| powered by |  |
| powered by | |
| Back |
|
Credit Hours: 3 Effective Term: Fall 2015 SUN#: None AGEC: None |
Credit Breakdown: 3 Lectures Times for Credit: 1 Grading Option: A/F Only Cross-Listed: |
| Measurable Student Learning Outcomes |
|---|
| 1. (Knowledge Level) Identify the spirit of total hospitality and aspire to exceed guest expectations.
2. (Comprehension Level) Describe the elements of a food service equipment plan. 3. (Comprehension Level) Describe procedures and issues involved with purchasing, receiving, storing, issuing, and controlling food service operation supplies and equipment. 4. (Analysis Level) Classify menus by market attraction, feasibility, implementation challenges, and profitability. 5. (Analysis Level) Deconstruct safeguards for safety, risk management, and sanitation within food service operations. 6. (Analysis Level) Examine food service costs controls and purchasing methods. 7. (Synthesis Level) Develop marketing strategies for a food service establishment. 8. (Evaluation Level) Assess the elements of a food service business plan and a human resource plan. 9. (Evaluation Level) Evaluate the elements of a food service feasibility study and proposals for creating and financing food service establishments. |
| Internal/External Standards Accreditation |
|
By demonstration using oral and written assignments from the American Hotel and Lodging Association Educational Institute (AHLAEI) in lecture, Power points, classroom simulations, discussion topics, case or situation analysis, projects, textbook exercises, quizzes and other course learning activities or assessment instruments.
American Hotel and Lodging Association Educational Institute (AHLAEI) awards an optional AHLA national industry AHLA Course Certificate for a student with a 70% score or a 'With Honors' AHLA Course Certificate for a 90% score on the final course certification exam. http://www.ahla.com/ |