Hospitality Management (2280)

Hospitality Management (2280)

101 INTRODUCTION TO HOSPITALITY 3 credits
Explores the various segments of the hospitality industry and introduces the knowledge and skills required for success.
120 SAFETY & SANITATION 2 credits
Introduction to food service sanitation, safety practices pertinent to hospitality manager. Emphasis on sanitation laws, rules, food microbiology, safe food handling, storage practices, accident prevention.
121 FUNDAMENTALS OF FOOD PREP I 4 credits
Prerequisite or Corequisite: 121. Skills and basic knowledge of food preparation procedures in a laboratory situation.
122 FUNDAMENTALS OF FOOD PREP II 4 credits
Prerequisites: 101, 120, 121. Continuation of 121. Food preparation techniques presented in laboratory situations for public consumption in a restaurant setting.
160 WINE & BEVERAGE SERVICE 3 credits
Intensive examination of wine as related to hospitality industry. Emphasis on business practices. History and development of viticulture, enology.
230 ADVANCED FOOD PREPARATION 4 credits
Prerequisites: 101 and 122. Lecture and demonstration followed by hands-on experience in the preparation of classical American dishes as well as cuisines and techniques from around the world.
232 DINING ROOM SERVICE & TRAINING 3 credits
In-depth study of the styles of dining service, development of job descriptions, importance of courtesy, customer relations. Application of service techniques in restaurant environment.
233 RESTAURANT OPERATIONS & MGMT 4 credits
Prerequisite: 122, 232 and 245 for restaurant management option. Additional prerequisite: 261 for culinary arts majors. Introduction to large quantity food service procedures with emphasis on sound principles of food handling service and sanitation in large quantity operations. Gourmet meals served in simulated restaurant atmosphere.
237 INTERN: HOSPITALITY MANAGEMENT 2 credits
Prerequisite: permission. On/off campus observation/work experience integrated with academic instruction. Concepts applied to practical situations.
240 SUPRVSN IN HOSPITALITY INDSTRY 3 credits
Prerequisite: 101. Identifies various components of the hotel and food service operations and the role of managing human resources efficiently and effectively
243 FOOD EQUIPMENT&PLANT OPERATION 3 credits
Prerequisite: 120. Available food service equipment, its selection, use and care. Field trips taken to wholesale outlets and food service establishments to see food service equipment demonstrated and in operation.
245 MENU, PURCHASING&COST CONTROL 4 credits
Prerequisites: 101, 2030:161 and 2420:211. Menu design and merchandising integrated with purchasing principles, specifications and receiving, as well as financial controls and procedures within the hospitality environment.
250 FRONT OFFICE OPERATIONS 3 credits
Prerequisites: 2030:161, 2280:101, 2420:211. This course introduces the student to the functioning of the Front Office of a Hotel and expands student's knowledge of Hotel Operations.
256 HOSPITALITY LAW 3 credits
Prerequisite: 101. Introduction to hotel, restaurant, travel law. Fundamental constitutional, statutory, administrative rules, regulations applicable to hospitality industry. Case study, problem-solving approaches applied to legal problems confronting hospitality executives.
261 BAKING & CLASSICAL DESSERTS 4 credits
Prerequisite: 121. Techniques and production of quick breads, yeast products, cakes, cookies, specialty desserts and pies. Emphasis on equipment, formulas, ingredient selection and product quality evaluation.
268 REVENUE CENTERS 3 credits
Prerequisite: 101. An in-depth examination of the sales producing divisions of the hotel organization. The rooms, banquet, food and beverage, and special departments as well as their interconnections are studied.
278 HOSPITALITY INDUSTRY MARKETING 3 credits
Prerequisite: 101. Introduce various concepts of marketing, their application to the hospitality industry, and the key elements of a marketing plan.
280 SPECIAL EVENTS MANAGMENT 3 credits
Prerequisites: 101, 232. Defines scope and segmentation of convention and group business markets and develops related marketing strategies.
290 ST: HOSPITALITY MANAGEMENT 1-3 credits
(May be repeated for a total of four credits) Prerequisite: permission. Selected topics or subject areas of interest in food service management.

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