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Course Criteria
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3.00 Credits
Presents cost control methods, cost/volume/profit relationship, and purchasing as they relate to the food and beverage industries. Food and beverage cost determination, inventory, turnover, menu, and portion costing and forecasting will be discussed. Offered in the fall semester only. Prerequisite: MAT* 075.
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3.00 Credits
Presents the concepts of equipment and layout and their interrelationship in a well-organized food service facility. Considers equipment selection based on menu, volume, and budget requirements. Focuses on equipment design and layout methodology. Prerequisites: HSP* 101 and HSP* 108.
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1.00 Credits
Focuses on the preparation of advanced pastries and classical desserts, including the preparation of petit fours, cake decoration and calligraphy, sugar and chocolate work, ice cream, and showpieces. One hour of lecture / three hours of lab. Prerequisite: HSP* 103.
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3.00 Credits
Introduces the basics of hotel, motel, restaurant, and travel law. Covers the fundamental laws, rules, regulations, and contracts applicable to the hospitality and meetings industries. The hotel-guest relationship laws regarding food and beverage service, negotiation, mediation, and contract relationships between management and vendors will be discussed. Offered in the fall semester only.
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3.00 Credits
Focuses on marketing and sales as they apply to the hospitality industries, especially methods of marketing a hotel, restaurant, and destination. Topics include marketing basics, the marketing plan, sales promotion, and special challenges in this industry. The relationship of sales and marketing to the meetings and conventions industry will be discussed. Offered in the fall semester only.
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3.00 Credits
Introduces the tourism field, highlighting goals of the tourism profession and providing a guideline for achieving individual and collective success. Covers market analysis and conceptual planning of site development, transportation, accommodations, and support industries. Presents a comprehensive view of the field, dramatically bringing to the forefront the immense propositions of world tourism, examining its past and present, and providing a direction for the future.
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3.00 Credits
Introduces methods of creating successful meetings, conventions, and special events. Topics include setting objectives, program design, site selection, budgeting, negotiations, room setups, audio visual, travel arrangements, and contracting for services. Offered in the spring semester only.
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3.00 Credits
Emphasizes accounting procedures and functions of the front office, including internal control procedures, guest services, housekeeping, and reservations. Places attention on the needs of management and the application of accounting concepts and techniques to managerial decision making. Explores the interaction of the front office and other areas of the hotel in relationship to customer service. Offered in the spring semester only.
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3.00 Credits
Provides an opportunity to gain experience in a hotel, restaurant, food service, or travel related business. Phase one takes place during the spring semester and requires the student to complete 120 internship hours at a site designated by the instructor. This experience must be new to the student. Once the first phase is completed, phase two requires an additional 280 documented paid work experience hours at a site approved by the instructor. Please two is completed between May 15 and August 10. The student is responsible for seeking the second phase paid employment in the hospitality industry. Prerequisite: Program director's permission, a minimum GPA of 2.50, completion of 18 earned HSP* credit hours. Offered in the spring semester only.
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3.00 Credits
Presents the essentials of grammar and reading with practice in speaking and writing simple Italian. Stresses pronunciation. Open to students with little or no experience in Italian.
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