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Course Criteria
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3.00 Credits
FA, SP - This course introduces students to the principles of operating a profitable lodging operation.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 operation. Students are introduced to the utilization of reservation systems and the procedures for handling various types of reservations. The student will be introduced to the information systems for registration, guest accounts, checkout and the audit functions of guest services.The course includes the theories and principles of yield management, the economics principles of pricing used in the lodging industry in addition to other related topics.
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3.00 Credits
TBA - This course introduces students to the principles of operating a profitable restaurant.The course provides students interested in managing a restaurant and other related businesses with practical knowledge of the concepts and procedures used in managing a commercial food service facility. Students are introduced to the theories and principles of facility and menu development, design, and layout.The course covers the process of developing a commercial food service operation.
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3.00 Credits
FA, SP - An overview of the management system with an in-depth study of purchasing and the control component of the management cycle.This course will focus on the principles and practices concerned with the purchase and receipt of food, supplies, and equipment for various food service operations.
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3.00 Credits
FA - This course is designed to study the principles of marketing and promotion as they relate to the hospitality industry.This course looks at applying promotional techniques to a hospitality operation.The course addresses such topics as using a restaurant's menu and service staff to generate word-ofmouth advertising, the organization of a lodging operation's sales department, promotion of special events, etc.
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3.00 Credits
SP - This course provides the student with a familiarization of the fundamentals of law and an in-depth study of the legal aspects effecting the hospitality industry.This course addresses risk management in the hospitality industry.
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3.00 Credits
FA, SP - A.A.S. only. Prerequisite or corequisite: FOS 2200 and HFT 2020.This course exposes the student to advanced table service techniques and service styles to include French and Ala Ritz and buffet. Special attention is given to wine service, table-side preparation, carving and service.
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3.00 Credits
FA, SP - Prerequisite or Corequisite: FOS 2200 and HFT 2020.This course introduces the student to the principles of managing service.This course covers the service skills required in the culinary field from taking reservations to writing guest checks and handling money.
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3.00 Credits
FA, SP - It is recommended that students take FSS 2200 and HFT 2020 as prerequisites or corequisites.This course is a course in management of dining room service. Students will learn the operation of the dining room of a table service restaurant. Students will use various management techniques in the operation of a restaurant dining room.The student will gain hands-on experience in American, French, and banquet table service.This course covers all aspects of dining room service required in the hospitality field. This course emphasizes learning and practicing management and customer service skills.
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1.00 Credits
TBA - This course is designed to allow flexibility for a wide variety of topics/topic of interest, problem, need, etc. of the hospitality industry to meet the special needs of an identified group of students.This course explores current topics as they affect the hospitality industry.
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1.00 Credits
FA, SP, SU - Internship is a supervised hands-on training experience in which the student will observe and participate in the operation and management functions of a food service, lodging, dietary, or other hospitality operation.The student will learn first hand the day-to-day operations of a business in the hospitality industry.The student will have the opportunity to demonstrate the knowledge and skills learned in the classroom and apply them on the job.Departmental permission required.
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