2019 - 2020 College Catalog 
    Dec 09, 2022  
2019 - 2020 College Catalog [ARCHIVED CATALOG]

HOSP 120 - Food Production, Planning and Purchasing

Credit Hours: 3
Lecture Hours: 3
Laboratory Hours: 0

Prerequisite(s): HOSP 110  and HOSP 115  

Restriction(s): None

Corequisite(s): HOSP 125  

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