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Course Criteria
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3.00 Credits
This survey course provides a comprehensive overview of the meeting planning business, including the corporate, incentive, association, convention and trade show areas. Topics cover program development and budgeting, negotiations and contractual issues, participant profiling, site selection, planning process, men planning, technology options, safety and security, cultural protocol of international meetings, and the use of outside vendors. This course also looks at meeting planning through the eyes of the end user as well as the supplier, their relationship to each other, and the needs of each to quantify results and manage resources to insure mutual success. Guest speakers, handouts and interactive discussions of current meeting trends are utilized to provide each student with an understanding of meeting planning as a business as well as a possible career choice. [9/16/2002]
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3.00 Credits
Practices and problems associated with casino management, including an overview of the industry, both domestic and abroard. Topics include staffing, types of operations, security, control, entertainment, taxation and economic impact. An in-depth examination of the various methods used to protect casino table games and machines. The course reviews blackjack, baccarat, poker, craps, roulette and slot machines along with examining possible ways that cheating can occur. [1/25/1999]
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3.00 Credits
A systematic approach to the processes of planning and executing a corporate or social event in a hotel environment. It includes a comprehensive understanding of the event from point of sale through its conclusion. [1/25/1999]
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3.00 Credits
Provides specific time slots for Professional Development Sequence activities concurrent with formal classes. Students may register for this class multiple times throughout their education at FDU. Corequisites: HRTM 1101,1102, 2103,2104,3105,3106,4107,4108. [1/23/2006]
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4.00 - 9.00 Credits
Focuses on professionalism applied to the workplace, emphasizing contemporary issues, challenges and opportunities. [9/4/1996]
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1.00 - 7.00 Credits
Focuses on professionalism with an emphasis on leadership development and preparation for a monitored work experience, generally in the following summer (400 hours). [7/1/1996]
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3.00 Credits
This course is designed to provide students with the basic food-service knowledge needed to supervise staff in this segment of the hospitality industry. Students gain an understanding of food-borne illness and prevention of it. Additional topics covered include: food spoilage, storage, transportation, government regulations and sanitation codes. This course will also foucs on basic nutrition information necessary for the food-service professional in any environment. What are our legal and ethical responsibilities to our guests? [1/23/2006]
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3.00 Credits
A comprehensive approach to the management of human resources and supervision in hospitality organizations. The course includes techniques of labor planning, job specifying, scheduling, dealing with organized labor, training, supervising, motivating and improving productivity. [9/4/1996]
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3.00 Credits
Techniques and strategies in the organization and management of hospitality systems such as business, finance, work, marketing, reservations, food service, guest service, supply and control are studied. Course emphasizes quality assurance, guest satisfaction and process improvement. [1/2/1997]
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3.00 Credits
The course emphasizes the food and beverage concepts essential to all hospitality managers. Areas such as menu planning, beverage operations, food-production systems, food-service and delivery systems are studied. [9/4/1996]
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