Hotel and Restaurant Operations Archives - 果冻传媒 /academic-area/hotel-and-restaurant-operations/ 果冻传媒 Sat, 16 Nov 2019 14:21:12 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 /wp-content/uploads/2019/11/cropped-logo-1-32x32.png Hotel and Restaurant Operations Archives - 果冻传媒 /academic-area/hotel-and-restaurant-operations/ 32 32 Hotel Cooperative Education /course/hotel-cooperative-education/ Sat, 16 Nov 2019 14:21:12 +0000 https://lrcc1.wpengine.com/?post_type=nh_course&p=432 Co-operative education provides the opportunity for students to utilize learned Restaurant course competencies in a real-life setting. Students will gain valuable experience and first-hand knowledge as to what a career in the restaurant field outside the classroom entails. Students are expected to complete 200 hours of coop experience. (Prerequisite: HOS120L and HOS125L and site approval […]

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]]> Co-operative education provides the opportunity for students to utilize learned Restaurant course competencies in a real-life setting. Students will gain valuable experience and first-hand knowledge as to what a career in the restaurant field outside the classroom entails. Students are expected to complete 200 hours of coop experience. (Prerequisite: HOS120L and HOS125L and site approval from instructor.)

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]]> Accounting Applications for Hotels and Restaurants /course/accounting-applications-for-hotels-and-restaurants/ Sat, 16 Nov 2019 14:20:07 +0000 https://lrcc1.wpengine.com/?post_type=nh_course&p=430 This course emphasizes the operation and integration of accounting applications with an emphasis on managerial accounting and its adaptation to industry standards. Point of sale, payroll, inventory, front desk and general ledger functions will be discussed, and hands-on applications will be explored. Budgeting, purchasing and staffing will be the topics of project simulation. Topics covered […]

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]]> This course emphasizes the operation and integration of accounting applications with an emphasis on managerial accounting and its adaptation to industry standards. Point of sale, payroll, inventory, front desk and general ledger functions will be discussed, and hands-on applications will be explored. Budgeting, purchasing and staffing will be the topics of project simulation. Topics covered reinforce the concepts of Accounting I (ACCT131L) and their applications to the hotel and restaurant industry. Course projects will specifically deal with cost controls within the hospitality industry. (Prerequisite: ACCT131L or Permission of Instructor)

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]]> Quantity Food Purchasing /course/quantity-food-purchasing/ Sat, 16 Nov 2019 14:18:01 +0000 https://lrcc1.wpengine.com/?post_type=nh_course&p=429 This course covers the duties of stewardship and all related functions including specifications, centralized procurement and container sizes. Emphasis is given to the examination and establishment of the various grades and types of categories of produce, meats, poultry, and fish. Comparisons are made between canned products as well as scrutinizing their pros and cons. The […]

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]]> This course covers the duties of stewardship and all related functions including specifications, centralized procurement and container sizes. Emphasis is given to the examination and establishment of the various grades and types of categories of produce, meats, poultry, and fish. Comparisons are made between canned products as well as scrutinizing their pros and cons. The importance of inventory control methods, product loss management and vendor selection are stressed.

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]]> Food, Service and Beverage Management II /course/food-service-and-beverage-management-ii/ Sat, 16 Nov 2019 14:17:06 +0000 https://lrcc1.wpengine.com/?post_type=nh_course&p=427 This course presents an in-depth analysis of dining room personnel as well as, styles of service, and customer service responsibilities. A discussion of wines and wine service is included. (Prerequisite: HOS126L)

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]]> This course presents an in-depth analysis of dining room personnel as well as, styles of service, and customer service responsibilities. A discussion of wines and wine service is included. (Prerequisite: HOS126L)

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]]> Catering /course/catering/ Sat, 16 Nov 2019 14:15:40 +0000 https://lrcc1.wpengine.com/?post_type=nh_course&p=428 This self-directed course provides students with opportunities to learn the catering business. It includes culinary and business skills, licensing and insurance requirements, menu and pricing, developing a marketing plan and contracts.

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]]> This self-directed course provides students with opportunities to learn the catering business. It includes culinary and business skills, licensing and insurance requirements, menu and pricing, developing a marketing plan and contracts.

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]]> Event Planning and Design /course/event-planning-and-design/ Sat, 16 Nov 2019 14:13:58 +0000 https://lrcc1.wpengine.com/?post_type=nh_course&p=426 Strategic and logistical considerations in managing the planning, development, marketing and implementation of meetings, conventions and events. (Prerequisite: HOS126L)

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]]> Strategic and logistical considerations in managing the planning, development, marketing and implementation of meetings, conventions and events. (Prerequisite: HOS126L)

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]]> Restaurant Cooperative Education /course/restaurant-cooperative-education/ Sat, 16 Nov 2019 14:13:06 +0000 https://lrcc1.wpengine.com/?post_type=nh_course&p=425 Co-operative education provides the opportunity for students to utilize learned Restaurant course competencies in a real-life setting. Students will gain valuable experience and first-hand knowledge as to what a career in the restaurant field outside the classroom entails. (Prerequisite: HOS120L and HOS126L and instructor approval of workplace site.)

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]]> Co-operative education provides the opportunity for students to utilize learned Restaurant course competencies in a real-life setting. Students will gain valuable experience and first-hand knowledge as to what a career in the restaurant field outside the classroom entails. (Prerequisite: HOS120L and HOS126L and instructor approval of workplace site.)

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]]> Food, Service and Beverage Management I /course/food-service-and-beverage-management-i/ Sat, 16 Nov 2019 14:12:21 +0000 https://lrcc1.wpengine.com/?post_type=nh_course&p=424 This course examines the structure and management of a food and beverage operation, including the basic fundamental principles of Culinary Arts. Special attention is given to the cost flow within the operation, basic menu design, purchasing, receiving, storeroom operations and production planning and control. Students will also be introduced to the concept of food cost, […]

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]]> This course examines the structure and management of a food and beverage operation, including the basic fundamental principles of Culinary Arts. Special attention is given to the cost flow within the operation, basic menu design, purchasing, receiving, storeroom operations and production planning and control. Students will also be introduced to the concept of food cost, issues in menu pricing, and elements of food service facility layout and design. This course offers a look into the fundamentals of food service sanitation and safety. Students must take ServSafe exam and receive ServSafe certification.

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]]> Hotel and Lodging Operations /course/hotel-and-lodging-operations/ Sat, 16 Nov 2019 14:11:13 +0000 https://lrcc1.wpengine.com/?post_type=nh_course&p=423 This course deals with lodging operations such as hotel, motels, inns and bed-and-breakfast operations. It considers the operational structure of the property and the functions of the individual departments including the front office, sales, housekeeping, engineering and maintenance, catering, and food and beverage operations. The standard budgeting, pricing and control processes of the lodging industry […]

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]]> This course deals with lodging operations such as hotel, motels, inns and bed-and-breakfast operations. It considers the operational structure of the property and the functions of the individual departments including the front office, sales, housekeeping, engineering and maintenance, catering, and food and beverage operations. The standard budgeting, pricing and control processes of the lodging industry will also be examined with special emphasis on the guest cycle and night audit accounting. This course is designed around a one-hour lecture each week with a four-hour on-site lab component. (Prerequisite: HOS120L)

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]]> Sanitation and Safety /course/sanitation-and-safety/ Sat, 16 Nov 2019 14:09:47 +0000 https://lrcc1.wpengine.com/?post_type=nh_course&p=420 This course covers sanitation and safety concepts, regulations, and procedures for food service and other sectors of the hospitality industry. 果冻传媒 may be issued.

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]]> This course covers sanitation and safety concepts, regulations, and procedures for food service and other sectors of the hospitality industry. 果冻传媒 may be issued.

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