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Course Criteria
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1.00 - 3.00 Credits
See Internships. page 393.
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1.00 - 3.00 Credits
See Internships page 393.
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3.00 Credits
An integrated, in-depth overview of a hotel's front office, also known as the rooms division/department. Topics covered include: the organizational structure of different types and sizes of hotels; the inter/intra relationship of hotel departments; the relationship between the rooms division and external parties; the goal of meeting customer expectations; and operational and profitability concerns. Pre: TIM 3110 and CSCI 3201 and COOP 2990 or TIM 3990 or TIM 3991.
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3.00 Credits
This advanced course covers the study of Classical Food and Beverage and provides an investigative look into the history of food and beverage in ethnic cuisines around the world, as well as the customs and practices associated with them. Students develop an awareness of issues confronting the food professional, in particular those relating to quality food and beverage. Pre: TIM 3210 and COOP 2990 or TIM 3990 or TIM 3991.
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3.00 Credits
A survey of surface (rail and highway), passenger ship, and air transportation. This course covers organization, operations, and regulatory and marketing aspects. The intermodal concept is examined as well as the social, economic, and political factors that have influenced government transportation priorities. Pre: GEOG 2000 or GEOG 2600; CSCI 3201, FIN 3000, TIM 3610 and (TIM 3110 or TIM 3210) and COOP 2990 or COOP 3990 or COOP 3991 or TIM 3990 or TIM 3991.
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3.00 Credits
A course that focuses on contrasting tourism development from a micro- and macro-prospective. This includes infrastructure analysis and the role and interaction of the public and private sectors. The role and promotional ef forts of local, state, and national tourism organizations are also addressed. Pre: GEOG 2000 or GEOG 2600; CSCI 3201, TIM 3110, TIM 3610, FIN 3000 and COOP 2990 or COOP 3990 or COOP 3991 or TIM 3990 or TIM 3991.
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3.00 Credits
The study of hospitality industry financial statements and the uniform system of accounts used in hotel departmental operating statements. The course also emphasizes budget planning, forecasting, and other financial data used in the management decision-making process. Pre: ACCT 2010, FIN 3000, CSCI 3201; and COOP 2990 or TIM 3990 or TIM 3991.
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3.00 Credits
This course examines the legal environment of the hotel and travel industry. Focal points include: innkeeper law, tort, contract agency law, and federal, state, city, and county regulatory agencies as they relate to the travel industry. Issues relating to travel agencies, restaurants, and airlines are also covered. Pre: LAW 3000, TIM 3110 and TIM 3210; and COOP 2990 or TIM 3990 or TIM 3991.
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3.00 Credits
A course that focuses on the use of Information Systems in the Travel and Hospitality industry. It explores the use of computers to facilitate both the flow and management of information in the industry. The flow and capture of information related to providing travel and hospitality services are studied and discussed. The constant changes in information systems technology and their impact on the channels of distribution are explored. This includes a study of the airline travel information networks (Sabre, Galileo, Amadeus) and the Central Reservation Systems (CRS) of hotel and car rental companies. This course also focuses on the inter-dependence and cross linking of these systems and the emergence of the Internet as another channel of information flow. The use of information from these networks at the local level (hotel, car rental, attraction, restaurant) and the subsequent use and management of information generated as a result of customers receiving services are also discussed. Pre: CSCI 3201, TIM 3110, TIM 3610; and COOP 2990 or TIM 3990 or TIM 3991.
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3.00 Credits
A course that provides an integrated and in depth overview of the management concepts, elements, procedures, and results necessary for service oriented organizations. Management methods are explored with a special emphasis on identifying and understanding the culture of organizations. The focus is on culture and the changes required within the organization's culture to posture the organization to achieve its vision, mission, and goals. A review of the cultures of service organizations, with particular emphasis on the travel and hospitality industry, is conducted to gain insights into the factors that make a service organization successful. Case studies and experiential methods are utilized to develop an appreciation for proactive service delivery systems as the means to achieving customer satisfaction and improved productivity. Pre: TIM 3110, TIM 3610, and TIM 3645, or MGMT 3400 and COOP 2990 or TIM 3990 or TIM 3991.
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