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Course Criteria
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4.00 Credits
Evaluation of work analysis, design procedures, human engineering, and activity analysis. Projectbased course analyzing and developing solutions to layout and design facilities for hospitality properties that address employee needs, productivity, and the guests' needs and comfort. 4 lectures/problemsolving.
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4.00 Credits
Comprehensive application of accounting principles to the hospitality industry: managerial accounting approach to hospitality accounting practices, financial statements, and operating activities. Problem solving methods applied to managerial decisions. 4 lecture/problemsolving. Prerequisites: ACC 207/207A or equivalent.
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1.00 Credits
A handson cooking, tasting and evaluating approach is used to teach students professional advanced cooking techniques. It emphasizes understanding how ingredients and cooking techniques affect product outcome. 2 lecture discussions, 2 threehour laboratories. Product fee required. Prerequisite: HRT 281/281L.
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4.00 Credits
Comprehensive study of restaurant and food service management principles, practices, philosophies, and systems. Competencybased skills incorporating the practices of The Restaurant at Kellogg Ranch. 4 lectures/problemsolving. Prerequisites: HRT 281/281L, and HRT 302.
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8.00 Credits
Comprehensive application of food and beverage principles, practices, philosophies, and systems in operating a casual and fine dining restaurant. Analysis of daily operations with a focus on developing viable solutions to problems. 3 eighthour laboratories. Prerequisite: HRT 382 the preceding quarter.
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4.00 Credits
Planning, organizing and analysis of a beverage facility. Problemsolving methods and solution techniques are applied through written projects. Topics include alcoholic beverage control regulations, examination of product, service methods and computerized control systems. 4 lectures/problemsolving. Minimum age of student must be 21 years. Product fee required.
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4.00 Credits
Analysis and application of the principles of sales, advertising, and public relations to hotel/resort operations. A projectbased course that includes problem solving and solution techniques applied to factors that impact the sales, advertising, and public relations of the hotel/resort industry. 4 lectures/problem solving.
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4.00 Credits
Projectbased course. Planning a hospitality property from concept to opening: location and market analysis; competitor analysis; menu development and pricing; equipment selection; organizing and staffing; feasibility and forecasting income, costs and profits; employee training and management development; and promoting and advertising. 4 lectures/problemsolving. Prerequisite: Junior standing.
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14.00 Credits
Individual or group investigation, research, studies, or surveys of selected problems. Title and prerequisites determined in advance. Total credit limited to 12 units.
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1.00 Credits
Planning, marketing, financing, organizing and implementing a catered banquet function. As managers and crew, students produce a series of catered banquet meals. 2 lectures/problemsolving, and six hours laboratory. Prerequisite: HRT 281/281L. Corequisites: HRT 401 and HRT 401L.
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