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Course Criteria
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3.00 Credits
The total marketing process from a strategic view, emphasizing managerial implications for product, promotion, price and distribution strategies. Fall, Spring
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3.00 Credits
The world of business, its relationship to the modern American economy, management, marketing and financial disciplines. A broad overview of business functions and organizations. Fall, Spring
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3.00 Credits
Management (3 cr) All phases of setting up a small business: management, marketing and financial operations. Final project is the development of a business plan. Fall, Spring
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3.00 Credits
Business International dimensions of business: global business environment (economic, legal, cultural, political) and international business functions (management, marketing, finance, exporting, importing). In order to complete assignments, students will need access to the Internet. Fall, Spring
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3.00 Credits
Marketing This course explores the globalization of markets. The market has certainly accelerated. A universal acceptance of the democratic free enterprise model and new communication technologies have contributed to the acceleration. This course provides an approach and framework identifying and analyzing the important cultural and environmental uniqueness of nations and global regions. Spring
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3.00 Credits
Develop insights into successful planning, organizing, directing, staffing and controlling an organization and its employees. Fall, Spring
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3.00 Credits
Management An introduction to hospitality management including hotels, restaurants, food service, sales, hospitality personnel and service companies, as well as the functional areas of hotel operations. (Same as HSMA 1100.) Fall, Spring
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3.00 Credits
Exploration of the worlds largest industry - travel and tourism. Growth and trends include Internet, currency, culture and finding the best travel options. (Same as HSMA 1101.) Fall, Spring
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4.00 Credits
This course examines the theoretical applications of rooms division operations including yield management and other vital hotel information concepts, with emphasis on the bottom line. (Same as HSMA 1162.) Fall
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4.00 Credits
and Sanitation Principles, standards and techniques required for optimal food production, presentation, sanitation and how each affects profit from management and ownership perspectives. (Same as HSMA 1143.) Summer
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