Prior Learning Assessment Course Subjects

Restaurant

More *'s indicate a better match.
Courses 1-6 of 6 matches.
Food Purchasing   (HMM-174)   3.00 s.h.  
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Presents the method and procedures for purchasing food for hotels, restaurants and institutions. Deals with markets, federal, and trade grades, governmental regulations, packaging, comparative versions price buying, yields and quality control. 
Introduction to the Hospitality Industry   (HMM-140)   3.00 s.h.  
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Course Description
The student will be able to demonstrate knowledge of the hospitality industry from both a historical and contemporary perspective. For current practices the student will demonstrate knowledge of general operating procedures, challenges, career opportunities and international trends in quantitative methods and applications for industry segments that include, but are not limited to, hotels and lodging, restaurant and food service, travel and tourism, conferences and conventions, casinos and gaming, clubs and resorts, senior living, franchising and entrepreneurship.

Learning Outcomes
Through the Portfolio Assessment process, students will demonstrate that they can appropriately address the following outcomes:

  • Discuss the historical development of the hospitality industry.
  • Compare the structures, challenges, and operating characteristics of the various hospitality industry segments.
  • Discuss the roles, responsibilities, and career opportunities of hospitality business managers within various segments of the hospitality industry.
  • Describe the management principles and concepts of service-oriented hospitality industry systems and their interrelationships.
  • Discuss the use of technology applications to serve interdepartmental communications such as spreadsheets, email, etc. within a hospitality operation for effective management and guest satisfaction.
  • Identify the ethical and social considerations in the international hospitality industry.
R.JUL13 
Hotel/Restaurant Operations I   (HMM-141)   3.00 s.h.  
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Course Description
This course introduces the principles and techniques of waiting tables and doing table set-ups, and the course includes an analysis of the service management responsibilities associated with the operation of restaurants.

Learning Outcomes
Through the Portfolio Assessment process, students will demonstrate that they can appropriately address the following outcomes:

  • Identify the elements of American, French, Russian and buffet service.
  • Describe the process of serving dining room guests from arrival at the table to departing the table.
  • Describe intradepartmental and interdepartmental communications activities for effective guest satisfaction, including dining room and kitchen, front desk, human resources and accounting.
  • Analyze and compare the roles, responsibilities and career opportunities of operational department managers.
R.JUL13 
Hotel/Restaurant Operations II   (HMM-142)   3.00 s.h.  
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Course Description
This course concentrates on the preparation and service of complete menus by students under the direction of program instructors. Students participate fully in the management and operation of full-service formal restaurant.

Learning Outcomes
Through the Portfolio Assessment process, students will demonstrate that they can appropriately address the following outcomes:

  • Identify what table set-up items are added to a table when moving from luncheon to dinner to formal dining.
  • Describe the role of wait staff and dining room supervisors during American, French, Russian and buffet service.
  • Identify basic overhead and labor cost control systems for food service operations.
  • Develop requisitioning, receiving, storage and inventory functions of dining room supplies.
  • Recognize and develop directional steps for the effective operational application for the correct number of staff needed.
R.JUL13 
Food Service Management   (HMM-152)   3.00 s.h.  
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Course Description
A practical guide to food service management including an overview of both restaurant and institutional activities. Effective management is stressed with special emphasis on organization of food service planning, menus and styles, supervising personnel, and controlling food and labor costs. The laws and regulations affecting food services are also covered.

Learning Outcomes
Through the Portfolio Assessment process, students will demonstrate that they can appropriately address the following outcomes:

  • Identify the management characteristics and challenges for specific food service segments.
  • Analyze and evaluate the job responsibilities of specific food service managers.
  • Discuss and apply hospitality operational concepts, theories and practices within specific food service operations to achieve budgeted financial and cost controls.
  • Integrate and apply interdepartmental communication and technology application activities within specific food service operations for effective management and guest satisfaction.
  • Apply the ethical and legal considerations utilized by management in specific food service segments.
R.JUL13 
Hotel/Restaurant Purchasing   (HMM-171)   2.00 s.h.  
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Quantity food purchasing policies and procedures, introduction to the market and buyer, basic marketing functions, emphasis on selection of food products. The student studies the variety of foods on the market with special emphasis on quality, menu application, acceptable purchasing methods and procedures, storage, federal and trade grades, comparative versus price buying, yields, and the use of specification. Identification of the food items normally used in the food industry. 
Courses 1-6 of 6