establish the different layers of an event experience and the general process of professional event coordination.
Credits: 3
Credits: 1 - 6
Credits: 1 - 6
Credits: 1 - 12
Credits: 1 - 6
This course is designed to provide students with a basic understanding of marketing in the hospitality industry.
Credits: 3
Provides a food appreciation laboratory experience where students will examine the different preparation and service methods of commercial food operations. Traditional restaurant menus will be prepared and evaluated for quality standards. Uniform fee.
Credits: 1
This course will examine the anatomy of an event to establish the different layers of an event experience and the general process of professional event coordination.
Credits: 3
Credits: 1 - 6
Credits: 1 - 6
Credits: 1 - 6
Credits: 1 - 12
Credits: 1 - 6
Provides a food appreciation laboratory experience where students will examine the different preparation and service methods of commercial food operations. Traditional restaurant menus will be prepared and evaluated for quality standards. Uniform fee.
Credits: 1
Credits: 1 - 6
Credits: 1 - 6
Credits: 1 - 6
Credits: 1 - 12
Credits: 1 - 6