Courses Requiring Approval
The following courses require approval prior to registration:
HADM 4100 – Hospitality Financial Analysis
Internal systems for monitoring revenues and expenses, ratio analysis, break-even, and closing point are presented as additional financial tools for the owner-manager. Other topics include labor costs analysis and scheduling techniques; the menu as a cost control and marketing tool; sales mix analysis; pricing theories and methodology; food and beverage purchasing; and inventory systems. The course also covers the Uniform System of Accounts for Restaurants and Small Hotels and Motels, financial reporting for operational analysis, and proforma development.
HADM 4900 – Hospitality Field Experience
All hospitality majors, upon completion of 400 units of hospitality work experience and upon completion of the work-study portfolio, must register for HADM 4900. This course carries no hours credit, and there are no tuition fees involved. Grading is satisfactory/Unsatisfactory based on successful completion of the work-hour requirement and the portfolio which details work experiences and involves the students’ self-critique of their skills and knowledge in preparation for a career in the hospitality industry.
HADM 3500 – Beverage Management
The management of the purchasing, merchandising, control, pricing, cellar management and inventory control of wine is covered. Emphasis is given to management elements of wine purchasing and retail sales with a restaurant or hotel operations. Responsible alcohol consumption, legal liability and moral obligations pertaining to the sale and consumption of alcoholic beverages are covered. The course is designed to develop an appreciation of viticulture and oenology and instill a deeper knowledge of wines to pair with food. Wines are introduced in their historical context and viniculture and viticulture are explained. The course covers the world’s 12 major grape varieties country by country.