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College Catalog 2003 - 2004 Programs of StudyCourse DescriptionGeneral InformationAdministration and Faculty
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RESTAURANT MANAGEMENT

RM 10

INTRODUCTION TO FOOD SERVICE OPRATIONS� (3)

Class Hours: 3 Lecture.� Strongly Recommended Preparation: ENG 101B or equivalent

RM 10 is designed to provide an overview of the basic principles and fundamentals relating to food service operations.� This course will provide instruction in the history of food service operations from ancient to modern times, types of food service operations, food safety, menu planning, purchasing, receiving and inventory control, production and distribution systems, facility planning, marketing and human resource management.� (AA)

RM 11

FOOD AND BEVERAGE SERVICE� (3)

Class Hours: 3 Lecture.� Strongly Recommended Preparation: ENG 101B or equivalent

RM 11 is designed to identify the crucial elements involved in the successful operations of a food and beverage service and their interrelationships.� This course will provide instruction in the management of marketing, operation, cost and design control, facilities and equipment requirements and product selection.� This course will also place special emphasis on staff training and development, motivation and legal regulations for beverage sales.� (AA)

RM 12

FOOD AND BEVERAGE COST CONTROL� (3)

Class Hours: 3 Lecture.� Strongly Recommended Preparation: ENG 101B and MATH 101 or equivalent

RM 12 is designed to provide the basic skills required to understand and utilize cost control systems.� This course provides instruction in managing income and expenses associate with Food and Beverage operations.� It provides an overview of managing the cost of food, beverage, labor and other expenses as well as determining sales volume and analyzing trends to improve the overall income control system.� (AA)

RM 61

CULINARY THEORY AND FUNDAMENTALS� (3)

Class Hours: 2 Lecture, 3 Laboratory.� Strongly Recommended Preparation: ENG 101B and MATH 101 or equivalent

RM 61 is an introductory course in the culinary arts.� This course emphasizes the origins of professional food preparation, terminology, tools and equipment, safety and sanitation requirements for ServSafe certification, basic food preparation and cooking fundamentals, principles and techniques.� (AA)

RM 63

CULINARY CONCEPTS� (3)

Class Hours: 2 Lecture, 3 Laboratory.� Prerequisite: RM 61 or equivalent.� Strongly Recommended Preparation: ENG 101B and MATH 101 or equivalent

RM 63 is an overview of food history, nutrition and classical culinary concepts.� This course provides instruction in the history of foodstuffs and the development of mankind, principles of nutrition in food preparation and classical French culinary techniques, processes and methods.� Special emphasis is placed on classical French cooking theories, the principles of Escoffier, classical French sauces, stocks, flavoring/seasoning techniques and soups.� The course covers meat, poultry, fish and shellfish cooking techniques as well as vegetable, potatoes and other starch preparation and cooking techniques.� (AA)

RM 64

CUISINES OF THE WORLD� (3)

Class Hours: 1 Lecture, 6 Laboratory.� Prerequisite: RM 63 or equivalent

RM 64 emphasizes the principles, procedures and techniques of food preparation associated with traditional cuisines of the America's, Europe ad Asia.� This course will provide instruction in selecting and preparing traditional cuisine from America's, Europe and Asia, equipment requirements, storage, herbs and spices, sauces and entr�e preparation techniques.� (AA)

RM 65

CATERING AND BEVERAGE SERVICES� (3)

Class Hours:� 3 Lecture .� Strongly Recommended Preparation: ENG 101B and MATH 101 or equivalent

RM 65 emphasizes basic catering and beverage service concepts, principles and procedures in relation to providing quality products and services.� This course focuses on historical banqueting, trends within the catering and beverage service industries, styles of catering operations, catering menu program and design, catering procedures and techniques, tools and equipment for catering and beverage service operations, staffing requirement, purchasing, receiving and storage procedures and regulations governing catering and beverage service operations.� (AA)

RM 66

EVENT PLANNING AND SPECIAL EVENT TOURISM� (3)

Class Hours: 3 Lecture.� Strongly Recommended Preparation: ENG 101B and MATH 101 or equivalent

RM 66 is a comprehensive study of event planning and special event tourism.� This course provides instruction in he stages of successful event development, scheduling and organizational elements, catering, marketing, legal requirements and risk management as well as instruction in the history of tourism, motivation for tourism and tourism as it applies to special event venues.� (AA)

 
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