2001-2002 - Cochise College

plants in conjunction w ith today's landscapesFocus Is on hc:rN to use native plants In a landscapeproperly1 hour lecture. 4 hours laboratoryHospitalityAdministrationHAD 100 INTRODUCTIO N TO THEHOS P ITALITY INDU S TRY (3 )Prerequlslte(S). NoneAn Introductory course of lhe hoSPitality IndUStrywhich Includes the hotel-restaurant-reSOrlcareer, a review of the IndUStry's history. careeropportunitIes. Irwnlng and rnotMUIOIl. labor relatIonsand management princIples as they relateto the hosptallty Industry.3 hOurs lecture,HAD 110 F O OD SERVICE MATHPRINCIPLES (3)Prerequlslte{s) NoneThis course Includes the adVanced use of culinarywelghls and measures and converSIons,prInCIples of converting standard recipes, saleschecks. USIng the cashier's worksheet. pricIngmenus, maintaining perpetua.l and phySical Inventonesand budgeting.3 hours lecture,HAD 12 0 INTROO UCTION TO PROPERTYM A NAGEMENT (3 )PrereqUISlte{S): NoneAn Introductory course to profeSSIOnal housekeepingand housekeeping administration.including maintenance and logistical supply.errployee superviSion and safety3 hours lectureHAD 2 04 F O OD S ERV ICE PURCHASINGAND C ONTROL (3 )PrereqUlSlIe(s) NoneRecommended HAD 1 10.The course includes the pt1nclples 01 selectingsources as 'Nell as quality and type 01 foods, anddeterminIng quantl\Jes to purchase Fundamentals01 receIVing operations, quality and volumeassurance Includes planning, control systemdeslQn, cost analysis and control 01 sales Incomeand labor costs.3 hours lecture.HAD 205 NUTRITION IN FOOD SERVICE (3)Pr8(equISlte(S): None.Principles of culinary nutntlon. Includes scientificaspects, life-style Impact on foodconsumption and productiOn, and nutntlOn applicationsIn food service3 hours lecture,H A D 2 0 7 RESTA URANT SANITATION (3)PrerequISlte{S): NoneThis course IS an eJ