Food Service Management (FOOD)

FOOD 110 Food Preparation I (Cr4)(2:6)
Basic food preparations, including station assignments, theory, personnel organization, service and storage; lecture, demonstration, and participation. Pre- or coreq. - HOSP 101.

FOOD 113 Sanitation and Kitchen Operations (Cr3)(3:0)
Safety procedures and regulations applied to the food service industry; sanitary practices and procedures, causes and control of food-borne illness; traditional kitchen set-up and management practices related to personnel administration; NIFI certification.

FOOD 120 Quantity Food Preparation and Catering (Cr4)(2:6)
Advanced theory and food preparation techniques with an emphasis on buffet style service and large catered event functions. Prereq. - FOOD 110.

FOOD 123 Menu Planning and Food and Beverage Cost Control (Cr3)(3:0)
Menu design from fast food operations through fine dining; emphasis on creating balanced menus that are profitable, consumer-driven and nutritionally proportioned; methods of establishing menu selection, cost control in food, beverage, and labor; profit margins, selling price strategy; truth in menu regulations and menu engineering as a marketing and merchandising tool.

FOOD 128 Wines and Spirits (Cr3)(3:0)
Distilled beverages and wines; purchasing procedures, storage and service; management and control.

FOOD 201 Purchasing for the Hospitality Industry (Cr3)(3:0)
Purchasing large quantities of food products, their specifications, grades and storage capabilities; wholesale food concepts.

FOOD 250 Dining Room Operation (Cr4)(2:4)
Actual dining room operation; a la carte service techniques; coordination of functions and duties; dining room sanitation. Prereq. - HOSP 101.