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Viewing outcome relationships between TRSM 228 - FOOD AND BEVERAGE MANAGEMENT and 105 - Hospitality and Tourism Management - Hospitality

Last approved: Thu, 21 Mar 2024 19:19:48 GMT

Last edit: Sat, 10 Feb 2024 00:57:18 GMT

105 - Hospitality and Tourism Management - Hospitality
  • 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 11: Produce a standard recipe using a computer simulation.
  • PLO 4: Practice professional behavior working as a productive member of a team
    • CLO 9: Demonstrate the value and importance of nutrition and dietary concerns as part of the obligation of food service operations.
Key: 955