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Course Criteria
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1.00 Credits
1 semester hour This course will entail total quality service as it pertains to dining facilities. The experiential learning phase will include serving guests food and beverages, interpreting the menu, handling money, checking safety and sanitation, and catering special events. Prerequisite: Permission of the instructor.
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4.00 Credits
4 semester hours Introduction to quantity food purchasing and quality preparation. Laboratory exercises are designed to provide experience in receiving and storage and in safe and sanitary food preparation in a commercial kitchen. Students are required to complete a minimum of 30 hours at Graceland and 10 hours under an approved vender. Lab Fee. Prerequisite: HOSP 101 and permission of the instructor
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3.00 Credits
3 semester hours Prepares students to make effective managerial, business, and operational decisions by giving them a thorough understanding of financial statement analysis and the numbers that affect daily hospitality property functions. Each student is required to complete a project that includes a hospitality-associated budget. Prerequisite: ACCT 111
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3.00 Credits
3 semester hours An overview of restaurant and institutional food service to include design, menu planning, cost control systems, manager and employee roles, and a study of current trends. Prerequisites: HOSP 150 or permission of instructor.
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4.00 Credits
4 semester hours The history, principles, and basic functions of management are studied in the context of lodging, food service, and tourism. Covers administrative policies and procedures, organizational behavior, ethics, and management theories including Total Quality Management (TQM) and Quality Service. Each student will gain experience by completing a minimum of 40 hours at Graceland. Prerequisites: HOSP 205, MGMT 310, or permission of the instructor.
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3.00 Credits
3 semester hours Covers the history of resorts and major aspects of running a resort: planning and development; major recreational activities and facilities; physical plant; grounds; risk management; and marketing and promotion. Prerequisites: RMTO 210. Offered in alternate years.
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3.00 Credits
3 semester hours Explores the major functions of both the meeting planner and the conference service manager: defining the market; sales and promotion; servicing the group; catered functions; state-of-the-art meeting technology. Prerequisite: HOSP 304, 310 or permission of instructor. Offered in alternate years.
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3.00 Credits
3 semester hours A capstone course with emphasis on restaurant and dining room operations. Experiential phase will include exploration of classic cuisines, dinner promotion methods, budget development, personnel training, and production and service of theme dinners. Each student will be required to complete a minimum of 30 hours at Graceland and 10 hours at the Cafeteria. Prerequisites: HOSP 150, HOSP 250, MRKT 201 or permission of the instructor.
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4.00 Credits
4 semester hours A field experience in the hospitality and tourism industry in which the student works in an operating facility under the supervision of (an) industry professional(s). The objective is to provide the student the opportunity to use the concepts and theories learned in the academic setting, applying them in an actual industry work environment. The "hands-on" experience offered in the internship course will help prepare the student for his or her entry into industryand organizational management. Prerequisites: HOSP, and RMTO courses required for the major or permission of the instructor.
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2.00 Credits
2 semester hours A capstone course designed to review contemporary hospitality and business topics. Subject matter includes professional preparation for the business world, leadership development, ethics, business etiquette international protocol, and other pertinent topics. Prerequisite: permission of the instructor.
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