HOSP 120 - Food Production, Planning and Purchasing

Credit Hours: 3
Lecture Hours: 3
Laboratory (or Other) Hours: 0

Prerequisite(s): HOSP 110 and HOSP 115
Corequisite(s): HOSP 125
Restriction(s): None

This food management course covers food purchasing, receiving, and issuing; food and beverage control areas; yield analysis; and production concerns. The elements of proper table service and wine service are covered as well as front-of-the-house management controls. Bakery products, standards, and ingredients are studied and applied in the accompanying lab. The laboratory project provides students with the opportunity to apply basic fundamentals of food preparation and management.

Student Learning Outcomes of the Course:

Identify quality standards of bakeshop products
Identify proper cooking methods, storage, and handling of common ingredients
Compare and contrast characteristics of French, Russian and American and butler service and table setups
Demonstrate proper wine service techniques
Explain the roles of the host and manager in a successful foodservice operation
Discuss the purpose of the menu, standardized recipes, forecasts, popularity index and reservation systems
Write a proper food specification
Describe and use the proper forms for receiving, storing and the issuing of food products for control
Recognize and apply available and emerging technologies
Adhere to classroom policies and demonstrate/exhibit professional behavior