CFS 111 Human Nutrition Study of nutrients essential to human life and well-being. Nutrients are studied relative to their function in metabolism, sources in food, and relationship to health.

CFS 151 Food Science: Study and application of the principles of food science to food preparation processed. Fundamental concepts include: analysis of produce component, palatability, flavors, colors, textures, composition and safety. Lecture 2 hr./w laboratory 2 hr./wk. Possible field trip at student's expense.

CFS 152 Food Service Sanitation: Students will be enrolled in the National Restaurant Association ServSafe course which examines the causes and prevention of foodborne illness in food service operations. The course will cover proper foo handling to include receiving, storage, preparation and holding of food. Proper cooking and storage temperatures will be stressed throughout the course. Students will take a national certification exam at the end of the course.

CFS 171 Introduction to Management in the Hospitality Industry: Study of the evolution of the hospitality industry including organizational systems, service systems and management career potentials from both consumer and business perspectives.

CFS 251 Commercial Food Preparation: Study and application of commercial food preparation processes including selection, storage, presentation of food products and the effective utilization of resources. Students must pass the National Restaurant Association Food Sanitation Certification Examination and become CPR certified to receive credit for this course. Lecture 2 hrs. /wk and Laboratory 2 hrs./wk.

CFS 252 Hospitality Information Technology: Study of computer applications in hotel, restaurant, and tourism management and dietetics. Topics include computer programs generic to the hospitality industry such as spreadsheets, word-processing, reservation systems, accounting systems, nutritional analysis, etc.

CFS 271 Tourism Planning and Development: Study and evaluation of travel and tourism and the economic and cultural impact on society. Examination of the forces which influence domestic and international tourism. Component parts of tourism management and interrelationship of meeting planning, travel systems, food and lodging systems, tourist attractions are reviewed. Possible field trips at student's expense.

CFS 275 Restaurant Management: Identifies the crucial elements involved in the successful operation of a restaurant and how they interrelate. Students are taken through the process of creating a concept, developing a menu, budgeting and controlling costs, staffing the restaurant, purchasing food and equipment, bar and beverage management, daily operations and developing a marketing plan. Includes virtual field trips.

CFS 276 Lodging Operations: Study of hotel and motel operations. Included are detailed descriptions and analyses of the functions of both revenue-generating and support departments, as well as staffing needs and model position (job) descriptions. Includes virtual field trips.

CFS 311 Family Relations Study of issues affecting individual and family well-being. Interpersonal relationships and communication skills necessary to achieve quality of life are addressed.

CFS 313 Practicum in Hospitality Management: Supervised practice experience where the student performs at the pre-professional level in an establishment approved by the internship/practicum director. The practicum is designed to allow the student to acquire and/or practice basic skills in their area of interest. (Note: Application and copy of undergraduate program must be submitted to the coordinator of the internship/practicum program one complete semester prior to the semester a student plans to do the practicum.).

CFS 351 Human Resource Management in the Hospitality Industry: Study of management and human resource systems common to the hospitality industry. Case studies, role plays and simulations are used to examine management and human resource problems unique to hotels, restaurants and institutions.

CFS 353 Menu Planning and Purchasing: Study of menu planning and merchandising to meet the needs of various target markets. Includes analysis of food and equipment specifications, purchasing methods, and pricing strategy. Possible field trip at student's expense.

CFS 354 Cost Control and Financial Management in the Hospitality Industry: Prerequisites: CFS 252 and ACCT 200. Study of the financial aspects of hospitality operations to include budgeting, forecasting, financial analysis, food and labor costs, beverage control, inventory control and the Uniform System of Accounts for Hotels and Restaurants.

CFS 378 Hospitality Law: Prerequisite: CFS 275 and CFS 276; or instructor permission. Study of legal aspects of hospitality and tourism operations including: legal relationships with guests and other patrons, food and beverage liability, employment, negligence, contracts..

CFS 410 Internship in Hospitality Management: Application of knowledge and skills in a supervised experience. Student performs professional functions in an appropriate establishment. (Note: Application and copy of undergraduate program must be submitted to coordinator of the Internship Program one complete semester prior to the semester a student plans to do the internship.)

CFS 452 Quality and Service Management in the Hospitality Industry: Study and analysis of service delivery systems for the hospitality industry with particular emphasis on implementing a consumer driven, top-down, policy oriented, quality service program. Possible field trip at student's expense.

CFS 470 Lodging Management: Study of lodging facilities and the services provided throughout the guest cycle. Included are the analysis of front desk operations, front office management, marketing, reservations, data processing, guest services, security, executive housekeeping and night auditing. Field trip at student's expense.

CFS 471 Catering and Beverage Management: Study and application of principles of planning, purchasing, storing, preparing and presenting food and beverages for catered events. An in-depth review of wines, spirits, beers and beverage equipment will also be conducted.

CFS 472 Strategic Planning in the Hospitality Industry: Study and analysis of complex business problems in the hospitality industry. Focuses on the identification of problems, generation of alternatives and the implementation of effective business and corporate strategies.

ACCT 200 Introductory Accounting: Prerequisite: Sophomore standing. An introduction to the concepts and procedures used in accounting for business activity. Income determination and accounting for assets, liabilities, and ownership equity are emphasized, as is the preparation of financial statements for business enterprises.

MGT 310 Organization and Management: Junior Standing. An introduction to organization theory and organizational behavior. The course focuses on managing people and material resources to enhance organizational productivity and effectiveness. Attention is given to the managerial functions of planning, organizing, leading and controlling.

MKT 320 Basic Marketing Concepts: Junior Standing. Introduction to the functional activities of marketing including product, distribution, promotion, and pricing decisions; the importance of a consumer orientation; and strategic marketing planning including implementation and control of marketing activities.