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Course Criteria
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0.00 Credits
3 Credits (3-0-0) This course is a study of the principles of management and their applications to the hospitality industry. Emphasis is placed on the functions of management, the newest principles of management, and tools of the modern manager. Upon completion, students will be able to relate the basic principles of management to the hospitality field. Prerequisite: None.
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3.00 Credits
3 Credits (2-0-3) This course will provide students with a basic understanding of distilled and brewed spirits. Emphasis will be placed on international wine producing areas and students will learn serving techniques and the basics of beverage etiquette. Upon completion, students will have a basic knowledge of beverage production. Prerequisite: None.
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3.00 Credits
3 Credits (2-0-3) This course is designed to introduce students to planning, organization, control and evaluation of restaurant operations. Topics covered will be menu planning, restaurant layout and design, marketing and sales promotion, food and beverage control procedures, and managing reservations and group bookings. Upon completion, students will be able to apply the learned techniques. Prerequisite: None.
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0.00 Credits
3 Credits (3-0-0) This course introduces the student to the many responsibilities that the law imposes upon the hospitality/travel business. Emphasis is placed on examples of litigation in the travel industry. Upon completion, the student should understand safe and sound rules to assist management in avoiding legal pitfalls and lawsuits. Prerequisite: None.
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0.00 Credits
3 Credits (3-0-0) This course is designed to introduce students to major topics currently influencing the management of hospitality operations. Course topics include, but are not limited to, hospitality law, ethics, human resources management, hotel/food service marketing, facilities management, cost control, information systems management, and customer service. Upon completion, students will have an updated outlook on factors influencing the hospitality field. Prerequisite: None.
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0.00 Credits
3 Credits (2-2-0) This course is an application for the language of medicine. Emphasis is placed on terminology associated with health care, spelling, pronunciation, and meanings associated with prefixes, suffixes, and roots as they relate to anatomical body systems. Upon completion of this course, the student should be able to correctly abbreviate medical terms and appropriately use medical terminology in verbal and written communication. Prerequisite: None.
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0.00 Credits
2 Credits (2-0-0) This course is an introduction to basic pharmacology. Content includes classifications, indications, contraindications, desired effects, and side effects of medications used during diagnostic procedures and prevention and treatment of common illnesses. Upon completion of this course, the student should be able to relate basic pharmacological concepts to the maintenance of health. Prerequisite: SUR 100, 101, 103, 104, 105.
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15.00 Credits
3 Credits (1-0-15) This supervised field experience program puts student's classroom knowledge into practical use. It provides a balance between theory and practice, allowing the student to experience various facets of the industry that are not always available in the classroom. This experience provides the opportunity to clarify career goals, assess strengths and weaknesses, and obtain, develop and practice skills necessary for future success. This experience is also crucial to job placement. Any weaknesses in the program of the student can be identified and corrected to insure better job placement and salaries. This course may be repeated for credit. Prerequisite: None.
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15.00 Credits
3 Credits (0-0-15) This supervised field experience puts a student's classroom knowledge into practical use. It provides a balance between theory and practice, allowing the student to experience various facets of the industry that are not always available in the classroom. This experience provides the opportunity to clarify career goals, assess strengths and weaknesses, and obtain, develop and practice skills necessary for future success. This experi2008- 2009 College Catalog ? JAMES H. FAULKNER STATE COMMUNITY COLLEGE ? 185 ence is also crucial to job placement. Any weaknesses in the program of the student can be identified and corrected to insure better job placement and salaries. This course may be repeated for credit. Prerequisite: None.
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0.00 Credits
3 Credits (3-0-0) This course examines how financial information is assembled and presented according to the Uniform Systems Accounts for Hotels. The primary emphasis of the course is on analytical and decision-making uses of financial information, including such topics as cost behavior, leverage, cost-volume-profit analysis, contribution-margin pricing, and budgeting. Prerequisite: None.
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