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Course Criteria
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0.00 Credits
This course is designed to explore the process of selection and procurement in the hospitality industry. This course will explore the use of technology in the purchasing function, the channels of distribution for products and services and the importance of product specifi cation. Students will learn how to evaluate products and write product specifi cations. Prerequisites: HSM 101, CUL 101, HSM 115. Concurrent enrollment in CUL 101 is allowed.
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6.00 Credits
This course is designed to provide the fundamentals of restaurant management and organization. Emphasis on food service, dining room organization, managing reservations, safety and sanitation and money handling will be discussed and practiced. Students will participate in the operations of the campus restaurant from the set-up of the dining room to the end-of-day procedures and reports. All students will learn and work all positions for front of the house operations including serving, hosting, busing, dishwashing and managing positions. Prerequisites: HSM 101, HSM 115, CUL 101.
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0.00 Credits
This course is designed to provide students with basic knowledge and practical experience which will enable them to develop strategic marketing plans for hotel/motel, restaurants and private club properties. Prerequisite: HSM 101.
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0.00 Credits
This course presents a systematic approach to front offi ce procedures by detailing the fl ow of business through a hotel, from the reservations process to check-out and settlement. The course also examines the various elements of effective front offi ce management, paying particular attention to the planning and evaluation of front offi ce operations and to human resources management. Front offi ce procedures and management are placed within the context of the overall operation of a hotel. Prerequisites: HSM 101, HSM 255, or permission of instructor.
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0.00 Credits
This course is designed to provide students with the practical knowledge needed to responsibly manage a profi table bar or beverage operation. Course work will involve looking at and planning for business profi tability. Menu design, bar layout and equipment, hiring and staffi ng for success, budgeting and purchasing and an in-depth look at responsible alcohol service will be discussed. In addition, the class will explore the relationships among beverages such as wine, beer, and coffee and various foods. Prerequisites: HSM 115, CUL 101, or instructor permission.
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0.00 Credits
This course will instruct the student how to plan, design, and develop a food service operation from the ground up. Attention will be given to all aspects of development from location to menu planning, and to facilitate layout and equipment purchase. Prerequisites: HSM 125, HSM 215.
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0.00 Credits
This course introduces the fundamentals of fi nancial accounting through examples from hotels, restaurants, and clubs. The course demonstrates how vital accounting practices are in assisting managers of hotels and restaurants in developing budgets, controlling cash fl ow, reaching profi t goals, and making effective business choices based on the numbers that affect daily operations. Prerequisites: HSM 101, MTH 105, or Division Chair permission.
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0.00 Credits
This course is designed to develop a basic understanding of the principles of management and the application of those principles in managing the resources of a lodging or foodservice operation. Study for this course will outline the framework for supervision, supervisory responsibilities, tools used in supervision and developing effectiveness as a supervisor.
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0.00 Credits
Students will receive instruction and practice in the basics of catering and banquet operations both on-premise and offpremise. This course will cover menu making and food presentation, contract writing, function set-up and supervision. Students will learn how to successfully balance a catering operation that will both satisfy their customers and attain a profi table bottom line. Prerequisite: HSM 215.
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0.00 Credits
This course defi nes the scope and segmentation of the convention and group business market, describes marketing and sales strategies to attract markets with specifi c needs, and explains techniques to meet those needs as part of meeting and convention service. Prerequisites: HSM 101, HSM 115, HSM 225.
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