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Course Criteria
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3.00 Credits
Describes the differences between managing and marketing services for hospitality students or those interested in service industries. The course focuses on understanding, analyzing, and measuring service, especially in the hospitality segment. 45 Contact Hours.
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4.00 Credits
Continues supplying the learner with information regarding a commercial food service environment, standard product and equipment identification, and supervisory techniques in the area of food production. The course includes classroom instruction, demonstrations and applies theory to commercial and institutional food service in an industrial environment, including basic cooking principles, recipes, menu development, and on-the-job training. 90 Contact Hours.
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3.00 Credits
Provides a basic knowledge of the planning and development of an event or meeting, including the budgeting, arranging of entertainment and catering, and the lodging of participants. 45 Contact Hours.
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3.00 Credits
Prepares students for a management position in the convention industry. The course defines the scope and segmentation of the convention and group business market, describes marketing and sales strategies to attract markets with specific needs, and explains techniques to meet those needs as part of meeting and convention service. 45 Contact Hours.
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2.00 Credits
Exposes the learner to the practical application of course studies in the hospitality industry. The course consists of practical experience in a hotel, restaurant, convention center, resort, tourism operation, or other professional opportunity in the hospitality industry. 160 Contact Hours. Prerequisite: CUA 101, HOS 110, HOS 112 and HOS 120. Corequisite: HOS 121.
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3.00 Credits
Introduces the world of food service purchasing. The course initially provides the student with an overview of the purchasing cycle and describes how to place and receive orders following procedures defined in the marketplace. The course describes the impact of innovative packaging processing on foods, describes the effect technology has on the present food service menu, and discusses concepts that impact the future. 45 Contact Hours.
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4.00 Credits
Provides the student information in the preparation of pantry, breakfast, dairy and garnish items, and the preparation of salads and cold items for buffets and menu items. Prerequisite HOS 121. 90 Contact Hours.
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3.00 Credits
Focuses on the basic elements of sales, marketing, rooms merchandising, convention planning, and basic food and beverage knowledge. The course emphasizes the relationship between the sales philosophy, the guest, and the hotel. 45 Contact Hours.
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3.00 Credits
Introduces the student to concepts of food, beverage, and labor cost control in the hospitality business. 45 Contact Hours.
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3.00 Credits
Studies hotel operations covering such aspects as the hotel organization chart, job analysis and design, managing human resources, production and serving controls, calculating food and beverage costs, and telecommunication systems. Case problems provide the students the opportunity to develop control systems for food and lodging organizations and understand the hierarchy of career advancement in a hotel environment. 45 Contact Hours.
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