RSTO 1191 Special Topics in Food and Beverage/Restaurant Operations Manager (1)
This is a WECM Course Number. 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. This course may be repeated if topics and learning outcomes vary. (1 Lec., 1 Lab.)
RSTO 1291 Special Topics in Food and Beverage/Restaurant Operations Manager (2)
This is a WECM Course Number. 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. This course may be repeated if topics and learning outcomes vary. (2 Lec., 1 Lab.)
RSTO 1301 Beverage Management (3)
This is a WECM Course Number. 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. 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.)
RSTO 1306 Facilities Layout and Design (3)
This is a WECM Course Number. 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 1313 Hospitality Supervision (3)
This is a WECM Course Number. 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 1319 Viticulture and Enology (3)
This is a WECM Course Number. 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. 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 - Restaurant, Culinary and Catering Management/Manager (3)
This is a WECM Course Number. 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.)
RSTO 1391 Special Topics in Food and Beverage/Restaurant Operations Manager (3)
This is a WECM Course Number. 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. This course may be repeated if topics and learning outcomes vary. (2 Lec., 4 Lab.)
RSTO 1491 Special Topics in Food and Beverage/Restaurant Operations Manager (4)
This is a WECM Course Number. 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. This course may be repeated if topics and learning outcomes vary. (2 Lec., 4 Lab.)
RSTO 2301 Principles of Food and Beverage Controls (3)
This is a WECM Course Number. Prerequisite: TECM 1391, MATH 1314, MATH 1414 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, beverage, and labor costs, operational analysis, and international and regulatory procedures. (3 Lec., 1 Lab.)
RSTO 2307 Catering (3)
This is a WECM Course Number. 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 - Restaurant, Culinary and Catering Management/Manager (3)
This is a WECM Course Number. Prerequisite: RSTO 1380. Career-related activities encountered in the student's area of specialization offered through an individualized agreement among the college, employer, and student. Under the supervision of the college and the employer, the student combines classroom learning with work experience. Includes a lecture component. (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.
