Adam Roy - Overview

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HB 365 - Hospitality Foodservice Systems II

Design and management of foodservice operations consistent with organizational strategy and quality benchmarks. Principles of cost control applied to various control points including menu planning, purchasing, receiving, storing, issuing, production, and service in food and beverage operations. Emphasis on food, beverage, and labor cost control including proactive inventory management and revenue control procedures.

Average Grade - 3.500
Median Grade - 4.0
19 total students

Latest grades from Fall 2024

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HB 380 - Event Planning and Management

Identify the logistical steps for planning an event. The relationship between the goal and objectives for holding an event. Pre-event planning and project management. Understand the detailed components of creating an event.

Average Grade - 3.896
Median Grade - 4.0
24 total students

Latest grades from Fall 2024

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HB 411 - Hospitality Beverages

Geographical origins of beverages, beverage production, quality assessment, matching beverages with food, health, and social considerations. Evaluation and selection of hospitality beverages. Service procedures. Industry statistics and trends.

Average Grade - 3.392
Median Grade - 4.0
60 total students

Latest grades from Fall 2024

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HB 491 - Hospitality Current Topics and Trends

Emerging topics or issues confronting the hospitality service industry.

Average Grade - 3.636
Median Grade - 4.0
11 total students

Latest grades from Spring 2024

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