FOOD SERVICE ADMINISTRATION
FSAD 100 - GLOBAL AND ETHNIC FOODS
Presents food and cultural topics to Food majors and Travel and Tourism students. Lecture and laboratory sections will allow students to investigate sources of information and achieve hands-on experience with ethnic foods. Students will gain an appreciation of the importance of various foods in the tourism industry. This course has an associated lab fee.
3 credits (1 lecture hour/week, 4 lab hours/week), fall semester
FSAD 101 - QUANTITY FOOD PREPARATION AND SERVICE
An introduction to basic procedures and techniques for quantity food preparation as well as institutional food service equipment (use and maintenance). Also includes sanitation and math competency.
3 credits (1 lecture hour, 3 laboratory hours, 15 hours volume food service), fall semester
FSAD 102 - CERTIFICATION OF APPLIED FOOD SERVICE
A comprehensive course in food service sanitation designed to lead to national certification as a food service handler by the Education Foundation of the National Restaurant Association.
1 credit (15 lecture hours per semester), fall semester
FSAD 153 - FUNDAMENTALS OF HOSPITALITY MANAGEMENT
Basic management theories and principles common to all types of hospitality operations. Organization and management, the management process, leadership, objectives, policies and ethics, communications and discipline. Case studies and critical review of current management literature.
3 credits (3 lecture hours), spring semester
FSAD 154 - EQUIPMENT SELECTION AND LAYOUT
Analysis of factors for selection of equipment according to type of food service, comparative evaluation of equipment, purchase specifications. Each student develops a prospectus for a given food service operation and makes a schematic layout.
3 credits, spring semester
FSAD 200 - INTERNSHIP IN CUSTOMER SERVICE
Customer service laboratory experience in conjunction with state or national hospitality operations. A field based experience providing food service administration, culinary arts, restaurant management, and travel/tourism majors with an opportunity to apply their knowledge in a customer service environment. Student experience supervised by faculty.
3 credits, (1 lecture hour, 6 lab hours) spring semester
FSAD 201 - SUMMER COOPERATIVE EMPLOYMENT
Summer work in an approved job in the food service industry, preferably in the area of specialization. Comprehensive written report required at the end of the work period. Work is evaluated by the college and employers.
2 credits, fall semester
FSAD 203 - MANAGEMENT II (PERSONNEL RELATIONS)
Procurement and placement, improvement of performance, supervision, remuneration, security, personnel management and the future. Case studies and conference leadership sessions required.
3 credits (3 lecture hours), fall semester
FSAD 205 - FOOD AND BEVERAGE MERCHANDISING AND MANAGEMENT
Students learn principles of motivating personnel, merchandising products and advertising of various types of food service units, meal management techniques
involving menu planning, recipe development, staffing, training, safety, purchasing and production. Student projects involve producing an actual menu form which integrates knowledge gained in a laboratory setting.
4 credits (1 lecture hour, 6 laboratory hours), fall semester.
FSAD 255 - FOOD PURCHASING AND COST CONTROL
Instruction in determining food products specifications, understanding distribution systems, supplier selection, specifications, and product knowledge. Also includes purchasing and inventory principles, as well as cost control.
Prerequisites: FSAD 101 or CUL 101
4 credits (4 lecture hours), fall semester
FSAD 256 - INDUSTRIAL RELATIONS
Management of people at work, the dimensions of labor management and responsibilities. Labor-management relations. Role playing in collective bargaining. Internal and external union functioning.
3 credits (3 lecture hours), spring semester
FSAD 257 - SENIOR SEMINAR
Prepares students for entry into professional management. Portfolio development videotaped interviewing, discussion of technology and service strategies with experts from the industry, analysis and discussion of current trends are topics covered.
1 credit (1 lecture hour), spring semester
FSAD 258 - RESTAURANT MANAGEMENT AND OPERATIONS
A comprehensive course in restaurant management, designed to show the importance of an actual, operational food-service unit including organization, planning, leading, directing, (supervising) and measuring products and people, with applied emphasis on food purchasing, cost control, food preparation and customer service, merchandising, menu planning, advertising, and managerial decision making.
Prerequisites: FSAD 101 or CUL 101, FSAD 102 or instructor’s permission. 6 credits (1 lecture hour and 12 laboratory hours), spring semester
FSAD 259 - INTRODUCTION TO CATERING
A basic course in catering whose purpose is to supply what is needed for the planning and executing of functions on given dates and at specific locations where food is of prime importance. The entire management of an event, including menu preparation, scheduling workers (fellow students), merchandising, purchasing of materials (food & non-food items), and cost control. A true “hands-on” and involved course—customer driven.
3 credits (1 lecture hour, 2 laboratory hours)