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Course Criteria
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3.00 Credits
3 credits This course covers management of the total hospitality guest experience, from proper service techniques to motivating and empowering employees. It serves as a strong introduction to developing and maintaining quality customer service. The text book is an excellent source for helping the student learn how an organization is managed to meet or exceed guest expectations.
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3.00 Credits
3 credits This course will cover the technological side of the hospitality industry. Restaurant management systems (POS) and hotel property management systems (PMS) will be accessible to the students through the computer lab (hands-on) and the strategies for business intelligence and system procurement decisions will be discussed.
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3.00 Credits
3 credits This course summarizes issues surrounding the security needs of travelers, hotel guests, restaurant patrons, and ancillary business involved with the hospitality industry. The student will compare and contrast a wide variety of security and safety equipment and procedures. Guest protection, internal security for asset protection and OSHA regulations will be described as they relate to the hospitality industry.
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2.00 Credits
2 credits Would you like to enhance your serving skills? Perhaps you would like to begin a career in the hospitality industry. At Your Service will help you develop the skills to become a professional server. Topics include exceeding guest expectations, suggestive selling techniques, wine and beverage service, and much more. All restaurant employees are encouraged to attend, including kitchen employees. Upon completion of this course the student will have a comprehensive knowledge of how to professionally serve the public in a restaurant setting.
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2.00 Credits
2 credits See department for topics.
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2.00 Credits
2 credits Hospitality Management Lab is designed to create authentic working conditions of a hospitality environment. It offers student learning experiences involving running a full-service conference center operation, using the Center for Meeting and Learning and actual scheduled events. It includes learning activities involving customer service, event planning, meeting with clients, arranging for auxiliary services, catering planning, room set-up, day-of-event management, and evaluation for continuous improvement. Students will be involved in all aspects of the Center for Meeting and Learning.
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1.00 Credits
3 credits This course will introduce the hotel front office operations, housekeeping, property management, and food and beverage operations. Particular attention will be focused on guest quality and its relationship to the various hotel departments.
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2.00 Credits
3 credits Prerequisite: HRTM 230. This course will continue hotel operations with emphasis on the gaming industry, hotel law, the unique aspects of resort management, and trends in the hotel business. Accounting systems, especially dealing with yield management, will be discussed. Students will practice on an actual property management system.
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3.00 Credits
3 credits New and aspiring supervisors will find practical advice for dealing effectively with people in a hospitality work environment. Topics include effective communication, orientation and training, managing productivity, coaching, discipline, team building, managing conflict, and professional development. New topics including using e-mail and voice mail effectively and updated information on training methods and team development.
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1.00 Credits
3 credits This course presents an overview of cost-control procedures including purchasing, storage, issuing, production, and financial topics for food and beverage, labor, and other expense areas in the hospitality industry. The curriculum will emphasize a hands-on approach to the subject.
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