Course Measurable Objectives:

1. Analyze prospects in the hotel or food service industry in terms of personal goals and the overall employment outlook.
2. Plan field experiences, internships and work experience as a crucial part of education.
3. Identify the principle consumer issues facing the hotel/restaurant and foodservice business.
4. Describe and contrast the major kinds of restaurant and hotel operations.
5. Analyze the competitive strengths of chain operations and independent operations.
6. Identify the functional areas in lodging, food and beverage operations.
7. Discuss the current forces shaping the future of the hospitality industry.

Course Level Student Learning Outcomes:

1. locate a current hospitality job, write a report on the prospective employer, write a cover letter and resume.
2. identify a recognized hospitality leader and accurately describing type of leadership style adopted by this leader and the characteristics that made them successful.

Course Level Student Learning Outcomes:

1. determine the presence of foodborne-illness outbreak.
2. Identify foodborne pathogen, their sources, and resulting illnesses, and symptoms.

Course Measurable Objectives:

1. Identify, compare and contrast the different types of service and recognize the characteristics of each.
2. Determine which service types and techniques are best for various situations.
3. Define the different positions in the front of the house and explain how they all work together.
4. Create ways to increase sales through suggestive selling.
5. Know the laws and customs regarding wages, tips and responsible alcoholic beverage service.
6. Integrate sanitation and safety practices into everyday work routines.

Course Level Student Learning Outcomes:

1. differentiate between the various styles of service including: American (Pre-plated), English (Family), Russian (Platter), French (Gueridon).
2. identify food safety and sanitation practices within a food service establishment.

Course Measurable Objectives:

1. Identify and utilize commercial tools and equipment.
2. Discuss and apply the theory of the thermo-dynamics of the application of heat.
3. Contrast the different methods of cooking: moist heat, dry heat and dry fat heat.
4. Integrate the different cooking methods and determine which foods require which method.
5. Identify the five different cooking methods and evaluate their applications in various recipes.
6. Select the proper herbs and spices and determine where they are to be used.

Course Level Student Learning Outcomes:

1. identify and safely utilize commercial tools and equipment
2. identify and produce the five mother sauces.

Course Measurable Objectives:

1. Describe the organization and major operational elements of hospitality operations.
2. Analyze basic managerial responsibilities within the restaurant/hospitality organization.
3. Identify leadership styles and recognize successful motivational techniques.
4. Analyze recruiting and interviewing techniques.
5. Appraise performance evaluation and effective discipline guidelines.
6. Demonstrate clear communication and listening skills.
7. Prioritize decision making and delegation.

Course Level Student Learning Outcomes:

1. identify leadership styles and recognize successful motivational techniques.
2. conduct an employee: interview, performance evaluation, and apply effective discipline techniques.

Course Measurable Objectives:

1. Assess the critical areas where proper controls should be applied.
2. Design and implement programs of quality and portion controls.
3. Determine the final costs and yields using the Butcher Test and Cooking Loss Test.
4. Classify products to be purchased and determine ordering frequencies and quantities.
5. Compare and analyze the positive and negative aspects of using recipe costing cards.
6. Develop training programs to train employees in proper controls to improve productivity and increase profitability.
7. Establish inventory tracking systems to discourage pilferage and waste.

Course Level Student Learning Outcomes:

1. analyze the operational and cost control performance of a restaurant.
2. conduct break-even analysis on a food & beverage facility and conduct cost volume analysis to determine number of customers required to attain desired profits.

Course Measurable Objectives:

1. Determine the different products and amounts of each needed to sustain the business.
2. Compare and analyze the different grades of meats, poultry, fish, produce, dairy products and dry groceries.
3. Develop and write specifications for products needed.
4. Assess best options in choosing services, non- food items and furnishings, fixtures and equipment.
5. Apply specifications defined to order products.
6. Design and implement HACCP controls to monitor and control resources.
7. Apply HACCP controls to define procedures for receiving and storing of goods purchased.

Course Level Student Learning Outcomes:

1. determine the different products and amounts of each needed to sustain a food and beverage business.
2. assess best options in choosing services, non- food items and furnishings, fixtures and equipment.

Course Measurable Objectives:

1. Differentiate between different menus needed for various retail and contract facilities.
2. Develop menus for for different facilities.
3. Determine needs of operation's menu using demographics, menu mix and theme.
4. Integrate the capabilities of staff and the limitations of the facility regarding menu designs.
5. Differentiate between seasonal, cyclical, institutional, retail and catering menus.
6. Apply appropriate marketing strategies to menu design.

Course Level Student Learning Outcomes:

1. analyze the popularity and profitability of a menu.
2. calculate the recipe cost of an entire menu.

Course Measurable Objectives:

1. Contrast and compare the positive and negatives of both on-premise and off-premise catering.
2. Differentiate between the types of catering events and determine which is appropriate for the client's needs and limitations of the facility.
3. Analyze the traffic patterns of a location (both positive and negative) to maximize the utilization of available space.
4. Know how to create both kitchen and dining areas for off-premise events.
5. Design menus to accommodate desires and budgets while still maintaining profit margins.

Course Level Student Learning Outcomes:

1. contrast and compare the pros and cons of both on-premise and off-premise catering.
2. differentiate between the types of catering events and determine which is appropriate for a client's needs based on available resources and limitations of the facility hosting an event.

Course Measurable Objectives:

1. Apply the Uniform System of Accounting to restaurant, hotel, clubs and other food service operations.
2. Analyze and evaluate hospitality financial reports and organize disparate information to prepare these documents.
3. Evaluate success or determine problem areas in business by comparing existing financial data to established industry norms.
4. Follow the flow of financial information through the accounting cycle and relate the findings to actual business situations.
5. Develop a working budget for hospitality businesses.

Course Level Student Learning Outcomes:

1. develop an Income (P&L) Statement for a hospitality operation.
2. develop a Balance Sheet for a hospitality operation.

Course Measurable Objectives:

1. Understand contracts that are used regularly in hotels, restaurants and contract food service operations.
2. Distinguish between accidents and negligence that can occur in the hospitality business and formulate a means to limit company liability.
3. Recognize and manage problem areas of interviewing, hiring and progressive discipline as they apply specifically to the hospitality business.
4. Employ responsible alcohol beverage service techniques and know the extent of the company's rights and liability.
5. Compare the rights of innkeepers and the rights of guests regarding personal safety and property.
6. Identify the different licensing agreements needed for specific hospitality operations.

Course Level Student Learning Outcomes:

1. identify the four sources of law.
2. analyze a civil case related to the hospitality industry and determine the facts, elements of negligence, possible consequences and outcomes.

Course Measurable Objectives:

1. Distinguish among the various departments in a lodging enterprise and determine how they work together.
2. Examine the different reservations systems and other computerized systems used in today's lodging industry and evaluate their effectiveness for marketing and guest services.
3. Identify the challenges of each department and how they are structured.
4. Analyze how the accounting and night audit departments work to tie together all other departments' output.
5. Demonstrate an understanding of the contributions of the food service and concierge department to the guests' overall perceptions of the operation.
6. Develop a plan for marketing and for revenue and resource management that will best benefit the property and help achieve company goals.

Course Level Student Learning Outcomes:

1. identify staffing needs for a hotel Front Desk based on occupancy, level of activity, and budget constraints.
2. establish room rates based on desired profits using the Hubbart formula.

Course Measurable Objectives:

1. Assemble mise en place based on menu item being produced.
2. Demonstrate accuracy in following standard recipes.
3. Demonstrate procedure for preparing sauces and dressing
4. Demonstrate procedure for preparing sandwiches
5. Demonstrate procedure for preparing canapes, and hors d'oeuvres.
6. Design and set-up a buffet for a catered event.

Course Measurable Objectives:

1. Assemble mise en place based on item being produced.
2. Demonstrate accuracy in following standard recipes.
3. Demonstrate procedure for preparing quick and yeast breads.
4. Demonstrate procedure for baking and decorating cakes.
5. Demonstrate procedure for preparing laminated dough and pastries.
6. Demonstrate procedure for preparing cookies.
7. Demonstrate procedure for preparing pies and tarts.
8. Demonstrate techniques to apply visual appeal to plated desserts.

Course Level Student Learning Outcomes:

Course Measurable Objectives:

1. Assemble mise en place based on item being produced.
2. Demonstrate accuracy in following standard recipes.
3. Demonstrate procedure for preparing selected Asian recipes.
4. Demonstrate procedure for preparing selected European recipes.
5. Demonstrate procedure for preparing selected Mediterranean recipes.
6. Demonstrate procedure for preparing selected Latin American recipes.

Course Level Student Learning Outcomes:

Course Measurable Objectives:

1. Demonstrate the ability to interview at a work site and present oneself professionally.
2. Demonstrate the ability to dress appropriately for the work site.
3. Demonstrate the ability to follow employment policies of the work site.
4. Demonstrate the ability to build self-identity and confidence as a worker.
5. Recognize the effects of human relations in the work environment.
6. Demonstrate the ability to complete an employment application.
7. Apply skills learned in the classroom under actual work conditions.
8. Write measureable learning objectives.
9. Evaluate accomplishment of learning objectives and effectiveness of the work site and program.
10. Develop a record of work experience.

Course Level Student Learning Outcomes:

1. demonstrate proficiency of skills specified in the measurable objectives.
2. develop measurable skill-based learning objectives, which they will attain at the end of their work experience period.