Courses in Food/Hotel/Resort
FHR 220: Lodging Management (3)
Prerequisite:
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)
Gen. Ed. Attributes: None.
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FHR 320: Operational Analysis and Controls (3)
Prerequisite:
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)
Gen. Ed. Attributes: None.
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FHR 380: Wines and Beverage Management (3)
Prerequisite:
This course examines the fundamentals of beverage management. An overview of wine includes: history, service, purchasing, storage, merchandising, liability, and trends. (Offered as needed.)
Gen. Ed. Attributes: None.
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