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Course Criteria
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3.00 Credits
Supervised field experience in the professional tour guide industry. Emphasis will be placed on preparation for work assignment and field experiences. A.S. degree credit only. (3 hour lecture)
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3.00 Credits
Principles and procedures in understanding travel behavior and motivation. Emphasizes an awareness to travelers' perceptions, personalities, attitudes and other psychological factors. (3 hour lecture)
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3.00 Credits
Provides students with the opportunity to acquire knowledge of advanced service techniques, including guest satisfaction, food, wine and beverage serving, types of menus, table service techniques, tableside cooking, napkin folding, table setting, safety, sanitation, emergency procedures, restaurant technology, and service styles. Students will gain experience in cash and non-cash handling, forecasting sales, and merchandising techniques. Corequisite: HFT 1000. (3 hour lecture)
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1.00 Credits
Supplements the classroom theory portion of Dining Room Service HFT 1841 by having students create, plan, develop and participate in an actual dining room service experience. The student will work in tandem with industry professionals, faculty, and other students to outline, design, and bring to fruition an event. The student will become certified in ServSafe prior to the culmination of the event, so as to be in compliance with State mandated statue 509.039. Corequisite: HFT 1841. Special fee. (2 hour lab)
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3.00 Credits
Provides students with the opportunity to engage in basic menu planning and how it is affected by demographics and customer base. Emphasis on cost concepts, pricing, menus, restaurant and kitchen design, space allocation, ergonomics, and safety and sanitation. Corequisite: HFT 1000. (3 hour lecture)
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2.00 Credits
Application of research skills to provide the ability of a professional tour guide to research an unfamiliar destination. Emphasis will be on research methods, history, culture and nature. Area specialization is advised. Direct individual study. (2 hour lecture)
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3.00 Credits
This is a course designed to continue training in student's fields of study through work experience. Students are graded on the basis of documentation of learning acquired as reported by student and employer. Prerequisite: Cooperative Education Office approval. Students will be assigned specific course prefixes related to their academic major prior to registration. All students must contact the Cooperative Education Office to obtain registration approval. A.S. degree credit only. (3 hour lecture) Cooperative Education Office approval and completion of INR 1949 Co-op Work Experience. Students will be assigned specific course prefixes related to their academic major prior to registration. All students must contact the Cooperative Education Office to obtain registration approval. A.S. degree only. (3 hour lecture)
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3.00 Credits
Communication skills of a professional tour guide. Applications of principles of speech presentation, sightseeing narrative, and articulation. A.S. degree credit only. (3 hour lecture)
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3.00 Credits
An introduction to the broad fields of travel and tourism. The major topics covered will be tourism components and supply, tourism development, and the economic, social and environmental impacts of tourism. (3 hour lecture)
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3.00 Credits
Considers the assessment and analysis of training needs, the systematic design of instruclogical applications ranging from distribution systems (GDS, CRS and Web based), Property Management Systems, and EPOS systems to developments in telecommunications, and assesses their effect on the tourism sector. While a broad interpretation of both technology and tourism will be used, particular emphasis will be placed on the hospitality sector (i.e. hotels and catering) and on distribution technology. A combination of lecture, case studies, seminars, visiting lecture and lab sessions are used. Prerequisite: HFT 1000. (3 hour lecture)
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