The Associate of Arts in Hospitality provides students a general basis in fundamental restaurant operations. Students are exposed to several facets of this challenging career including purchasing and storage, food service sanitation, food preparation, legal aspects and insurance, and marketing and sales. Program Objectives: Students who successfully complete the Associate of Arts in Hospitality will have achieve the following objectives: - Define the background and historical development of the hospitality industry and its component areas.
- Examine topics including but not limited to, food borne diseases and how to control them, importance of employee personal hygiene and habits, and appropriate procedures for handling utensils and equipment.
- Review the components of the foodservice system: marketing, menu planning, logistical support, production, service, controls and quality assurance.
- Explain the operations and management of full-service restaurants include operational issues, customer satisfaction, restaurant trends and challenges, financial accountability, service issues, and management development.
- Interpret and illustrate the standards, techniques, and practices in large quantity food production, to include sales, production, and service of meals in varied environments.
- List the principles and techniques of purchasing both food and non-food supplies applicable to the food industry.
- Construct the legal rights and liabilities of travel and tourism personnel, hotel and restaurant operators, including innkeeper and guest, landlord and tenant, liquor, sanitation, labor and other laws applicable to hotel and restaurant operations.
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