400

This course will provide the student with an understanding of the principles of customer service in the hospitality management environment. The roles of customer loyalty programs, marketing and advertising efforts and, quality management techniques will be explored. Upon completion of this course the student will be able to develop an integrated and effective customer service program with aspects directed at both internal and external customers. 

This course discusses the tools you need to protect your foodservice operation from legal exposure from a variety of customer and staff interactions.  In addition, this course takes a comprehensive approach on how to recognize and analyze ethical dilemmas–giving front line management a strong foundation for making decisions based on sound ethical principles.  Students will learn the critical legal aspects of foodservice operations, evaluate situational scenarios to help prepare managers to make the right decisions during challenging situations, and explore the questions of ethics in foodservice operations.  Upon successful course completion students will be able to demonstrate practical knowledge of foodservice law and the operation of legal systems and will understand independent, corporate, and franchise business structures.

This course will introduce students to the concepts of managing the physical plant for food service.  Students will learn the dynamics of good flow design through both front and back of the house areas of a foodservice operation, the efficient selection and use of energy and utility systems, and the implementation of regulations and codes for foodservice facilities.  Upon successful course completion students will be able to develop a floor plan of a hypothetical operation using architectural software and will understand criteria financial managers use to purchase and evaluate kitchen equipment.

This course examines the general maintenance requirements of a commercial food service operation through supplemental practical hands on learning. Students will develop skills to effectively locate, maintain, and troubleshoot the critical systems found in a food service facility. Upon successful course completion students will create a preventive maintenance schedule for the variety of systems used within a commercial food service establishment. 

This course adopts a critical incident approach to foodservice management whereby students will evaluate actual operational and organizational experiences of customers and employee through case study analysis.  Students will develop problem solving skills by emphasizing critical analysis as well as comprehension of the issues proposed - both positive and negative - then appraise the effectiveness of the organization’s response to the prominent issue.  Upon successful course completion, students will be able to view contemporary operational issues and situations holistically, equipping them with various problem solving methods in order to develop and implement strategic solutions.

This course provides a comprehensive approach to planning, marketing, and managing special events.  Students will learn current trends and concepts that support the planning, scheduling, control, resource allocation, and performance measurement activities required for the successful completion of a project.  Upon successful course completion, students will be able to apply learned project and special event management concepts to the preparation and eventual successful execution of their final FSM 490 Foodservice Entrepreneurship restaurant simulation course.

This course introduces students to industry leaders from major hospitality corporations, faculty, young emerging leaders and innovators, and successful student alumni, speaking in a manner that will contribute to the ultimate career success of the student in foodservice management.  Students will learn the social, economic, family, and organizational changes that influence career choices. Upon successful course completion, students will be able to develop a strategic career plan based upon self-assessment of employable skill development.

This course is an advanced management and foodservice operational simulation, where students individually manage a simulated restaurant operation under a designated theme.  Students will learn to create and develop menus and recipes under a specific theme, create purchase orders, support food preparation, develop a service plan, create marketing and promotional material, and complete pre-developed evaluation procedures that will measure their profitability results from the evening’s expenses and revenues as dictated through the facility’s POS system.  Upon successful course completion, students will be able to successfully execute a live foodservice event under budgetary constraints.