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Course Criteria
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3.00 Credits
An introductory course covering the many categories of alcoholic beverages available on the market today. Coursework includes a study of spirits and beer, as well as an introduction to the wine styles of the major wine producing countries in the world. Additional fee required. Prerequisite: ENGL 100. 3 Cr. (3 Lec.) Spring semester.
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3.00 Credits
This course is a study of laws and regulations pertaining to hotel, restaurant, travel, and casino industries. The focus is on risk management, precautions, documentation procedures, and preventative methods necessary to avoid, or at least minimize, legal action. The course covers areas such as food and beverage service and safety responsibilities, contracts, employment and labor issues, civil rights, negligence, the innkeeper's duties, corporate and franchise laws, and product liability. Emphasis is placed on analyzing legal cases related to the hospitality industry so that future managers understand their legal rights and responsibilities. Prerequisite: Prior completion or concurrent enrollment in ENGL 101. 3 Cr. (3 Lec.) Spring semester.
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3.00 Credits
Today's hotel manager should have a basic understanding of the multitude of accounting principles and concepts that govern day-to-day operations in the hospitality industry. The purpose of this course is to develop understanding of the important information needed to make management level decisions based on financial information provided by the accounting department. Prerequisites: ACCT 101 or equivalent and prior completion or concurrent enrollment in ENGL 101. 3 Cr. (3 Lec.) Spring semester.
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3.00 Credits
This course is a study of hospitality marketing for hotels, food service, travel/tourism, special events, and destination operations. Development of a strategic marketing plan, market research and analysis, buyer behavior, market segmentation, competition analysis, e-commerce business, publicity and promotion, and business feasibility will be discussed. Various career and entrepreneurial opportunities in hospitality marketing and management also will be introduced. Prerequisite: Prior completion or concurrent enrollment in ENGL 101. 3 Cr. (3 Lec.) Spring semester.
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3.00 Credits
A study of the relationship of food and labor costs to selling prices, cost-control procedures for representative menu items, comparative analysis of cost to buy or to produce different forms of food, effective utilization of equipment, and work simplification techniques. Prerequisite: Prior completion or concurrent enrollment in ENGL 101. 3 Cr. (3 Lec.) Spring semester.
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3.00 Credits
Through employment, mentorship and self-directed studies at a hospitality related organization, Hotel Restaurant and Management majors enhance their understanding of leadership, teamwork, communication, necessary industry skills, and diversity. Each student must complete (three credits), before graduation, a minimum of 150 hours (10 hours per week for 15 weeks) of acceptable and appropriate employment at an approved organization. Six credits may be earned by completing a work experience minimum of 270 hours (18 hours per week for 15 weeks). Prerequisite: Approval by faculty advisor and Hotel and Restaurant Management Program Chair. Fall, spring, and summer semesters. HRMG 213 3 Credits (9 Lab.) HRMG 216 6 Credits (18 Lab.)
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3.00 Credits
Through employment, mentorship and self-directed studies at a hospitality related organization. Hotel Restaurant and Management majors enhance their understanding of leadership, teamwork, communication, necessary industry skills, and diversity. Each student must complete (three credits), before graduation, a minimum of 150 hours (10 hours per week for 15 weeks) of acceptable and appropriate employment at an approved organization. Six credits may be earned by completing a work experience minimum of 270 hours (18 hours per week for 15 weeks). Prerequisite: Approval by faculty advisor and Hotel and Restaurant Management Program Chair. Fall, spring, and summer semesters. HRMG 213 3 Credits (9 Lab.) HRMG 216 6 Credits (18 Lab.)
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3.00 Credits
This course surveys the major historical developments of western civilization from the pre-historic era to 1650. Special emphasis is placed on reading, interpreting, and discussing primary sources so students can comprehend the practice of historical research. HSTY 101 fulfills the SUNY General Education Western Civilization requirement. An honors section is offered. Prerequisite: Prior completion or concurrent enrollment in ENGL 100. 3 Cr. (3 Lec.) Fall and spring semesters.
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3.00 Credits
This course surveys the major historical developments of western civilization from the pre-historic era to 1650. Special emphasis is placed on reading, interpreting, and discussing primary sources so students can comprehend the practice of historical research. HSTY 101H fulfills the SUNY General Education Western Civilization requirement. Prerequisite: Prior completion or concurrent enrollment in ENGL 100. 3 Cr. (3 Lec.) Fall semester.
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3.00 Credits
This course surveys the major historical developments of western civilization, from 1650 to the present. Special emphasis is placed on reading, interpreting, and discussing primary sources so students can comprehend the practice of historical research. HSTY 102 fulfills the SUNY General Education Western Civilization requirement. An honors section is offered. Prerequisite: Prior completion or concurrent enrollment in ENGL 101. 3 Cr. (3 Lec.) Fall and spring semesters.
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