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Course Criteria
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3.00 Credits
Students develop actual marketing campaign for business within hospitality industry. Emphasis on (a) analysis of market, competition and product, (b) planning financial budget and (c) developing shortterm and long-range strategies to achieve desired profit through effective advertising, sales and public relations plan.
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3.00 Credits
HOSPITALITY LAW Provides awareness of rights and responsibilities that law grants to or imposes upon a hotelkeeper, and illustrates possible consequences of failure to satisfy legal obligations. Specific attention to innkeeper-guest relationship, contracts, torts, civil and property rights and insurable risks.
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4.00 Credits
SECURITY ISSUES IN THE HOSPITALITY INDUSTRY This course explores hospitality security issues and crime prevention. Students will learn how to create and implement lodging and restaurant security programs that reduce and deter criminal activity.
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3.00 Credits
Defines scope and segmentation of convention and group business market, describes marketing and sales strategies to attract markets with specific needs, and explains techniques to meet sales goals as part of meeting and convention services. Introduction to HOTS (Hotel Operations Training Simulation), a computer-based management tool that simulates the management of a service business.
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4.00 Credits
CONVENTION MANAGEMENT AND SERVICE Defines scope and segmentation of convention and group business market, describes marketing and sales strategies to attract markets with specific needs, and explains techniques to meet sales goals as part of meeting and convention services. Introduction to HOTS (Hotal Operations Training Simulation), a computer- based management tool that simulates the management of a service business.
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1.00 Credits
TABLE SERVICE ETIQUETTE Students learn acceptable procedures in serving foods, including display techniques. Special emphasis is given to learning to evaluate food service operation.
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3.00 Credits
WINE ESSENTIALS Prerequisite: HFT 1000 and FSS 2251 and Department Approval A survey of the renowned old and new world wine regions, their evolution in western culture, and their role in contemporary society. Grape varieties and celebrated vineyards, classification systems, international trends in wine consumption and restaurant marketing, along with the influence of media on wine consumption, will be studied. Hospitality and Culinary students will be given preference in enrolling in this course. Must be at least 18 years of age at the time of enrollment. Professional wine tasting protocol requires that all student taste the wine and spit. (Special Fee: $50.00)
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1.00 - 3.00 Credits
SELECTED TOPICS IN HOSPITALITY MANAGEMENT Prerequistes: Departmental approval For students interested in discussion, exploration and observation of special topics in lodging, restaurant, tourism, attractions, and food management. May be repeated for credit, but grade forgiveness cannot be applied.
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1.00 - 4.00 Credits
INTERNSHIP EXPLORATION IN HOSPITALITY AND TOURISM Prerequisite: Satisfactory completion of all mandated courses in Reading, Mathematics, English, and English for Academic Purposes; and 12 credits including HFT 1000. The Program Director/Program Chair/Program Coordinator or Internship Placement Office has the discretion to provide override approval as it relates to the waiver of required program/discipline-related courses. This course is a planed work- based experience that provides students with supervised career exploration activities and/ or practical experiences to assist in confirming their education plans. Each earned credit of internship requires a minimum of 80 clock hours. Multiple credit course. May be repeated for credit, but grade forgiveness cannot be applied. (Internship Fee: $10.00)
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1.00 - 4.00 Credits
INTERNSHIP IN HOSPITALITY AND TOURISM Prerequisites: Satisfactory completion of all mandated courses in Reading, Mathematics, English, and English for Academic Purposes; a minimum 2.0 institutional or overall GPA; and 12 credits, including HFT 1000 and either HFT 1410 or FSS 2251. The Program Director/Program Chair/Program Coordinator or Internship Placement Office has the discretion to provide override approval as it relates to the waiver of required program/discipline-related courses. This course is a planned work-based experience that provides students with an opportunity to fine- tune skill sets learned in coursework and enhance workplace skills through supervised practical experiences related to their career objectives. Multiple credit course. May be repeated for credit, but grade forgiveness cannot be applied. (Internship Fee: $10.00)
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