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Student Learning Outcomes

Discipline: Degree: AS - Hospitality and Restaurant Mgmt - S1307

Course Name	Course Number	Objectives
Dining Room Service Management	CUL 114	Differentiate between the various styles of service including: American (Pre-plated), English (Family), Russian (Platter), French (Gueridon). Identify food safety and sanitation practices within a food service establishment.
Event Planning and Catering	HRM 62	Students will be able to meet with prospective clients and plan all elements of a special event. Develop a business plan for a catering business and understand the enormity of planning for and opening a small business.
Food Safety and Sanitation	HRM 52	Identify foodborne pathogen, their sources, and resulting illnesses, and symptoms. Determine the presence of foodborne-illness outbreak.
Hospitality Cost Control	HRM 57	Conduct break-even analysis on a food & beverage facility and conduct cost volume analysis to determine the number of customers required to attain desired profits. Analyze the operational and cost control performance of a restaurant.
Hospitality Financial Accounting	HRM 64	Develop a Balance Sheet for a hospitality operation. Develop an Income Statement (P&L) for a hospitality operation.
Hospitality Law	HRM 66	Analyze a hospitality civil case and determine the facts, elements of negligence, possible consequences and outcomes. Identify and differentiate the four sources of law.
Hospitality Supervision	HRM 56	Identify leadership styles and recognize successful motivational techniques. Conduct an employee: interview, performance evaluation, and apply effective discipline techniques.
Hospitality Work Experience	HRM 91	Develop measurable skill-based learning objectives, which they will attain at the end of their work experience period. Demonstrate proficiency of skills specified in the measurable objectives.
Introduction to Hospitality	HRM 51	Describe opportunities for entry and advancement in the hospitality field and develop a career portfolio. Identify a recognized hospitality leader and accurately describing type of leadership style adopted by this leader and the characteristics that made them successful. Identify recognized hospitality leaders and analyze their leadership styles identifying key qualities, philosophies, or experiences associated with success in the field. Locate a current hospitality job, write a report on the prospective employer, write a cover letter and resume.
Introduction to Lodging	HRM 70	Identify staffing needs for a hotel Front Desk based on occupancy, level of activity, and budget constraints. Establish room rates based on desired profits using the Hubbart formula.
Menu Planning	HRM 61	Analyze the popularity and profitability of a menu. Calculate the recipe cost of an entire menu.
Principles of Foods with Laboratory	NF 20	Students completing NF 20 - Principles of Foods with Lab will feel confident in their abilities to successfully follow recipes. Students completing NF 20 - Principles of Foods - will be able to correctly identify key laboratory equipment and utensils appropriately. Students completing NF 20 - Principles of Foods with Lab will be able to apply and present food science principles to the analysis of a recipe.
Professional Cooking I	CUL 102	Recipe knowledge, accuracy and execution: Follow recipe procedures to produce food at the appropriate temperature, consistency, texture, flavor, and in a timely manner. Plan a food production schedule and assemble the tools, equipment, and ingredients required to produce a recipe in an organized and efficient manner.

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