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