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Course Criteria
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2.00 Credits
A formal, oral presentation of senior thesis results. This presentation will be judged on clarity, organization, scientific merit and the presenter's ability to discuss and to respond to faculty and student questioning in an effective and persuasive manner. Students should not enroll in GSC 463 until senior thesis is near completion.
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8.00 Credits
A sixweek course in geological field methods. Preparation of geological maps of metamorphic, igneous and sedimentary rock areas. Geologic report on areas mapped. Prerequisite: GSC 255/255L. Field trip fee required.
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2.00 Credits
Advanced geologic mapping in a variety of geologic settings. Field reports, maps and crosssections required. Techniques emphasized include surveying, GPS mapping, satellite and aerial photo interpretation, Brunton compass pace and traverse. Each module requires a minimum of five field days with additional field and lab time as necessary to complete the assignments. Students are expected to complete four (4) modules to fulfill the GSC degree requirement. Each module must be topically distinctive. Modules must be taken from at least two different instructors. Total credit limited to 8 units with a maximum of 4 units per quarter.
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14.00 Credits
Group study of a selected topic, the title to be specified in advance. Total credit limited to 8 units with a maximum of 4 units per quarter. Instruction is by lecture, laboratory or a combination.
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4.00 Credits
An overview of the hospitality industry with an emphasis on career opportunities, customer service, and personal success strategies. Brief history, description and interrelationships of key leisure industry segments emphasizing the application of technology, ethics, leadership, teams, critical thinking, and service standards for the restaurant, hotel, and travelrelated businesses. 4 lecture discussions.
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12.00 Credits
Individual or group investigations, research, studies or surveys of selected problems. The project title and prerequisites determined in advance. Total credit limited to (4), with a maximum of 2 units per quarter.
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4.00 Credits
Comprehensive study of travel management, its principles, practices, philosophies and systems. Examination of tourism as a developing industry including its travel modes, organizations, environmental and socioeconomic impact. 4 lecture discussions.
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4.00 Credits
An introduction to the operating systems and components of a hotelresort facility, which includes: front office, housekeeping, food and beverage, sales and marketing, accounting, property maintenance, human resources management and information systems. 4 lecture discussions.
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1.00 Credits
Sanitation practices as they affect the individual and the operation. Prevention and control of problems encountered through guest and employee experiences. Topics include: how to prevent and control disease causing microorganisms, safe food handler practices, protecting food during its flow through the establishment, the HACCP system, integrated pest management, employee training, and regulations. Students will use materials from The National Restaurant Association Educational Foundation to complete the ServSafe certification program. This is a Credit/No Credit course. Students must pass the ServSafe exam to get credit for this course. 1 lecture discussion.
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4.00 Credits
The quick food service industry (fast foods, limited menu restaurants, cafeterias) will be introduced using case studies, written analysis, student presentations, and operation development projects. Areas covered will include franchiserfranchisee relationships, menu development, and service systems. 4 lectures/problemsolving.
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