cata espa revision 06252010 [todo] - Instituto de Banca y Comercio

The introduction to computers course is directed to the student’s interest to know how to manage acomputer for the simplification of works and tasks, as well as initiating its knowledge in the dataprocessing field.HUMA 2101 Introduction to Humanities3 CreditsPre-requisite: NoneIn this course the origin of the human being is studied and its evolution since the prehistory to history. Itincludes the study of the cultural contributions of Greece to the Western World with emphasis on the artworks, literature and religion.COLI 2101 Culinary History and Culture2 CreditsPre-requisite: NoneIn this course the value of the regional and international culinary history is studied, to help to understandthe present and the future of service and food preparation. In the process of understanding the culinaryinheritance the student will see how to apply the present techniques and how the utensils and equipmentshave gone transforming. The culture will give a background of the present tendencies in the culinary artsindustry.LTUS 2093 Electronic Spreadsheets (Excel)3 CreditsPre-requisite: NoneThe students in this course will relate with theory and practice of the worksheet program MicrosoftExcel. Include the worksheet development in different applications, graphics utilization and data basesystem. The theoretic concepts in class will be applied in laboratory exercises.ADMI 2210 Principles of Management3 CreditsPre-requisite: REHU 2101It is an administrative introductory course, its theories, basic principles and updates field practices, with apurpose of student’s acquisition of knowledge in administrative process favoring the organization laborquality. In this way, it will be analyzed the characteristics and basic functions that manager exert to theteamwork: planning, organization, directions and control. It comprises, the study exigencies that bring upthe current entrepreneurial environment over the achievements of high quality standards, the optimumpersonal development, produce and get results with low cost and keep a permanent effort of improvementand client satisfaction.NUHS 2003 Nutrition, Hygiene and Salubriousness3 CreditsPre-requisite: NoneThe emphasis of this course is in the principles of nutrition; hygiene and salubriousness with the objectiveof utilize them as regulation for the preparation and elaboration of all types of food. Also studies, thesafety regulations in the environment of work and the legal implications in situations of accidents,problems of hygiene and salubriousness in the establishments.INVE 2000 Storage /Cost Control /Inventory3 CreditsPre-requisite: MATE 2101 and LTUS 2093This course offers the student the opportunity to learn and practice the purchasing techniques, to receive,to store and the registration of food and beverages requested. It is included, that the student relate to thedocumentation and information required for the preparation of reports, value of labor cost, costs of foodand beverages and the administration of documents related to requests of permissions, reports andinventories. It is necessary the comprehension and attention to the commercial aspects of the operationand the role of the employed future in the systems of control in the gastronomic industry. The studentwill compile daily information to complete a profit and loss statement.- 98 -