Course Information
for Hospitality Studies Department
Hospitality Accounting (ACC125)
Credits:3Tourism & Hospitality Marketing (BUS208)
Credits:3Baking Technology I (CAS101)
Credits:2Baking Technology II (CAS202)
Credits:2Culinary Operations I (CAS203)
Credits:2.5Culinary Operations II (CAS204)
Credits:2.5International Cuisine (CAS205)
Credits:2.5Garde Manger (CAS206)
Credits:2Wines & Spirits (CAS207)
Credits:3À la Carte & Table d'hôte (CAS208)
Credits:2.5Caribbean Cuisine (CAS209)
Credits:2.5Introduction to Economics (ECO106)
Credits:3Food & Beverage Service Operation I (FAB101)
Credits:4Food & Beverage Preparation I (FAB102)
Credits:4Food & Beverage Service 1B (FAB106)
Credits:2Food Preparation IB (FAB107)
Credits:2Bar Operations (FAB110)
Credits:3Food & Beverage I (FAB112)
Credits:3Quantity Food Production (FAB213)
Credits:3Food Preparation II (FAB214)
Credits:4Conference Management (FAB217)
Credits:3Food & Beverage II (FAB219)
Credits:4Front Office Operations (FOP311)
Credits:4THIS INTRODUCTORY COURSE FOCUSES ON THE STUDY OF FRONT OFFICE PROCE- DURES, EQUIPMENT AND FORMS USED AT THE FRONT OFFICE, AS WELL AS PER- SONNEL QUALIFICATIONS. IT COVERS ALL STEPS FOLLOWED FROM RESERVATIONSTO NIGHT AUDIT.