The Program

Phase I. Introduction to Hospitality Management - Gisslen Textbook
1
1, 2, 4
Orientation to the Food Service Industry • Basic Cooking Principles
Tools and Equipment
2
5, 6, 7
The Recipe: Its Structure and Its Use • The Menu, Mise en Place
Phase II. Sanitation and Safety - Loken Textbook
3
1, 2, 3, 4, 5
Identifying Potential Food Safety Hazards • Identifying Critical Control Points
Establishing Control Procedures • Establishing Monitoring Procedures
Establishing Corrective Action
4
6, 7, 8, 9
Record Keeping Procedures • Verification Procedures
Foodborne Illness • Employee Training
Phase III. Applied Cooking - Gisslen Textbook
5
8, 9, 10, 11
Stocks and Sauces • Soups • Understanding Meats • Cooking Meats
6
12, 13, 14, 15
Understanding Poultry • Cooking Poultry
Understanding Fish and Shellfish • Cooking Fish and Shellfish
7
16, 17, 18, 19, 20
Understanding Vegetables • Cooking Vegetables • Potatoes and Other Starches Salads and Salad Dressings • Sandwiches and Hors d'Oeuvres
8
21, 22, 23,
Breakfast Preparation • Dairy Products, and Coffee and Tea
Food Presentation and Garnish • Recipes from International Cuisine
Phase IV. Lodging Management - Stutts Textbook
9
1, 2, 3, 4, 5
Lodging Industry • Organizational Structure
Front Office • Housekeeping • Loss Prevention
10
6, 10, 11, 12
Marketing, Sales, F&B • Engineering • Human Resources
Resort Themed Lodging • Lodging Trends • The General Manager
Phase V. Introduction to Catering - Shiring Textbook
11
1, 2, 3, 4
The Catering World: Types of Catering • The Caterer and the Client
Establishing the Right Kind of • Catering for You • Choosing Your Client
12
5, 6, 7, 8, 9
The Seven Functions of Catering • Planning - The Basic Management Function
Operations - Execution of Tasks • Organizing the Event • Equipment
Knight Text
13
6
Service and Dining Etiquette
Phase VI. Hospitality Sales - Siguaw Textbook
14
1, 2, 3, 4, 5
Overview • Prospecting • Approach by Social Style • Openings
15
6, 7, 8, 9, 13
Probing for Needs • Presentation • Handling Objections
Gaining Commitment • Personal Selling Tools
 
Phase VII. Field Experience - Siguaw Textbook
16
Practicum Experience
Positional Rotation • Supervision Training
17
Practicum Experience
On and Off Premise Catering • Managerial Training
18
N/A
Final Examinations and Student Projects

 

Textbooks

  • Professional Cooking - 5th ed., Wayne Gisslen, John Wiley and Sons, New York 2003
  • Introduction to Catering: Ingredients for Success - 1st ed., S.B. Shiring, R.W. Jardine, and R.J. Mills, Delmar Publishing, New York 2001
  • The HACCP Food Safety Manual - 1st ed, Joan Loken, John Wiley and Sons, New York 1995
  • Hotel and Lodging Management: An Introduction - Alan T. Stutts, John Wiley and Sons, New York 2002
  • Hospitality Sales: Selling Smarter - J. Siguaw and D. Bojanic, Thomson, Delmar Leraning, New York 2004
  • 2 Black Dickies
  • 2 White Oxfords