Silvio Ceschini

Planning, producing and evaluating food and beverage service in events. Examination of assessment of client needs, communication processes, pricing strategies, staffing production techniques, presentation, and service standards/styles, for food and beverage service in events. Previously offered as HRAD 3663.

Theory, processes, and complexities of procurement and cost controls for products and services utilized in hospitality industries. Emphasis on management of the purchasing process, cost control systems, and technology applications. Previously offered as HRAD 3623.Prerequisite(s): ACCT 2003.

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.

Planning, producing and evaluating food and beverage service in events. Examination of assessment of client needs, communication processes, pricing strategies, staffing production techniques, presentation, and service standards/styles, for food and beverage service in events. Previously offered as HRAD 3663.

Theory, processes, and complexities of procurement and cost controls for products and services utilized in hospitality industries. Emphasis on management of the purchasing process, cost control systems, and technology applications. Previously offered as HRAD 3623.Prerequisite(s): ACCT 2003.

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.

Planning, producing and evaluating food and beverage service in events. Examination of assessment of client needs, communication processes, pricing strategies, staffing production techniques, presentation, and service standards/styles, for food and beverage service in events. Previously offered as HRAD 3663.

Theory, processes, and complexities of procurement and cost controls for products and services utilized in hospitality industries. Emphasis on management of the purchasing process, cost control systems, and technology applications. Previously offered as HRAD 3623.Prerequisite(s): ACCT 2003.

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.

Planning, producing and evaluating food and beverage service in events. Examination of assessment of client needs, communication processes, pricing strategies, staffing production techniques, presentation, and service standards/styles, for food and beverage service in events. Previously offered as HRAD 3663.

Theory, processes, and complexities of procurement and cost controls for products and services utilized in hospitality industries. Emphasis on management of the purchasing process, cost control systems, and technology applications. Previously offered as HRAD 3623.Prerequisite(s): ACCT 2003.

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.

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.

Planning, producing and evaluating food and beverage service in events. Examination of assessment of client needs, communication processes, pricing strategies, staffing production techniques, presentation, and service standards/styles, for food and beverage service in events. Previously offered as HRAD 3663.

A guided reading and research program ending with an honors thesis under the direction of a faculty member, with second faculty reader and oral examination. Required for graduation with college honors in business.Offered for variable credit, 1-5 credit hours, maximum of 5 credit hours.Prerequisite(s): Honors Program participation, senior standing, college approval.

Planning, producing and evaluating food and beverage service in events. Examination of assessment of client needs, communication processes, pricing strategies, staffing production techniques, presentation, and service standards/styles, for food and beverage service in events. Previously offered as HRAD 3663.

Theory, processes, and complexities of procurement and cost controls for products and services utilized in hospitality industries. Emphasis on management of the purchasing process, cost control systems, and technology applications. Previously offered as HRAD 3623.Prerequisite(s): ACCT 2003.

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.

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.