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Course Criteria
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3.00 Credits
This course is designed to prepare the student to plan, prepare, bid, order, receive, store, issue, inventory, and forecast the purchasing requirements of an organization in the Hospitality industry. The areas covered will include: equipment, food, beverages, furniture, fixtures, paper products, and POS and MIS systems. * Pending assigned course number.
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3.00 Credits
Students will participate in work related experience in basic food service and table service in the College operated Hospitality facility. Students will rotate through work positions in the restaurant kitchen, dining room, lodging and quick service operation and banquet operation, applying basic skills learned in the classroom and lab to a work situation. * Pending assigned course number.
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3.00 Credits
Students will participate in work related experience in intermediate food service and table service in the College operated Hospitality facility. Students will rotate through work positions and supervisory positions in the restaurant kitchen, dining room, quick service operation, lodging and banquet operation, applying intermediate skills learned in the classroom and lab to a work situation. * Pending assigned course number.
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3.00 Credits
This course covers the principles of supervision of employees in a hospitality management environment. Topics include recruitment, screening, hiring, training and evaluating personnel. FA, SP, SU
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3.00 Credits
The broad scope of property management stresses training, record keeping and executive responsibilities, concerning the use of land, buildings, furnishing, equipment, materials, people and funds in achieving a desired goal. Housekeeping is covered from a dual focus of hands on functional duties paired with the supervisory and management of that department. FA
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3.00 Credits
Covers food and beverage operation, purchasing, receiving, storage, preparation, and service. Emphasis is on controlling, analyzing costs, and using financial management techniques. FA
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3.00 Credits
This course is designed to prepare students to read and understand financial documents produced in the hospitality industry. The fundamental concepts and analytical techniques that are essential to take control of a real-world asset management in a hospitality industry environment. Financial Statements, Asset Ratios, Cash Flow, Budgeting and Feasibility Studies are covered. The principles of finance, asset and money management are defined, explored and analyzed from the perspective of the professional hospitality manager, owner and decision maker. * Pending assigned course number.
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3.00 Credits
Informs and educates hoteliers with the applicable law that is pertinent to their overall operations. Formulation of preventive tactics to avoid lawsuits. FA
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3.00 Credits
Destination planning, group booking, conventions, site visitations and meeting planning are thoroughly analyzed. Group selling, negotiations, contracts, computer applications and service are emphasized. FA, SP
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3.00 Credits
This course will expose the student to Contract Management, the multi-billion dollar segment of the hospitality industry. Study will focus on health care, K-12, college and university, business and industry, correctional facilities, transportation, recreation and leisure. * Pending assigned course number.
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