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Course Criteria
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3.00 Credits
3 class hrs/wk, 3 cr. Covers the food service industry, including its structure, organization, size, economic impact, regulatory industries and peripheral industries; managerial problems and practices; trade journals and resources. Reviews food service segments. Discusses current industry operational topics.(Offered via distance education.)
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3.00 Credits
3 class hrs/wk, 3 cr. Introduces the lodging industry, including its structure, size, scope. managerial problems, and practices. Covers the structure and organization within the individual lodging firm's front office procedures. Explores career opportunities.(Offered via distance education.)
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3.00 Credits
3 class hrs/wk, 3 cr. Covers principles and practices of sanitation and safety for managers, based on the National Restaurant Association's ServeSafe Coursebook. Discusses Hazard Analysis Critical Control Point (HACCP) system, microbial contaminants, food allergens, food-borne illness, and facilities sanitation. Explains cost control process from purchasing through receiving, storage, inventory control, and yield cost analysis. Offers national certification to students upon successful completion.(Offered via distance education.)
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3.00 Credits
3 class hrs/wk, 3 cr. Focuses on specific functions of the front desk operations at a hotel, motel, or resort. Includes reservations, registration, room and rate assignment, guest services, room status, maintenance and settlement of guest accounts, and creation of guest history records. Discusses development and maintenance of databases of guest information, coordination of guest services, and ensuring guest satisfaction. (Offered via distance education.)
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3.00 Credits
3 class hrs/wk, 3 cr. Surveys the subject of cultural heritage tourism and the value of this niche market. (Offered via distance education.)
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3.00 Credits
3 class hrs/wk, 3 cr. Covers the bed and breakfast and innkeeping industry. Discusses the realities of purchasing, owning, and operating a successful inn. Explores financing, operations, food service and sanitation, marketing, and governmental regulations. (Offered via distance education.)
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1.00 Credits
3 class hrs/wk, 3 cr. Provides in-depth geographical, political, and cultural data on the countries of the world and encourages thoughtful planning of travel itineraries incorporating this information. Uses a combination of workbook exercises, maps, and reference materials highlighting location, climate, currency, ports of entry, and forms of government in countries around the world. (Offered via distance education.)
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2.00 Credits
3 class hrs/wk, 3 cr. Focuses on the geography of Europe with emphasis on the United Kingdom and Ireland. Provides in-depth geographical, political, and cultural data on the countries emphasized. (Offered via distance education.)
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3.00 Credits
3 class hrs/wk, 3 cr. Focuses on the geography of Africa, the Middle East, India, and the South Pacific. Provides in-depth geographical, political, and cultural data on the countries emphasized. (Offered via distance education.)
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3.00 Credits
3 class hrs/wk, 3 cr. Provides an overview of casino management and casino hotel operations. Includes the history and culture of gaming, gaming trends in the United States, casino hotel organizational structure, government regulation, casino games, and Indian casinos. Covers the practices and problems associated with casino management including staffing, controls, credit, security, marketing, and entertainment. (Offered via distance education.)
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