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Course Criteria
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3.00 Credits
Introduction to the field of hospitality, emphasizing the development of the industry, evaluating the industry of today and forecasting future trends. Departments of hotels, restaurants and travel organizations will be considered individually and in relationship to each other. (Cr: 3)
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3.00 Credits
Develops an appreciation of food and wine ingredients in terms of sensory perception, categories and classifications, cultural derivations and quality factors. The cultural influences of wine, grape varieties, and food pairing will be studied through a historical perspective in regard to their increasing importance in today's hospitality industry. (Cr: 3)
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3.00 Credits
Introduction to the major front-of-the-house area: the front office. Tracing the flow of activities performed from check-in to checkout. Emphasis placed on but not limited to the staff's role in sales, public relations, reservations, registration, recordkeeping and communication with other major operating departments. (Cr: 3)
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3.00 Credits
Balanced between theoretical and applied learning, students will explore the function of service systems within the restaurant environment. The course reviews the development and implementation of both dining and beverage delivery systems. A combination of interpersonal, leadership, and group dynamics will be explored. Cultural variations in service styles will be integrated to illustrate the complexities of guest satisfaction. (Cr: 3)
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3.00 Credits
Fundamentals of accounting as it relates to the hospitality industry. Emphasizes the understanding of guest accounts, journals, controls and reporting procedures, as well as the preparation of financial statements. (Cr: 3)
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3.00 Credits
An in-depth examination of the critical aspects of global marketing within the hospitality industry. Emphasis is placed on the non-traditional aspects of marketing the service-based hospitality product, product differentiation, market segmentation, target marketing, and the unique marketing mix in the international hospitality industry. (Cr: 3)
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3.00 Credits
Examination of control techniques, financial analysis and pricing decisions for the hospitality industry. Emphasis is placed on revenue enhancement, cost control/reduction and effective decision making by the use of timely, accurate and meaningful accounting information. Prerequisites & Notes HTA 116. (Cr: 3)
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3.00 Credits
Focus will be on the production of gourmet quality cuisine preparations and presentation. Emphasis will be placed on the integration of culinary, environmental, cultural and business principles. (Cr: 3)
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3.00 Credits
This course will provide a study and research opportunity for students in terms of the wide range of restaurant types currently being offered to the national and international consumer. These will be evaluated in the context of an appreciation of classical methods and their applicability in a fast developing retail marketplace. At the same time, generic restaurant operations issues will be addressed including developing successful meal experiences, systems design, equipment and furnishing types, customer flows, and quality management requirements. (Cr: 3)
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3.00 Credits
Students will explore and develop an understanding of the events/entertainment field. The focus is on the historical development, organizational structure and career opportunities that exist within the discipline. The course introduces students to the methods and techniques utilized in planning organizing and delivering events. (Cr: 3)
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