MASTER SYLLABUS
Course number & title: Business 435 – Quantity Food Production
Department(s): Hotel Restaurant Management
Credit hours: 3
Prerequisites: Business 337
Fees and charges: None
Effective catalog date for this master syllabus: 2006/2007
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1. Catalog description:
Practical application of management and production skills via laboratory
procedures. Emphasis will be placed on
menu planning, menu costing, production scheduling, cost control and quality
controls.
2. Course content:
Plan and supervise dinners open to the public. (80 – 100 guests per dinner)
3. Student learning objectives:
To gain practical knowledge of how to
plan, organize and supervise a food service operation.
4. Student assessment criteria:
Dinner evaluations, Project Report (oral and written)
5. Additional information (optional):
No text required
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