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Course Criteria
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3.00 Credits
Foundations, administrative support systems, delivery systems and desirable practices of sport programming. Program delivery systems overview with emphasis on problems and solutions associated with sport programs. Topics include sport league administration, youth sport delivery issues, sport tournament operations, community based sport delivery issues, college/university recreation sport delivery.
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1.00 Credits
Preparation for recreation and park internship. Resume writing, interviewing skills, cover letters and internship search techniques and resources.
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3.00 Credits
Concepts related to policy development, organization and management specific to sport organizations. Including theories and practices of policy development and implementation, management theories, organizational behavior, the strategic management process, organizational design, managing change, and operational planning.
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3.00 Credits
Examination of the steps involved in analyzing and estimating the impact of recreation and parks services. Includes relevant issues and useful approaches for systematic analysis. Emphasis is placed on an understanding and development of various types of systematic evaluation designs. Activities leading to the analysis and development of performance reports to assess and improve managerial operational efficiency are covered.
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3.00 Credits
Fundamental principles of law, especially tort and contract law, applied to sports situations. Analysis of liability of sports personnel in various roles including participant, coach, promoter, trainer and official. Analysis of common law court decisions in sports contexts well as key state and federal statutory legislation such as civil rights and antitrust.
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3.00 Credits
Examination of marketing methods as applied to Parks, Recreation, Tourism and Sport Management facilities and programs. Aspects of advanced marketing: market research, marketing strategy and revenue-generation in both public and private settings. Credit will not be given for both PRT 407 and PRT 507
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3.00 Credits
Introduction to practices and procedures in food and beverage service. Basics of food service needs, cost controls, legal issues affecting food and beverage service, staffing, and customer satisfaction. Critical elements of food costing, purchasing, inventory control, menu planning, and security. Preparation for completion of Level III Food and Beverage control elements of the Professional Golfers' Association of America's Professional Golf Management apprentice Program
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3.00 Credits
Introduction to practices and procedures in contemporary club management. Application of general management functions to club environments including human resources, training, financial management marketing; leadership food and beverage service operations facilities and risk management; legal issues; and career planning. Preparation for completion of Club Management elements of the Professional Golfers' Association of America's Professional Golf Management apprentice Program
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3.00 Credits
Basic principles of golf course design. Historical architectural influences on current golf course design trends. Strategic golf course design principles, shot values, construction practices, environmental issues, and maintenance issues. Golf course design and management implications. Restricted to PGM and Landscape Arch. Majors. Junior Standing
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1.00 Credits
Advanced concepts, techniques, and practices of golf management: swing concepts of teaching, supervising and delegating, merchandising and inventory control. Preparation for completion of PGA of America's Professional Golf Management Level III knowledge tests and skill simulations.
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