Third Year, First Semester (HSRM)

This course is designed to enhance the knowledge, skills and attitude in planning and preparing foods to meet special dietary and cultural needs; designing menus, planning and implementing a food safety program and catering event; and managing a team of cooks for guests. It also includes competencies in developing teams and individuals, applying problem-solving techniques, collecting, analyzing and organizing information, planning and organizing work, conducting assessment, and managing workplace diversity, finances, and quality customer service.

This course examines the complexities of food and beverage management. Both hotel foodservice operations and freestanding restaurants will be discussed. Students will explore menu planning, pricing, sanitation and safety, kitchen layout, storage facilities and principles, food preparation techniques, purchasing and inventory, beverage control, responsible beverage distribution and food service presentation methods

This course examines the principles of conceptualizing, planning, managing and evaluating meetings and events and festivals management. Topics include the significance of conventions and events in tourism, event design, project management, methods and evaluation, physical requirements, organizing, promotion and sponsorship. This is an integration course that applies all the principles of conceptualization or management and foundation tourism and hospitality courses.