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HIST 4444: Senior Research Seminar
4.00 Credits
Transylvania University
An extensive study of a period of history, culminating in a research paper or a bibliographic essay. May be repeated an indefinite number of times provided the topic is different. Prerequisite: HIST 4194 or permission of the instructor. IV
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HIST 4904: Senior Honors
7.00 Credits
Transylvania University
Provides an opportunity for the qualified history major to do independent work in the field under the supervision of a faculty member. A senior who has taken 7 courses in history and who has a 3.0 grade point average overall and in major courses may apply to enter the program by submitting a project proposal and securing permission of the faculty. Students may receive credit for either 1 or 2 course units, depending on the project, but they may not receive credit for more than 1 course unit per term.
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HRT 1034: Introduction to Hospitality Industry and Tourism
4.00 Credits
Transylvania University
A study of the growth, development, and nature of the hospitality industry from early inns to the present. Will provide an understanding of the many facets of hospitality operations by type, discussion of guest relations, basic management principles, the breakdown of the 'front of the house' and 'back of the house' operations, and organization of hospitality management systems. Will include fundamentals of food services and lodging processes, concepts, and principles.
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HRT 2044: Principles of Food Theory & Preparation
4.00 Credits
Transylvania University
The selection, composition, and preparation of food and the changes that occur during cooking and processing. Development of professional techniques and procedures of quality food production through laboratory experiences. Prerequisite: Permission of instructor.
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HRT 3144: Quantity Food Production Management
4.00 Credits
Transylvania University
The study and application of techniques, standards, and principles of quantity food production and service. Management principles in planning, organizing, staffing, and coordinating the kitchen are experienced through a series of dinners catered by students in the curriculum. Prerequisite: HRT 2044.
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HRT 3212: Special Topics in Hospitality
1.00 - 2.00 Credits
Transylvania University
Study of a problem area in the hospitality industry not analyzed in other courses. Topic will change and be announced in advance. Course may be repeated provided different topics are taken. (1/2 course unit.) Prerequisite: HRT 1034 and permission of instructor.
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HRT 3214: Special Topics in Hospitality
1.00 Credits
Transylvania University
Study of a problem area in the hospitality industry not analyzed in other courses. Topic will change and be announced in advance. Course may be repeated provided different topics are taken. (1 course unit.) Prerequisite: HRT 1034 and permission of instructor.
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HRT 3224: Food and Beverage Controls and Purchasing
4.00 Credits
Transylvania University
Fundamentals of food, beverage, and labor controls. The development of specifications and standards used in purchasing, receiving, storing, and issuing. Prerequisites: HRT 2044 and ACCT 2134.
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HRT 3314: Lodging Operations and Management
4.00 Credits
Transylvania University
A study of the theory and its application of the duties, responsibilities, problems, and opportunities encountered within the departments of lodging facilities. Provides a review of every aspect of lodging management and covers all departments from the front office to finance, from marketing to housekeeping. Prerequisite: HRT 1034.
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HRT 3324: Restaurant Management
4.00 Credits
Transylvania University
A study of the principles of planning, organizing, and controlling required of a successful restaurateur. Investigates the management of customers, operations, and employees in all departments of financially successful food service operations. Prerequisite: HRT 1034.
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