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Discipline

  • Results for SLO Disciplines>

Student Learning Outcomes

Discipline: Degree: AS - Hospitality and Restaurant Mgmt - S1307
Course Name Course Number Objectives
Dining Room Service Management HRM 53
  • 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 Financial Accounting I HRM 64
  • Develop an Income Statement (P&L) for a hospitality operation.
  • Develop a Balance Sheet for a hospitality operation.
Hospitality Law HRM 66
  • Identify and differentiate the four sources of law.
  • Analyze a hospitality civil case and determine the facts, elements of negligence, possible consequences and outcomes.
Introduction to Hospitality HRM 51
  • Locate a current hospitality job, write a report on the prospective employer, write a cover letter and resume.
  • Identify a recognized hospitality leader and accurately describing type of leadership style adopted by this leader and the characteristics that made them successful.
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.
Management of Hospitality Personnel and Operations HRM 56
  • Identify leadership styles and recognize successful motivational techniques.
  • Conduct an employee: interview, performance evaluation, and apply effective discipline techniques.
Menu Planning HRM 61
  • Calculate the recipe cost of an entire menu.
  • Analyze the popularity and profitability of a menu.
Principles of Foods with Lab NF 20
  • 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.
  • 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 feel confident in their abilities to successfully follow recipes.
Professional Cooking I CUL 102
  • Plan a food production schedule and assemble the tools, equipment, and ingredients required to produce a recipe in an organized and efficient manner.
  • Recipe knowledge, accuracy and execution: Follow recipe procedures to produce food at the appropriate temperature, consistency, texture, flavor, and in a timely manner.
Restaurant 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.
Work Experience in Restaurant/Hospitality 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.