| Food Service Management |
FSM 200 - Introductory Chemistry
Credits:
3.00
Introduces chemical concepts and principles, including
chemical symbols, conversion factors, chemical
calculations, chemical and physical properties, and
changes. Touches upon organic compounds--their structure,
major reactions, and applications--followed by an
elementary introduction to biomolecules and how they
function in metabolism. Dietetic technician majors only. 3
lec.
FSM 201 - Food Preparation Fundamentals
Credits:
2.00 or 3.00
Preparation techniques, knife skills, measurements, food
handling, selection, and classification. FSM majors only.
2hr lec. Restaurant Management majors must also complete a
lab. Practical application of skills and techniques
utilized in a professional kitchen. 2hr lab.
FSM 202 - Meal Management
Credits:
3.00
Enhancement of food preparation skills and techniques,
recipe conversion, standardization and costing,
garnishments, and service, as adapted for hotels and
restaurants. Prereq: FSM 201 or permission. FSM majors
only. 1 1/2 lec/1 to 3-hr lab.
FSM 203 - Introduction to Restaurant and Hospitality Management
Credits:
3.00
This first-semester course introduces students to the
field of hospitality and restaurant management. Topics
discussed include: forms of business, employment
opportunities in the in the field, social and environmental
responsibility and ethics, as well as the future of the
restaurant and industry. 3 1-hr lec.
FSM 205 - Hospitality Computer Applications
Credits:
3.00
Introduction to personal computers and business
application software. Utilizing the most recent Windows
environment, students will learn the fundamental principles
and techniques associated with processing (Word),
spreadsheets (Excel), and database management (Access).
Each of these applications will be presented in
relationship to business management responsibilities within
the hospitality industry. Concepts/applications such as
business letters, proposals, contracts, accounting
spreadsheets, and customer and employee databases will all
be explored. 3 contact hours/lec/lab.
FSM 206 - Food and Beverage Operations Controls
Credits:
4.00
An overview of accounting principles with emphasis on
managerial accounting as it relates to the food services
industry. Cost control with respect to product, labor,
purchasing, and physical plant examined in depth. Extensive
practical experience in cost control procedures, methods,
and techniques utilizing computer spreadsheet applications
required. Prereq: FSM 205. 3 1-hr lec/1 2-hr lab.
FSM 207 - Hospitality: Sanitation and Safety
Credits:
2.00
The organization, functions, and responsibilities of food
services operators in both the public and private sectors
as they relate to sanitation and safety. Development,
control and implementation of HACCP standards and
procedures, pest control, crisis management, safe food
production, and accident prevention explored. Also requires
students to sit for the Foodservice Sanitation
Certification exam as offered by the Educational Foundation
of the National Restaurant Association. 1-2 hr lec.
FSM 208 - Non-Commercial and Contract Food Service Management
Credits:
3.00
Course focus is on the contract and non-commercial aspect
of the food service business. Emphasis is on comparing and
contrasting food services offered in healthcare, business
and industry, education, recreation and leisure, in-flight
and vending operations.
FSM 209 - Applied Restaurant Operations Management
Credits:
4.00
Students learn hands-on while managing the Balcony Bistro,
an upscale, gourmet restaurant open to the public.
Emphasis is on plate presentation, kitchen management,
front-of-the-house operations, menu pricing, and food and
labor cost controls for an on-going restaurant operation.
Prereq: FSM 201, 202, and 207. FSM majors only. 1 lec/6-hr
lab.
FSM 211 - Food and Beverage Facilities Planning
Credits:
2.00
Course covers preplanning and layout of facilities and
equipment for various food services operations. Care and
maintenance of the physical plant, as well as selection,
operation, and placement of essential equipment will be
emphasized. Design and development of the operation in
relation to the physical plant as well as the
product/service offering examined and analyzed. May be
repeated. 1 2-hr lec.
FSM 212 - Hospitality Personnel Management
Credits:
2.00
A course focusing on motivational theory, personnel
administration techniques, and supervisory attitudes that
affect employee work performance. Topics discussed
specifically reflect human resource issues in the context
of the hospitality work environment. 2 lec.
FSM 215 - Restaurant And Hospitality Law
Credits:
2.00
Study of the legal environment as it applies to all
segments and aspects of food services operations. Topics
include common and statutory law with regard to contracts,
employment, negligence, public accommodation and disclaimer
liability as well as the operator's duty to protect guests
and "reasonability." Significant examination of actual case
law will be employed. May be repeated. 1 2-hr lec.
FSM 218 - Beverage Operations Management
Credits:
2.00
Provides a well-rounded examination of the foundation of
knowledge and techniques regarding the history,
production, and control of wines, spirits, and other
beverages within a food services operation. Additionally, a
variety of other topics such as purchasing, staffing, cost
control, and safe alcoholic beverage service covered. May
be repeated. 2 2-hr lec.
FSM 226 - Dining Room Practicum
Credits:
2.00
The fundamental principles of dining room service,
organization, and supervision. Students actively
participate in real-world applications of techniques and
methods associated with effective front-of-the-house
operations in a supervised setting. Students will be
required to staff all positions at the Balcony Bistro, our
on-campus, full-service operation, throughout the semester.
1-hr lec/4-hr lab.
FSM 228 - Applied Nutrition
Credits:
3.00
Consideration of the nutritional requirements of healthy
individuals and the benefits of good nutrition. Basic
study of food and nutrients: functions, sources,
requirements, digestion, absorption, and metabolism.
Introduction to the science of energy balance, special
needs during the life cycle, and selected nutrition
problems/controversies. 3 lec.
Co-requisites:
FSM 229 - Applied Nutrition for Dietetic Technicians
Credits:
1.00
Consideration of the nutritional requirements of healthy
adults and the benefits of good nutrition. Basic study of
nutrients: functions, sources, requirements, digestion,
absorption, and metabolism. Introduction to such topics as
energy balance, special needs during the lifecycle, and
selected nutrition problems/controversies. Incorporates
practical application of lecture topics through
problem-solving activities completed in the lab. 2 lec/2 lab
FSM 240 - Restaurant Sales and Promotion Management
Credits:
4.00
An overview of fundamental marketing principles as they
relate to the food services industry. Evaluation methods
for planning, testing, budgeting, and analyzing in-house
promotional programs explored in detail. Emphasis will be
placed upon techniques and media utilized in the promotion
of food and beverage operations. Basics of the marketing
mix such as product, price, promotion, and distribution
applied to management of a foodservice operation. May be
repeated. 2 2-hr lec.
FSM 241 - Applied Buffet and Catering Management
Credits:
4.00
Students learn hands-on while managing a weekly
international buffet series and catering special events at
the Thompson School. Emphasis is on food arrangement and
presentation, garde-manager display work, buffet set-up,
garnishments, banquet presentations, and on/off premises
catering. Prereq: FSM 201, 202, and 207. FSM majors only. 1
lec/6-hr lab.
FSM 260 - Community Nutrition Practicum
Credits:
5.00
Exploration and participation in programs and
organizations that offer nutrition services to the
community. Hands-on activities vary from year-to-year with
emphasis on providing nutrition education using a variety
of curricula presented to varying age groups throughout the
lifecycle including: Head-start, Cooperative Extension
(EFNEP&4-H), the Elderly Nutrition Program, as well as
public schools and various low-income groups. Prereq: FSM
228/229, NUTR 476, NUTR 510, majors only.
Co-requisites:
FSM 265
FSM 265 - Community Nutrition for Dietetic Technicians
Credits:
2.00
A study of community programs and agencies providing food
and nutrition services to age groups throughout the life
cycle. Emphasis is on assessment of nutritional needs in
the community. Prereq: FSM 229; NUTR 510. Coreq: FSM 260. 2
lec.
Co-requisites:
FSM 260
FSM 275 - Diet Therapy
Credits:
3.00
The study of therapeutic nutrition. Review of the
physiology related to nutrition disorders so that students
may calculate and plan the most common modified diets.
Prereq: FSM 200, 229; NUTR 476, 510; ZOOL 401. 2hr-lec/3-hr
lab.
FSM 278 - Applied Principles of Food Preparation
Credits:
1.00
Principles and techniques of food selection, preparation,
and presentation in relation to quality and acceptability.
Dietetic Technician students only. 2 lab.
FSM 290 - Managerial and Clinical Dietetics Practicum
Credits:
7.00
Supervised practice in current foodservice systems and
clinical practice in healthcare institutions. Students
will participate in the activities of a foodservice
operation including menu planning, food purchasing and
production, delivery and service, sanitation and safety,
management and supervision as well as quality improvement.
Students also participate in patient care activities in the
nutrition department including nutrition screening and
assessment, development of patient care plans and
documentation. Majors only. Prereq: FSM 201, 207, 228/229,
278, NUTR 476, 503, 504, 510.
Co-requisites:
FSM 275
FSM 291 - Independent Studies in Restaurant Management
Credits:
1.00 to 4.00
Students who have the ability and adequate preparation to
work independently may propose a contract to design a
course or research project on a topic not available through
existing course offerings. The purpose of this research is
to explore new areas in the student's field of study or to
pursue course material in greater depth. Work is supervised
by an appropriate faculty/staff member and credit varies
depending on the proposed project/research. Independent
studies may include experiences in culinary, dining room,
or marketing.
FSM 292 - Independent Studies in Restaurant Management
Credits:
1.00 to 4.00
See description for FSM 291.
FSM 293 - Studies in Dietetic Technology
Credits:
3.00 to 6.00
A Dietetic Technician Practicum. Students gain hands-on
experience in one of the following: A) Food Service
Management; B) Clinical Nutrition; C) Community Nutrition.
Prereq: permission of instructor and students advisor.
FSM 294 - Studies in Dietetic Technology
Credits:
3.00 to 6.00
See description for FSM 293.
FSM 295 - Dietetic Seminar
Credits:
1.00
Preparation of a professional resume, skills and practice
for the registration exam for dietetic technicians,
overview of professional portfolios for continuing
education in the field of dietetics. Prereq: majors only.
Cr/F.
FSM 296 - Dietetic Technician Independent Study - Dietetic Technician Practicum
Credits:
3.00 to 6.00
For Dietetic Technician students who need to take practica
at alternate times. There are two practica in the Dietetic
Technician major: FSM 290 Clinical Nutrition Practicum 7
cr.; and FSM 260 Community Nutrition Practicum 5 cr.
Prereq: permission.
FSM 297 - Restaurant Management Summer Internship
Credits:
3.00
Career-related internship intended to provide additional
practical experience for the senior year. Minimum 12 weeks
up to 16 weeks, 500-600 hours. Required for graduation and
generally completed during the summer following freshman yea