HMgt141 -Rooms Division Cost Control

HMgt 139 - Culinary Nutrition

Fundamental culinary nutrition principles and theories for various group are applied in the planning, preparation, and evaluation of meals and/or menus.  Creating healthy foods that are pleasing and satisfying to cater to the growing number of health-minded customers. Topics will include the following:  Basic nutrition concepts; Using basic tools in nutrition; and Design meals to meet specific dietary needs. 


HMgt 137 - Quick Food Service Operations

Professional Elective:

Implementation of a total quality assurance system in a fast food restaurant. Analysis of the operations of the restaurant to identify ways to improve the quality and efficiency of the production and service delivery systems.

HMgt 133 - Food and Beverage Cost Control

Control functions in the food and beverage operations affecting profitability. Definition, planning, design, standards and analysis of food and beverage cost controls are studied.  Topics include control of sales, income, inventory and labor costs, cost-volume-profit relationships, menu engineering, and the use of technology in food and beverage planning and control.


HMgt 131 - Culinary Mathematics

HMgt 135 - Housekeeping Operation

Organizational structure, roles and responsibilities, and functions of the housekeeping department of a hotel and lodging organizations;management skills in planning, organizing, implementing and controlling the whole housekeeping process, including directing day-to-day operations of the department.