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New Haven, United States

School: University of New Haven

Club, Resort and Casino/Gaming Operations Management
Course Format: Classroom
Typical organizational structures, and management technique, and the special aspects of operations for private clubs, resorts, casino/gaming. 3 credit hours.
 

Hospitality Purchasing
Course Format: Classroom
Introduction to the purchasing, receiving, and issuing of foods and food items. The identification of guides, preparation of specifications, and cost control procedures are stressed. 3 credit hours.
 

German
Course Format: Classroom
Stresses pronunciation, aural and reading comprehension, basic conversation, and the fundamental principles of grammar. 3 credit hours each term.
 

French
Course Format: Classroom
Stresses pronunciation, aural and reading comprehension, basic conversation, and the fundamental principles of grammar. 3 credit hours each term.
 

Writing and Speaking for Professionals
Course Format: Classroom
A practical, tool-oriented approach for professionals who need to perfect writing and speaking skills for career advancement or presentations in graduate courses. Students generate work-related writing/speaking assignments and negotiate learning contracts based on editing, writing and speaking methods related to individual needs and objectives.
 

English Language Workshop
Course Format: Classroom
Enrollment in this course is limited to and required of students who are not native speakers of English and who lack adequate background in English instruction. Students whose TOEFL scores are less than 560 (220 on the computer-based test) and/or students who enter the Graduate School following completion of an intensive English language program are required to take and pass this training cours...
 

Applied Techniques in the Culinary Arts
Course Format: Classroom
This course is designed to teach the basic classical cooking techniques, including the basic principles of baking, utilizing a hands-on format. The student will apply the theories and principles acquired in the prerequisite course in the context of a professional kitchen environment. The class will emphasize concepts of efficiency, organization, cleanliness, and time management. 3 credit hours.
 

Cuisine Management and Technique
Course Format: Classroom
This is the capstone course in food production and service. Students are provided an opportunity to practice advanced culinary techniques within various international and domestic cuisine themes. Students are divided into management teams and develop a meal manual that includes team mission statements, pre- and post-meal cost analysis, personnel deployment, interaction with the dining room mana...
 

Catering and Events Management
Course Format: Classroom
A review of a variety of concepts germane to catering and event management within the context of the hospitality industry. Topics include themed events, outside services, audio-visual and other special effects, on-and off-premise catering and function sales, staffing, computer applications in banquet management, and general event planning. 3 credit hours.
 

Leadership in the Business Community
Course Format: Classroom
Leaders and their behavior as it pertains to the role of the leader within the organization are the focus for this participatory course. Theory and current research regarding leadership are discussed as well as the prerequisites, knowledge, and practices required for successful leadership. Student participation will be enhanced through use of videotape, role playing, writing activities, and pre...
 

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