Bachelor of Science Degree in Hospitality Management with Emphasis in Restaurant and Food Service

In this course, students will identify strategies and support services that will help them have a successful transition into college. They will also apply academic skills, such as critical thinking, time management, learning strategies, and goal setting. Finally, they will develop life-management skills, like ethical decision-making, self-care, and communication that can later be applied at both a personal and a professional level.

In this course, students will be provided practical strategies to employ throughout the job searching process. They will establish connections between the chosen academic field and their career objective. Students taking this course will be able to focus on their career options while in college and after obtaining their program degree. Emphasis is placed on developing their personal brand, résumé, interview and networking skills, and online presence to improve their employability possibilities.

In this course, students will examine the food service industry, gastronomic history, and basic cooking terminology. They will analyze the fundamentals of the kitchen’s organizational structure, equipment and utensils used in foodservice operations, basic ingredients, and their applications. They will also assess the importance of mise en place, food classification, and French cuisine, and their influence in the food service industry.

In this course, students will analyze basic principles of sanitation, safe food handling, and workplace safety as they relate to the flow of food in foodservice operations. They will also examine potentially harmful allergens and foodborne pathogens that can be the result of cross-contamination. Additionally, students will demonstrate knowledge of food safety regulations and standards, including prevention of workplace hazards and staff training.

In this course, students will explore a variety of mathematical operations. They will also assess mathematical formulas and their applications within the food service industry. Furthermore, they will analyze procedures and systems used to keep the costs of food and beverages, labor, and operations at acceptable levels.

In this course, students will examine the primary roles and legal responsibilities of all supervisory, managerial, and human resource staff members within the realm of foodservice operations. Students will also analyze those strategies essential for effective employee recruitment and evaluation within this context. Furthermore, students will explore the key leadership roles of a manager as they relate to team building.

Prerequisite: HCUL1115

In this course, students will demonstrate mastery of nutrition fundamentals, recipe transformations, nutrition in menu planning, special requests from clients, sales, and marketing. They will create nutritious and balanced menu plans as well as market surveys. In addition, students will examine the fundamentals of menu planning for all ages, the components of weight management programs, and the evolution of menu design and menu types in relation to the current trends in the industry. Furthermore, students will practice acquired skills by completing practical lab exercises.

Prerequisite: HCUL1115

This course provides students a survey of computers and information processing and their roles in society. It will introduce a historical perspective of computing, hardware, software, information systems, and human resources and explores their integration and application in business and other segments of society. Students will be required to complete lab assignments using the PC’s operating system, and several commonly used applications, such as word processors, Internet browsers and search engines, spreadsheets and graphics presentations applications.

This course serves as an introductory course in human resources management (HRM) with a particular emphasis on the disciplines used by business professionals. Using the Employee Life Cycle as a framework, the class will explore the historical evolution and philosophical foundations of the field as well as examine the current practices that are being used to support human resources in the workplace. Future HRM challenges will be examined and the emerging concept of strategic HRM will be highlighted.

Prerequisite: BAD100

This course includes an introductory discussion in the following areas: the economic setting of business, the structure of business, business financing, management, ethical and social responsibilities of business, marketing and physical distribution of goods and services. The areas discussed in this course serve as the basic foundations for more specialized courses in business

In this course, students will examine key marketing concepts and its application to today’s business environment. They will also analyze marketing concepts and principles that are essential to monitoring competitive forces and building successful customer relationships. In addition, students will evaluate various methods used to research and develop target markets as well as the fundamentals of ethics and social responsibility.

This course will provide students with the knowledge needed to analyze, classify, and record business transactions in both manual and computerized environments. Emphasis is placed on understanding the complete accounting cycle, and preparing financial statements and bank reconciliations. Students will define accounting terminology, analyze and record business transactions in a manual and computerized environment, complete the accounting cycle, prepare financial statements, and apply accounting concepts related to cash.

Prerequisite: Successful completion of a 100/1000 or 200/2000 level mathematics course

In this course, students will create a logical and coherent framework in which to organize economic phenomena related to microeconomics. The students will analyze several economic models for the explanation and hypothesis of wide variety of economic (and seemingly non-economic) phenomena. Likewise, the student will interpret the microeconomic theory that allows the student to gain a fundamental understanding of the effect that human behavior, preferences and choices have in an economic setting.

In this course, students will discuss practical applications of current research in human behavior to understand organizations. They will review interpersonal processes, problem-solving, and managerial decision-making. Moreover, students will examine power, politics, ethics, and conflict in organizations. Finally, they will analyze individual behavior, motivation and performance, interpersonal relations, small group relations, leadership, and organizational culture.

In this course, students will examine the different processes unions and employers develop within the work environment. They will examine the history of organized labor in the United States, the negotiation process, the collective bargaining agreement and how it is administered. In addition, students will assess bargaining issues and the possible effect on the labor relations process.

In this course, students will analyze the foundational aspects of the hospitality and restaurant service organizations. They will examine the operational procedures and administrative oversight, communication, employee performance and work schedules, and the development and implementation of marketing plans. Students will analyze current market trends, modern restaurant markets, and evaluate the impact of marketing on clients purchases.

Prerequisite: MKT2010

In this course, student will be analyzing the importance of utilizing information systems for the daily monitoring and future planning of operational management activities.

Prerequisite: CUL1155

Students in this course will discuss the purpose, policies and processes related to the human resources management in the food service field. They will explore current trends and issues including labor markets, and the industry structure. The students will analyze the role of the business branding, talent management, equal opportunities and managing diversity.

Prerequisite: HRM200

In this course, the student will examine the tools and practices in budgeting and other financial skills required in the food service industry. They will also analyze the financial operations, financial statements and revenue management. Students will be able to develop budgets, balance sheets, and cash flow statements.

In this course, students will be introduced to the hospitality management legal environment, ethics and regulatory and administrative agencies. Student will discuss their responsibilities when serving food and beverages, truth – in menus laws, and serving alcohol. In addition, policies related to hospitality and food service will be examined.