Definitions[ edit ] Firefighters at work The Oxford English Dictionary cites the earliest use of the word in English in the spelling of risque from its from French original, 'risque' as ofand the spelling as risk from It defines risk as: Exposure to the possibility of loss, injury, or other adverse or unwelcome circumstance; a chance or situation involving such a possibility. This definition, using project terminology, is easily made universal by removing references to projects.
It also provides the student with safe food-handling procedures necessary to manage a sanitary and safe food service operation in compliance with the national Food Code and National Restaurant Association guidelines.
The successful completion of the ServSafe Sanitation exam will result in a national sanitation certification. The course includes exploration of the tourism, lodging, food and beverage and related industries, along with the operational characteristics unique to each and the critical concepts of service management.
The identification of current events and trends will be included along with the evaluation of impact on the hospitality industry.
This course also identifies and explores career opportunities and includes the professional profiles and job search materials directly related to the hospitality industry. One-credit hour honors contract is available to qualified students who have an interest in a more thorough investigation of a topic related to this subject.
An honors contract may incorporate research, a paper, or project and includes individual meetings with a faculty mentor. Student must be currently enrolled in the regular section of the courses or have completed it the previous semester.
This is the first of two courses in professional cooking methods for students enrolled in hospitality management programs. Upon completion of this course, the student should be able to demonstrate skills in basic cooking methods, recipe conversion, and professional food preparation and handling.
Additionally, the student should be able to safely operate common food service equipment used in commercial kitchens. This course offers an overview of restaurant management practices used in the hospitality industry. Emphasis will be on demonstrating the components of menu planning and the styles of food service used for various occasions -- buffet service and French, Russian and American service.
The student will participate in the operation of the campus restaurant, including food preparation, service, sales promotion, purchasing and costing. In addition, the hiring and firing functions within FLSA guidelines will be covered.
Emphasis will be on familiarizing the hospitality manager with ways to avoid costly and time-consuming lawsuits. Upon successful completion of this course, the student should be able to recognize potential legal problems. The course will also include related health department and OSHA regulations.
While enrolled in this class, a student must work a minimum of 15 hours a week in a lodging operation. The work experience is concurrent but does not necessarily concentrate on the subject being taught in the course.
This course is typically offered in the fall semester. Food Service Sales and Marketing 3 Hours This course includes detailed information in distinguishing the difference between marketing, sales, promotion, advertising and merchandising.
In addition, development and quantifying the cost of a marketing plan by analyzing markets and developing a primary target market will be discussed. This course is a seminar course, and students are required to be employed 15 hours per week in a job related to the hospitality industry.
This course focuses on the legal compliance issues of market farming as well as the food safe handling principles necessary for an individual involved in market farming. It will provide students with practical methods of application involved with food safety and post-harvest marketing. It will provide students with practical methods of application involved with safe handling and production of post-harvest local food products.
This course will focus on practical sales and marketing techniques for the hotel industry. It will cover a marketing plan and advertising campaign for a hotel, including identifying target markets, prospecting for sales leads and using sales techniques. This course will examine hospitality human resources management from the global perspective as the rise of multinational hospitality corporations and a multicultural society place new requirements on managers with human resource responsibilities.
Special emphasis will be placed on both the "soft skills" involved in counseling, interpersonal relations and different management theories, as well as the "hard skills" involved in the legislative aspects of managing people.
This course will concentrate on how to manage managers. This course introduces the student to regional American cooking from nine regional culinary traditions and two specialty traditions within American cuisine. Upon completion of this course, the student should be able to demonstrate skills in cooking and presenting classic American dishes in their traditional forms within a restaurant setting.
This course includes detailed information about food service design that covers layout, design and equipment specifications.
In addition, facilities operations will be discussed regarding electrical, water and transportation systems; refrigeration; waste disposal; energy management; and HVAC.
Preventive maintenance will be emphasized. In addition, the student will be able to identify the various types of baking equipment used in the preparation of bakeshop products. The class includes lecture and participation. This course is designed for the student to learn cold food production and charcuterie.
The course will allow the student to develop fundamental principles of the cold kitchen and modernize traditional methods of salad preparation. This course includes detailed information about various components of menu planning, food service, supervision, design and beverage control.essential element of the claim and need to supplement your claim, you may do so.
Just be sure that all essential elements are filed with the United States before limitations runs. 1. INTRODUCTION. This paper deals with the role of the Superintendent under a traditional construction contract.
The Superintendent is not a party to the contract; he is a person named in the contract by the two parties to the contract (the Proprietor and the Contractor) and given certain functions under that contract by those two parties.
Risk is the possibility of losing something of value. Values (such as physical health, social status, emotional well-being, or financial wealth) can be gained or lost when taking risk resulting from a given action or inaction, foreseen or unforeseen (planned or not planned).Risk can also be defined as the intentional interaction with uncertainty.
Corporate and Business Law (LW) was previously known as F4 Corporate and Business Law.
All exam resources listed as F4 can be used for studying LW, as the . Welcome to the Metropolitan Nashville and Davidson County career page, where employees make the difference in the lives of our city’s , residents and the millions who visit here.
The Law Reform (Contributory Negligence) Act provides: “1. Where any person suffers damage as the result partly of his own fault and partly of the fault of any other person or persons, a claim in respect of that damage shall not be defeated by reason of the fault of the person suffering the damage, but the damages recoverable in respect .