Learning Outcomes Relationships

PLO 1: Demonstrate comprehension of fundamental concepts, principles and practices in hospitality and the inter-relationship to various business environments\n

CLO 1: Recognize the difference between commercial and noncommercial food service operations.
CLO 2: Explain the organizational structure of food and beverage operations and the responsibilities of each position.
CLO 3: Relate the importance of feasibility studies, marketing research and marketing planning to food and beverage operations.
CLO 4: Outline the major functions of food production and the production methods for various food products.
CLO 5: Explain how a menu dictates operational aspects and is used as a marketing tool.
CLO 6: Illustrate the effects of technology on food and beverage marketing and customer ordering.
CLO 7: Summarize causes of and preventive actions for accidents and food borne illnesses.
CLO 8: Evaluate the factors in facility design and equipment selection to provide for a well managed and environmentally sustainable operation.
CLO 10: Use financial ratios to analyze profitability.

PLO 2: Develop effective communication and collaboration processes through verbal, written and digital media using critical thinking and problem solving skills while maintaining ethical standards\n

CLO 9: Demonstrate the value and importance of nutrition and dietary concerns as part of the obligation of food service operations.

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