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Course Criteria
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1.00 Credits
Prepares the student for successful completion of the NSCA Certified Personal Trainer exam. Provides a forum for reviewing professionalism and communication skills through mock interviews, written communication and professional networking.
Prerequisite:
EXS 205
Corequisite:
EXS 280
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3.00 Credits
This course is an introduction to the social, historical, and cultural influences that have impacted hospitality and culinary professions, and the ways these traditions translate into to professional environment of the food service industry today. Topics include contemporary issues facing culinary professionals in the twenty first century. Course explores hospitality and culinary arts careers, market segments and professional development.
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2.00 Credits
Basic Nutrition explores the relationship between food choices, meal planning and prevention of diet related chronic diseases for personal health. Topics covered include the science behind nutrition, physiology and digestion, function and sources of nutrients, meal planning, nutrient requirements across the life span and how to evaluate nutrition information scientifically. Students will evaluate a personal diet and fitness record using a computer database.
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3.00 Credits
Focuses on the science of nutrition as it relates to maintenance of health. Introduces composition, functions, daily requirements, food sources, and clinical deficiencies/excesses of each nutrient. Covers the nutritional process of digestion, absorption and metabolism. Discusses individuals, populations and communities at risk for the maintenance of health and prevention of disease by relating specific disease entities to the dietary modifications. Covers basic principles of energy balance, weight control, sports nutrition and eating disorders. Introduces nutrient requirements throughout the life cycle. Provides tools to evaluate and analyze personal nutrition.
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3.00 Credits
Studies the principles and procedures of lodging operations, including organizational and building structures, reservation processes, guest services, rate structures and the revenue cycle. Technology in the hotel industry is introduced.
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2.00 Credits
Presents principles of menu planning for a variety of foodservice operations. Topics include considerations and limits on menu planning, cost factors, pricing, menu mechanics, design and analysis. Presents the costing of food items in order to develop sound menu pricings in meeting with budgets and expenses. Focus on menu planning and nutrition for the non-commercial food service segment, menu development for food and wine pairing, menu descriptions and marketing strategies for commercial segment.
Prerequisite:
FNH 114 and FNH 121
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3.00 Credits
Hospitality Marketing and Sales defines and explores the role of marketing and its relationship to sales in meeting business outcomes in the hospitality industry. Provides an understanding of promotion, selling, and closing strategies. A marketing and sales based approach to meet customer preferences and service needs is explored. Included is social media and targeted marketing concepts and applications.
Prerequisite:
FNH 101
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3.00 Credits
Provides practical advice for dealing effectively with people in a hospitality and healthcare work environment. Topics include: effective communication, orientation and training, managing productivity, coaching, discipline, team building managing conflict and professional development. Introduced information on using voice mail and e-mail effectively, sexual harassment, training methods and team development.
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3.00 Credits
Provides an overview of the layout, design, and management of hospitality facilities. This course teaches what a manager needs to know about planning, design and purchasing of equipment along with a good vocabulary to use with facilities management staff, asset managers, vendors and contractors. Students will develop a basic understanding of mechanical operations within the physical plant, sustainable practices, accessibility and life safety and security programs.
Prerequisite:
FNH 135
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3.00 Credits
Examines the duties of management in controlling the food and beverage operations. Covers forecasting, cost controls, food and beverage purchasing and budgeting with emphasis on managing a profitable operation.
Prerequisite:
FNH 112
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