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Course Criteria
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45.00 Credits
The operation of resort properties including planning, development, financing, investing, and marketing are topics of this course. Condominiums, time sharing, technological change, energy cost, and transportation are examined. Prev. Course Codes: (RMA-220) (RMA-062) (RMA-232) Clock Hours: 45 (LEC)
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45.00 Credits
This course will help you develop a basic understanding of hotel and restaurant accounting procedures, with a focus on the computerized accounting used in today's hospitality accounting situations. You'll learn about taxation of business income, the role of governmental agencies, and how to read and analyze financial statements. Clock Hours: 45 (LEC)
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45.00 Credits
This course teaches the skills that can help you develop effective supervision and management skills that are essential to success in the industry. Topics include how to recruit, select, and train; increase productivity; control labor costs; communicate effectively; manage conflict and change; and use time management techniques. Resources on creating a professional development plan for your hospitality career can help you set the direction for future educational and profesional endeavors. Clock Hours: 45 (LEC)
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45.00 Credits
Covers all major facility systems, including food service equipment and design. Non-engineers can learn how to understand and speak the language of vendors, suppliers, and maintenance/ engineering staff. You'll also learn techniques to reduce expenses and increase efficiency, and also learn the latest technology to streamline operations procedures. A discussion of how hotel operations are affected by the United Nations' environmental guidelines will provide information on balancing the needs of guests with concern for the environment. Prev. Course Codes: (HOS-281) Clock Hours: 45 (LEC)
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45.00 Credits
Introduces the world of food service purchasing. The course initially provides the learner with an overview of the purchasing cycle and describes how to place and receive orders following procedures defined in the marketplace. The course describes the impact of innovative packaging processing on foods, describes the effect technology has on the present food service menu, and discusses concepts that impact the future. Clock Hours: 45 (LEC)
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45.00 Credits
Focuses on the basic elements of sales, marketing, rooms merchandising, convention planning, and basic food and beverage knowledge. The course emphasizes the relationship between the sales philosophy, the guest, and the hotel. Prev. Course Codes: (RMA-141) (RMA-022) (RMA-122) Clock Hours: 45 (LEC)
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45.00 Credits
A sound marketing planning process, carefully followed, can increase a property's profit. Marketing techniques of selected properties, the general marketing approaches of the major chains, and ways to develop a marketing plan for hotel and motel properties will be presented in this course. Prev. Course Codes: (RMA-246) (RMA-247) (RMA-063) (RMA-063L) (RMA-223) (RMA- 223L) (RMA-223) Clock Hours: 45 (LEC)
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45.00 Credits
Introduces the student to concepts of food, beverage, and labor cost control in the hospitality business. Prev. Course Codes: (RMA-241) (RMA-054) (RMA-224) Clock Hours: 45 (LEC)
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45.00 Credits
Studies the technical and legal challenges of hospitality human resource management from working within today's employment laws to controlling absenteeism, dealing with unions, handling discipline and termination, and creating affordable wages and benefit programs. Explores controlling costs, increasing motivation and productivity, and how to find and keep good employees. Prev. Course Codes: (RMA-255) (RMA-070) Clock Hours: 45 (LEC)
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45.00 Credits
Advocates the principles of Participation Management which provides managers, supervisors, and employees the system to increase the profitability and productivity of lodging and food operations. Enables staff and management to work in an environment of complete understanding, thereby creating the quality of service desirable for guests. Prev. Course Codes: (RMA-250) (RMA-064) Clock Hours: 45 (LEC)
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