You will focus on the fundamental principles and concepts related to the field of management. The major components of management including controlling, leading, organizing, planning and staffing will be covered. You will be introduced to the different management styles and skills necessary for success in business today.
You will plan and prepare a catering event. Food presentation, cost control and proper food handling techniques will be emphasized.
The course provides an introduction to analyzing and interpreting financial statements for management decision making. You will acquire financial management skills related to the successful management of a small business or department of a larger business.
You will study the intermediate features of Excel. Using the skills and knowledge you acquired in COMP 174 (Introduction to Excel 1), you will learn to use more advanced spreadsheet functions, create and modify several chart types, and perform data manipulation.
You will discuss the scope, nature and trends of the hospitality industry. You will develop a personal career action plan and the skills necessary to be successful in today’s job market. You will visit local hotels and observe operations.
You will develop your communication, management and practical food service skills. You will also use a computerized point of sale system.
You will learn how to prepare and produce a short order menu using the basic cooking principles of grilling, deep fat frying, sautéing and pan frying. You will practice the process of cooking meals to order in a restaurant setting.
You will learn sanitary food handling techniques that reduce the risk of food poisoning. You will develop management skills and tools to foster a culture of food safety.
You will study the application of management concepts relating to a hotel’s Rooms Division including: an overview of the front desk and housekeeping departments, the guest cycle, guest services, security issues and procedures, effective inventory management as well as the environmental concerns relating to the Rooms Division. You will train on current industry software (Opera Property Management System) to perform actual operations.
Your studies will focus on the responsibilities necessary for quantity food purchasing. You will learn about the various food products purchased for use in a food and beverage environment. You will discuss the application of the four-step control process (food purchases, receiving, storage, and inventory management) and gain an understanding of capital purchasing requirements.