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Course Criteria
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3.00 Credits
Develops skills in constructing itineraries; domestic and international ticketing; handling hotel, motel, and resort reservations; arranging cruises, tours, and car rentals; addressing customer and immigration issues. Emphasizes the responsibilities, professional behavior and ethics required for success. 3 lecture hours
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3.00 Credits
Prerequisite: computer literacy Provides an understanding of the various facets of travel/tourism reservations with an emphasis on developing skills in utilizing automated reservation systems. Students work with simulated system software widely used in the industry. 3 lecture hours
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3.00 Credits
Corequisite: HOS 111 Focus on dining room operations including all aspects of merchandising and customer service. Students can earn a certification for safe alcohol service through the National Restaurant Association. Lab hours in the dining room reinforce classroom discussion. 2 lecture/2 laboratory hours
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3.00 Credits
Prerequisite: HOS 111 Accepted practices for receiving, storing and issuing food and nonfood products within the hospitality industry. Covers purchasing major equipment, small wares, tableware, textiles, and vendor services. 3 lecture hours
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3.00 Credits
Addresses marketing plans, market research, market segmentation, positioning, consumer behavior, advertising, promotion, pricing theory, and hospitality group sales. 3 lecture hours
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2.00 Credits
Prerequisite: HOS 111 Applicable to a wide variety of food service operations, covers pricing strategies and support systems, ordering, conversion of recipes from small to large quantities, physical types of menus, marketing strategies, and food preferences of the public. Special emphasis on the planning of nutritional menus. 2 lecture hours
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3.00 Credits
Introduction to the principles, techniques and skills necessary to prepare outdoor meals. Students prepare a wide variety of foods using grilling, barbecuing, and smoking cooking techniques. 1 lecture/4 laboratory hours
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3.00 Credits
Introduction to hospitality law, its effect on hospitality management, and the legal principles that govern the hospitality industry. 3 lecture hours
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3.00 Credits
Prerequisites: HOS 101 and HOS 118 with a minimum C grade Addresses basic and advanced garde manger and charcuterie techniques such as the preparation and serving of hot and cold hors d'oeuvres, aspics, pates, mousses, terrines, and cold dishes along with advanced techniques for the planning and arrangement of buffets. Covers table arrangement and planning, creation of model nonedible food displays, as well as manipulation of specialized tools to produce decorative buffet items and showpieces such as ice sculptures, pastillage, marzipan, and fondant. 1 lecture/4 laboratory hours
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3.00 Credits
Prerequisites: HOS 102, HOS 217 An advanced course in pantry and deli preparation and organization. Developing speed skills with quantity production while following industry guidelines for sanitation and safety, students demonstrate proper plate presentation, including seasonal production, in a dining room pantry. 1 lecture/4 laboratory hours
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