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Hm503 Assignment

 

SYLLABUS FOR BACHELOR IN HOTEL MANAGEMENT & CATERING TECHNOLOGY

3

Classification according to function like – fats, raising agents, sweeteningagents, egg, liquids/stock flavouring & seasoning, thickeningTo understand the methods of Preparation

Mis-en-place

Methods of mixingTo understand the texture of cooked food products

Various textures

Faults and remedies

HM192 : Food Production Practical Contacts : 4PCredits : 3

Topics to be Covered : -

Identification of equipment. Mis-en-place (cutting, peeling, slicing, chopping,shredding, paring, etc)

Egg preparation (boiled egg, fried egg, scrambled egg, omlette, poached egg, eggakuri)

Boiled rice, Masala Dal, Bengal Fish Curry, Cucumber cuchumber 

Zeera Rice, Dal Makhani, Vegetable curry, Shahi tukra

Bread Roll, Sponge Cake, Swiss Roll, Caramel custard

Bread Roll, Sponge cake, Swiss Role, Bread and butter pudding

Consomme Brunnoise, Poisson Poach Hollandaise, Cheu Fleur Mornay

Madras Soup, Fish Meuniere, Courgettes Saute, Pommes Nature, BavariousRubanee

Minestrone Soup, Goan Fish Curry, Cheu Fleur Potato Bhaji, Steamed Rice, FruitConde

Sandwich Bread, Bread stick, Diplomat pudding, Coffee Mousse

Macedoine Mayonnaise, Fillet de Poisson Duglere, Nouilles Fraiches, BeginetsD’aubergines, Crème Caramel

Assiette de Crudite, Sole Colbert, Pommes Persilles, Puree Cercy, Mousse auChocolate

Oeufs Fracis Chimay, Poulet Shahjahani, Pulao a la tomate, Haricot VerteFoogath

Oeufs Frit Bacon, Fillet de Sole Bonne Femme, Pommes a Rangalaise,

Epinards a la Crème

Sweet Buns, Butter Buttons, Doughnuts

Mulligatwanny Soup, Poisson Grille Beurre Blanc, Pommes Vapur, Epinards a laCrème, Pudding Diplomat

Crème de Vollaile, Gigot D’agneau Roti, Pommes Noisette, Haricot, Bretonne,Charlotte aux Fruits

Hospitality Mgmt (HM)

HM 411Beverage Management and Wine Selection (3) Management issues in beverage service and products. Students taste wines, brews, and distilled spirits.
Effective: Spring 2015
Prerequisite: students must be at least 21 years old  

HM 413New Product Development for Commercial Foodservice (3) This course introduces students to a new product development process that requires coordination, communication, and integration throughout the organization.
Effective: Fall 2014
Prerequisite: a grade of "C" or better inHM 329  

HM 415International Cuisine (3) Cooking and eating practices of cultures around the world, including historical, religious, cultural, geographic, and political influences on each cuisine.
Effective: Fall 2014
Prerequisite: A grade of "C" or better required forHM 201, NUTR 100, NUTR 119  

HM 430Advanced Food Production and Service Management (3) Simulation and application of technical, conceptual, interpersonal skills. Emphasis on group dynamics; improvement in managerial skills; management team functions.
Effective: Fall 2014
Prerequisite: A grade of "C" or better required forHM 330  

HM 432Contemporary Issues in Restaurant Management (3) A focus on special topics and current events in the restaurant industry.
Effective: Summer 2014
Prerequisite: a grade of "C" or better inHM 201, HM 228 andHM 329  

HM 435Financial Management in Hospitality Operations (3) Fiscal techniques in the development, management, and control of hospitality establishments.
Effective: Fall 2014
Prerequisite: A grade of "C" or better required inECON 102 orECON 014 andHM 336 . Prerequisite or concurrent:HM 350  

HM 437Hospitality Project Evaluation and Funding (3) Current techniques for project evaluation in the hospitality industry; trends in hospitality project funding.
Effective: Fall 2014
Prerequisite: HM 435  

HM 438Cases in Financial Analysis (3) Financial analysis and decision making is examined through a series of hospitality-oriented cases.
Effective: Fall 2014
Prerequisite: HM 435  

HM 442Hospitality Marketing (3) Marketing management in the hospitality industry, including analyzing the market through market research and developing a marketing plan.
Effective: Fall 2014
Prerequisite: A grade of "C" or better required inHM 201, MKTG 221  

HM 443Sales Planning and Advertising for Hospitality Operations (3) Elements of sales management, advertising, promotion, and public relations as applied to hospitality organizations.
Effective: Fall 2014
Prerequisite: a grade of "C" or better forHM 442  

HM 466 (US) Human Resource Management in the Hospitality Industry (3) Recruitment, selection, training, performance appraisal, and compensation of hospitality human resources in today's culturally diverse work force.
Effective: Fall 2014
Prerequisite: A grade of "C" or better required inHM 201, HM 365  

HM 467Management of Hotel and Restaurant Employee Relations (3) Survey and analysis of managerial strategies for employee relations in hospitality operations.
Effective: Fall 2014
Prerequisite: a grade of "C" or better inHM 466  

HM 471New Trends and System Selection in Hospitality Information Technology (3) This course introduces the student to new information technology in the hospitality industry and to the system selection process.
Effective: Summer 2015
Prerequisite: A grade of "C" or better required forHM 271  

HM 480Advanced Hotel Management (3) Advanced hotel operations, internal control systems, and service philosophy. Integrates management, departmental operations, law, technology applications, marketing and managerial accounting.
Effective: Fall 2014
Prerequisite: A grade of "C" or better required inHM 336, HM 380  

HM 481Advanced Topics in Hotel Management (3) Advanced topics related to the hotel industry.
Effective: Spring 2016
Prerequisite: a grade of "C" or better inHM 380  

HM 482Hospitality Real Estate (3) The course focuses on commercial real estate concepts related to the hospitality industry.
Effective: Fall 2014
Prerequisite: A grade of "C" or better required inHM 336, HM 380  

HM 483Revenue Management (3) Students learn how to effectively implement revenue management strategies and techniques in the hospitality industry.
Effective: Fall 2014
Prerequisite: a grade of C or better inHM 350  

HM 484Hospitality Entrepreneurship (3) The course focuses on successfully launching new business ventures in the hospitality industry.
Effective: Spring 2015
Prerequisite: a grade of "C" or better inHM 336, MKTG 221  

HM 485Advanced Meeting and Event Planning (3) Students will plan and execute event functions building on content from the introductory course, HM 384.
Effective: Summer 2015
Prerequisite: a grade of "C" or better in HM 201 and HM 384  

HM 486Casino Marketing (3) Students will learn marketing techniques for casinos which take into account the external environment, individual consumer choices, and ethical considerations.
Effective: Fall 2014
Prerequisite: "C" or better inMKTG 221, HM 387, HM 388 andHM 495   Concurrent: HM 487

HM 487Casino Operations and Societal Impact of Gaming (3) Students will learn the structure, culture, and ethical responsibility toward disordered gambling and other lifestyle issues of modern casinos.
Effective: Fall 2014
Prerequisite: "C" or better inHM 387, HM 388 andHM 495   Concurrent: HM 486

HM 490WStrategic Hospitality Management (3) This capstone writing-intensive class integrates content from throughout the previous curriculum, focusing on strategic application to current industry issues.
Effective: Spring 2016
Prerequisite: a grade of "C" or better inHM 336, HM 365 andHM 442  

HM 492Advanced Professional Seminar in Hospitality Management (1) Course prepares senior HM students to assume leadership positions in the hospitality industry (Focus on careers, leadership, ethics, lifelong learning).
Effective: Fall 2014
Prerequisite: 1000 hours of work experience in the hotel restaurant and institutional management industry   Concurrent: HM 430HM 466HM 490W

HM 495Internship (1-18) Supervised off-campus, nongroup instruction including field experiences, practica, or internships. Written and oral critique of activity required.
Effective: Fall 2014
Prerequisite: prior approval of proposed assignment by instructor  

HM 495APenn State Hospitality Services Hotel Internship (3) Supervised internship with Penn State Hospitality Services and weekly class meetings.
Effective: Spring 2015
Prerequisite: Employment offer from Penn State Hospitality Services approval of internship assignment by program and a minimim overall grade point average of 2.50.  

HM 495BPenn State Hospitality Services Executive Internship (3) A project-oriented internship with Penn State Hospitality Services either at The Nittany Lion Inn or The Penn Stater Conference Hotel.
Effective: Spring 2015
Prerequisite: Selection by Penn State Hospitality Services department head approval of internship assignment by instructor minimum overall grade point average of 2.50 andHM 495A  

HM 495CPenn State Housing & Food Service Internship (3) Supervised internship with Penn State Housing and Food Services and weekly class meetings.
Effective: Spring 2015
Prerequisite: Employment offer from Penn State Housing and Food Services approval of internship assignment by instructor and a minimum overall grade point average of 2.50.  

HM 495DExternal/Off Campus Internship (3) A supervised off-campus internship with an approved site participant, typically spanning one semester or a summer in length.
Effective: Spring 2015
Prerequisite: approval of proposed work assignment by instructor and a minimum overall grade point average of 2.50  

HM 496Independent Studies (1-18) Creative projects, including research and design, which are supervised on an individual basis and which fall outside the scope of formal courses.
Effective: Fall 2014
 

HM 497Special Topics (1-9) Formal courses given infrequently to explore, in depth, a comparatively narrow subject which may be topical or of special interest.
Effective: Fall 2014
 

HM 498Special Topics (1-9) Formal courses given infrequently to explore, in depth, a comparatively narrow subject which may be topical or of special interest.
Effective: Fall 2014
 

HM 499 (IL) Foreign Studies (1-12) Courses offered in foreign countries by individual of group instruction.
Effective: Fall 2014
 

HM 503Research Methods in Hospitality Management (3) An introduction to the process of research; problem-solving approaches; the research proposal and the development of the research question.
Effective: Spring 2016
Prerequisite: STAT 451  

HM 511Services Marketing Hospitality Management Seminar (3) Hospitality services marketing.
Effective: Fall 2015
 

HM 585Seminar in Hospitality Management (3) This course is a doctoral seminar in HM (Hospitality Management) that addresses the conceptual foundations of the HM knowledge base.
Effective: Fall 2015
 

HM 586Data Analysis in Hospitality Management (3) This course is a doctoral seminar in HM (Hospitality Management) that addresses multivariate data analysis techniques used in hospitality management.
Effective: Fall 2015
 

HM 590Colloquium (1-3) Continuing seminars which consist of a series of individual lectures by faculty, students, or outside speakers.
Effective: Summer 2015 Ending: Fall 2016
 

HM 590Colloquium (1-3/maximum of 4) Continuing seminars which consist of a series of individual lectures by faculty, students, or outside speakers.
Effective: Spring 2017 Future: Spring 2017
 

HM 594Research Topics (1-18) Supervised student activities on research projects identified on an individual or small group basis.
Effective: Summer 2015
 

HM 595Internship (1-18) Supervised off-campus, nongroup instruction, including field experiences, practicums, or internships. Written and oral critique of activity required.
Effective: Summer 2015
 

HM 596Individual Studies (1-9) Creative projects, including nonthesis research, which are supervised on an individual basis and which fall outside the scope of formal courses.
Effective: Summer 2015
 

HM 597Special Topics (1-9) Formal courses given on a topical or special interest subject which may be offered infrequently.
Effective: Summer 2015
 

HM 599Foreign Studies (1-2 per semester/maximum of 4) Courses offered in foreign countries by individual or group instruction.
Effective: Summer 2015
 

HM 600Thesis Research (1-15) No description.
Effective: Summer 2015
 

HM 601Ph.D. Dissertation Full-Time (0) No description.
Effective: Summer 2015
 

HM 602Supervised Experience in College Teaching (1-3 per semester, maximum of 6) No description.
Effective: Summer 2015
 

HM 610Thesis Research Off Campus (1-15) No description.
Effective: Summer 2015
 

HM 611Ph.D. Dissertation Part-Time (0) No description.
Effective: Summer 2015
 

Last Import from UCM: March 10, 2018 3:00 AM

University Course Descriptions in LionPATH

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