Restaurant & Food Service Management

Restaurant & Food Service Management

Courses in the Major

ACCT 115 Financial Accounting
HOSP 100 Orientation to Hospitality Industry
HOSP 105 Fundamentals of Hospitality Management
HOSP 110 Basic Food Preparation and Standards
HOSP 115 Basic Food Preparation and Standards Laboratory
HOSP 120 Food Production, Planning, and Purchasing
HOSP 125 Food Production, Planning, and Purchasing Laboratory
HOSP 130 Menu Planning and Controls
HOSP 135 Applied Food Service Sanitation
HOSP 210 Hospitality Human Resources Management I
HOSP 215 Hospitality Marketing
HOSP 235 Professional Work Experience
REST 190 Food and Beverage Cost Control
REST 280 Restaurant Management and Operations Laboratory
OR
HTEL 250 Hotel Banquet and Function Management Laboratory
REST 290 Commercial Kitchen Layout and Equipment