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Course Criteria
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3.00 Credits
FA, SP, SU - Lab fee. Corequisite: HSC 0591C.This course is designed to prepare the student for employment in the long term care setting. Students have the opportunity to apply content learned in the classroom to the care of geriatric and long term care patients.Content includes legal, ethical, safety, comfort, nutrition, infection control and rehabilitative measures central to the care of patients by nursing assistants.
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3.00 Credits
FA, SP - An introductory course designed to acquaint the student with the many facets of the hotel/lodging, restaurant, travel and tourism, and food service industries.The student will become familiar with the various interrelated professions in these industries and their relationships to each other.
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3.00 Credits
TBA - This course will introduce students to the methods, techniques and procedures used in commercial cleaning. Included in the topics of the course are servicing of restrooms, cleaning walls,windows, fixtures and the methods, techniques and procedures used in the care and cleaning of floors, rugs and carpeting.The course will emphasize guest room cleaning, laundry and housekeeping operations utilized in the lodging industry.The class covers the use and maintenance of professional cleaning equipment. Students will become familiar with the laws, regulations and agencies governing the environmental service industry.The course is designed to prepare students for a supervisory role in the management of a housekeeping department.
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3.00 Credits
FA - This course introduces students to guest service operations.This course is designed for students interested in managing hotels,motels, resorts, and other related lodging businesses.The course provides students with practical knowledge of the concepts and procedures used in managing commercial lodging operations. Students are introduced to the rooming and guest service functions.The course includes the theories and principles of guest service management used in the lodging industry.The course gives students the opportunity to develop human relations and customer service skills. Operation of the various functions of the rooming department of a lodging operation is covered.
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3.00 Credits
SP - This course focuses on three main areas of property management including physical plant management, facilities, systems engineering and management, and utilities and energy management. All phases of property management are covered from operations management to cost analysis and capital investment.The general principles of design, installation, operation, and economical evaluation are applied to hospitality operations.
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3.00 Credits
FA - Presents basic introduction to the reservation system and the accounting functions of hospitality operations.The course focuses on the reservations and billing, audit, transient ledger, city ledger, income statement, and of the statistical analysis used in the hospitality industry.
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3.00 Credits
SU - An in-depth study into the principles of beverage management.This course will introduce students to the production and characteristics of the different types of beers, liqueurs and spirits. Students will be introduced to the techniques of mixology with an emphasis on the responsible vending of alcoholic beverages.
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3.00 Credits
FA - This course introduces students to the principles of oenology.The course provides students interested in wines, wine production, and service with the fundamentals of wine technology. Students are introduced to the theories and principles of marketing,merchandising and promoting wines in the hospitality industry. Practical knowledge of viticulture and vinification methods is covered in the course. Students are introduced to the theories, concepts, and principles of sensory evaluation and other quality factors of wine.The course is designed for both the hospitality manager as well as the individual who enjoys wine for personal pleasure.
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1.00 Credits
FA, SP, SU - Corequisite: FOS 2200.This course acquaints students with the Hazard Analysis Critical Control Point (HACCP) program.The course stresses a proactive, comprehensive, science-based approach to food safety. Students will learn to continuously monitor a food service operation and reduce the risk of a foodborne illness. Emphasis is placed on identifying points in the flow of food through the food service operation where contamination or other hazards to safe food can occur. Control procedures,which can be implemented to neutralize identified hazards,will be a focus of the course.
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3.00 Credits
SU - This course introduces students to the resources available to managers in the hospitality industry.This course includes management concepts and practices applicable to the hospitality industry. Students are introduced to the theories and principles of managing a hospitality industry. Students examine the management process and learn to apply this process to the hospitality industry.This course provides students interested in lodging, food service, beverage service, and other related fields with practical knowledge in the acquisition,management and utilization of the resources available to hospitality managers.
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