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Course Criteria
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3.00 Credits
Available: spring 3 Cr. Hrs This course takes a practical perspective in introducing students to the marketing of hotels, restaurants, and clubs. Students are introduced to market segmentation, marketing research, sales, advertising, public relations, promotions, packaging, pricing strategies, revenue maximization, travel purchasing systems, and the future of hospitality marketing.
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3.00 Credits
Available: spring 3 Cr. Hrs This course prepares students to perform and manage functions of the front desk operations in the lodging industry. Students receive the knowledge to understand, perform, and manage computerized reservations, registration, settlement of guest accounts, audit, revenue and yield management, and guest history using a computerized property management system (PMS).
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2.00 Credits
Available: fall 2 Cr. Hrs This course provides students with practical skills and knowledge for effective management of the housekeeping department in the hotel industry. The focus of this course is to create learning situations that allow students to use knowledge and methods by performing assigned tasks that will develop skills and competencies to supervise a housekeeping department. Participation in actual housekeeping with instruction and supervision is emphasized with hands on training during an off site practicum.
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2.00 Credits
Available: fall 2 Cr. Hrs This course is an introduction to the physical maintenance and sanitation required in the upkeep of the typical lodging facility. The course will be oriented toward the management of the Housekeeping, Maintenance, and Engineering Departments.
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3.00 Credits
Available: spring 3 Cr. Hrs This is a basic course presenting accounting concepts and procedures for the hospitality industry. This course lays a foundation for understanding the processing of financial data and its flow in the accounting cycle for the ultimate production of financial statements in the hospitality industry.
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2.00 Credits
Available: fall 2 Cr. Hrs This course examines the impacts of special events, conceptualizes the event, and the economic impact of special events. The strategic cycle, planning functions, marketing of events, sponsorship, life cycle, control, budget, and the logistics of event planning are presented.
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2.00 Credits
Available: spring 2 Cr. Hrs This course will provide the student the opportunity to understand and demonstrate the importance of customer service and conflict resolution in today's competitive work environment. In addition, the student will acquire the soft skills to effectively communicate with customers using a great customer service attitude. The ability to understand and resolve conflict using various methods will be examined.
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3.00 Credits
Available: fall 3 Cr. Hrs This course provides students with practical skills and knowledge for effective management of food and beverage service in dining rooms and banquets. The basic service principles are presented while emphasizing guest needs.
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3.00 Credits
Available: fall 3 Cr. Hrs This course provides students with an outline of the essential principles and procedures needed for effective food and beverage cost controls including purchasing, receiving, storing, issuing, and inventory controls.
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1.00 Credits
1 Cr. Hr This course involves active membership and participation in the Hospitality Management Association. Activities include hospitality-oriented community and campus projects. The Association is designed to promote each student's professional development through leadership opportunities, field trips, and participation in hospitality seminars, conventions, and industry meetings.
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