Courses in Food/Hotel/Resort
FHR 220: Lodging Management (3)
This course examines the operation of lodging properties and their various departments; rooms, food and beverage, marketing and sales, and human resources. Emphasis is on the techniques and tools of management. (Offered as needed) (3)
Gen. Ed. Attributes: None.
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FHR 320: Operational Analysis and Controls (3)
This course examines current methods and principles of food, beverage and labor cost controls for hotels, restaurants, and institutions. A managerial accounting approach providing internal management with data that serve as the basis for operational decision-making. (Offered as needed) (3)
Gen. Ed. Attributes: None.
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FHR 340: Convention Sales and Services (3)
This course will introduce students to the management systems used in food service operation. We'll look at independent and chain restaurants, hotel food service, B&B food service, and area institutional food service providers. Topics covered include: organizational structure of food service operations, menu planning and management, food and beverage marketing, services management, facility planning and design, financial analysis of food service operations. (Offered as needed.) (3)
Gen. Ed. Attributes: None.
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FHR 380: Wines and Beverage Management (3)
This course examines the fundamentals of beverage management. An overview of wine includes: history, service, purchasing, storage, merchandising, liability, and trends. (Offered as needed.) (3)
Gen. Ed. Attributes: None.
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FHR 440: Leadership & Organiztn Behav (3)
Several businesses dominate the economics of most developed nations of the world. In the United States the service sector employs over 75 percent of the workers and contributes over 70 percent of the GDP. Business courses have traditionallly focused on manufacturing. This course introduces the student to the unique challenges faced by service organizations and by the growing number of manufacturing firms that use service as a competitive strategy. (Offered as needed.) (3)
Gen. Ed. Attributes: None.
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