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Course Criteria
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3.00 Credits
2nd Semester. This course is designed to give students a general overview of the vast Hospitality Industry. The major segments of the Hospitality Industry such as travel and tourism, meeting and convention planning, food and beverage management, lodging management, and recreation/gaming are discussed. Students are also acquainted with career opportunities in the Hospitality Industry. All Hospitality Management and Business majors are required to take this course.
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2.00 - 3.00 Credits
1st Semester. Lect. 2, Lab 2, 3 credits. Emphasis on the interrelationship between basic and chemical principles of food preparation for maximum nutrient retention and also for planning balanced diets. The course also introduces the basic skills needed in food preparation.
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3.00 Credits
2nd Semester. Lect. 3, 3 credits. A continuation of the study of the fundamental principles of accounting (211) to include specific application in forecasting and decision making process. Prerequisites: HOMT 0211.
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3.00 Credits
2nd Semester. Lect. 3, 3 credits. A practical study in selling and promoting the hospitality industry, and specifically geared toward the lodging facility itself, and how well the needs and satisfaction of the customers have been met. This includes banquets and convention facilities, operating seasonal vs. year round, location and occupancy rates, etc. Prerequisites: BUSN 0311.
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1.00 - 3.00 Credits
2nd Semester. Lect. 2, Lab 1, 3 credits. The systems approach to organizational structure and relationships, policy making and implementation; budgeting and cost control; menu as a management tool; sanitation and safety; food preparation and food delivery systems.
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4.00 Credits
2nd Semester. LECT. 2, Lab 4, 4 credits. Principles of design and layout, workflow, equipment purchasing, utilization and maintenance and equipment specifications.
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3.00 Credits
1st Semester. Lect. 3, 3 credits. Students will better understand the process, principles, and logistical strategies connected with meetings and convention planning via visiting lecturers, special projects, and on site visits and participation.
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1.00 Credits
1st Semester. 1 credits. Application of theoretical knowledge of principles of management to the Hospitality System to be taken concurrently with HOMT 0361.
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5.00 Credits
2nd Semester. 5 credits. This is a cornerstone course. This course is designed to give students an opportunity to work on site at the Kellogg Conference Center and demonstrate knowledge and techniques and refine skills previously acquired through classes and hands-on experiences. Knowledge gained in previous course work is applied. In an effort to better understand the hospitality industry each student is required to work on site twelve weeks (12) during the semester, three (3) weeks each in four major areas of the Kellogg Conference Center. Students will work in Sales/Marketing/Accounting, Front Desk Operations, Restaurant Operations, and Housekeeping. Prerequisites: HOMT 0112, HOMT 0212, HOMT 0213 and HOMT 0401.
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3.00 Credits
1st Semester. Lect. 3, 3 credits. The study of the principles of cost and sales, as it relates to food, beverage and labor control, and recognition of techniques and procedures used for control in particular settings and circumstances in the Hospitality Industry.
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