Austin Community College

MID 1013/1023/ 2013/2023 OJT INTERNSHIPI, II, III, IV (3­1­20). All Mid­Management students must complete four semesters of supervised, on­the­job training (OJT) internships by being employed a minimum of 20 hours per week at a job approved by the college. OJT objectives are controlled by the Mid­Management faculty. Concurrent enrollment in a regular Mid­Management course is required, except in special cases approved by the department head, in which case a specific instructor is assigned to the student to initiate contact on a weekly basis for the purpose of providing interaction between instructor and student concerning objectives and course requirements.

MID 1033 INTRODUCTION TO RESTAURANT MANAGEMENT (3­3­0). The historical development of the restaurant industry, its function, and institution. The basic economic, merchandising, and organizational principles of the industry are included, as well as the practical application of management theories and techniques. Includes a weekly job­oriented discussion.

MID 1043 RESTAURANT MERCHANDISING (3­3­0). The purpose of this course is to provide insight into how restaurant managers make their decisions. Emphasis is placed on inventory control; food purchasing, handling, and storage; equipment layout; food sanitation; and quality control. Consumer motivation, pricing, inventory control, and other topics are discussed. Includes a weekly job­oriented discussion.

MID 1613 MANAGEMENT AND MOTIVATION (3­3­0). This course provides insight into personal behavior and recognition of the human skills needed for getting along with others in a work­day world. Coursework includes a general orientation to business psychology, self­improvement skills, motivation of individuals and groups, morale of individuals and groups, personality and leadership development. Includes a one­hour, weekly job­oriented discussion.

MID 1623 ESSENTIALS OF MANAGEMENT (3­3­0). In this course, various aspects of the functions of planning, decision making, organizing, controlling, and leadership in business are thoroughly examined. Includes a one­hour, weekly job­related discussion.

MID 2033 RESTAURANT QUALITY AND SANITATION CONTROL(3­3­0). Combined study of quality food purchasing, cost control, pricing and portions, overhead and hidden losses, plus a thorough study of the sanitation code and modern housekeeping management. Includes a weekly job­oriented discussion.

MID 2623 SPECIAL PROBLEMS IN MANAGEMENT (3­3­0). A study of current problems in business management. Research, readings, and on­the­job experiences constitute the basis for discussion of current developments in management designed to effectively solve problems. Only employed Mid­Management majors are allowed to take this course without departmental approval. Includes a weekly seminar of joboriented discussion. Prerequisite: MID 2613 or departmental approval.