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International School of Tourism and Hospitality
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International School of Tourism and Hospitality
Programas AcadĂ©micos / Escuelas  
International School of Tourism and Hospitality  
     

COURSE DESCRIPTIONS - ASSOCIATE AND BACHELOR DEGREES

Effective in January 2003
Revised May 2005

FREN 103 Introduction to Basic French
3 Credits

Study of the French language at an elementary level with emphasis in conversational skills. Emphasis in the basic conversational requirements applied to day- to-day situations. Development of research skills through the study of the French culture. The course will be develop through the use of films, documentaries, songs and group activities such as simulations and interviews. The responsible use of emails to correspond in French with faculty and students is used as an instrument of technological communication. The course includes laboratory experiences. Pre-requisite: None

ITHM 101 Introduction to the Hospitality Industry
3 Credits

Examination of the nature, scope, and significance of the most important areas within the international, national and local Travel and Tourism Industry. Historical perspectives as well as current trends and issues that are shaping the industry and career opportunities will also be discussed. Special emphasis will be given to Lodging, Food and Beverage, and the Meeting industries. The course is developed through in-class discussion, situation analysis, and group dynamics. Responsible use of technology will be promoted and oral and written presentation skills will be developed. Pre-requisite: None

ITHM 102 Introduction to Management in Hospitality
3 Credits

Overview of the management functionalities and their implications to the hospitality industry. Comparative analysis of the major management theories and their application to the food service and hotel business. Discussion of the different investment opportunities and the environment in which hospitality operations develop financially. Emphasis on the selection of an effective management style, the use of the decision making process to resolve managerial situations and the development of strategic management thinking skills. The course is developed through class discussion, situation analysis, group dynamics, case studies, and a research project. Responsible use of technology will be promoted. Pre requisite ITHM 101

ITHM 103 Introduction to Culinary Arts
3 Credits

Introduction to the fundamental of culinary theories. Topics of study includes: gastronomy, equipment identification, culinary terms, kitchen organization and planning, learning of cooking methods, techniques and recipe conversion. Emphasizes the food exposure to hygiene and sanitation practices and prevention of food-borne illnesses. Theoretical presentations, demonstrations and lab visits are used to develop the course. The course will use the Internet as a research tool and MS Words for paper and projects. Email will be use for communication purposes. Pre-requisite: None

ITHM 104 Meat Cutting
2 Credits

Overview of the butcher’s field and meat fabrication for foodservice operations. Identification will involve primary, secondary and commercial cuts. The student will learn the fundamental techniques for fabricating cuts for professional kitchens by handling the proper tools. Emphasis the food exposure to hygiene and sanitation practices and prevention of food borne illnesses. Theoretical presentations and lab sessions are used to develop the course. The course will use the Internet as a research tool and MS Words for paper and projects. Email will be use for communication purposes. Pre-requisite ITHM 103 in progress.

ITHM 105 Food Preparation I
3 Credits

Provides the essentials for developing knife skills and proper cutting techniques. Stocks, broths, mother sauces and compound sauces are prepared during this course. Different cooking methods are practiced. Emphasis is placed on sanitation. Theoretical presentations and demonstrations are used throughout the course, including laboratory sessions. The course will use the Internet as a research tool and MS Words for paper and projects. Email will be use for communication purposes. Pre- requisite ITHM 103 in progress.

ITHM 106 Purchasing and Product ID
3 Credits

Comprehensive study of the principles of purchasing, receiving and storage management procedures and products ID. Topics to be covered include cost analysis, techniques on how, when and what to buy, channel of distribution, suppliers, forces that affect the distribution channel ordering procedures, receiving procedures, storage management procedures, identify and distinguish vendor’s specification. Some emphasis will be given to availability, seasonality, and flow of goods. The course will use the Internet as a research tool and MS Words for paper and projects. Pre-requisite ITHM 103, MATH 105 or 116

ITHM 107 Food Preparation II
5 Credits

Introduction to fundamental cooking theories and techniques focused on soups, salads, dressings and delicatessen. Application of cooking methods will emphasize on sautéing, poaching, steaming, roasting, braising, baking, broiling and frying. The students will learn cooking techniques used as for fish, meats, poultries, vegetables and starches. Sauce derivatives, restaurant desserts, breakfast cookery, plate development, knife skills and proper sanitation practices are also applied in this course. Theoretical presentations, demonstrations and extensive participation in lab sessions are used to develop the course. The course will use the Internet as a research tool and MS Words for paper and projects. Pre- requisite ITHM 103, ITHM 104, ITHM 105.

ITHM 109 International Travel Destination
3 credits

Study of the international tourism destinations and its application in the globalization of the hospitality industry. Emphasis in the description of the most visited tourism attractions in the world, the cultural diversity and the internationalization of the hotel and gastronomic industries. The course will be developed through case analysis of multinational hotel chains and gastronomic enterprises, comparison of the different destination’s cultures , oral reports and the use of technology for group and individual presentations.

ITHM 111 International Travel Destination Lab
3 credits

Study trip to get acquainted with the principal tourism destinations in Europe or other international destinies. Emphasis in the comparative analysis of the different cultures and characteristics of the hotel and gastronomic countries to visit. Assessment of the international destinations and its importance in the hotel and gastronomic industry. The course will be developed through guided visits to hotels, gastronomic and cultural attractions, reflective sessions, and the preparation of a portfolio of the places visited during the trip.

ITHM 115 Tourism Systems
3 credits

Study of the different impacts that tourism has on destinations. Students will learn about the process of traveler decision making in tourism planning. Emphasis is placed on economy, culture, and the environment impacts. The course will use the Internet as a research tool and MS Words for paper and projects and Power Point for presentations. Pre-requisite: None

ITHM 120 Travel Geography
3 Credits

The geographic world is constantly changing. A broad understanding of place is important in the tourism industry. This course will feature a study of the geography of travel with emphasis on mature and new destinations, an understanding of physical, social and cultural features of geography and an examination of the movement and trends of travel. Pre-requisite: None

ITHM 190 History of Gastronomy
3 credits

Discussion of the history of gastronomy from a global perspective. Identification of the significant moments in the development of gastronomy from pre-history up to the present time. Emphasis is placed in the role that food and diet play in history of society, including the relationship to culture and geo-political position of a country, its religion and economy. Recipes will be analyzed, which include ingredients particular to regions presented in class. The course will be developed through conferences, research, the use of the Internet, group work and presentations. Pre-requisite: None

ITHM 200 Baking I
4 Credits

Introduction to the principles and techniques used in the preparation of high-quality baked goods and pastries, with an emphasis on baking principles, fundamental production techniques and evaluation of quality characteristics of baking ingredients. The students will develop an understanding of baking formulas and ratios used to prepare bread and dough. Topics to be covered and practiced include: cake baking and decoration, cookie dough, pie crust and pate a choux. Theoretical presentations, demonstrations and extensive participation in lab sessions are used to develop the course. The course will use the Internet as a research tool and MS Words for paper and projects. Pre- requisite ITHM 107

ITHM 201 Introduction to Food & Beverage Management and Service
3 Credits

Overview of the various types of restaurants in the industry, the different ways they serve food and beverage and the proper way to deal with the customers and customer’s complaints. The student should understand the infrastructure of the front of the house of a restaurant, the different ways of setting the tables in a restaurant or banquet halls. The student will know how to deal with the restaurant front of the house employees and how to motivate them to up-sell. Introduction to the most used ratios in food and beverage and ingredients will be explored. Theoretical presentations, case studies and field trips are used to develop the class. The course will use the Internet as a research too, MS Words for paper and projects and emails as means of communication. Pre- requisite ITHM 103.

ITHM 202 Garde Manger I
4 Credits

Examination of the modern and traditional theories, techniques, principles and styles of the main areas of the cold kitchen, including the development of recipes, preparation and testing of products. Students will learn styles of presenting food and buffets through the preparation of hot and Cold hors-d’oeuvre, Forcemeats, Sausages, Cheese and fruit trays, Mousse, Terrines, Galantine and Pâté. Curing and smoking techniques, preparation of dressing, emulsions, infusions and techniques of presentation of salads will be introduce will also be discussed. Theoretical presentations, demonstration and extensive participation in lab session are use to develop the course. The course will use the Internet as a research too, MS Words for paper and projects and emails as means of communication. Pre- requisite ITHM 200.

ITHM 203 Garde Manger II
3 Credits

Preparation of cold entrees, salt dough, and food styling. Food material utilization, buffet planning, layout equipment, zoning and service are also discussed. A practical approach of presenting food and decoration platters for industrial and classical buffets is suggested. Planning, organizing, preparing, sets ups and serving a cold buffet will be required. It also concentrates on practical techniques and preparation of showpieces. Theoretical presentations, demonstration and extensive participation in lab session are use to develop the course. Theoretical presentations, demonstrations and extensive participation in lab sessions are used to develop the course. The course will use the Internet as a research tool; MS Word will be use for paper and projects. Prerequisite:

ITHM 202
ITHM 204 Nutrition for Culinary Arts
3 Credits

Study of the basic concepts and principles of nutrition: calories, carbohydrates, lipids, proteins, minerals and vitamins. Nutritional cookery will be applied with an emphasis on steaming, baking, sauté, sweating, roasting and en papillote. Students will learn about the preparation of soups and low fat desserts, and the development of nutritionally balanced meals through the use of fat and salt substitutes. Theoretical presentations, demonstrations, case analysis and participation in lab sessions are used to develop the course. The course will use the Internet as a research tool; MS Word will be use for paper and projects. Prerequisites: ITHM 107,ITHM 200, ITHM 202.

ITHM 205 Introduction to Menu Planning & Restaurant Layout
3 credits

Comprehensive study of the principles involved in menu development. Topics to be covered include basic concepts of art and graphic design for menus, cost analysis, market trends, nutritional considerations, and the persuasive and effective use of language for plate descriptions. The course will use the Internet as a research tool, the Email as a means of communications and MS Word for papers and projects. Pre-requisite ITHM 103, ITHM 107.

ITHM 206 Baking II
4 Credits

Application of advanced baking and pastry techniques. Preparation and decoration of tarts, classical and complex cakes, basic types of meringues, mousses and dessert sauces. Emphasis will be placed on the understanding the composition and application of chocolate and modern presentations of desserts for restaurants and buffets. Theoretical presentations, demonstrations and extensive participation in lab sessions are used to develop the course. Prerequisite ITHM 200

ITHM 207 Introduction to Wines and Food Pairing
3 Credits

Examination of the concepts and agricultural traditions used in the production of wines and spirits. Emphasize will be given to the styles of wine from the major wine producing regions and the theories of wine and food pairing. The proper techniques of serving each one of them in the restaurant industry are discussed. Theoretical presentations, demonstrations and lab visits are used to develop the course. The course will use the Internet as a research tool, MS Words for paper and projects, Email as means of communication and Power Point for presentation. Pre-requisite ITHM 107.

ITHM 208 Culinary Internship I
1 Credit

Complete in a commercial foodservice or hospitality establishment a practicum approved by the ISTHM internship coordinator to continue in the job experience. The student s benefit from the opportunity to develop speed in manual skills and to work under pressure in a real life situation. This practicum requires 150 working hours. Evaluation will be required by the supervisor assigned according to school standards. The course will meet once a week for one hour. Pre-requisites: ITHM 107, ITHM 200, ITHM 201, ITHM 202, ITHM 205.

ITHM 209 International Cuisine
7 Credits

Exposure to the diverse gastronomic cultures from around the world through seminars, conferences, demonstrations, menus discussions, investigative research, and recipes preparation and development. Topics discussed includes historic information about regional traditions, food and service protocol. Discussion of the cultural diversity to provide an understanding of other cultures and develop ethnic menus representative of a national cuisine from diverse countries around the world. The course will use the Internet as a research tool. The course will use the Internet as a research tool, MS Words for paper and projects, Email as means of communication and Power Point for presentation. Pre-requisites: ITHM 203,ITHM 204,ITHM 206

ITHM 210 Culinary Internship II
1 Credit

Work experience that facilitates the student with a “hands-on” learning opportunity to apply and expand all the learned technical skills. This internship requires 150 working hours in a commercial foodservice or hospitality establishment a practicum approved by the ISTHM internship coordinator to continue in the job experience. It will require feedback from the assigned supervisor and a final project reflecting the work experience and an evaluation of the program. This course will meet once a week for one hour. Pre-requisites: ITHM 208, 209 (in progress), ITHM 211.

ITHM 211 Hospitality Ethics
2 Credits

Debate of the ethical dilemmas commonly encounter by the hospitality employees. Discussion of overbooking regulations, breach of contract, sexual harassment, professional and personal relationships with peers and supervisors, abuse of power, schedule assignation and lies. Emphasis will be placed in the understanding of morale and it’s implication. The course will be develop through the analysis of case studies, readings, and day-today situations. The course will use the Internet as a research tool, MS Words for paper and projects and Email as means of communication. Pre-requisite: None

ITHM 250 Hospitality Internship I
3 Credits

Exposition to the hospitality industry to gain on the work experience. Each intern will need to rotate into three (3) different areas of the hotel for a minimum of 250 hours. Emphasis is placed on operational areas such as F&B, Rooms Divisions and Conventions Planning. Approximately 85 hours on each area. The internship will be develop through training, approximately 85 hours on each area. Evaluations from supervisors and the ISTHM internship coordinator, 1 ½ hour seminar per week, and a final project presentation discussing the student learning experience will be required. Pre-requisite: ITHM 102.

ITHM 280 Guest Service
3 Credits

Analysis and exploration of the role of service in a successful hospitality operation. Topics discussed encompass: handling difficult guests, dealing with complaints, developing listening skills, and improving guest satisfaction. Introduction to the service philosophy. The course will use the Internet as a research tool, MS Words for paper and projects, Email as means of communication and Power Point for presentations. Pre-requisite: None

ITHM 290 Spreadsheet and Database Applications
3 Credits

Introduction to tourism business related computerized microcomputer software applications including spreadsheet, database, presentation and graphics packages. Student will develop the skills to use the software (Excel, Access, Word, Power Point) to organize, interpret and present information. The course uses real life situations to prepare and analyze financial information using Excel. Special emphasis is place on database management and the use of MS Access to create tables, queries and reports of information such as Customers and Employee Database, Account Payables, Accounts Receivables, and Inventories. The course will use lectures and assigned lab material. Prerequisite: ITHM 101, COMP 110.

ITHM 300 Rooms Division I
3 Credits

Discussion of the functions of the major components (front office, housekeeping, guest services, reservations, engineering and maintenance and security) of the rooms division within a hotel. The interaction with this division and the other areas of the hotel are explored in relationship to customer service. The course will use the Internet as a research tool, MS Words and Excel for paper and projects, Fidelio software, the Email as means of communication and Excel for papers and projects. Prerequisite: None

ITHM 301 Rooms Division II
3 Credits

Advanced discussion of the division manager’s tasks. Continuation of ITHM 300, where the student will be presented with an in-depth analysis and study of the major components (front office, housekeeping, guest services, reservations, engineering and maintenance and security) of the rooms division within a hotel. The course will use the Internet as a research tool, Fidelio software, the Email as means of communication and MS Word and Excel for papers and projects. Pre-requisite: ITHM 300

ITHM 302 Introduction to the Event and Convention Industry
3 Credits

Analysis of the conventions, expositions, events and meetings within the hospitality Industry. Study of the history, trends, terminology and types of events. Emphasis will be given in the services of the Convention and Visitors Bureaus, Convention Centers and the market segments. The course will be develop through the analysis of case studies, readings, presentations, research, field trips to the new Puerto Rico Convention Center and convention hotels. The course will use the Internet among others research tools, Email as means of communication and MS Word and Power Point for papers and projects. Pre-requisites: None

ITHM 306 Casino Operations
3 Credits

An inside look at the Cruise and Gaming Industry. Topics include staffing, types of operations, security, control entertainment, and economic impact. The course will use the Internet as a research tool and MS Words and Excel for paper and projects the Email as means of communication. Pre requisite: ITHM 101

ITHM 310 Convention Sales
3 Credits

Presentation of the specialized sales skills required for the industry. Topics will include: vocabulary relative to the hotel sales office, understanding of the needs and wants of the two markets; introduction to room set-up, the audiovisual components and technology utilization, menu planning and the roles and responsibilities of convention sales and service managers; the concept of cold calls, successful sales techniques, booking strategies as well as the review and negotiation of contracts and the appropriate financial management of a meeting. Consideration of listening techniques and communication skills as tools of the trade will also be discussed. The course will use the Internet as a research tool, MS Words for paper and projects, Email as means of communication and Power Point for presentations. Pre-requisites: None

ITHM 315 Exhibit & Trade Show Management
3 Credits

A study of the role of the corporate exhibit manager. Focuses on the management problems of trade shows and exhibits, including design, logistics, staffing, setting objectives, customs and regulations. The course will use the Internet as a research tool, MS Words for paper and projects, Email as means of communication and Power Point for presentations. Pre-requisite: ITHM 302

ITHM 320 Guest Lecture Series
1 Credits

On-site visits from industry leaders to share their managerial experiences in the hotel, restaurant, kitchen and/or event management industry. Professional growth, challenges, opportunities and corporate culture will be cover by various distinguished lecturers.

ITHM 340 Food & Beverage Operations
3 Credits

Overview of foodservice and beverage operations in the commercial and non-commercial segments. Discussion of the fundamentals of managing these operations to maximize service, efficiency, and productivity. Emphasis is placed on menu theory, production planning and service techniques used to exceed guest expectations. The course is developed through class discussion and teamwork assignments and discussion. The course will use the Internet as a research tool and MS Words for paper and projects. Pre-requisite: None

ITHM 341 Catering Sales & Operations
3 credits

Study of hotel catering, including sales, operations, and its relationship with other departments and outside vendors. Emphasis is placed on sales methods, creating contracts, function sheets information, and managing labor and inventory. The course is developed through in-class discussion, oral and written reports, group dynamics, and a research project. The course will use the Internet as a research tool and MS Words for paper and projects. Pre-requisite: ITHM 340

ITHM 345 Culinary Skills Lab
3 Credits

Demonstration of the diverse cooking methods through the preparation of breakfast, brunch, lunch, and dinner. Practical training on the use of different types of kitchen utensils and equipment. Emphasis is placed on food production and meal service practice, menu planning, sanitation, and technical operations in a restaurant-like environment. The course is developed through in-class discussion, teamwork, recipe worksheets, hands-on production, oral reports, and faculty/peer evaluations. Responsible use of technology will be promoted. Pre-requisite: ITHM 340

ITHM 350 Cost Control and Purchasing in Food and Beverage Operations
3 Credits

Examination of methodologies and tools to control food, beverage, labor and other costs within a Foodservice Operation. In-depth analysis of financial information to locate cost problems in food service operations and to determine break-even and profit levels. This course uses case studies analysis, lecture, group discussions and computer projects to simulate real life scenarios if a foodservice operation. Students will solve problems and situations based on the interpretation of cost related issues. This course regularly uses basic mathematics and spreadsheet applications. Pre-requisites: ITHM 290, ACCO 111

ITHM 360 Hospitality Accounting
3 Credits

Analysis and application concepts or accounting for the hospitality industry. A study of hotel Accounting systems, planning, and financing control with the industry, analyzing and understanding financial statements. Preparation of budgets and cash flow analysis will also be discussed. The course is guided to decision making process through the analysis and interpretations of accounting data utilizing case studies, reflections and hand-on practice. The course will use the Internet as a research tool and MS Words for paper and projects. Pre-requisites: ACCO 111, ITHM 290

ITHM 365 Labor & Hospitality Law
3 Credits

Application of the law to aspects of the hotel industry to include the innkeeper/guest relationship, rights of employees/employers, liabilities, relationship to guest, and negligent acts. Understanding of the legal considerations associated with operating a hotel or tourism business. The identification of the most common labor laws will also be discussed. The course will use the Internet as a research tool, MS Words for paper and projects and Email as means of communication. Prerequisites: ITHM 102.

ITHM 370 Hospitality Sales & Marketing
3 Credits

Study of the functions and principles of marketing and sales. Students will learn about the function of a marketing plan, the sales office, sales techniques, telephone sales, internal marketing and sales, restaurant and lounge sales, catering and meeting room sales, advertising and public relations, and marketing to different target markets. The course will use the Internet as a research tool, MS Words for paper and projects, Email as means of communication and Power Point for presentations. Pre-requisite: None

ITHM 390 Advanced Internship in Hotel Operations
3 Credits

Advanced job experience opportunity. The student will work a total of 300 hours within the hotel industry in one area selected by the student and approved by the ISTHM Internship Coordinator. Evaluations from supervisors and the ISTHM internship coordinator, 1 ½ hour seminar per week, a final project presentation discussing the students learning experience and a final project will be required. Pre-requisite: ITHM 250

ITHM 400 Revenue Management for Hotel Operations
3 Credits

Examination of different financial instruments and structures by which hotels and tourism entities operate. The concepts of revenue management and cost control are explained from a yield management and revenue management approach. Review the basic financial concepts and reporting requirements that apply to the industry. Emphasis is placed on the uses of financial data for planning, cost control techniques and its use in defining goals of the organization. The course will use the Internet as a research tool, MS Words and Excel for papers and projects and Email as means of communication. Prerequisites: ITHM 300 ITHM 360.

ITHM 401 Menu Planning and Analysis
3 Credits

Examination of all phases of menu development, including construction, nutrition, pricing, service styles, and menu/culinary terminology related to the menu. Emphasis will be given to the analysis of menus for a variety of food and beverage operations, both commercial and non-commercial. Students will research different foodservice operations to assess the marketing strategies used in menu planning. The course is focused on the development of strategies and procedures to prepare a profitable menu. This includes the aspect of design, content, and pricing based on the characteristic of the market segment that is targeted. The course will use the Internet as a research tool and MS Words for paper and projects. Pre-requisites: ITHM 345, ITHM 350

ITHM 402 Organizational Behavior in the Service Industry
3 Credits

Application of organizational behavior theories to the strategic management of a successful hotel operation. Discussion and analysis of important behavioral modification factors such as management styles, motivation, job satisfaction, employee empowerment, organizational culture, leadership, team-work, power structure and organizational change. Special consideration will be given to the particular characteristics of the hospitality industry as a service organization. Topics will be explored through lectures, case studies and management games and exercises. The course will use the Internet as a research tool and MS Words for paper and projects. Prerequisite: None

ITHM 403 Wines, Spirits and Beers
3 Credits

Exposition to the history and classification of alcoholic beverages. Study of the different kind of beers and the process of distillation. Emphasis will be given to the most important wine production regions, variety and proper handling and storage. The course will require students to taste and combine food and wine to pair effectively its flavor. Theoretical presentations, demonstrations and laboratory visits will be offer throughout the course. The course will use the Internet among others research tools, Email as means of communication and MS Word and Power Point for papers and projects.

ITHM 404 Convention and Event Planning Logistics
3 Credits

Analysis of the processes to plan an event or convention. Examination of the importance of the preparation of the activities objectives, program development, speakers’ selection, sponsorships and publicity. Emphasis will be placed on financial management for profit-making events, site selection, VIP treatment, international meetings considerations and protocol. The course will be conducted through class discussion, debates, speakers, and an on-going planning of an imaginary or real event planned at the end of the semester. The course will use the Internet as a research tool, MS Words for paper and projects, Email as means of communication and Power Point for presentations. Pre-requisites ITHM 302

ITHM 406 Special Events Management
3 Credits

Logistics for planning one time events for the purpose of celebration. Topics include crowd control, special effects, lighting, decorations, sound, and protocol for fairs, festivals, sporting events, and grand openings. The course will use the Internet as a research, MS Words and Excel for paper and projects, Email as means of communication and Power Point for presentations. Pre-requisite: ITHM 302

ITHM 425 Nutrition for Foodservice
3 Credits

Overview of basic nutrition principles and of healthier meal management in the context of a modern foodservice operation. Emphasis is placed on the implications of good nutrition practices at various phases of a foodservice operation. The course is developed through in-class discussion, situation analysis, group dynamics, and a research project. Responsible use of technology will be promoted. Pre-requisite: None

ITHM 450 Advanced Internship in Food & Beverage Operations
3 Credits

Advanced job experience opportunity, the student will work a total of 300 hours within the Food & Beverage Area, selected by the student and approved by the ISTHM Internship Coordinator. Evaluations from supervisors and the ISTHM internship coordinator, 1 ½ hour seminar per week, a final project presentation discussing the students learning experience and a final project will be required. Pre-requisite: ITHM 250

ITHM 452 Restaurant Management
3 Credits

Practical course for foodservice students in which they apply acquired knowledge of menu planning, nutrition, culinary skills and Food & Beverage management. For each Lab session, students are required to plan a menu, service style and all details for lunch in our 40+ capacity Teaching Restaurant operation. Team work, cost controls, organization, and sanitation are emphasized. This course is taken during the last semester of the Food & Beverage concentration. The course will use the Internet as a research tool and MS Words for paper and projects and Power Point for the various required assignments. Pre-requisites: ITHM 401.

ITHM 455 Advanced Internship in Events & Conventions
3 Credits

Advanced job experience opportunity. The student will work a total of 300 hours within the Convention or Event Management Area, selected by the student and approved by the ISTHM Internship Coordinator. Evaluations from supervisors and the ISTHM internship coordinator, 1 ½ hour seminar per week, a final project presentation discussing the students learning experience and a final project will be required. Pre-requisites: ITHM 250

ITHM 460 Capstone Course
3 Credits

Integration of learned managerial skills and strategies through the analysis of management situations in the hospitality industry. The evaluation of strategic solutions, to help students review and practice their management knowledge and capabilities. Case studies will be used to explore current trends and issues pertaining the three areas of concentration: hotel, food and beverage and events and conventions management. Students will be guided in their effort to find a supervisory managerial level job in the hospitality industry. Emphasis is placed on the students’ abilities to investigate, analyze and discuss these issues through oral and written work. The course will use the Internet as a research tool and MS Words for paper and projects. Pre-requisites: ITHM 390, ITHM 400 / ITHM 401, ITHM 450 / ITHM 455, ITHM 404.

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