Principles of sanitation and safety; the causes and controls of food borne illnesses, sanitary practices with purchasing, receiving, storing and preparing food, principles HACCP, sanitary maintenance of kitchen, dining room and equipment, personal hygiene, and safety of the food handler.
Letter grade only (A-F). (Lecture-discussion 1 hour)
Application of scientific principles in the preparation of selected food products emphasis on physical and chemical properties of food; methods and techniques of food preparation; factors that contribute to quality of prepared foods.
Letter grade only (A-F). (Lecture-discussion 2 hours, Laboratory 3 hours) Course fee may be required.
Introduction to hospitality foodservice and hotel industry and historical overview of field. Careers in hospitality foodservice and hotel management defined. Explore relationship of careers to community and foodservice and hotel/lodging industry. Overview of organization and current forces shaping foodservice and hotel operations.
(Lecture-discussion 3 hours)
Prerequisites: ENGL 100.
International hospitality foodservice and hotel management. Issues and problems in the hotel and restaurant industry from a global perspective. Dynamics of human interaction in a multi-ethnic and multi-cultural global job market.
(Discussion 3 hours)
Prerequisites: NUTR 132 and HFHM 235.
Factors which influence individual, family and quantity foodservice. Menu planning and food selection, preparation and service in relation to management of time, energy and money. Foodservice practices for regular meals and special occasions.
Course fee may be required. (Lecture-discussion 2 hours, laboratory 3 hours)
Covers fundamentals of planning, organizing, preparing, and serving of meals as applicable to hospitality foodservice and hotel industry. Operations relative to provision of quality food and beverage services included.
Letter grade only (A-F). Course fee may be required. (Lecture-discussion 2 hours, laboratory 3 hours)
Prerequisite: Consent of instructor.
Academic and experiential learning in the management of college dining services and bookstore. Internship for student employees of Forty-Niner Shops, Inc.; 150 hours of work experience, 18 hours of classroom instruction.
Prerequisite: HFHM 270.
Organization and management of hotel and lodging facilities. Covers functions of various operational departments and how they interrelate. Importance of assuring quality guest service emphasized.
Fieldtrips may be required. (Lecture - discussion 3 hours)
Prerequisites: HFHM 270 or consent of instructor.
Management of information systems as found in the hotel and restaurant industry. The course includes applications of technology and computer systems to facilitate front office, sales and marketing management, restaurant management, customer service, and communications in hotel and restaurant operations.
Letter grade only (A-F). (Lecture activity 3 hours)
Prerequisites: HFHM 270.
Planning, organizing, and implementing meetings in the hotel and restaurant industry. Factors necessary to provide food, lodging, and facility services for meetings and special functions are included.
Letter grade only (A-F). (Lecture/Discussion 3 hours)
Prerequisites: HFHM 173 and 275 or 276.
Quantity food operations are utilized to provide production and operational experiences -- menu planning, costing, standardizing recipes, serving, merchandising, sanitation and safety. Commercial and non-commercial settings are used, such as, hospitals, restaurants, hotels, school districts, universities, plus others.
Letter grade only (A-F). (Lecture - discussion 2 hours, Laboratory 3 hours)
Prerequisites: HFHM 270.
Components of customer service management and guest relations in the foodservice and lodging industries are examined. Importance of quality customer service and its relationship to the success of operations in the industry will be covered.
Letter grade only (A-F). Fieldtrips and off-campus activities required. (Lecture-activity 3 hours)
Prerequisite: Upper division standing or consent of instructor.
The laws of foodservice and lodging are examined as they have evolved historically and as they exist today. Legal components of foodservice and lodging management will be covered.
(Lecture discussion 3 hours)
Prerequisites: Upper division standing or consent of instructor.
A structured experiential learning course designed to expand professional experiences and to enhance the development of competencies required for successful performance in hospitality foodservice and hotel management.
May be repeated to a maximum of 6 units. (Seminar 1-3 hours)
Prerequisites: HFHM 372 or consent of instructor.
Management principles and practices applied to the maintenance of hotel and lodging facilities. Strategies for maintaining hotels to ensure customer safety and satisfaction are included. Field trips required.
Letter grade only (A-F). (Lecture activity 3 hour)
Prerequisites: HFHM 372.
Principles of organization, administration, and leadership in hotel and lodging operations are explored. Topics include organizational management, human resource management, productivity, marketing, financial management, and quality service management as they are applied to the hotel and lodging industry. Field trips are required.
Letter grade only (A-F). (Lecture activity 3 hour)
Prerequisites: HFHM 275 or 276 or consent of instructor, senior standing.
Overview of the beverage industry. Identification, use, and service of wines and other alcoholic and non-alcoholic beverages, with an in-depth analysis of the various elements of beverage operations including purchasing, control, merchandising, and bar management.
Field trips required. (Discussion 3 hours)
Prerequisites: HFHM 275 or 276 or consent of instructor.
Financial management of food, labor, supplies, and other operational costs; procedures for controlling purchasing, receiving, storing, and issuing of food, beverage, and supplies; inventory and security management; computer applications; and analysis of financial reports in hospitality foodservice and hotel industry.
(Lecture - discussion 3 hours)
Prerequisites: ACCT 201 and HFHM 270.
Managerial and financial analysis of numerical data and reports used for planning, controlling, and decision making in the hotel and restaurant industry. Topics include ratio analysis, internal control, sales, revenue and cost management, cash control, budgeting, and feasibility studies as applied to the hotel and restaurant operations.
Letter grade only (A-F). (Lecture Activity 3 hours).
Prerequisites: HFHM 276 or 375 or consent of instructor.
Principles of organization and administration in commercial and non-commercial foodservice operations are explored. Includes food purchasing, receiving, storage, inventory control, marketing, organizational management, human resource management, productivity, financial management, and quality management as applied to the foodservice industry.
Fieldtrips required. (Discussion 3 hours)
Prerequisites: Student must be a major or minor in Hospitality Foodservice and Hotel Management; have senior standing; have a 2.5 overall GPA or a 3.0 major GPA; approval of a faculty advisor in Hospitality Foodservice and Hotel Management; and HFHM 275 or 276 or 372, and 800 hours of approved work experience. Each prerequisite course must be completed with a grade of “C” or better.
Field experience in which student assumes a preprofessional role in a professional setting. Objectives developed by student with supervisor must be approved by major advisor and form the basis for evaluation.
May be repeated for 6 units maximum. (Seminar 3 hours)