The amendments modernize the Commission's rules for determining whether an auditor is independent in light of investments by auditors or their family members in audit clients, employment relationships between auditors or their family members and audit clients, and the scope of services provided by audit firms to their audit clients. The amendments, among other things, significantly reduce the number of audit firm employees and their family members whose investments in audit clients are attributed to the auditor for purposes of determining the auditor's independence. The amendments shrink the circle of family and former firm personnel whose employment impairs an auditor's independence. They also identify certain non-audit services that, if provided by an auditor to public company audit clients, impair the auditor's independence.
It also provides the student with safe food-handling procedures necessary to manage a sanitary and safe food service operation in compliance with the national Food Code and National Restaurant Association guidelines.
The successful completion of the ServSafe Sanitation exam will result in a national sanitation certification. The course includes exploration of the tourism, lodging, food and beverage and related industries, along with the operational characteristics unique to each and the critical concepts of service management.
The identification of current events and trends will be included along with the evaluation of impact on the hospitality industry.
This course also identifies and explores career opportunities and includes the professional profiles and job search materials directly related to the hospitality industry. One-credit hour honors contract is available to qualified students who have an interest in a more thorough investigation of a topic related to this subject.
An honors contract may incorporate research, a paper, or project and includes individual meetings with a faculty mentor. Student must be currently enrolled in the regular section of the courses or have completed it the previous semester.
This is the first of two courses in professional cooking methods for students enrolled in hospitality management programs.
Upon completion of this course, the student should be able to demonstrate skills in basic cooking methods, recipe conversion, and professional food preparation and handling.
Additionally, the student should be able to safely operate common food service equipment used in commercial kitchens. This course offers an overview of restaurant management practices used in the hospitality industry. Emphasis will be on demonstrating the components of menu planning and the styles of food service used for various occasions -- buffet service and French, Russian and American service.
The student will participate in the operation of the campus restaurant, including food preparation, service, sales promotion, purchasing and costing.
In addition, the hiring and firing functions within FLSA guidelines will be covered. Emphasis will be on familiarizing the hospitality manager with ways to avoid costly and time-consuming lawsuits. A manager's or owner's legal rights and responsibilities also will be discussed.
Upon successful completion of this course, the student should be able to recognize potential legal problems. The course will also include related health department and OSHA regulations.
While enrolled in this class, a student must work a minimum of 15 hours a week in a lodging operation. The work experience is concurrent but does not necessarily concentrate on the subject being taught in the course. This course is typically offered in the fall semester.
Food Service Sales and Marketing 3 Hours This course includes detailed information in distinguishing the difference between marketing, sales, promotion, advertising and merchandising.
In addition, development and quantifying the cost of a marketing plan by analyzing markets and developing a primary target market will be discussed.
This course is a seminar course, and students are required to be employed 15 hours per week in a job related to the hospitality industry. This course focuses on the legal compliance issues of market farming as well as the food safe handling principles necessary for an individual involved in market farming.
It will provide students with practical methods of application involved with food safety and post-harvest marketing. It will provide students with practical methods of application involved with safe handling and production of post-harvest local food products. This course will focus on practical sales and marketing techniques for the hotel industry.
It will cover a marketing plan and advertising campaign for a hotel, including identifying target markets, prospecting for sales leads and using sales techniques.Examples of EPR Bullets for Aerospace Ground Equipment (AGE).
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