RSTO 1191 Special Topics in Food and Beverage/Restaurant Operations Manager (1)
This is a WECM course number. Former course prefix/number FHSV 2170. Prerequisite: None. Topics address recently identified current events, skills, knowledge's, and/or attitudes and behaviors pertinent to the technology or occupation and relevant to the professional development of the student. (1 Lec., 1 Lab.)
RSTO 1291 Special Topics in Food and Beverage/Restaurant Operations Manager (2)
This is a WECM course number. Former course prefix/number FHSV 2270. Prerequisite: None. Topics address recently identified current events, skills, knowledge's, and/or attitudes and behaviors pertinent to the technology or occupation and relevant to the professional development of the student. (2 Lec., 1 Lab.)
RSTO 1301 Beverage Management (3)
This is a WECM course number. Former course prefix/number FHSV 2378. Prerequisite: None. A study of the beverage service of the hospitality industry including spirits, wines, beers, and non alcoholic beverages. Topics include purchasing, resource control, legislation, marketing, physical plant requirements, staffing, service, and the selection of wines to enhance foods. (3 Lec., 1 Lab.)
RSTO 1304 Dining Room Service (3)
This is a WECM course number. Former course prefix/number FHSV 1371. Prerequisite: None. Introduces the principles, concepts, and systems of professional table service. Topics include dining room organization, scheduling, and management of food service personnel. (2 Lec., 4 Lab.)
RSTO 1306 Facilities Layout and Design (3)
This is a WECM course number. Former course prefix/number FHSV 1376. Prerequisite: None. Overview of the planning, development, and feasibility aspects of building or renovating a food service facility. Application of principles of work and flow analysis, spatial relationships, and equipment selection as they relate to the overall layout and design. (3 Lec., 1 Lab.)
RSTO 1311 Marketing of Hospitality Services (3)
This is a WECM course number. Former course prefix/number FHSV 2374. Prerequisite: None. An overview of marketing strategies for the hospitality industry including unique features of the hospitality business for marketing orientation. Topics include service marketing, strategic planning, competition, analyzing the environment, and marketing to the season/event. (3 Lec., 1 Lab.)
RSTO 1313 Hospitality Supervision (3)
This is a WECM course number. Former course prefix/number FHSV 1375. Prerequisite: None. 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.)
RSTO 1317 Nutrition for the Food Service Professional (3)
This is a WECM course number. Former course prefix/number FHSV 1381. Prerequisite: None. An introduction to nutrition including nutrients, digestion and metabolism, menu planning, recipe modification, dietary guidelines and restrictions, diet and disease, and healthy cooking techniques. (3 Lec., 1 Lab.)
RSTO 1319 Viticulture and Enology (3)
This is a WECM course number. Former course prefix/number FHSV 2370. Prerequisite: None. A study of the growing regions, production, processing, and distribution of domestic and international wines. Topics include types of wine grapes, varieties of wine, proper storage procedures, and the techniques of proper wine service. Student must be 21 on first class day. (3 Lec., 1 Lab.)
RSTO 1325 Purchasing for Hospitality Operations (3)
This is a WECM course number. Former course prefix/number FHSV 1380. Prerequisite: None. 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.)
RSTO 1380 Cooperative Education - Food and Beverage/Restaurant Operations Manager (3)
This is a WECM course number. Former course prefix/number FHSV 7471. Prerequisite: None. Career related activities encountered in the student’s area of specialization are offered through a cooperative agreement between 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. This course may be repeated if topics and learning outcomes vary. (1 Lec., 20 Ext.)
RSTO 1391 Special Topics in Food and Beverage/Restaurant Operations Manager (3)
This is a WECM course number. Former course prefix/number FHSV 2371. Prerequisite: None. Topics address recently identified current events, skills, knowledge's, and/or attitudes and behaviors pertinent to the technology or occupation and relevant to the professional development of the student. (2 Lec., 4 Lab.)
RSTO 1491 Special Topics in Food and Beverage/Restaurant Operations Manager (4)
This is a WECM course number. Prerequisite: None. Topics address recently identified current events, skills, knowledge's, and/or attitudes and behaviors pertinent to the technology or occupation and relevant to the professional development of the student. (2 Lec., 4 Lab.)
RSTO 2301 Principles of Food and Beverage Controls (3)
This is a WECM course number. Former course prefix/number FHSV 1382. Prerequisite: Math 1371 or concurrent enrollment. 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 and beverage labor costs, operational analysis, and international and regulatory procedures. (3 Lec., 1 Lab.)
RSTO 2307 Catering (3)
This is a WECM course number. Former course prefix/number FHSV 2370. Prerequisite: None. Principles, techniques, and applications for both on-premises, off-premises, and group marketing of catering operations including food preparation, holding, and transporting techniques. (3 Lec., 1 Lab.)
RSTO 2380 Cooperative Education - Food and Beverage/Restaurant Operations Manager (3)
This is WECM course number. Former course prefix/number FHSV 7472. Prerequisite: None. Career related activities encountered in the student’s area of specialization are offered through a cooperative agreement between 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. This course may be repeated if topics and learning outcomes vary. (1 Lec., 20 Ext.)
Academic Courses
Designated by the Texas Higher Education Coordinating Board for transfer among community colleges and state public four year colleges and universities as freshman and sophomore general education courses.
WECM Courses
Designated by the Texas Higher Education Coordinating Board as workforce education (technical) courses offered for credit and CEUs (Continuing Education Units). While these courses are designed to transfer among state community colleges, they are not designed to automatically transfer to public four year colleges and universities.
