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Course Criteria
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4.50 Credits
This course is an introduction to the various segments within the hospitality industry (lodging; food service; travel and tourism; and sports, entertainment and event management). The course is intended to prepare the student to apply sound management principles to the challenges encountered within the industry. (CS) Quarter Credit Hours 4.5
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3.00 Credits
MANAGE MENT This introductory course is a study of customer/guest service management within the hospitality industry. Emphasis is placed on the development of service standards, the problem solving process, data gathering techniques, technological methods and fiscal accountability. Prerequisite: FSM1001 or HOSP1001 or MGHI1000 or SEE1001. Quarter Credit Hours 4.5
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3.00 Credits
This course familiarizes students with the front office department of the hotel. Emphasis is placed on guestroom availability, reservation processing, guest registration, night audit and check-out procedures through a computerized property management system. Students focus on all aspects of the unique relationship between the front office and other departments in the hotel. Prerequisite: FSM1001 or FSM3001 or HOSP1001 or SEE1001. Quarter Credit Hours 4.5
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3.00 Credits
This introductory course provides a comprehensive hands-on learning skill with the various information systems in the hospitality industry. Students gain basic knowledge in the use of property management systems, Global Distribution Systems, Point of Sale systems, Internet distribution systems and any other current technology available to the travel/tourism and hospitality industry. Prerequisite: HOSP1001 or TRVL1011. Quarter Credit Hours 4.5
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3.00 Credits
This course familiarizes students with the scope of sales, meeting and event management within the hospitality industry. The reciprocal relationship between selling and service is presented within the context of hospitality marketing practices. Prerequisite: CUL1325 or HOSP1008 or SEE2020 or TRVL2040. (HO) Quarter Credit Hours 4.5 HOSP2020 RESORT MANAGEMENT This course provides a detailed study of management techniques used in the management of resort properties and their recreational facilities. The physical development of resort properties is also investigated. Prerequisite: FSM1001 or FSM3001 or HOSP1001 or SEE1001. Quarter Credit Hours 4.5
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3.00 Credits
Operational and staff managers in today's hospitality- related businesses often manage a diverse group of employees and are responsible for compliance with employment laws and human resource policies. Therefore, managers must be knowledgeable about laws and best practices when working with their employees. This course helps students develop managerial knowledge and skills in several areas of human resource management including recruiting, interviewing, selection, orientation, training, performance evaluation and management, discipline, terminations, and employee and union relations. Prerequisite: Sophomore status. (PT) (WI) (HO) Quarter Credit Hours 4.5
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3.00 Credits
This course is taught only on a campus outside of the United States during a term abroad program. The course focuses on cultural, political, legal, and economic forces and their impact on tourism and how hospitality management practices differ among countries. Students plan and participate in a variety of tours and professional site visits in order to gain first-hand knowledge of the international travel experience. Prerequisites: Must be accepted in Term Abroad Program, junior year status. Quarter Credit Hours 9.0
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3.00 Credits
This externship is designed to give the student practical experience in both lodging and food and beverage areas. Rotational assignments incorporate both frontand back-of-the-house operations. It includes day, evening and weekend shifts. A limited number of students may be able to substitute this course for HOSP2099. Students need to see their respective dean for admission procedures to this course. Prerequisites: HOSP1008, HOSP1010 or HOSP1011, FSM1065, FSM2085, approved sanitation certificate. Quarter Credit Hours 13.5
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3.00 Credits
All students majoring in Hotel Management are required to participate in the Hotel Internship at one of the university's practicum properties. The internship provides an in-depth experience in the lodging and food and beverage departments. Rotational assignments incorporate both front- and back-of-the-house operations within each department. Prerequisites: HOSP1008, HOSP1010 or HOSP1011, FSM1065, FSM2085, approved sanitation certificate. (PT) Quarter Credit Hours 13.5
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3.00 Credits
This course is designed to give the student practical experience in developing a trade show or exhibition with special emphasis on pre-planning, budget preparation, advertising and/or public relations, and exhibit setup, including exhibit registration, booth accommodations and assignments, draping, audiovisual, programming and wrap-up. A directed work project may be incorporated into this course. Prerequisite: FSM3001 or HOSP2011 or SEE2020 or TRVL2040. Quarter Credit Hours 4.5
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