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Course Criteria
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5.00 Credits
Banner Title: Convention/Meeting Planning This course introduces students to convention and meeting planning requirements and develops hospitality industry basic skills necessary to plan for conventions or group meetings. Topics covered in the course include meeting and convention basics, selecting meeting times and locations, careers and support services for meetings and conventions, budgeting for meetings and conventions, and meeting and convention marketing and facilitation. Offered Fall term
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5.00 Credits
Banner Title: Hospitality Marketing Instructors introduce students to marketing techniques associated with hotel, restaurant, and travel fields, and they emphasize identifying and satisfying needs of customers. Topics include marketing research and analysis, marketing strategies, marketing plans, salesmanship, and advertising. Offered Winter term
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5.00 Credits
Banner Title: Hotel/Restaurant Engineering This course introduces students to the facilities and maintenance of hotels and restaurants. Areas of study include air conditioning and heating systems, plumbing, refrigeration, preventive maintenance, and blueprint reading. Offered on an as-needed basis for the Hotel Management technical certificate of credit
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5.00 Credits
Banner Title: Hotel/Restaurant/Travel Law Students study local, state, federal, and international laws that govern the hospitality industry. Instructors place emphasis on licensing and regulating public accommodations and the responsibility of operators to provide quality and safe service. Topics include common law, civil law, contract law, customer rights, and management rights.
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4.00 Credits
Banner Title: Front Office Management In this course, instructors introduce students to the knowledge and skills necessary to operate hotel front offices. Topics include communications and human relations, front office operations, reservation systems and procedures, determining room availability and rates, registration procedures, cashier and billing procedures, and night audit procedures. Offered Winter term
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5.00 Credits
Banner Title: Hotel Operations Management This course introduces students to operational and maintenance procedures for lodging facilities. Program instructors focus on each department and the coordination of all services to meet guest needs. Topics include corporate structures, departmental responsibilities, hotel services and staff, feasibility determination, and industry trends. Offered Spring term
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4.00 Credits
Banner Title: Food/Labor Cost Control This course is a study of the principles of cost controls and their applications to food and beverage operations. Students learn about the diverse elements of sales within food and beverage establishments and about cost controls needed to maintain profitability. Topics include costs and sales relationships, forecasting sales, preparing budgets, cost control systems, controlling inventory, and computer equipment and software. Prerequisite: HRT 106 or permission of department Offered Winter term
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4.00 Credits
Banner Title: HRT Internship OBI III This internship course introduces students to the application and reinforcement of hotel, restaurant, and travel operational principles in actual job or practicum experiences. Students become acquainted with occupational responsibilities through realistic work situations and obtain insights into management applications on the job. Topics include problem solving, adaptability to the job setting, proper interpersonal skills, professional development, and applications of hotel, restaurant, and travel management techniques. Program instructors implement the occupation-based instruction using practicums or internships, written individualized training plans, written performance evaluations, and weekly seminars. Prerequisite: Permission of department Offered quarterly
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4.00 Credits
Banner Title: HRT Internship OBI IV This course introduces students to the application and reinforcement of hotel, restaurant, and travel operational principles in actual job or practicum experiences. Students become acquainted with occupational responsibilities through realistic work situations and obtain insights into management applications on the job. Topics include problem solving, adaptability to the job setting, proper interpersonal skills, professional development, and applications of hotel, restaurant, and travel management techniques. Program instructors implement the occupation-based curriculum using practicums or internships, written individualized training plans, written performance evaluations, and weekly seminars. Prerequisite: Permission of department Offered quarterly
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12.00 Credits
Banner Title: HRT Internship This course provides students with practical experiences in actual work environments. The internship places emphasis on all phases of the industry in students' areas of specialization (hotel, restaurant, or travel management). Topics include problem solving; adaptability to the job setting; proper interpersonal skills; application of hotel, restaurant, travel management skills and techniques; and professional development. Prerequisite: Permission of department Offered quarterly
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