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Course Criteria
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3.00 Credits
Students work for appropriate business firms, institutions and/or agencies to enrich the theoretical concepts previously developed in the classroom. Students must complete 350 hours on-the-job training as assigned by the professor in conjunction with assigned papers and coursework. Some office visits are required by the assigned professor. SUNY GEN ED-n/a; NCC GEN ED-n/a
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3.00 Credits
This course is designed to introduce students to basic concepts and the language and scope of the tourism industry. It includes the evolution, economic function and analysis of modes, organization, and arrangement of travel. SUNY GEN ED-n/a; NCC GEN ED-n/a
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3.00 Credits
A course providing students with techniques and international methods of tourism, culinary arts, hotel/restaurant management. It includes independent research, visits to hotels, restaurants, culinary arts schools and hotel universities. Special expenses for students: air fare to and from foreign countries, food, lodging, taxes, transfers, etc., for approximately two to three weeks. SUNY GEN ED-n/a; NCC GEN ED-n/a
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3.00 Credits
Traces the growth and development of the lodging industry from early times to modern hotel and motel operations. Covers the application of marketing research to site location, customer demand and determination of operational needs. Includes design and layout, front office requirements, maintenance, equipment and housekeeping activities. SUNY GEN ED-n/a; NCC GEN ED-n/a
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3.00 Credits
Advanced management techniques and problems confronting the hotel-motel industry. Emphasis on personnel and labor relations. Dimensions of personnel management and responsibilities, operational problems of seasonal arrangements and various aspects of employee development and career potential are covered. Current and future industry-wide trends and problems are also investigated. SUNY GEN ED-n/a; NCC GEN ED-n/a
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3.00 Credits
An introduction to food and beverage management, including the elements of stewarding, staffing, budgeting, purchasing, ordering, receiving, storage and control. Topics include equipment layout and design, sanitation and analysis of the food and beverage operation in relation to the lodging facility. SUNY GEN ED-n/a; NCC GEN ED-n/a
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3.00 Credits
An introduction to food preparation emphasizing basic culinary skills, practices, and the complete sanitation program in food establishments. Chef Instructor demonstrates proper culinary methods and preparations. Students then perform learned skills. Students are required to produce foods and clean and sanitize the kitchen laboratory. Lifting required. SUNY GEN ED-n/a; NCC GEN ED-n/a
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3.00 Credits
Emphasis is placed on the presentation function including menu design and layout, wine and beverage selection, promotion, theme development, creating an atmosphere for dining and marketing the "total product." Students will learn how to cost-out menu items and how to develop a menu. Computer lab will be utilized. SUNY GEN ED-n/a; NCC GEN ED-n/a
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1.00 Credits
Students learn the basic concepts of food safety that is needed to help protect consumers and businesses against foodborne illness outbreaks. The course demonstrates industry safety methods utilized in food handling, storage, and preparation. It prepares students for an exam sponsored by the National Restaurant Association and administered at the college. Servsafe is a nationally recognized certification. SUNY GEN ED-n/a; NCC GEN ED-n/a
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3.00 Credits
A comprehensive analysis of developments and problems in the hotel/motel industry utilizing contemporary developments. Emphasis is placed on the integration of the hotel/motel business with the hospitality industry and its present and future role. Students are involved in extensive case analysis. Some field trips required. Minimum 21 hotel/restaurant credits completed. SUNY GEN ED-n/a; NCC GEN ED-n/a
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