300

This course will discuss leadership philosophies, focusing on effective managerial techniques with regard to coaching, training, facilitating and motivating a diverse workforce in various hospitality foodservice environments.  Students will learn effective ways to manage through organizational changes and evaluate internal operational continuous-improvement programs.  Upon successful course completion, students will be able to use effective leadership communication skills to manage diversity in the workforce, coach and motivate staff members, resolve staff conflicts, and empower/delegate tasks to be an effective leader in foodservice operations.

This course will introduce you to adult learning theory which can be applied to systematic training programs and will prepare students for both the oral and written communication skills required by Food Service Managers in operational and corporate business settings. Concomitantly, understanding how adults learn and appropriate ways of analyzing the tasks required for job performance will assist managers to effectively develop training models for their employees.  Upon successful course completion, students will be able to write with a particular emphasis on thought formation and presentation skills, and will be able to prepare successful training programs by providing positive coaching models, creating options for new behaviors, and establish employee commitment and accountability.

This course progresses from accounting to financial analysis and explains their application specifically to foodservice operations.   Students will learn the fundamentals of hospitality accounting and how to develop and interpret financial balance sheets, income statements, profit and loss statements, and statements of cash flow.  Upon successful course completion, students will be able to create and analyze budget reports, forecast revenues and costs, and interpret key operational cost ratios that financial managers use for effective long-term decision-making.

This course will prepare students for the types of communication required of hospitality professionals in operational and corporate business settings. This course focuses on creation of processes, implementation, the communication process, and how a hospitality professional uses available skills and logical processes to solve problems. Additionally, this course will review modern communication techniques within the hospitality industry specifically through written and spoken communication and interpersonal skills. 

This course explores the historical development and current theories of menu management. The various styles and forms of menus and their applications in several types of food service businesses are examined. The role of the menu in marketing, revenue management, and kitchen design is central to the study. Upon completion of the course the student will have the opportunity to take a nationally recognized certification exam.

This course provides an introduction to marketing theories, principles, and concepts and to understanding the role of marketing within a foodservice operation.  Students will learn the dynamics involved in achieving a competitive advantage in a highly competitive market.  Upon successful course completion, students will be able to identify variable marketing strategies in an effort to satisfy customer expectations, and demonstrate the ability to effectively communicate through audiovisual and social media outlets.

This course examines the management of bar and beverage operations within various hospitality environments, exploring the history of the beverage industry, the cultural relevance of wines, spirits and ales, and the incorporation of various non-alcoholic beverages in food service.  Students will learn proper staffing levels as dictated by operations, efficient bar layout and design, industry trends in menu design, and techniques for pricing, selling, and serving beverages.  Upon successful course completion, students will be able to purchase, receive, store, and inventory bar beverages, mixers, and garnishes in order to manage a successful beverage program.

This course examines the practical application of managing bar and beverage operations within various hospitality environments. The student will develop an understanding of beverage operations by observation and practice. Topics include the principles of beverage inventory control and the brewing and distillation processes. Upon successful course completion, students will be able to purchase, receive, store, and inventory bar beverages, mixers, and garnishes in order to manage a successful beverage program.

This course will introduce students to culinary technological advancements through practical hands on learning. The student will develop the skills necessary to effectively select and program a variety of commercial food service equipment used in industry and point of sale system. Upon successful course completion, students will demonstrate the ability to program a point of sale system and the programmable food service cooking equipment needed to execute their created menu. 

This course is designed to impart to students the art and science of providing outstanding customer service in today’s competitive foodservice operations.  Students will learn managerial concepts related to building customer loyalty, enhancing service quality, and exceeding customer expectations.  Upon successful course completion, students will be able to define organizational service strategies, determine operational customer expectations levels, assess service positions within various foodservice markets and segments, and analyze how great service dynamics can influence an operation’s image.

This course teaches students techniques and methods of controlling the factors of production in a food service unit within a revenue management system. Students will learn food, beverage, and labor cost controls and the control of other semi-variable expenses including energy, repair and maintenance, music and entertainment, and direct operating costs associated with food and beverage operations. Upon successful course completion, student will be able to establish effective pricing, identify and correct costing problems, and understand the relationship between cost of goods and profit.