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Total Results: 17
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RSTO 1304
Dining Room Service
3 Credit Hours (2 classes)
Dining Room Service
3 Credit Hours (2 classes)
Course Description for RSTO 1304
RSTO 1304
(3 Credit Hours)
(3 Credit Hours)
Dining Room Service
This is a WECM Course Number.
Prerequisite Required: CHEF 1301 with a "C" or better.
Course Description: Introduces the principles, concepts, and systems of professional table service. Topics include dining room organization, scheduling, and management of food service personnel. Dining Room Service classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (1 Lec., 7 Lab.)
Course-Num-Sect (Reg#) Title | Class Meeting Information | Faculty Information | Loc / Credits | Start / End Dates Open Seats / Capacity | Class Features | Links | |
---|---|---|---|---|---|---|---|
RSTO-1304-51001 (1154845) Dining Room Service | C100 LEC W 09:00 AM - 10:50 AM C100 LAB R 09:00 AM - 01:50 PM | ECC 3 | Aug 27, 2018 Dec 13, 2018 (16 weeks) Class Ended | Class Syllabus (PDF) Textbook Info IncludEd Info | |||
RSTO-1304-51350 (1154846) Dining Room Service | C100 LEC W 09:00 AM - 10:50 AM C100 LAB R 09:00 AM - 01:50 PM | ECC 3 | Aug 27, 2018 Dec 13, 2018 (16 weeks) Class Ended | Block Schedule Program | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: This class is included in the FHI- Culinary Arts AAS Degree 14 hours Fast Track #2 Block scheduled program. By enrolling in BLCK 2140.51350 you will automatically be enrolled in the following classes: PSTR 1301.51350 MT 8:30am-11:20am, RSTO 2301-51350 T 12pm-2:50pm, RSTO 1304.51350 W 9am-10:50am & R 9am-1:50pm, RSTO 1325.51350 W 12pm-2:50pm, CHEF 1264-51350 Practicum. FHI Director approval only. |
RSTO 1313
Hospitality Supervision
3 Credit Hours (8 classes)
Hospitality Supervision
3 Credit Hours (8 classes)
Course Description for RSTO 1313
RSTO 1313
(3 Credit Hours)
(3 Credit Hours)
Hospitality Supervision
This is a WECM Course Number.
Course Description: Fundamentals of recruiting, selection, and training of food service and hospitality personnel. Topics include job descriptions, schedules, work improvement, motivation, and applicable personnel laws and regulations. Emphasis on leadership development. (3 Lec., 1 Lab.)
Course-Num-Sect (Reg#) Title | Class Meeting Information | Faculty Information | Loc / Credits | Start / End Dates Open Seats / Capacity | Class Features | Links | |
---|---|---|---|---|---|---|---|
RSTO-1313-51003 (1154848) Hospitality Supervision | C160 LEC W 09:00 AM - 11:50 AM C150 LAB M T W R F | | ECC 3 | Aug 27, 2018 Dec 13, 2018 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | |
RSTO-1313-51501 (1154851) Hospitality Supervision | C160 LEC T 07:00 PM - 09:50 PM C150 LAB M T W R F | | ECC 3 | Aug 27, 2018 Dec 13, 2018 (16 weeks) Class Ended | eCampus Night | Class Syllabus (PDF) Textbook Info IncludEd Info | |
RSTO-1313-51280 (1189683) Hospitality Supervision | TBA LEC T R 09:50 AM - 11:20 AM TBA LAB T R | Ghassani, Amy / Vita (PDF) | ECC 3 | Sep 24, 2018 May 26, 2019 (35 weeks) Class Ended | eCampus Flex Term Sep | Class Syllabus (PDF) Textbook Info IncludEd Info | |
Comments: For Singley Academy High Scholl dual credit students only. | |||||||
RSTO-1313-51281 (1197618) Hospitality Supervision | TBA LEC M W 09:50 AM - 11:20 AM TBA LAB M W | Ghassani, Amy / Vita (PDF) | ECC 3 | Sep 24, 2018 May 26, 2019 (35 weeks) Class Ended | eCampus Flex Term Sep | Class Syllabus (PDF) Textbook Info IncludEd Info | |
Comments: For Singley Academy High School dual credit students only. | |||||||
RSTO-1313-51350 (1154850) Hospitality Supervision | C160 LEC W 09:00 AM - 11:50 AM C150 LAB M T W R F | | ECC 3 | Aug 27, 2018 Dec 13, 2018 (16 weeks) Class Ended | eCampus Block Schedule Program | Class Syllabus (PDF) Textbook Info IncludEd Info | |
Comments: This class is included in the FHI- Culinary Arts AAS Degree 15 credit hours Fast Track block #3 scheduled program. By enrolling in BLCK 2155.51350 you will automatically be enrolled in the following classes: CHEF 1301.51350, CHEF 1305.51350, RSTO 1313.51350, ENGL 1301.51350, and MATH 1332.51350. | |||||||
RSTO-1313-51004 (1174508) Hospitality Supervision | C165 LEC R 04:00 PM - 06:50 PM C150 LAB M T W R F | | ECC 3 | Aug 27, 2018 Dec 13, 2018 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | |
RSTO-1313-51002 (1154849) Hospitality Supervision | C160 LEC T 04:00 PM - 06:50 PM C150 LAB M T W R F | | ECC 3 | Aug 27, 2018 Dec 13, 2018 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | |
RSTO-1313-51001 (1154847) Hospitality Supervision | C165 LEC M 04:00 PM - 06:50 PM C150 LAB M T W R F | Swim, Jordan / Vita (PDF) | ECC 3 | Aug 27, 2018 Dec 13, 2018 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info |
RSTO 1325
Purchasing for Hospitality Operations
3 Credit Hours (2 classes)
Purchasing for Hospitality Operations
3 Credit Hours (2 classes)
Course Description for RSTO 1325
RSTO 1325
(3 Credit Hours)
(3 Credit Hours)
Purchasing for Hospitality Operations
This is a WECM Course Number.
Prerequisite Required: CHEF 1301 with a "C" or better.
Course Description: Study of purchasing and inventory management of foods and other supplies 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. (3 Lec., 1 Lab.)
Course-Num-Sect (Reg#) Title | Class Meeting Information | Faculty Information | Loc / Credits | Start / End Dates Open Seats / Capacity | Class Features | Links | |
---|---|---|---|---|---|---|---|
RSTO-1325-51001 (1154852) Purchasing for Hosp Operations | C142 LEC W 12:00 PM - 02:50 PM C150 LAB M T W R F | | ECC 3 | Aug 27, 2018 Dec 13, 2018 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | |
RSTO-1325-51350 (1154853) Purchasing for Hosp Operations | C142 LEC W 12:00 PM - 02:50 PM C150 LAB M T W R F | | ECC 3 | Aug 27, 2018 Dec 13, 2018 (16 weeks) Class Ended | eCampus Block Schedule Program | Class Syllabus (PDF) Textbook Info IncludEd Info | |
Comments: This class is included in the FHI- Culinary Arts AAS Degree 14 hours Fast Track #2 Block scheduled program. By enrolling in BLCK 2140.51350 you will automatically be enrolled in the following classes: PSTR 1301.51350, RSTO 2301-51350, RSTO 1304.51350, RSTO 1325.51350 and CHEF 1264-51350. FHI Director approval only. |
RSTO 1380
Cooperative Education - Restaurant, Culinary, and Catering Management/ Manager
3 Credit Hours (2 classes)
Cooperative Education - Restaurant, Culinary, and Catering Management/ Manager
3 Credit Hours (2 classes)
Course Description for RSTO 1380
RSTO 1380
(3 Credit Hours)
(3 Credit Hours)
Cooperative Education - Restaurant, Culinary and Catering Management/Manager
This is a WECM Course Number.
Prerequisite Required: CHEF 1301 with a "C" or better.
Course Description: Career related activities encountered in the student's area of specialization are offered through an individualized agreement among the college, employer, and student. Under supervision of the college and the employer, the student combines classroom learning with work experience. Directly related to a technical discipline, specific learning objectives guide the student through the paid work experience. Includes a lecture component. (1 Lec., 20 Ext.)
Course-Num-Sect (Reg#) Title | Class Meeting Information | Faculty Information | Loc / Credits | Start / End Dates Open Seats / Capacity | Class Features | Links | |
---|---|---|---|---|---|---|---|
RSTO-1380-51002 (1154855) Coop Ed-Rest/Cul/Catr/Mgmt/Mgr | C160 LEC R 02:00 PM - 03:50 PM TBA COOP M T W R F | ECC 3 | Aug 27, 2018 Dec 13, 2018 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Prerequiste: CHEF 2331 with a "C" or better. Class meeting dates: 8/30, 9/6, 9/13, 9/20, 10/18, 10/25, 11/8, 12/6. | |||||||
RSTO-1380-51001 (1154854) Coop Ed-Rest/Cul/Catr/Mgmt/Mgr | C165 LEC T 09:30 AM - 11:20 AM TBA COOP M T W R F | ECC 3 | Aug 27, 2018 Dec 13, 2018 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | ||
Comments: Prerequiste: CHEF 2331 with a "C" or better. Class meets: 8/28, 9/4, 9/11, 9/18, 10/16, 10/23, 11/16, 12/4. |
RSTO 2301
Principles of Food and Beverage Controls
3 Credit Hours (3 classes)
Principles of Food and Beverage Controls
3 Credit Hours (3 classes)
Course Description for RSTO 2301
RSTO 2301
(3 Credit Hours)
(3 Credit Hours)
Principles of Food and Beverage Controls
This is a WECM Course Number.
Prerequisite Required: CHEF 2331 with a grade of "C" or better.
Course Description: A study of financial principles and controls of food service operation including review of operation policies and procedures. Topics include financial budgeting and cost analysis emphasizing food, beverage, and labor costs, operational analysis, and international and regulatory procedures. (3 Lec., 1 Lab.)
Course-Num-Sect (Reg#) Title | Class Meeting Information | Faculty Information | Loc / Credits | Start / End Dates Open Seats / Capacity | Class Features | Links | |
---|---|---|---|---|---|---|---|
RSTO-2301-51350 (1154861) Princ of Food/Bever Controls | C165 LEC T 12:00 PM - 02:50 PM C150 LAB M T W R F | | ECC 3 | Aug 27, 2018 Dec 13, 2018 (16 weeks) Class Ended | eCampus Block Schedule Program | Class Syllabus (PDF) Textbook Info IncludEd Info | |
Comments: This class is included in the FHI- Culinary Arts AAS Degree Fast Track #2 Block scheduled program. By enrolling in BLCK 2140.51350 you will automatically be enrolled in the following classes: PSTR 1301.51350 MT 8:30am-11:20am, RSTO 2301-51350 T 12pm-2:50pm, RSTO 1304.51350 W 9am-10:50am & R 9am-1:50pm, RSTO 1325.51350 W 12pm-2:50pm, CHEF 1264.51350 Practicum. FHI Director approval only. | |||||||
RSTO-2301-51002 (1154860) Princ of Food/Bever Controls | C165 LEC T 04:00 PM - 06:50 PM C150 LAB M T W R F | | ECC 3 | Aug 27, 2018 Dec 13, 2018 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | |
Comments: Prerequiste: CHEF 2331 with a "C" or better. | |||||||
RSTO-2301-51001 (1154859) Princ of Food/Bever Controls | C165 LEC T 12:00 PM - 02:50 PM C150 LAB M T W R F | | ECC 3 | Aug 27, 2018 Dec 13, 2018 (16 weeks) Class Ended | eCampus | Class Syllabus (PDF) Textbook Info IncludEd Info | |
Comments: Prerequisites: CHEF 2331 with a "C' or better |
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