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Course Criteria
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1.00 Credits
This course is designed for students who have never experienced the game of golf. Students learn the basics of the game in a casual, fun environment.
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1.00 Credits
This course covers all the facets of the Professional Golf Management major and is designed to introduce and guide students through the Florida State, Dedman School of Hospitality, and PGM requirements. Students begin with developing a Road Map of their four-and-a-half-year curriculum, including academic advising from the Dedman School.
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3.00 Credits
This course provides an introduction to wines of the world with a focus upon the importance to global cultures. Students learn about these regional wines and the interrelationship with their cultures and heritage.
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3.00 Credits
This course is designed to explore the diverse verbal and non-verbal Western cultural habits, dress, behaviors, beliefs, service delivery expectations, and codes of conduct compared to the cultural mores, dress, traditions, political structure, behaviors (both verbal and non-verbal), travel, service delivery styles, and expectations of people from various international cultures.
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1.00 Credits
Prerequisite: HFT 1382. This course focuses on preparing students for the management of golf operations. For professional golf management majors only.
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3.00 Credits
This course introduces students to contemporary tourism through a geographical and multicultural perspective of worldwide travel. The course emphasizes the most popular travel destinations and provides information about the physical and cultural characteristics of major cities, states, and countries. The course offers basic facts about travel destinations, the environment, and the people of many regions around the world, and it presents the nature of cultural diversity reflecting both Western and non-Western cultures with special emphasis on ethnic background, race, religion, values, tradition, language, material goods, and inter-relationships among local cultures.
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3.00 Credits
This course explores the world's cuisines with a focus on the history of culinary arts, indigenous ingredients, customs, as well as various cooking methods and terminology from places such as Latin and South America, Africa, the Middle East, Europe, Scandinavia, India, and Asia.
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3.00 Credits
This course offers an analysis of human-resource issues in the hospitality industry such as staffing, training, appraisal, wage and hour administration, discrimination, harassment, and other governmental issues.
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3.00 Credits
An in-depth examination of the concept of service and the linkages of the three most important functional areas of the firm: marketing, operations, and human resources. The course also addresses the concept of quality.
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3.00 Credits
Prerequisite: HFT 3806. This course is an introduction to basic food and beverage management concepts. Topics covered include: food and beverage sanitation; production and service equipment; menu planning and costing; and nutrition and safety.
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