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Course Criteria
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3.00 Credits
An examination of specialized topics in European history. The emphasis will be on historiographical debates or issues within the topic area and will include advanced historical readings and research. May be repeated for credit with the permission of the Department Chairperson. Three lecture hours per week.
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3.00 Credits
The course will examine the transformative effects of Information Technology on the research, writing and production of history. Students will develop skills in electronic data creation, Web site design and evaluation, multimedia presentation and writing for electronic audiences. Particular attention will be paid to the critical analysis of the interpretation and presentation of data. This course assumes basic computer literacy.
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3.00 Credits
An individualized program for History majors and minors. An indepth study of an aspect of history which falls within the expertise of one or more members of the History Department. The form of the program is developed cooperatively between the student and a consenting faculty member. The student may earn up to 6 credit hours by enrolling for 2 semesters. Students from other academic departments may take the course with permission of the History Department Chairperson. Prerequisite: Permission of Department Chairperson.
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3.00 Credits
Designed as a one or two semester research program, up to 6 credit hours may be earned. The student is required to conduct research on an aspect of history which falls within the expertise of one or more members of the History Department. While expected to work with a minimum of direction, the student is required to meet with the research director on a regular basis. The specific nature of the research program is developed cooperatively between the student and the director. Prerequisites: An overall average of 3.0; a 3.5 average in History, and permission of Department Chairperson.
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3.00 Credits
The course requires students to compare room division management in large hotels with those in small hotels including reservations, front desk operations, accounting, housekeeping, and auxiliary with appropriate computer applications. The course focuses on management history, planning, organization, leadership and current and future management issues. Prerequisite: BUS170.
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3.00 Credits
Management of both commercial and institutional food service operations. The focus is on management by menu concept, site selection process, functional cycle of control (purchasing, receiving, storing, and issuing), production forecast and scheduling. Development of operational and financial food and beverage cost controls, including menu pricing, budgeting, and internal/external sales analyses, including computer applications. Prerequisite: BUS170.
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3.00 Credits
The course covers planning for management of personnel including recruitment, selection and evaluation of employees in the industry. Focus on key hospitality resource management issues of a general, technical and social nature including communication, motivation and leadership, job stress and safety, security, government regulations, and discrimination. Prerequisites: HRI201, HRI204.
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3.00 Credits
The focus is on tort and contract rights and liability in the industry. Other areas of the law that will be discussed will include employment law, forms of ownership and laws related to the operation of a business that is open to public accommodation. Prerequisite: BUS252.
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3.00 Credits
Strategic and logistical considerations in the managing, the planning, development, marketing and implementation of meetings, conferences and conventions. Included in the foregoing is the management of the facility, involvement of the meeting planner for the client and the negotiation of the contract for the use. Prerequisites: HRI201, HRI204.
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3.00 Credits
An examination of the unique operating conditions associated with casino management. The focus is on the history of gambling and on the environment, operations, regulation, accounting and the economics, moral and cultural issues of gaming. Prerequisites: HRI201, HRI204.
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