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Course Criteria
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3.00 Credits
This practical course is designed to teach the techniques, procedures and knowledge required for bakery and pastry production. The course will include the use of bakery equipment and techniques, the importance of hygiene and sanitation practices and safety in connection with working with food products and an understanding of the various types of ingredients used for bakery and pastry products. Cake decoration will be included.
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3.00 Credits
This course examines the fundamentals of hospitality sanitation operations. Techniques of proper sanitation will be demonstrated and practiced. Students will become familiar with federal, state and local sanitation requirements. Topics studied include the consequences of poor sanitation, purchasing and receiving safe food supplies, cross contamination, harmful pathogens, pest management and employee sanitation. An official exam is offered by the National Restaurant Association and culinary students will receive an industry-recognized certificate upon successful completion of the exam.
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3.00 Credits
A survey of consumer goods and the role of producers, wholesalers, and retailers involved in production and distribution. Provides background and information for selling various products, and standards for determining quality. Hard and soft goods lines, such as fashion, interior design, food and other product areas are covered. Emphasis is placed on factors such as design elements, periods of style and cultural influences that affect product design.
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3.00 Credits
Covers analyzing elements of profit, establishing a merchandise plan, forecasting sales, buying and handling of merchandise and pricing, and controlling inventory. Students analyze and solve merchandise problems in the areas of selecting and buying merchandise, determination of markup, markdown, inventory evaluation and stock turnover. Emphasis is on the "how to" ofbuying and decision making, and the problems retailers face managing large, diversified assortments of merchandise in an effort to adjust to changing consumer demand.
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3.00 Credits
This course is designed to provide understanding and insight into the following components of retailing: retail terminology, institutions, segmentation and target markets, trading area analysis, store location, human resource management and training, store image, visual merchandising, sales promotion, customer service, and the future of retail. The course is a study of contemporary retailing and focuses on all aspects of a store's organization and operations. As an introduction to the field of retail management, this course emphasizes retailing as a marketing function and as a career. It also looks at the new retailing formats, which include non-store retailing, the impact of technology and international retailing. Prerequisite: Placement above or successful completion of ENG 060 (EN 2103). Recommendation: Concurrent enrollment in ENG 075 (EN 2122) if CPT reading placement test is between 68 and 75.
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3.00 Credits
Comprehensive study of the major domestic and international destination markets as they relate to the selling and marketing of travel. The following subject areas are covered: Western Hemisphere Destinations - Comprehensive and detailed study of major destinations within the Western Hemisphere with emphasis on the following areas: Continental U.S., Hawaii, Alaska, Bermuda, Bahamas, Caribbean Islands, and Latin America. Comprehensive and detailed study of major destinations within the Eastern Hemisphere with emphasis on the following areas and regions: the new Europe, Eastern Europe, Middle East/Africa, Orient, South Pacific and balance of Asia. Prerequisite: Eligible for ENG 101 (EN 1103) Intensive Values: Written Communication
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3.00 Credits
This course is designed to introduce students to the functions and operations of the travel consultant's office. Emphasis is placed on effective travel service operations for both retail and corporate travel offices. The course also includes a computer component designed to provide students with hands-on experience with automated reservations systems. Students are taught the functions of a computerized airline reservation network.
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3.00 Credits
This course provides an examination of the various operational aspects of conference and convention management. Included are marketing of meetings, planning and managing meetings, and new technology in the meetings industry. Students are given a comprehensive managerial overview of the industry.
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3.00 Credits
This course provides the student with foundations of management theory and practice. Topics of study include the management functions of planning, organization, controlling, leadership and decision-making. Prerequisite: BUS 110 (BU 1101) or permission of instructor. Eligible for ENG 101 (EN 1103) Intensive Values: Multicultural/Global Awareness; Values/Ethics/Social Policy; Written Communication
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3.00 Credits
Start-up operational factors, venture capital, management principles, cost accounting, and market analysis. Designed to aid individuals in development of a workable small business plan for starting and maintaining their own businesses. Prerequisite: BUS 110 (BU 1101) or permission of instructor
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