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Course Criteria
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3.00 - 6.00 Credits
Concluding cross disciplinary Honors College experience, focused on the question "What are the obligations of the educated citizen?" The course helps students understand and handle complex intellectual issues from mulitple perspecitves. A selection of topics is announced and described in the undergraduate course schedule. Substitutes for LBST 499 Senior Synthesis.
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3.00 Credits
Chronicles the evolution and growth of the hospitality industry. Profiles club management, hotel and lodging, restaurant, culinary and food service, gaming operations, special event, recreation, and tourism segments. Explores professional career opportunities. Features alumni and guest speakers representing targeted segments of the hospitality industry.
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1.00 Credits
Introduces concepts and issues pertaining to sanitation and security management in the food service segment of the hospitality industry. Examines causes and prevention of food-borne illness, Hazard Analysis Critical Control Point (HACCP) food production methods, and current government regulations.
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3.00 Credits
Introduces classic management theory and responsibilities, with an emphasis on hospitality industry applications.
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3.00 Credits
Provides an in-depth understanding of the unique aspects of private club management. The differences as compared to public golf courses, public restaurants, hotel operations, equity (member-owned), and non-equity (corporate-owned) club settings are explored.
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3.00 Credits
Introduces the operational concepts of food service operations in commercial kitchen facilities. Includes planning, preparation, and service of quantity food production. Emphasizes the integration of sanitation, menu planning, cost controls, and application of computer software.
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3.00 Credits
Introduces concepts pertaining to international and domestic tourism. Examines the economic, social, and cultural aspects of tourism, as well as how destinations are marketed.
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3.00 Credits
Examines the effects of international migration and changing roles of minorities within the global and domestic hospitality industry. Addresses the cultural factors affecting workplace productivity and relationships.
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3.00 Credits
Examines human resource management in the hospitality industry. Topics include cultural diversity, legal requirements, job analysis, recruitment and selection, training and development, performance appraisal, compensation, and benefits administration.
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3.00 Credits
Includes sources, standards, grades, methods of purchase, and storage of various foods, beverages, and fixtures. Emphasizes the development of purchasing policies and specifications.
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