|
|
|
|
|
|
|
|
|
|
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
-
3.00 Credits
This course provides students with core knowledge of the wide range of wines and spirits from around the world, equipping them with the capacity to make informed decisions in a wide variety of trade situations. Upon completion of this course, students will be able to describe the principle wines and spirits of the world and discuss key factors for style, quality and overall value. The course offers wine tasting and evaluation labs to prepare students to qualify for the Wine and Sprits Education Trust Advanced Certificate. Wine tasting and evaluation labs required. Students must be at least 21 years old to enroll in this course. Prerequisites: HOS 2303 and HOS 2307, or permission of the instructor. 2 lecture hours, 4 lab hours. (3 credit hours/special course fee)
-
3.00 Credits
This introduction to the hotel business offers a detailed study of different departments within hotel properties, including the development and classification of hotel establishments, the front office, hotel and room division operations, food and beverage operations, engineering, security, sales and marketing, night auditing, and human resources and culture. 3 lecture hours. (3 credit hours)
-
3.00 Credits
This course provides an overview of tourism and economic development planning at the local, regional and national level. The course examines the various activities that constitute tourism, including recreation and leisure, the gaming industry, meetings, conventions and expositions, within the context of meeting the diverse needs of travelers. 3 lecture hours. (3 credit hours)
-
3.00 Credits
This course focuses on convention sales and management, travel-related services, and the role of marketing in the hospitality industry. It also examines current and future trends and the effects on the local and regional economy. 3 lecture hours. (3 credit hours)
-
3.00 Credits
This course covers the fundamentals of facilities planning, management and maintenance for all segments of the hospitality and tourism industries. Typical layout and design principles are examined, as well as workflow, planning for the future, funding options and franchises. 3 lecture hours. (3 credit hours)
-
3.00 Credits
This introduction to food and beverage management examines culinary arts, restaurant and lodging business development. Selection, storage and service of food and beverages are covered. Special emphasis is placed on beverage controls, pricing, history, social and legal concerns and merchandising. 3 lecture hours. (3 credit hours)
-
3.00 Credits
This course covers the fundamentals of facilities planning, management and maintenance for all segments of the hospitality/ tourism industry. Typical layout and design principles are examined, as well as workflow, planning for the future, funding options and franchises. 3 lecture hours. (3 credit hours)
-
3.00 Credits
This course allows students to participate in focused sessions involving core knowledge of food and wine pairing. The course will examine the altered changes by food preparation, wine style, glassware, character and variety. Students learn about food compatibilities, creative ways to improve menu and wine list design, and contrasting pairings. Wine tasting and evaluation labs are required. Students must be at least 21 years old to enroll in this course. Prerequisite: CUL 1302 and HOS 2303, or permission of instructor. 2 lecture hours, 4 lab hours. (3 credit hours)
-
3.00 Credits
This course is an examination of gender and gender issues through interdisciplinary analysis of the arts, philosophy, history and literature. Recommended prerequisite: ENGL 1311. (3 credit hours)
-
3.00 Credits
This course is an interdisciplinary survey of African-American culture from its beginnings in Africa continuing through contemporary issues in the African-American experience with special focus on leaders and writings of significance. Recommended prerequisite: ENGL 1311. (3 credit hours)
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Privacy Statement
|
Terms of Use
|
Institutional Membership Information
|
About AcademyOne
Copyright 2006 - 2024 AcademyOne, Inc.
|
|
|