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Course Criteria
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4.00 Credits
Advanced study and exploration of wines of the world. A thorough examination of major and minor wine regions of the world as well as regions within the United States with an emphasis on variety, geographic, vinicultural and viticultural characteristics. Wine and food evaluations. Application and use in the commercial and retail beverage market place. 4 lecture discussions. Prerequisite: HRT 315. Minimum age of student must be 21 years. Product fee required.
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4.00 Credits
Study of the marketing components of the American beverage industry. Study of the wine, beer and spirits industries including product background, legal issues, trends, consumer segments and issues, manufacturing and distribution. Focus on issues related to sales, marketing and distribution in the wholesale, retail and restaurant marketplaces. 4 lecture discussions.
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4.00 Credits
Provides the student with an understanding of the general operational and administrative procedures in private clubs. It will provide the hospitality student with the unique sensitivities required in managing and operating in the increasingly lucrative club management market. 4 lecture discussions.
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1.00 Credits
A handson cooking, tasting and evaluating approach is used to teach students how to cook cuisine from countries around the world. It emphasizes the ingredients, origins, cooking techniques, tools, equipment and characteristics of cuisine from countries around the world. 2 lecture discussions, 2 threehour laboratories. Product fee required. Prerequisites: HRT 281/281L.
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1.00 Credits
A handson cooking, tasting and evaluating approach of healthy menu selections is used to teach students professional healthy cooking techniques. It emphasizes understanding how to make delicious, palate pleasing dishes that are nutritious. 2 lecture discussions, 2 threehour laboratories. Product fee required. Prerequisites: HRT 281/281L.
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4.00 Credits
Application and examination of technology based systems in the hospitality industry. The effective use of technology to enhance hospitality operations from the perspectives of the guest, employee, manager, and investor will be discussed. The operational and strategic roles of the internet, global distribution systems, yield management systems, property management systems, foodservice management systems, and club management systems will be applied to problems found in the hospitality industry. Appropriate tools will be identified. 4 lectures/problem solving. Prerequisites: junior standing.
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4.00 Credits
An examination of current labor law and its impact on the operation of hotels and restaurants. Includes state and federal regulations, court decisions and legislative requirements as they relate to hiring/recruitment, affirmative action, equal employment, collective bargaining, union avoidance, employee relations, discrimination in the workplace, as well as workers' compensation and wages. Lecture and case studies.
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2.00 Credits
The student will complete an approved 800hour minimum Professional Work Experience (PWE) in a hospitality segment that allows the student to apply classroom knowledge with guided practice. The PWE position will offer a variety of tasks relevant to the student's career preparation, an opportunity for autonomy, an opportunity to interact with other employees, and an opportunity to engage in management and/or supervisory activities for the employer or host property. Fieldwork, including critique and revision of the student' s resume, an evaluation of interviewing skills, a personal assessment and performance appraisal, a profile of a hospitality firm which is of interest to the student, and interviews with hospitality managers, will also be required. 4 lecture discussions. Prerequisite: junior standing.
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4.00 Credits
The geography of tourism and recreation in selected regions of the world. Aspects of physical and cultural geography that directly affect the tourist industry. 4 lecture discussions. (Also listed as GEO 345)
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4.00 Credits
Effective management of human resources in the hospitality industry. Application of human resource management techniques to hotels, restaurants and other hospitality workplaces in planning, recruitment, selection, training, performance management, coaching, counseling and discipline, delegation and decisionmaking. 4 lecture discussions. Prerequisite: MHR 301.
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