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Course Criteria
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3.00 Credits
3 hours. Survey of the apparel industry including development, merchandising and distribution. Introduction to apparel terminology, resources, industry participants and career opportunities.
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3.00 Credits
3 hours. (2;5) A laboratory-based course designed to familiarize students with dining room service systems encompassing American, French, Russian, banquet and beverage service. Students apply organizational and management skills in the actual operation of a restaurant facility, the Club at Gateway Center. Uniforms required. Prerequisite(s): SMHM 1420 (may be taken concurrently).
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3.00 Credits
3 hours. Fibers, fabric, construction and finishes applied to selection, use and care of apparel fabrics.
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3.00 Credits
3 hours. Fibers, fabric, construction and finishes applied to selection, use and care of home furnishings fabrics.
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3.00 Credits
3 hours. Cross-cultural comparisons using systems, human needs, and consumer behavior frameworks are integrated with critical and creative thinking processes to develop a global perspective that is sensitive to diverse consumers' needs and preferences for products and services in a global market. Satisfies a portion of the Understanding the Human Community requirement of the University Core Curriculum.
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3.00 Credits
3 hours. Travel and tourism examined from global, industry and developmental perspectives. Topics include historical, contemporary and future effects of travel and tourism as related to social, economic, cultural and environmental issues.
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3.00 Credits
3 hours. Study of business-related torts and contracts, real and personal property, with an emphasis on hotels, restaurants, resorts and associated businesses. Includes duties of innkeepers and food and beverage liability. Prerequisite(s): junior standing.
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3.00 Credits
3 hours. Analysis of the factors to be considered in the successful management of corporate and association meetings, conferences, conventions and special events. Topics include special event planning, budgeting, marketing, arrangements, international considerations and ethics.
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3.00 Credits
3 hours. Introduction to managing resorts and private clubs. Emphasis on needs assessment, planning and development, marketing, hiring, staff evaluation and management, legal issues, and financial management. Prerequisite(s): junior standing or consent of instructor.
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3.00 Credits
3 hours. Application of marketing principles, methods and techniques to the hospitality service product. Analysis of principles of guest behavior, market research, promotion and marketing strategies. Function of convention and meeting sales related to lodging and tourism operations. Application of menu engineering techniques. Prerequisite(s): junior standing.
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