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Course Criteria
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3.00 Credits
3 Credits, 3 Hours This course familiarizes the student with basic law and accounting as it applies to the hospitality industry. It explores basic contract, tort, liability and human resource law as it appl ies to hotel and food service operations and travel related busi nesses. It i ntroduces the student to basic accounting methods as applied to budgeting, forecasting, cash management and costing. This course is required within the Hospitality curriculum.
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3.00 Credits
3 Credits, 3 Hours Prerequisite: HOS 101 This course introduces the student to the complexities of managing hotels, motels and other types of lodging facilities. It provides working knowledge of the technical components, human resource considerations and geographical concerns in operating a hotel/lodging facility. The course considers properties of all sizes, services and prices and presents a working knowledge of global reservations systems as well as information systems.
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3.00 Credits
3 Credits, 3 Hours This seminar introduces students to the traditional cuisine of countries around the world. The course will encompass a vast array of culinary experiences including lectures, market visits, wine tasting, technical presentation and field trips regarding food and wine of various regions in Europe, Central and South America and Asian regions and areas.
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2.00 - 6.00 Credits
2-6 Credits Prerequisite: HOS 101 and HOS I OS, Completion ofCSP 101 or equivalent is suggested. Ninety to two hundred and seventy (90 - 270) field hours to be determined before registering for Travel and Tourism and Lodging concentration with permission of instructor. This is a field placement/internship in an industry segment appropriate to their concentration area. Food Service concentration students will be required to fulfill the 6 credit, 270-hour segment in an appropriate setting. Travel and Tourism students will be required to fill 90 hours and Lodging students must fill 135 hours.
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3.00 Credits
3 Credits, 3 Hours This course is designed to familiarize the student with various facets of international business. The subject matter includes; the nature of international business, strategies related to international sales, supply, manufacturing, management and promotion. Relevant legal and political matters are also considered.
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4.00 Credits
4 Credits, 4 Hours First semester of a one-year course in the Italian language. A two-pronged approach is followed: the establishment of a firm grammatical basis of the language and its application in a conversational and practical modern context. About ten percent of the course is devoted to some cultural aspects, touching on geography, history and developments, which may contribute to an understanding of the Italian nation as it is today. Offered fall semester.
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4.00 Credits
4 Credits, 4 Hours Prerequisite: ITA 101 or one-two years ofhigi school Italian This is the second semester of the first year course in the Italian language and culture. This course will continue to be based soundly on grammatical principles. It will also focus on correct pronunciation and vocabulary building so as to achieve the target skills of speaking, reading, writing and comprehension. Important cultural topics will be included in the course.
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4.00 Credits
4 Credits, 4 Hours Prerequisite: ITA 101 and ITA 102 Complete Italian grammar and pronunciation review, including further development of language and oral/aural skills. Readings and writings are based on literature and practical contemporary usage.
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4.00 Credits
4 Credits, 4 Hours Prerequisite: ITA 101 and ITA 102 Complete Italian grammar and pronunciation review, including further development of language and oral/aural skills. Readings and writings are based on literature and practical contemporary usage.
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1.00 Credits
1 Credit, 1 Hour A seminar exploring environmental stress and physical tension. Various relaxation and awareness techniques will be utilized such as progressive relaxation, bioenergetics, autogenic training and biofeedback. Meditation and visualization, creative problem solving, the management and the importance of proper nutrition and exercise.
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