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Course Criteria
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3.00 Credits
Prerequisite: Provisional admission Provides students with a study of international, national, state, and major city geographic locations and their points of interest to the travel customer. Emphasis is placed on identifying why people travel and how geography is linked to their needs. Topics include: geographical and physical aspects; individual travel needs; Americas and Greenland; Europe, Middle East, and Africa; Far East, Australia, New Zealand, and Pacific Islands; and travel regulations and documents.
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3.00 Credits
Prerequisite: Provisional admission Provides students with an opportunity to gain knowledge and acquire skills of accounting as applied to the hospitality industry. Emphasis is placed on how to administer accounting procedures to minimize cost and maintain a full range of customer services. Topics include: cash flow cycle, accounting principles and procedures, elements of financial statements, maintaining financial statements, and analysis of financial records.
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3.00 Credits
Prerequisite: Provisional admission Offers students the opportunity to gain knowledge and skills involved in training employees for various positions in the hotel/restaurant/travel fields. Emphasis is placed on new employees' training requirement. Topics include: hospitality training needs, training methods, developing a training program, employee communication and motivation, coaching techniques, and customer service training.
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3.00 Credits
Prerequisite: Provisional admission Provides students with a study of food and beverage operations and management. Emphasis is placed on the successful operation of a food and beverage establishment. Topics include: history and careers, equipment layout and decor, menu and beverage list planning, distribution, merchandising, and service professionalism.
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3.00 Credits
Prerequisite: Provisional admission Introduces students to the application and reinforcement of hotel/restaurant/travel operational principles in an actual job placement or practicum experience. Students are acquainted with occupational responsibilities through realistic work situations and are provided with insights into management applications on the job. Topics include: problem solving, adaptability to the job setting, use of proper interpersonal skills, application of hotel/restaurant/travel management techniques, and professional development. The occupation-based instruction is implemented through the use of a practicum or internship and all of the following: written individualized training plans, written performance evaluation, and a required weekly seminar.
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3.00 Credits
Prerequisite: Provisional admission Continues the application and reinforcement of hotel/restaurant/travel operational principles in an actual job placement or practicum experience. Students are acquainted with occupational responsibilities through realistic work situations and are provided with insights into management applications on the job. Topics include: problem solving, adaptability to the job setting, use of proper interpersonal skills, application of hotel/restaurant/travel management techniques, and professional development. The occupation-based instruction is implemented through the use of a practicum or internship and all of the following: written individualized training plans, written performance evaluation, and a required weekly seminar.
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3.00 Credits
Prerequisite: Provisional admission Provides students with an orientation on the duties and responsibilities of the tour operator. Emphasis is placed on the operator's role in planning and conducting tours. Topics include: planning individual tours, planning group tours, transportation arrangements, accommodation options, entertainment options, foreign country tours, and manager's on-tour responsibilities.
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3.00 Credits
Prerequisite: Program admission This course focuses on professionalism in a variety of business settings. Topics include professional image and conduct at work, telephone etiquette, table manners, oral and written communication skills, and diversity in the hospitality industry.
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3.00 Credits
Prerequisite: Program admission This course focuses on basic Spanish phrases to allow non-Spanish speaking workers to communicate with Spanish speaking workers. It includes giving instructions, giving directions, understanding basic questions using interrogatory words (who, what, when, where, why), colors, numbers, days of the week, months of the year, and industry specific vocabulary that pertains to the lodging and food and beverage sectors of the hospitality industry.
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3.00 Credits
Prerequisite: Program admission The purpose of this course is to identify opportunities for providing outstanding customer service and to develop skills in problem solving and teamwork. Topics include hospitality service expectations, problem solving, and teamwork.
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