100 Introduction to the Food Service and Lodging Industry (3 cr.) Class 3. An overview of supervisory careers,
opportunities, and responsibilities in the food service and lodging industry.
181 Lodging Management (3 cr.) Class 3.
Concepts of organization communication, ethics, and policy formulation in the front office. Introduction of the the basic techniques and trends in systems and equipment available to meet the needs of management and guests.
191 Food Service Sanitation (3 cr.) Class 3.
The application of sanitary and public health engineering principles to food service and lodging operations.
200 Food Service and Lodging Practices (1-2 cr.) Varied practical work experience in a food service lodging establishment under the supervision of the manager and the course instructor. Six 40-hour weeks or 240 clock hours for 1 credit; 480 clock hours for 2 credits.
212 Restaurant, Hotel, and Institutional Organization Management (3 cr.) Class 3.
P: RHI 100 and SPV 252, or consent of academic adviser. Factors involved in establishing an institution; business policies and decision making; departmental organization and administrative development, including management experience; job analysis and evaluation;
salary and wage structures; employee benefits; personnel selection; and
employment practices, including allocation of labor.
221 Customer Relations (3 cr.) Class 3.
P: psy B104. Development of customer management skills including conflict management, effective communication, and management ethics. Development of hospitality employee to serve the customer based on teamwork and motivation.
291 Quantity Food Production (2 cr.) Class 2.
C: RHI L291 or consent of instructor.
Principles of quantity food production, menu planning, and merchandising.
L291 Quantity Food Production Laboratory (2 cr.) Lab 6. P: RHI 191 and FN 203 or consent of instructor. C: RHI 291.
Application of quantity food production principles in a commercial cafeteria and table service operation.
301 Practicum in Restaurant, Hotel, and Institutional Management (1 cr.) P: 15 credit hours in institutional management or consent of the head of the department. In-service training and practical experience, totaling at least 300 clock hours in an approved food service andlor lodging operation.
A311 Purchasing for Restaurants, Hotels, and Institutions (3 cr.) Class 3. Methods of buying, basis of selection, and storage of food. Credit not given for both RHI 280 and RHI A311.
A312 Personnel Management for
Restaurants, Hotels, and Institutions (3 cr.) Class 3. The concepts of management of people for effective operation of institutions involving supervisory development and communications; the pretesting, training, and evaluating of employees; and the
development of attitudes and morale of people working together.
320 Restaurant, Hotel, and Institutional Property Management (3 cr.) Class 3. The
systematic internal control of hospitality space and equipment to safeguard public health and to use aesthetic values in food and lodging environment. Credit not given for both RHI 281 and RHI 320.
321 Equipment for Restaurants, Hotels, and Institutions (3 cr.) Class 3. P: RHI 291 and RHI L291, or consent of academic adviser.
Principles of selection, operation, and maintenance of food service equipment, including materials, structural details, design, cost, performance, and specification
standards.
341 Cost Controls in Food Service and Lodging (3 cr.) Class 3. P: BUS A20I.
Application of cost controls; development of cost reduction methods through management policy and decisions; examination of cost control techniques for food, labor, and supplies, in addition to an emphasis on beverage management control.
380 Specialty Food Service (3 cr.) Class 1, Lab 6. Exploration and creative use of specialty foods and unusual cuisine for the hospitality field. Concepts of management for the effective operation of quantity specialty food service organizations within a financial framework involving menu planning, customer relations, and production-service logistics.
492 Advanced Food Service Management (3 cr.) Class 1, Lab 6. P: RHI 291, RHI L291, and RHI 341. The assumption of maximum responsibility of the management of an actual food service operation based on sound managerial principles and successful food production techniques.
Supervision (SPV)
245 Women and Nontraditional Work (1 cr.) Class 1. A history of women's employment patterns and society's attitudes toward women working in nontraditional areas.
Socialization of males and females and its effect on employment patterns and attitudes toward work.
246 Career Directions for Women in Science and Technology (1 cr.) Class 1. Guided self- assessment techniques and independent employment research are applied to the development of career directions and redirections. Exploration of nontraditional career options for women.
247 The Organization and Women's Careers (1 cr.) Class 1. How the structure of organizations affects women employed in technical careers; potential workplace conflicts and their resolution; employment and affirmative action laws.
252 Human Relations in Supervision (3 cr.) Class 3. Study of the bases of human
relations and organization of individual and group behavior. Special emphasis on typical supervisory relationships.
268 Elements of Law (3 cr.) Class 3. An introductory law course. A brief comparison of the American federal system and the parliamentary system of government, with an emphasis on judicial review, court jurisdiction and procedure generally, and basic law in particular.
331 Occupational Safety and Health (3 cr.) Class 3. A presentation of those aspects of occupational safety and health that are essential to the first line supervisor.
Emphasis is placed on developing an understanding of the economic, legal, and social factors related to providing a safe and healthful working environment.
350 Applied Creativity in Business and Industry (3 cr.) Class 3. A study of the ways individuals can become more creative and of the ways supervisors can develop an environment that encourages creativity among employees.
360 Supervisory Application for Microcomputers (3 cr.) Class 2, Lab 2. P:
CPT 115 and CPT 140, or consent of instructor. Use of microcomputers and application software for administrative tasks of supervisory management. Four major application areas are covered: communicating with people (letters, memos, reports, and schedules); computing and problem solving (budgets, projects, production and personnel planning); record keeping and information retrieval (personnel records, inventories, and other data bases); communicating with computers (interoffice communication, use of commercial data bases, and software exchange).
362 Cooperative Occupational Internship {5 cd P; Sophomore standing, prior acceptance into the cooperative program, and consent of the faculty co-op adviser.
Organized and supervised work experience directed toward preparation for supervisory, personnel, and related positions. This course may be repeated for credit.
368 Personnel Law (3 cr.) Class 3. Influence of the law on personnel-human resource management. Covers such topics as discrimination based on sex, age, national origin, or handicap; recruitment and selection; affirmative action; rights of union and nonunion employees; Fair Labor Standards Act; Equal Pay Act and
comparable worth; employee benefits plans;
unemployment compensation; and right to discharge.
374 Supervisory Management (3 cr.) Class 3.
Introduction to and overview of the fundamental concepts of supervision.
Emphasis is placed on the supervisor's major functions and essential areas of knowledge, relations with others, and personal development.
375 Training Methods (3 cr.) Class 3. P: SPY 252 and SPY 374, or consent of department chairperson. A presentation of those aspects of job training that are essential to the first line supervisor. Emphasis is placed on developing an understanding of the way people learn jobs and job skills.
376 Personnel Supervision (3 cr.) Class 3.
P: SPY 374 or consent of instructor. Analvsis of selected case problems, with emphasis'on attitudes, philosophies, and responsibilities of supervisory personnel in relationship to the worker.
378 Labor Relations (3 cr.) Class 3. Problems of workers, with possible solutions as suggested by organized labor and management. Regulations concerning management, labor, the collective bargaining agreement, and grievance and arbitration procedures.
399 Special Topics (}-6 cr.) Hours and subject matter to be arranged by staff.
Primarily for upper division majors with specific interests and aptitudes. May be repeated for up to 6 credit hours.
401 Women in Supervision (3 cr.) Class 3.
An introduction to supervision and problems unique to women entering the field. The basic behavioral and organizational skills required for supervisory work are introduced, followed by a survey and discussion of problems such as self-concept, political aspects of the job, power networks, sexual harassment, and stress. The course ends with a panel discussion by successful women supervisors.
410 Survival Skills in Organizational Careers (3 cr.) Class 3. P: Within 30 credit hours of a bachelor'S degree or consent of instructor.
Focuses on the organization as a social system within which careers develop through the reciprocal influences of organization and people. Examines how occupations are chosen, the stages of an unfolding career, and factors that influence successful careers.
Emphasizes coping with change and developing personal strategies.
474 Conference Leadership Training (3 cr.) Class 3. P: SPV 252, SPY 374, or consent of instructor. Understanding and practice of the leadership roles required in supervisory management situations. Application of group dynamics and leadership theory to informal, formal, and impromptu conferences.
475 Contemporary Supervisory Training Issues (3 cr.) Class 3. P: SPY 375 or consent of instructor. Designed for supervisors who plan to conduct employee training and development. Emphasis placed on the supervisor's role in on-the-job training. Major issues include theories involved in training and their application in the design, facilitation, and follow-up of training.
490 Senior Research Project (3 cr.) P: Senior standing. Supervision majors only.
Individual members of this seminar-type class study specific problems or areas of their own choosing in the field of supervision guided by the instructor. Class presentations are made by students on their progress, with instructor-led discussions of research methods.
574 Managerial Training and Development (3 cr.) Class 3. P: Spy 374 or consent of instructor. Review of current managerial education and development theories and practices; discussion of fundamental socia\, economic, and political changes affecting business and the work of managing;
implications of these changes for individual manager development and continued growth.
Technical Communications (TCM)
220 Technical Report Writing (3 cr.) Class 3.
P: ENG W131 or equivalent. Extensive application of the principles of clear writing in industrial reporting with emphasis on adaptation to the audience; organization of ideas; and a concise, objective writing style.
320 Written Communication in Science and Industry (3 cr.) Class 3. P: ENG W131 or equivalent; junior standing or consent of instructor. Analysis of current writing practices in technology and science, especially in organizational settings. Practice in designing and preparing reports for a variety of purposes and audiences.
340 Correspondence in Business and Industry (3 cr.) Class 3. P: ENG W131 or equivalent. This course will develop the student's ability to write letters for business and industry. Assignments will include resumes and letters of application; inquiries, orders, and acknowledgments; complaints, claims, and adjustments; and letters of transmittal. The course will also review grammar and the principles of dear technical writing.
350 Visual Elements of Technical Documents (3 cr.) Class 3. P: TCM 220 or consent of instructor. An introduction to the methods and principles of illustrating technical reports and manuals. Topics include the role of the technical writer in the company, basics of visual design, visuals for manuals, visualization of technical data, and modern technology available to technical writers.
360 Communication in Engineering Practice (2 cr.) Class 1, Recitation 2. P: ENG W131 and COMM C110 or equivalents; junior standing or consent of instructor. The application of rhetorical principles to written and oral communication in the engineering professions. Topics include planning, drafting, and revising professional
engineering reports; planning and delivering oral presentations; organizing information;
developing persuasive arguments.
370 Oral Practicum for Technical Managers (3 cr.) Class 3. P: COMM Cll0 with grade of C or better. Development and application of effective listening and speaking skills in situations typical for managers and supervisors in technology and engineerin'g:
one-to-one conversation in job management, hiring interviews, and performance reviews;
group discussions in work units, committees, and task forces; informal presentations to small groups; formal presentations to large groups.