[PDF] Food Service Management Major: Food & Beverage Management

Tourism2015 - Northwest Territories

and the business objectives of tourism enterprises And, because the industry cuts across a broad swath of sectors, coordination and cooperation among the many businesses involved is crucial for tourism development The fundamental requirements for tourism development – access, accommodation, food services, and attractions –

MSC-IHE International Hospitality, Events and Tourism Management

9 Learn, reflect and research actively, independently and reflectively as part of your development 10 Apply a self-development approach to personal development planning as a future leader in a complex and dynamic environment 11 Evaluate business ethics from a responsible business leadership perspective - also in AL 12

Food Service Management Major: Food & Beverage Management

ry dits S Sem 1 Sem 2 ion LEVEL 4 Professional Ethics in Hospitality Industry COM2014 & MAN2005 & HTM3012 3 √ FSM 4003 Contract Food Service FSM1007 SHTM/FELS C 3 √ PRJ 4033 Major Project for Hospitality and Tourism 1 RES3025 OR RES3001 & COM2014 C 2 √ PRJ 4034 Major Project for Hospitality and Tourism 2 PRJ4033 C 1 √

FAIRMONT EXPANDS IN MEXICO WITH NEW HOTEL AND RESIDENTIAL

RESIDENTIAL DEVELOPMENT IN THE RIVIERA NAYARIT - Fairmont Costa Canuva will be the centerpiece of a gorgeous new beachfront village along the pristine and increasingly popular Riviera Nayarit - TORONTO, April 26, 2016: Luxury hotel operator Fairmont Hotels & Resorts and Mota-Engil Tourismo today announced the development of a new 250-room

CURRICULUM UNIVERSITY OF ORADEA FACULTY OF ECONOMIC SCIENCES

Master's Degree Program: ECONOMICS AND BUSINESS ADMINISTRATION IN TOURISM AND HOSPITALITY INDUSTRY Fundamental Field: ECONOMIC SCIENCES Master's Field: BUSINESS ADMINISTRATION Master Type: Professional Duration of studies / no of credits: 2 years /120 credits Type of education: full-time learning (IF) Valid from academic year 2016-2017

CURRICULUM UNIVERSITY OF ORADEA FACULTY OF ECONOMIC SCIENCES

Master's Degree Program: ECONOMICS AND BUSINESS ADMINISTRATION IN TOURISM AND HOSPITALITY INDUSTRY Fundamental Field: ECONOMIC SCIENCES Master's Field: BUSINESS ADMINISTRATION Master Type: Professional Duration of studies / no of credits: 2 years /120 credits Type of education: full-time learning (IF) Valid from academic year 2015-2016

CPD in Professional Cookery - Year 1

lifelong development both academically and personally In 1996 the School of Culinary Arts and Food Technology began to adopt a strategy for developing undergraduate degrees that would move forward from the craft or apprenticeship skills which formed the basis of much of the culinary and hospitality based programmes of the past It was envisaged

[PDF] 5 • Connexions électriques - Lampes Et Éclairage

[PDF] 5 € par adulte. Gratuit pour les enfants de moins de 12 ans

[PDF] 5 filles de Poulet

[PDF] 5" Angle Grinder

[PDF] 5" Coaxial Speaker, 70/25 Volt transformer, High Style Grille with - Anciens Et Réunions

[PDF] 5% - Julie Pithon - Gestion De Projet

[PDF] 5% D I S C O U N T!

[PDF] 5) "Générateur de nouveaux comportements"

[PDF] 5) Files Rappels: 6) Listes chaînées Type Abstrait de Données FILE - La Dépendance Au Tabac

[PDF] 5) La métamorphose du papillon - Anciens Et Réunions

[PDF] 5*giant - CyclesDOLL

[PDF] 5+1AA Alfonso Femia Gianluca Peluffo La poste du Louvre: corps

[PDF] 5, 6 et 7 octobre 2007 - Marché des Pays de l`Aveyron

[PDF] 5, 6, 7 avril région centre

[PDF] 5, avenue de la gare 67150 ERSTEIN Tel : 06 79 40 44 65 Email - Anciens Et Réunions

F. Y. I.

General Information:

1. s Permit will not be permitted to sit in food related modules.

2. 2nd & 3rd year students must do Internship.

3. To be awarded the Bachelor of Science degree in Food Service

Management, students must complete 133 credits including electives.

4. Note on Pre-requisites: Students must receive a passing grade in a

pre-requisite before enrolment.

5. Some modules may not be available as indicated or may need to be

collapsed based on viable numbers. This Module Selection Guide is a guide only and is subject to change without notice. UTech, Ja. will not be liable for any direct or indirect losses or delays incurred due to changes implemented on this Module

Selection Guide.

Remember your Academic Advisor is here to support you in making your academic decisions! Accredited by the University Council of Jamaica (UCJ)

Module Selection Guide

BSc. Food Service Management

Major: Food & Beverage Management

D #: ....................................................................................

Start Date: August, 2020

Name - Academic Advisor/PL/PD:

The University of Technology, Jamaica

School of Hospitality & Tourism

Management

Revised: July 2, 2020.

Food and Beverage Management Major

Module Code

Module Name

Prerequisite

/Co requisite (if any)

Category

Credits

Offered

RESULTS

Sem 1 Sem 2

Summer Session

LEVEL 1

NUT 1003

Nutrition for Food

Service

C 3 CUL 1001

Culinary Arts &

Production 1

C 3 CUL 1002

Culinary Arts &

Production 2

CUL 1001
C 3 HTM 1008

Introduction to

Hospitality & Tourism

Management

C 3 HTM 1009

Critical Thinking for the

Hospitality & Tourism

Industry

C 1 FSM 3002

Customer Service

Management

HTM

2010 &

FSM 3002
must be taken together for the HTM students C 3 MAT 1044

College Mathematics G 4

ACC 0001

Fundamentals of

Accounting 1

G 0 ACC 1007

Fundamentals of

Accounting 2

ACC 0001 G 3 COM 1020

Academic Writing 1 G 3

COM 2014

Academic Writing 2 COM

1020
G 3 CSP 1001

Community Service

Project

G 1 INT 1001

Information Technology G 3

ECO 1004

Elements of Economics G 3

COM 0001

Developmental English G 0

Note:

1) Students who have Grade 1 in English Language at the C-SEC level or who have

been successful in the Proficiency English Test are exempt from the zero credit

Food and Beverage Management Major

Module Code

Module Name

Prerequisite

/Co requisite (if any)

Category

Credits

Offered

RESULTS

Sem 1 Sem 2

Summer Session

LEVEL 4

HTM 4007

Professional Ethics in

Hospitality Industry

COM2014

MAN2005

& HTM3012 C 3 FSM 4003

Contract Food Service

FSM1007

SHTM/FELS C 3

PRJ 4033

Major Project for

Hospitality and Tourism 1

RES3025

OR

RES3001 &

COM2014

C 2 PRJ 4034

Major Project for

Hospitality and Tourism 2

PRJ4033

C 1 LAW 3004
OR EPM 4001

Hospitality and Tourism

Law OR

COM2014

MAN2005

C 3

Risk Management:

Financial, Legal and

Ethical Standards

3 CUL 4002

International Cuisine FSM4004 C 3

HTM 4006

Contemporary Hospitality

and Tourism Trends

HTM3012

C 3 HTM 4003

Food, Beverage and

Labour Cost Control

FIN3002 C 3

ENT 3001

Entrepreneurship MAN2005 G 3

HRM 4001

Human Resource

Management

MAN2005 G 3

Food and Beverage Management Major

Module Code

Module Name

Prerequisite

/Co requisite (if any)

Category

Credits

Offered

RESULTS

Sem 1 Sem 2

Summer Session

LEVEL 2

FSM 1002

Experimental Foods CUL1002 C 3

FSM 2002

Menu Planning &

Purchasing

C 3 FSM 2018

A La Carte I/Dining Room

I

CUL1002 C 3

FSM 2019

A La Carte II/Dining

Room II

FSM2018

FSM2002

C 3 ACC 2002

Accounting for Food

Service Organizations

ACC1007 C 3

HTM 2010

Professional Development

Seminar

Completio

n of 30 creditsOR must be taken with

FSM 3002

for HTM students C 1 FSM 2003

Food Service Information

Systems

INT1001 C 3

FSM 1007

Food Service System

Management

C 3 FSM 3001

Quantity Baking CUL1002 C 3

FSM 3005

Internship 1 HTM2010 C 3

FRE 1002
SPA 1005

French for FSM Level 1

OR

Spanish for FSM Level 1

G 3 FRE 2005
SPA 2010

French Level 2

OR

Spanish Level 2

FRE1002

OR

SPA1005

G 3 SOC 1001/
PSY 1002
quotesdbs_dbs21.pdfusesText_27