\NEW HAMPSHIRE COMMUNITY TECHNICAL COLLEGE

Laconia Campus
379 Belmont Road, Laconia NH 03246
Phone: (603) 524-3207 or NE (800) 357-2992
www.laconia.nhctc.edu

2006-2007 RESTAURANT MANAGEMENT

This program prepares students for responsible, mid-level employment in both skilled and professional positions. It combines a foundation of culinary and management skills that the industry demands. The curriculum incorporates opportunities to learn and work in a student-operated restaurant located in the Lakes Region. Summer employment in restaurant management complements the learning experience. These workplace opportunities provide the student with hands-on knowledge, and the benefit of work experience.

The Restaurant Management program offers a two-year degree, and a one-year certificate; with the option of an additional certificate in Lodging and Conference Management for one extra semester. Students wishing to pursue a degree in Restaurant Management with a concentration in Institutional Food Service should see their advisor.

Graduates of the degree may transfer to Southern New Hampshire University with junior year status in the Hospitality Administration Program. Degree graduates may earn a second degree in Culinary Arts in just one year at NHCTC-Berlin. These options make it easy to transfer credits and maximize career opportunities.

Restaurant Management is a fast growing field with tremendous job potential. Graduates have a selection of jobs in many areas including; assistant food and beverage manager, dining room manager, bar manager, kitchen manager, food and beverage manager, and assistant restaurant manager. Quality employees are always in high demand in a growing field. The Restaurant Management program provides opportunities for fulfilling jobs in all aspects of an exciting and growing industry.

Technical Requirements

Restaurant Management candidates must:

· have command of the English language;

· be capable of lifting or carrying at least twenty five pounds;

· comprehend new terminology;

· understand the importance of personal hygiene, appearance, and etiquette for interaction with the public;

· have the physical and mental ability to satisfy long hours, demands, and stress that the restaurant industry cultivates.

Students who successfully complete this program will:

· be prepared for mid-level management employment in both skilled and professional positions;

· have an understanding of successful management styles which promote skills such as teamwork, employee motivation, no excuses management, critical thinking and decision making;

· acquire managerial accounting skills that will specifically deal with cost controls within the Hospitality Industry and prepare them for both chain and independent properties;

· gain practical experience in the complete management of the front of the house, both dining room and bar, including hiring, termination, POS control systems, dining techniques and scheduling;

· gain practical experience in the complete management of the back of the house focusing on costing, purchasing, menu design and terminology, quality recipe production and kitchen organization;

· understand the laws and legislation which apply to hotels and inn-keeping, restaurants and related hospitality operations with an emphasis on management policies to minimize the risks of liability.

ASSOCIATE IN SCIENCE DEGREE

FIRST YEAR

Fall Semester CL LAB CR

LCIS1320 Software Applications.................................................................... 3 2 4

LENG1200 College Composition..................................................................... 3 0 3

LHOS1120 Introduction to Hot Foods............................................................... 1 6 3

LHOS1140 Dining Room Management I........................................................... 1 6 3

LHOS1220 Hospitality Marketing..................................................................... 3 0 3

Totals......................................................................................... 14 14 16

Spring Semester CL LAB CR

LHOS1010 Bartending I.................................................................................. 1 0 1

LHOS1130 Introduction to Worldwide Cuisine................................................... 1 6 3

LHOS1150 Dining Room Management II.......................................................... 1 6 3

LHOS1230 Food and Beverage Management.................................................... 3 0 3

HOSPITALITY............................................................................... 1 0 1

LIBERAL ARTS............................................................................ 3 0 3

MATHEMATICS............................................................................ 3 0 3

Totals......................................................................................... 13 12 17

Summer Semester CL LAB CR

LHOS1762 Restaurant Cooperative Education.................................................. 0 6 2

Totals.......................................................................................... 0 6 2

Total Credits for Year = 35

SECOND YEAR

Fall Semester CL LAB CR

LACC1310 Accounting I................................................................................. 3 0 3

LHOS2020 Banquet Dining Room Techniques.................................................. 1 6 3

LHOS2100 Hospitality Law............................................................................. 3 0 3

LHOS2220 Quantity Food Purchasing............................................................. 3 0 3

LSOC2250 Critical Thinking and Decision Making............................................. 3 0 3

LIBERAL ARTS............................................................................ 3 0 3

Totals......................................................................................... 16 6 18

Spring Semester CL LAB CR

LHOS2010 Banquet and Buffet Cooking Techniques......................................... 1 6 3

LHOS2230 Accounting Applications for Hotels and Restaurants......................... 3 0 3

ENGLISH..................................................................................... 3 0 3

HUMANITIES/FINE ARTS/FOREIGN LANGUAGE........................... 3 0 3

SCIENCE..................................................................................... 3 0 3

Totals......................................................................................... 13 6 15

Total Credits for Year = 33

Total for A.S. Degree = 68

BAKING AND PASTRY CERTIFICATE

Courses CL LAB CR

LCUL1480 Cake Decorating........................................................................... 1 4 3

LCUL1460 Production Baking......................................................................... 1 4 3

LCUL1450 Bread and Rolls............................................................................ 1 4 3

LCUL1470 Hot &Cold Plated.......................................................................... 1 4 3

LCUL1490 Baking & Pastry Technologies....................................................... 3 0 3

OR

LCUL2300 Banquet & Pastry Co-op................................................................ 0 6 3

LCUL2310 Baking & Pastry Capstone Project................................................. 1 0 1

Totals........................................................................................ 7/8 16/22 16

RESTAURANT MANAGEMENT CERTIFICATE

Courses CL LAB CR

LHOS1010 Bartending I.................................................................................. 1 0 1

LHOS1120 Introduction to Hot Foods............................................................... 1 6 3

LHOS1130 Introduction to Worldwide Cuisine................................................... 1 6 3

LHOS1140 Dining Room Management I........................................................... 1 6 3

LHOS1150 Dining Room Management II.......................................................... 1 6 3

LHOS1220 Hospitality Marketing..................................................................... 3 0 3

LHOS1230 Food and Beverage Management.................................................... 3 0 3

LHOS2020 Banquet Dining Room Techniques.................................................. 1 6 3

HOSPITALITY (Choose 3 one-credit electives)................................. 3 0 3

Choose One

LHOS1763 Restaurant Cooperative Education.................................................. 0 9 3

LHOS2220 Quantity Food Purchasing............................................................. 3 0 3

Totals...................................................................................... 15/18 30/39 28

To add Lodging and Conference Management Certificate

Courses CL LAB CR

LCIS1320 Software Applications.................................................................... 3 2 4

LHOS1200 Introduction to Hospitality Management........................................... 3 0 3

LHOS1250 Hotel and Lodging Operations........................................................ 1 4 3

LHOS2010 Banquet and Buffet Cooking Techniques

OR

LHOS2020 Banquet Dining Room Techniques.................................................. 1 6 3

LHOS2130 Conference Service Management.................................................... 3 0 3

Additional Credits...................................................................... 13 12 16

INSTITUTIONAL FOOD SERVICE CERTIFICATE

Courses CL LAB CR

LHOS1170 Institutional Dining Services........................................................... 0 2 1

LHOS1180 Institutional Dining Services Lab..................................................... 0 3 1

LHOS1190 Institutional Cooking...................................................................... 1 6 3

LHOS1240 Sanitation and Safety.................................................................... 1 0 1

LHOS1770 Institutional Cooperative Education................................................. 0 6 2

LHOS2010 Banquet and Buffet Cooking Techniques......................................... 1 6 3

LHOS2040 Therapeutic Nutritional Foodservice................................................. 2 0 2

LHOS2050 Institutional Foodservice Management............................................. 3 0 3

LHOS2070 Institutional Foodservice Computer Skills........................................ 1 0 1

LHOS2220 Quantity Food Purchasing............................................................. 3 0 3

Totals....................................................................................... .12 23 20

HOSPITALITY MANAGEMENT

LCUL1450 Breads and Rolls (3 Credits)

Students will be introduced to the bakers scale, and taught how to properly measure ingredients. Reading a formula, and recipe conversions will also be covered. The history of bread making will be explored as well as the creating of many classical items from several cultures around the world. The milling process of flour will be discussed as well as the function of important ingredients in the dough. The class will largely focus on the organized process of preparing dough. Mixing, shaping, proofing, baking, and storing are critical steps that will be explored. The bread and roll productions that will be created in each class will be used in our dining room bakery case.

LCUL1460 Bakery Production (3 Credits)

This class will focus on the common items found in any bakery/pastry shop. Muffins, quick breads, coffee cakes, and donuts will be explored. Pie dough, puff pastry, plate au choux, short dough, and Danish dough will be taught; and several items will be created from each. Classical European pastry will be touched upon and the “classics” of pastry will be introduced. Pies, tarts, cookies, and common bakery items will also be created. Students will be introduced to various ingredients such as nuts, chocolates, and fruits; they will be taught how, when, and why to use them.

LCUL1470 Hot and Cold Plated Desserts (3 Credits)

The focus of this class is plated desserts that would be found in a restaurant setting. The critical components of a plated dessert will be explored along with detailed instructions of each. Various sauces and garnishes will be introduced, as well as various plate presentations. This class will include the production of slow-bake desserts (custards, cheesecakes), frozen desserts, traditional desserts (baked Alaska, Bananas Foster, Cherries Jubilee), and creative ways to present simple desserts. Students will be required to use their creativity and create a plated dessert of their own for a project grade.

LCUL1480 Cake Decorating (3 Credits)

This class will be concerned with creating various cakes, icings, fillings, frostings, and butter creams. Each student will learn the proper techniques for covering a cake, as well as ways to enhance the decoration on it. Making paper cones, writing on cakes, and making several types of butter cream flowers, is covered. Classical cakes will also be covered (Dobos, Sacher) along with their history. There will be a large concentration on using a piping bag, the function of various tips, and proper piping techniques. This class will also introduce the use of marzipan, fondant, airbrushing, and wedding cakes.

LCUL1490 Baking & Pastry Technologies (3 Credits)

Baking & Pastry Technologies is a look into the scientific side of baking. Baking & Pastry Technologies is dedicated to teaching different scenarios, and reactions of ingredients, while baking. The lab element gives the experience of seeing different reactions of ingredients in baking; knowing, by looking at finished products, what works best and what may ruin the project. At the completion of this course the student will have basic knowledge of the scientific breakdown that goes into the formulas of baking. This course will enable graduates to better be prepared to gain positions as a pastry chef or patissiere.

LCUL2300 Baking and Pastry Co-op (3 Credits)

This course provides the opportunity for the student to utilize Baking and Pastry course competencies in a real-life setting along with supplemental laboratory experience on the extensive array of equipment and processes. (Prerequisite: POI)

LCUL2310 Baking and Pastry Capstone Project (1 Credit)

This course provides the vehicle for students to demonstrate overall competency in baking and pastry and in the specific operations in which they have chosen to concentrate. Under the supervision of a faculty advisor, working individually or as part of a team, the student will select and successfully carry out a major project which pertains directly to baking and pastry operations. (Prerequisites: LCUL1450, LCUL1460, LCUL1470, LCUL1480, and LCUL1490)

LHOS1010 Bartending I (1 Credit)

This course includes a basic overview of mixology, serving mixed drinks, equipping, maintaining and service in a bar setting. Serving liquor outside the regular bar settings, and beverage systems will be covered.

LHOS1030 Bartending II (1 Credit)

This course includes an more in depth overview of wine, spirits, liquors, beer types, mixology, serving mixed drinks, managing a bar and New Hampshire State Laws and T.E.A.M. Certification. Students will be eligible to test for the T.E.A.M. Certification. Upon successful completion of course requirements, students will be awarded a certificate in bartending. (LHOS1010 or POI)

LHOS1090 Independent Study (1 Credit)

Students in an independent study option will engage in learning about a topic of special interest and/or need. A written report on the topic of the independent study is required. Subject matter must be approved by the instructor and the department chair. (Prerequisite: POI)

LHOS1120 Introduction to Hot Foods (3 Credits)

This foundation course teaches identification and preparation of basic food items. Discussion of procedures for selecting, handling, and cooking of meats, poultry, fish, shellfish, appetizers, vegetables, fruits, salads, salad dressings, and pasta products will be included. Also included is the making of breads, rolls, pies, cookies and other baked products. Students will become proficient in short-order cooking, service, safety, sanitation, equipment identification, recipe reading, and product rotation. They will also receive an introduction to menu planning, soups, salads, stocks, sauces, and beverages. Students will continue to operate a restaurant that is open to the public and receive national certification with the Servsafe sanitation exam. A one-hour lecture will be followed by a six-hour lab.

LHOS1130 Introduction to Worldwide Cuisine (3 Credits)

The student will apply concepts and skills learned in Introduction to Hot Foods and expand knowledge of the restaurant setting. A lecture and lab format will focus on international cuisine. Costing, purchasing, menu terminology, quality recipe production, and kitchen organization are stressed. Students will continue to operate a restaurant that is open to the public. (Prerequisite: LHOS1120, equivalent or POI)

LHOS1140 Dining Room Management I (3 Credits)

This course presents an in-depth analysis of dining room personnel as well as menu planning, styles of service, and customer service responsibilities. A one-hour lecture will be followed by a six-hour working lab where students will set and serve in a student-run restaurant that is open to the public. A discussion of wines and wine service is included.

LHOS1150 Dining Room Management II (3 Credits)

This class is an extension of the management aspects of the front of the house. A one-hour lecture will be followed by a six-hour lab where students set and serve in a student run restaurant that is open to the public. A discussion of tableside service, scheduling, customer relations, and staff supervision is included.

LHOS1160 Independent Study II (1 Credit)

Individual courses will vary. This course provides the vehicle for students to demonstrate overall competency in specific concentration areas. Under supervision of a faculty advisor, working individually or as part of a team, the student will select and successfully carry out a series of projects that pertain directly to their area of interest. Projects will be designed on a case-by-case basis. (Prerequisite: Approval of department chair)

LHOS1170 Institutional Dining Services Management (1 Credit)

This course describes the options available to the institutional dining services managers, including scheduling, settings, servicing your clientele, training, and orientation; as well as a clear understanding of the requirements that would present a smooth and efficient operation from the angle of the dining room.

LHOS1180 Institutional Dining Services Management Lab (1 Credit)

This course will act as a follow-up to the lecture course by providing the hands-on support of dining services in an institutional setting. This will provide interaction with clients and the experience of serving and setting up the dining room. This experience will reinforce the need for professionalism, provide a variety of dining settings, and expand on the different training methods used in the industry.

LHOS1190 Institutional Cooking (3 Credits)

Discussion of procedures of selecting, handling, cooking meats, poultry, fish, vegetables, fruits, salads, and pasta products in a manner that will be appropriate for large groups; including holding and delivery of food product to remote locations. Included in this course is the preparation of various dietary textures, ground, puree, and low salt, the presentation of these textures, and nutritional portions. Cooking in an institutional situation will be emphasized. This course is a one-hour lecture and a six-hour lab where students prepare and serve food in an institutional setting. Provides students with knowledge to organize, plan, cook, and deliver food.

LHOS1200 Introduction to Hospitality Management (3 Credits)

This course is an introduction to the field of hospitality, emphasizing the development of the hotel, restaurant, and resort industries. It will examine differences and similarities of each of these operations, and their relationships to each other. Management styles, skills, and functions will be examined as part of the decision-making process with an emphasis on teamwork.

LHOS1220 Hospitality Marketing (3 Credits)

A practical overview of the functions directly related to attracting and retaining clientele in the hospitality field. Introduces principles and strategies of advertising and communications; and stresses the critical areas of direct customer contact such as reservation, telephone techniques, front office management, service, etiquette, and courtesy.

LHOS1230 Food and Beverage Management (3 Credits)

This course examines the structure and management of a food and beverage operation. Special attention is given to the cost flow within the operation, basic menu design, purchasing, receiving, storeroom operations and production planning and control. Students will also be introduced to the concept of food cost, issues in menu pricing, and elements of food service facility layout and design. During the course each student will complete a project that includes planning and developing a food service concept.

LHOS1240 Sanitation and Safety (1 Credit)

This course covers sanitation and safety concepts, regulations, and procedures for food service and other sectors of the hospitality industry. Certificate issued.

LHOS1250 Hotel and Lodging Operations (3 Credits)

This course deals with lodging operations such as hotels, motels, inns, and bed-and-breakfast operations. It considers the operational structure of the property and the functions of the individual departments including the front office, sales, housekeeping, engineering and maintenance, catering, and food and beverage operations. The standard budgeting, pricing, and control processes of the lodging industry will also be examined with special emphasis on the guest cycle and night audit accounting. This course is designed around a one-hour lecture each week with a four-hour on-site lab component.

LHOS1761 Restaurant Management Cooperative Education (1 Credit)

Provides the opportunity for the student to utilize learned restaurant course competencies in the real-life setting. Provides supplemental laboratory experience on the extensive array of equipment and processes. (Prerequisite: POI)

LHOS1762 Restaurant Management Cooperative Education (2 Credits)

Provides the opportunity for the student to utilize learned restaurant course competencies in the real-life setting. Provides supplemental laboratory experience on the extensive array of equipment and processes. (Prerequisite: POI)

LHOS1763 Restaurant Management Cooperative Education (3 Credits)

Provides the opportunity for the student to utilize learned restaurant course competencies in the real-life setting. Provides supplemental laboratory experience on the extensive array of equipment and processes. (Prerequisite: POI)

LHOS1770 Institutional Cooperative Education (2 Credits)

This course provides the student the opportunity to utilize learned course competencies in the real-life setting. It also provides supplemental laboratory experience on the extensive array of equipment and processes. Site selection to be determined by instructor. (Prerequisite: POI)

LHOS1831 Lodging and Conference Management Cooperative Education (1 Credit)

Provides the opportunity for the student to utilize learned Lodging and Conference course competencies in the real-life setting. Provides supplemental laboratory experience on the extensive array of equipment and processes. (Prerequisite: POI)

LHOS1832 Lodging and Conference Management Cooperative Education (2 Credit)

Provides the opportunity for the student to utilize learned Lodging and Conference course competencies in the real-life setting. Provides supplemental laboratory experience on the extensive array of equipment and processes. (Prerequisite: POI)

LHOS1833 Lodging and Conference Management Cooperative Education (3 Credits)

Provides the opportunity for the student to utilize learned Lodging and Conference course competencies in the real-life setting. Provides supplemental laboratory experience on the extensive array of equipment and processes. (Prerequisite: POI)

LHOS2010 Banquet and Buffet Cooking Techniques (3 Credits)

Discussion of procedures for selecting, handling, and cooking meats, poultry, fish , shellfish, appetizers, vegetables, fruits, salads, salad dressings, and pasta products in a manner that will be appropriate for buffets and banquets. Cooking for large groups in a banquet situation will be emphasized. A one-hour lecture will be followed by a six-hour lab where students prepare and serve food in the student-run restaurant that is open to the public. Provides students with the knowledge to organize, plan, and present buffets and banquets.

LHOS2020 Banquet Dining Room Techniques (3 Credits)

This course presents in-depth analysis of banquet dining room personnel including banquet menu planning, styles of banquet service, and customer service responsibilities. A one-hour lecture will be followed by a six-hour lab; where students set and serve in a student-run restaurant that is open to the public. Students will attain knowledge in all aspects of organizing banquet personnel including hiring, firing, and scheduling.

LHOS2040 Therapeutic Nutritional Foodservice (2 Credits)

This course will familiarize students with the USDA and other professional organizations’ guidelines, along with applicable local and state standards on nutrition. The course provides the student with comprehensive concepts, guidelines, and practices, needed to implement appropriate policies and procedures to ensure proper nutrition to the customer.

LHOS2050 Institutional Foodservice Management (3 Credits)

This course will discuss all aspects of institutional foodservice management including ethics, scheduling, sexual harassment, employee motivation, management styles, labor costing, training and orientation, hiring and firing, multi-ethnic services, and legal issues.

LHOS2070 Institutional Foodservice Computer Skills (1 Credit)

This course will familiarize the student with basic software application needed in the operation of an institutional setting. This will include databases, spreadsheets, and word processing. The student will be introduced to the process of collecting information to be used in Institutional Foodservice.  There will be an overview of programs used to develop tray tickets and a hardware application to assist in this process.

LHOS2100 Hospitality Law (3 Credits)

Laws and legislation which apply to hotels and inn-keeping, restaurants, and related hospitality operations are the focus of this course, with emphasis on management policies to minimize the risks of liability. State and federal statutes governing liability, alcoholic beverage controls, safety, and responsibility to guests are topics. Personnel and labor laws pertaining to employees are also included.

LHOS2130 Conference Services Management (3 Credits)