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Course Criteria
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0.00 Credits
3 Credits (2-2-0) This course presents an introduction to information systems used in the hospitality industry. Special focus will be on advances in the area of reservation systems, guest services, food and beverage management, hotel sales and hospitality accounting. Through applied study with hospitality management examples, students will be introduced to industry-specific applications for word processing, database management, spreadsheets, and presentation software. Prerequisite: None.
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6.00 Credits
3 Credits (1-0-6) This course will provide students with an introduction to the management techniques necessary to successfully plan and execute hospitality functions. Students will learn the different front of the house service positions necessary to accomplish a successful dining experience through cross training at Frederic's (Faulkner's commercial dining room). Students will gain competency in the development of a business plan for a new restaurant or catering service. Menu planning and design will be introduced as a key component of developing and maintaining a successful hospitality organization. Upon completion, students will have a working knowledge of business plans, menu strategies and management tactics necessary to successfully plan hospitality events. Prerequisite: None.
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0.00 Credits
3 Credits (3-0-0) This course is designed to introduce students to practical theory and methodology relating to the planning and design process of restaurant development. The focus of the course is to provide students with an understanding that the economic success of a restaurant depends greatly on sound facilities planning. Prerequisite: None.
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0.00 Credits
3 Credits (3-0-0) This course is a study of lodging operations encompassing material from both the hotel and vacation rental segments of the hospitality and tourism industry. Particular emphasis will be given to front office operations including reservations, guest relations, association management, owner relations, and the interrelationships of property departments. Prerequisite: None.
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0.00 Credits
3 Credits (3-0-0) This course is designed to expound on and integrate the elements of cost control, human resources management, marketing and service principles that are crucial to the success of a restaurant. Students will learn the skills necessary to manage a restaurant profitably with respect to the shrinking labor market and increased customer expectations of service. Prerequisite: None.
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0.00 Credits
3 Credits (3-0-0) This course is designed to provide students with a solid background in hospitality sales, advertising, and marketing. The main focus of the course is on practical sales techniques for selling to target markets. Prerequisite: None.
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0.00 Credits
3 Credits (3-0-0) This is a capstone course for students enrolled in the Sales and Marketing option of the Hospitality Administration degree program. Students will create a marketing plan for hospitality-related business utilizing information learned in this course as well as prerequisite courses. Prerequisite: None.
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0.00 Credits
3 Credits (3-0-0) This course defines the scope and segmentation of the convention and group business market, describes marketing and sales strategies to attract markets with specific needs, and explains techniques to meet those needs as part of meeting and convention service. Prerequisite: None.
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0.00 Credits
3 Credits (3-0-0) This course is a complete approach to the operation of condominium/resort properties including areas that deal with the unique nature of business such as planning, development, financial investment, and marketing. The course also examines the future and the impact of the condominium hotel concept, time sharing, technological change, and the increased cost of energy and transportation. Upon completion, the student will understand the basics of condominium management. Prerequisite: None.
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0.00 Credits
3 Credits (3-0-0) This course introduces students to physical operations management in the condominium/resort industry, including effective maintenance programs and routines, landscape operations, infrastructure, and superstructure planning. Students will also be introduced to the process of effective decision-making for physical plant and grounds purchasing, receiving, and maintenance. Upon completion, students will understand physical plant operations for condominium resorts. Prerequisite: None.
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