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Course Criteria
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3.00 Credits
Provides an overview of hotel housekeeping and facilities management. Special attention placed on proper staffing and scheduling techniques, housekeeping cost control, facilities management tools and techniques, sustainability management, and facility design.
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3.00 Credits
Examines the current status of hospitality and tourism industries at the global level. Analyzes different cultures, geographical features, and social, economic, and environmental issues in different countries to develop a comprehensive travel plan that meets the needs of today's international tourist.
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3.00 - 12.00 Credits
Provides practical experience in the hospitality industry with approved internship sites. Students should select a segment of the hospitality industry relating to their interested concentration area to obtain experience.
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3.00 Credits
Provides an overview of organizational decision making in reference to hotel revenue management. Examines evolving trends of revenue management, best approaches to building profitable pricing strategies, and data analytics.
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3.00 Credits
Examines the principles, processes, and theories of beverage service. Analysis of methods of alcoholic beverage production and examination of categories of spirits, malt beverages, and wine, as well as legal concerns of service. Development and marketing of beverage operations are discussed. Includes voluntary tasting and evaluation of alcoholic beverage products
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3.00 Credits
A study of the wine-growing regions, production, processing, and distribution of domestic and international wines. Topics include types of wine grapes, varieties of wine, proper storage procedures, the techniques of proper wine service, and responsible alcohol service.
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3.00 Credits
Addresses the art of brewing beer, beer styles, brewing equipment requirements, responsible alcohol service, beer and food pairing, sales, and marketing. Students visit local breweries and brew pubs. Students are required to attend three daylong field trips.
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3.00 Credits
Explores grape varietals and production procedures. Analyzes PH level of the soil, vineyard floor management (VFM), climate, water run-off, sun, vineyard design, safety, and security as well as maintenance of the expense associated with a vineyard. Exposes students to the difference between the terroir surrounding California's (Napa & Sonoma Valley's) Upstate New York's (Finger Lakes), France's (Bordeaux Region), Italy's (Tuscany Region) and Pennsylvania's (Lake Erie Region).
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3.00 Credits
Discussion of contemporary issues within the hospitality industry. Students write a series of opinion/reaction papers to presented discussion topics.
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4.00 Credits
Emphasizes restaurant front and back-of-the house operations management. Examines researching, planning, preparing and present theme-oriented meal showcasing selected domestic and international cuisine in the Allenwood Restaurant. Focuses on operations of employees and managers within department food and beverage operation.
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