Mark Cochran

Study of special event planning, implementation and evaluation. The interaction between the staff, customer, guests, contractors, and others necessary to implement a successful special event. Additional focus on catering through hotels, restaurants or private companies. Previously offered as HRAD 4421 and HRAD 3120.Offered for variable credit, 1-3 credit hours, maximum of 12 credit hours.Prerequisite(s): Instructor permission.

Principles and theory of food and beverage safety, prevention of foodborne illness outbreaks, and ensuring public health and consumer safety; includes the NRA ServSafe exam and Oklahoma responsible service of alcohol training. Previously offered as HRAD 2021.

Food production as related to theories and techniques of foods, their preparation fundamentals using a scientific and experiential approach. Focus on gastronomic basics, national safety and sanitation standards, organizational skills for food operations, standardized recipe and equipment understanding, quality control. Teamwork, communication skills and problem-solving strategies as related to food production environments. Previously offered as HRAD 1113.

Food production as related to theories and techniques of foods, their preparation fundamentals using a scientific and experiential approach. Focus on gastronomic basics, national safety and sanitation standards, organizational skills for food operations, standardized recipe and equipment understanding, quality control. Teamwork, communication skills and problem-solving strategies as related to food production environments. Previously offered as HRAD 1113.

Food production as related to theories and techniques of foods, their preparation fundamentals using a scientific and experiential approach. Focus on gastronomic basics, national safety and sanitation standards, organizational skills for food operations, standardized recipe and equipment understanding, quality control. Teamwork, communication skills and problem-solving strategies as related to food production environments. Previously offered as HRAD 1113.

Experiential learning in processes and complexities of food production and front of the house service in a commercial setting with a focus on quality and profitability. Demonstrate proficiency in Point of Sale, reservation systems, and related restaurant operations/management technology and competence in principles of food cost, menu pricing, and staffing. Documentation of the successful completion of the manager version of the ServeSafe Exam required. Previously offered as HRAD 2665 and HTM 2665.Prerequisite(s): HTM 1113 and HTM 2021.

Experiential learning in processes and complexities of food production and front of the house service in a commercial setting with a focus on quality and profitability. Demonstrate proficiency in Point of Sale, reservation systems, and related restaurant operations/management technology and competence in principles of food cost, menu pricing, and staffing. Documentation of the successful completion of the manager version of the ServeSafe Exam required. Previously offered as HRAD 2665 and HTM 2665.Prerequisite(s): HTM 1113 and HTM 2021.

Study of special event planning, implementation and evaluation. The interaction between the staff, customer, guests, contractors, and others necessary to implement a successful special event. Additional focus on catering through hotels, restaurants or private companies. Previously offered as HRAD 4421 and HRAD 3120.Offered for variable credit, 1-3 credit hours, maximum of 12 credit hours.Prerequisite(s): Instructor permission.

Principles and theory of food and beverage safety, prevention of foodborne illness outbreaks, and ensuring public health and consumer safety; includes the NRA ServSafe exam and Oklahoma responsible service of alcohol training. Previously offered as HRAD 2021.

Food production as related to theories and techniques of foods, their preparation fundamentals using a scientific and experiential approach. Focus on gastronomic basics, national safety and sanitation standards, organizational skills for food operations, standardized recipe and equipment understanding, quality control. Teamwork, communication skills and problem-solving strategies as related to food production environments. Previously offered as HRAD 1113.

Food production as related to theories and techniques of foods, their preparation fundamentals using a scientific and experiential approach. Focus on gastronomic basics, national safety and sanitation standards, organizational skills for food operations, standardized recipe and equipment understanding, quality control. Teamwork, communication skills and problem-solving strategies as related to food production environments. Previously offered as HRAD 1113.

Food production as related to theories and techniques of foods, their preparation fundamentals using a scientific and experiential approach. Focus on gastronomic basics, national safety and sanitation standards, organizational skills for food operations, standardized recipe and equipment understanding, quality control. Teamwork, communication skills and problem-solving strategies as related to food production environments. Previously offered as HRAD 1113.

Experiential learning in processes and complexities of food production and front of the house service in a commercial setting with a focus on quality and profitability. Demonstrate proficiency in Point of Sale, reservation systems, and related restaurant operations/management technology and competence in principles of food cost, menu pricing, and staffing. Documentation of the successful completion of the manager version of the ServeSafe Exam required. Previously offered as HRAD 2665 and HTM 2665.Prerequisite(s): HTM 1113 and HTM 2021.

Experiential learning in processes and complexities of food production and front of the house service in a commercial setting with a focus on quality and profitability. Demonstrate proficiency in Point of Sale, reservation systems, and related restaurant operations/management technology and competence in principles of food cost, menu pricing, and staffing. Documentation of the successful completion of the manager version of the ServeSafe Exam required. Previously offered as HRAD 2665 and HTM 2665.Prerequisite(s): HTM 1113 and HTM 2021.

Study of special event planning, implementation and evaluation. The interaction between the staff, customer, guests, contractors, and others necessary to implement a successful special event. Additional focus on catering through hotels, restaurants or private companies. Previously offered as HRAD 4421 and HRAD 3120.Offered for variable credit, 1-3 credit hours, maximum of 12 credit hours.Prerequisite(s): Instructor permission.

Principles and theory of food and beverage safety, prevention of foodborne illness outbreaks, and ensuring public health and consumer safety; includes the NRA ServSafe exam and Oklahoma responsible service of alcohol training. Previously offered as HRAD 2021.

Food production as related to theories and techniques of foods, their preparation fundamentals using a scientific and experiential approach. Focus on gastronomic basics, national safety and sanitation standards, organizational skills for food operations, standardized recipe and equipment understanding, quality control. Teamwork, communication skills and problem-solving strategies as related to food production environments. Previously offered as HRAD 1113.

Food production as related to theories and techniques of foods, their preparation fundamentals using a scientific and experiential approach. Focus on gastronomic basics, national safety and sanitation standards, organizational skills for food operations, standardized recipe and equipment understanding, quality control. Teamwork, communication skills and problem-solving strategies as related to food production environments. Previously offered as HRAD 1113.

Food production as related to theories and techniques of foods, their preparation fundamentals using a scientific and experiential approach. Focus on gastronomic basics, national safety and sanitation standards, organizational skills for food operations, standardized recipe and equipment understanding, quality control. Teamwork, communication skills and problem-solving strategies as related to food production environments. Previously offered as HRAD 1113.

Experiential learning in processes and complexities of food production and front of the house service in a commercial setting with a focus on quality and profitability. Demonstrate proficiency in Point of Sale, reservation systems, and related restaurant operations/management technology and competence in principles of food cost, menu pricing, and staffing. Documentation of the successful completion of the manager version of the ServeSafe Exam required. Previously offered as HRAD 2665 and HTM 2665.Prerequisite(s): HTM 1113 and HTM 2021.

Experiential learning in processes and complexities of food production and front of the house service in a commercial setting with a focus on quality and profitability. Demonstrate proficiency in Point of Sale, reservation systems, and related restaurant operations/management technology and competence in principles of food cost, menu pricing, and staffing. Documentation of the successful completion of the manager version of the ServeSafe Exam required. Previously offered as HRAD 2665 and HTM 2665.Prerequisite(s): HTM 1113 and HTM 2021.

Study of special event planning, implementation and evaluation. The interaction between the staff, customer, guests, contractors, and others necessary to implement a successful special event. Additional focus on catering through hotels, restaurants or private companies. Previously offered as HRAD 4421 and HRAD 3120.Offered for variable credit, 1-3 credit hours, maximum of 12 credit hours.Prerequisite(s): Instructor permission.

Principles and theory of food and beverage safety, prevention of foodborne illness outbreaks, and ensuring public health and consumer safety; includes the NRA ServSafe exam and Oklahoma responsible service of alcohol training. Previously offered as HRAD 2021.

Food production as related to theories and techniques of foods, their preparation fundamentals using a scientific and experiential approach. Focus on gastronomic basics, national safety and sanitation standards, organizational skills for food operations, standardized recipe and equipment understanding, quality control. Teamwork, communication skills and problem-solving strategies as related to food production environments. Previously offered as HRAD 1113.

Food production as related to theories and techniques of foods, their preparation fundamentals using a scientific and experiential approach. Focus on gastronomic basics, national safety and sanitation standards, organizational skills for food operations, standardized recipe and equipment understanding, quality control. Teamwork, communication skills and problem-solving strategies as related to food production environments. Previously offered as HRAD 1113.