Hospitality, Food and Beverage Management

*Formerly known as Introduction to Food and Beverage Management* ... Students will learn about preparing themselves as professionals with the attitudes and self-preparations for a rewarding career. They will prepare communications for a successful employment search, engage in active practice interviews, learn how to conduct themselves at a career fair and in telephone interviews, and be able to manage the employment search process. Students will learn about the knowledge, skills, and abilities necessary to flourish as a food and beverage manager, and food and beverage career options will be explored within the context of the hospitality industry.

*Formerly known as Food Product Identification, Selection, and Procurement* ... Students will examine principles and practices concerned with the sourcing, quality assessment, and proper care and handling of meat, seafood, produce, dairy, and grocery products available to today's food buyer. Special topics include expert product information on various food groupings and the need for clear and concise specifications. Testing and evaluation techniques are also emphasized. This course will also include observation and experience in a "Manager in Training" role in storeroom operations utilizing campus meat/fish fabrication and storeroom facilities.

This course introduces essential table service techniques and beverage knowledge for café and restaurant operations. Students will explore coffee, tea, and alcoholic beverages through tastings and learn pairing strategies, service temperatures, glassware, and how geography impacts quality. Hands-on practice will build core service skills, including table setting, tray handling, plate service, wine opening, POS use, milk texturing, and French service. Repetition and guided exercises support skill development and confidence.

A required 500-hour, 12 week experiential course designed as a complementary work experience to enhance the students' knowledge, skills and abilities in hospitality business management. Students will work alongside industry professionals, experiencing real-life context and application of their course work. Internship site selections are individually tailored to support each student's academic goals and experience. All sites require the use of research, writing, analytical, and presentation skills in a supervised setting to accomplish a specific project or goal within a designated time frame.

An exploration of contemporary issues in the culinary world, this class will explore a number of key issues in different hospitality businesses. Students will explore current nutrition fads and analyze culinary topics in specific hospitality concepts. These topics will include food safety, nutrition, food allergies, healthy menus, food trends, technology in and out of the kitchen and the evolution and disruption of the food service industry. We will look at food sourcing and traceability, molecular gastronomy, modern kitchen science, the local and sustainable movement and other important topics in the quickly changing culinary world.