|
Food Service/Hospitality/Trvl
Course Outlines: |
| Course ID |
Class Title |
|
FOS2201
|
FOOD SERVICE SANITATION & SAFETY
|
|
FSS1203C
|
QUANTITY OF FOOD PRODUCTION 1
|
|
FSS1221C
|
VOLUME FOODS
|
|
FSS1240C
|
CLASSICAL CUISINE
|
|
FSS1246C
|
BAKING AND PASTRIES_I
|
|
FSS1284
|
CATERING
|
|
FSS2204C
|
QUANTITY OF FOOD PRODUCTION 2
|
|
FSS2205C
|
QUANTITY OF FOOD PRODUCTION 3
|
|
FSS2242C
|
INTERNATIONAL CUISINE
|
|
FSS2247C
|
BAKING AND PASTRIES_II
|
|
FSS2248C
|
GARDE MANGER
|
|
FSS2251
|
FOOD AND BEVERAGE MANAGEMENT
|
|
FSS2500
|
FOOD SERVICE COSTING AND CONTROLS
|
|
HFT1050
|
INTRODUCTION TO TOURISM INDUSTRIES ADMINISTRATION
|
|
HFT1210
|
SUPERVISORY DEVELOPMENT
|
|
HFT1941
|
OPERATIONS AND SERVICE PRACTICUM
|
|
HFT2220
|
ORGANIZATION AND PERSONNEL MANAGEMENT
|
|
HFT2250
|
HOTEL MANAGEMENT
|
|
HFT2410
|
FRONT OFFICE SYSTEMS AND PROCEDURES
|
|
HFT2460
|
FINANCIAL MANAGEMENT
|
|
HFT2500
|
MARKETING
|
|
HFT2511
|
CONVENTION AND GROUP BUSINESS MARKETING MANAGEMENT
|
|
HFT2600
|
HOSPITALITY LAW
|
|
HFT2721
|
TRAVEL AGENCY MANAGEMENT & OPERATIONS
|
|
HFT2730
|
TOUR PACKAGING
|
|
HFT2942
|
MANAGEMENT AND CONTROL PRACTICUM
|
