2022-23 Undergraduate Bulletin ARCHIVED
Course Offerings
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Restaurant Organization |
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RSTO 2125 - Mobile Food Management
Credit(s): 1
The development and optimal use of human, financial and material resources through the management process of mobile food operations in the hospitality industry.
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RSTO 2307 - Catering and Special Functions
Credit(s): 3
Principles of catering and special function operations with emphasis on business start-up, cost analysis and profitability, use of event orders for staffing, food production and set-up, food preparation and service, beverage sales and responsible alcohol service, wine appreciation, sales and service, equipment management and service styles.
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RSTO 3301 - Bar and Beverage Management
Credit(s): 3
Students in this course will study the requirements for conducting beverage operations, including bar equipment, sanitation and bar setup, inventory control, and the importance of planning for profit. Topics also include responsible alcohol service; promotion methods; staffing; service and selection of spirits, wine, and beer; and current updates in regulations.
Repeated: No
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RSTO 3305 - Food and Beverage Cost Control in the Hospitality Industry
Credit(s): 3
This course provides a study of the cost control aspects of hospitality operations including budgeting, forecasting, financial analysis, food and labor costs, beverage control, and inventory control for hospitality business operations.
Repeated: No
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RSTO 3325 - Purchasing in the Hospitality Industry
Credit(s): 3
This course includes the presentation of materials and managerial purchasing information needed for the successful operation of hotels, restaurants and/or institutional food service in the hospitality industry. The course includes the study of purchasing functions, organization, policies and sources of supply, quality concepts, pricing, storekeeping, sustainable purchasing, and the forecasting of food, beverages and other supplies.
Repeated: No
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RSTO 4104 - Advanced Culinary Planning and Preparation
Credit(s): 1
Quantity food preparation, menu planning, food cost determination, recipe standardization and efficient food service.
Co-requisite Course(s): RSTO 4204
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RSTO 4107 - Managing the Guest Experience in Hospitality
Credit(s): 1
Understanding customer relationships within the hospitality industries. Concepts include guest services, building guest loyalty, proper service methods and service quality.
Concurrently: Take concurrently with RSTO 4104. Co-requisite Course(s): RSTO 4207
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RSTO 4204 - Advanced Culinary Planning and Preparation Lab
Credit(s): 2
Course includes the study of quantity food preparation, menu planning, food cost determination, recipe standardization and efficient food service. Principles of management applied to food service systems, including restaurants and institutions, also is included.
Concurrently: Take concurrently with RSTO 4107; RSTO 4207. Same As: HMS 404L Prerequisite Course(s): CHEF 1101 Co-requisite Course(s): RSTO 4104
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RSTO 4207 - Managing the Guest Experience Lab
Credit(s): 2
This laboratory course examines the application of customer relationships within the hospitality industries. Concepts include guest services, building guest loyalty and service quality.
Concurrently: Take concurrently with RSTO 4204. Co-requisite Course(s): RSTO 4107
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RSTO 4331 - Food Service Management and Organization
Credit(s): 3
Principles of management applied to food service systems, including restaurants and institutions.
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Axe ‘Em, Jacks!
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