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Course Criteria
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4.00 Credits
This course examines the propagation, growth, development, and utilization of horticultural plants. The student will study plant classification, anatomy, interactions with the environment, and genetic improvement through lecture presentations and laboratory experiences. (2 lect., 4 lab)
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3.00 Credits
This course lays the groundwork for a basic understanding of the lodging and food service industry by tracing the industry's growth and development both nationally and internationally. A review of the organization of hotel and food and beverage operations, as well as focusing on industry opportunities and future trends are included. (3 lect.)
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3.00 Credits
This course presents a systematic approach to lodging management and front office procedures by detailing the flow of business through a hotel, from the reservations process to check out and settlement. This course also examines the various elements of effective front office management, paying particular attention to the planning and evaluation of front office operations and to human resources management. Front office procedures and management are placed within the context of overall operation of a hotel. (3 lect.)
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3.00 Credits
This course outlines the fundamentals of high quality sanitation practices for food service employees. The course focuses on practical guidance in safe food handling without neglecting scientific and sanitation principles. Emphasis is placed on the problem of food borne illnesses and how important sanitation is from an economic, legal, and moral point of view. (3 lect.)
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3.00 Credits
This course is designed to focus the student on the basic principles and applications of food delivery systems. Emphasis is placed on customer service in hotels, restaurants of lodging, independent restaurants, and institutional operations. (2 lect. 2 lab)
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3.00 Credits
Students enrolled in this course are taught the essential principles and procedures for effective food and beverage planning and cost control. Using the appropriate software to calculate food, beverage, and labor costs, students will develop an effective sales income control system. The basic principles of food production and service management, including menu planning, purchasing, and storage are addressed. (3 lect.)
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3.00 Credits
This course concentrates on the development and implementation of an effective food purchasing program emphasizing the development of dependable supplier relations, negotiating techniques, and selecting and evaluating food purchasing. Students will develop purchase specifications to match menus and document each stage of the purchasing cycle. Online purchasing and procedures will be explored. (3 lect.)
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3.00 Credits
This course is designed to provide hospitality managers with information they need to know to manage the physical plant of a hotel or restaurant and work effectively with the engineering and maintenance departments. Special emphasis will be placed on environmental issues, modernization, building operating systems, and resource management. (3 lect.)
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3.00 Credits
This course is designed to provide students with basic knowledge and practical experience that will enable them to develop and implement strategic marketing plans for hospitality properties. It stresses the marketing orientation and philosophy that guides the design and delivery of guest services, and includes advertising, promotions, and practical sales techniques for selling to targeted audiences. (3 lect.)
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3.00 Credits
This course is designed to present a systematic approach to human resource management related to the hospitality industry. Students will analyze contemporary issues and practices, as well as employment laws, staffing, hiring, termination, training and development, etc. (3 lect.)
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