AREAS OF STUDY
The 323 lesson hours Study Curricula for Restaurant Sup. at the International Academy of Florence offer programs that consist of 19 credits hours
GENERAL EDUCATION REQUIREMENTS
There are General Education Requirements for all programs. Some programs may have additional curriculum requirements, see specific programs below.
General Education Requirements
The general education courses fulfil the requirements of written and oral communication, reasoning, information technology, literature, arts, natural sciences, western civilization, social and behavioral science and global understanding.
Italian Language - IS IT IB 101 (3 credits -- 45 lecture hours)
Communication - GS MC IC 305 (1 courses or 3 credits -- 45 lecture hours)
The short course study curricula
The 233 lesson hours curriculum in Restaurant Sup. offers the major in International Hotel and Tourism Management.
Core Curricula:
Introduction to Food Science - CM DN FS 508 (3 credits - 45 lecture hours)
This course introduces the principles of food production and consumption, food in history, society, economics and politics, development of food industry; nutritional, physiological and psychological roles of food; and quality food products. Topical issues include: food additives, environmental impact of food processing, food marketing and education.
Customer Relation Management - SH HM CR 335 (3 credits - 45 lecture hours)
An examination of personal and small group communication with particular emphasis on methods of perceiving information and transmitting messages, in order to reassure and fidelise the Customer.
We will also study the importance of "Role Playing" by the staff in the Hospitality Business, always in order to reassure and fidelise the Customer.
A review of the ways in which people communicate with each other and an introduction to the skill needed to communicate effectively in work situations. An analysis of the two basic principles of the Quality System: "Quality is a Bottom-Up Model" and "Do what you have to do correctly the first time". Students also learn about decision-making in groups and forces that influence group behaviour.
Restaurant Management - SH HM RM 415 (3 credits - 45 lecture hours)
This course will examine and will covers everything aspiring restaurateurs need to know to conceive, open, and run any type of restaurant. From concept to menus, to staffing to legal and financial matters. The planning and decision-making tools available to managers in an organization will be discussed. Personnel organization and food preparation plans will be covered. The course is based on a double approach, combining theory and practice: students will be introduced to the basics of restaurant management and will be given the opportunity to discuss their ideas and questions with the professor. Extensive site visits to local restaurants be organized.
Menu Development- -CM CA MD 515 (3 semester credits -45 lecture hours)
An analysis of menu development for food service establishments. Topics to be covered include: menu development, descriptions, layout, design, pricing, sales mix, and station balance. Students will be involved in critiquing and creating menus from the perspective of concept, clarity, cost, price, and efficiency.
Food and Table Setting and Presentation - CM FC FP 380 (3 credits - 45 lecture hours)
Eating is a medium of social relationships. In other words, we have turned the consumption of food - a biological necessity - into a carefully cultured phenomenon. Food presentation and decoration,table settings, specific equipment, special places and times for eating, tablecloths, silverware, and flower decoration are all a system of rules,with a complex ancient history.
Food Safety and Sanitation HACCP - CM FS SA 300 (1 credits - 8 lecture hours)
This course introduces food production practices. Topics covered include prevention of food borne illness through proper handling of potentially hazardous foods, legal guidelines, kitchen safety, facility sanitation, safe practices of food preparation, storing, and reheating guidelines.