Hospitality Management (2280)
- Home
- Academics & Majors
- Undergraduate Bulletin
- Courses of Instruction
- Summit College
- 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. | ||
- About the Bulletin
- Academic Calendar
- General Information
- Important Policies
- Colleges and Programs
- Student Support and Success
- Special Academic Programs and Services
- Fees and Expenses
- Financial Aid
- General Education
- Undergraduate Curriculum Guides
- Minor Areas of Study
- Interdisciplinary and Certificate Programs
- Research Centers and Institutes
- Courses of Instruction
- Transfer Assurance Guide (TAG) Approved Courses
- ROTC
- Interdisciplinary Programs
- Summit College
- Buchtel College of Arts and Sciences
- College of Engineering
- College of Education
- College of Business Administration
- College of Health Professionals
- College of Polymer Science and Polymer Engineering
- School of Law
- Directory
- Browse Course Information
The University of Akron
Akron, OH 44325
Phone: 330-972-7111
Contact us
Send mail & deliveries to UA
Text-Only
