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RSTO 1301 Beverage Management
A study of the beverage service of the hospitality industry including spirits, wines, beers, and non-alcoholic beverages. Topics include purchasing, resource control, legislation, marketing, physical plant requirements, staffing, service, and the selection of wines to enhance foods. Prerequisite / Concurrent Enrollment: HAMG 1321. 3 credit hours. (W)
RSTO 1304 Dining Room Service
Introduces the principles, concepts, and systems of professional table service. Topics include dining room organization, scheduling, and management of food service personnel. Lab required. Prerequisite/Concurrent enrollment: CHEF 1314. 3 credit hours. (W) Note: Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, and working around open flames and with cleaning chemicals.
RSTO 1325 Purchasing for Hospitality Operations
Study of purchasing and inventory management of foods and other supplies to include development of purchase specifications, determination of order quantities, formal and informal price comparisons, proper receiving procedures, storage management, and issue procedures. Emphasis on product cost analysis, yields, pricing formulas, controls, and record keeping at each stage of the purchasing cycle. Lab required. Prerequisites / Concurrent Enrollment: CHEF 1305 and HAMG 1321. 3 credit hours. (W)
RSTO 1364 Practicum (or Field Experience) - Restaurant, Culinary, and Catering Management/Manager
Practical, general workplace training supported by an individualized learning plan developed by the employer, college, and student. Prerequisite / Concurrent Enrollment: RSTO 1325. 3 credit hours. (W)
RSTO 2307 Catering
Principles, techniques, and applications for both on-premises, off-premises, and group marketing of catering operations including food preparation, holding, and transporting techniques. Lab required. Prerequisite / Concurrent Enrollment: HAMG 2301 or consent of Associate Dean/Director. 3 credit hours. (W)