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Course Criteria
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3.00 Credits
Credit Hours: 3.00. Fundamental accounting principles and procedures applied to the hospitality and service industries. Includes study of the uniform system of accounts, financial statements, special purpose journals, and subsidiary ledgers unique to the hospitality and service industries. Typically offered Fall Spring. 3.000 Credit Hours Levels: Graduate, Professional, Undergraduate Schedule Types: Distance Learning, Lecture Regional Campus Only College IUPUI Courses-IUPUI Department Course Attributes: Lower Division
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3.00 Credits
Credit Hours: 3.00. An overview of the conventions, expositions and meetings industry. Focus will be on the operational aspects of various industry segments and the intra-industry interaction of each. Typically offered Fall Spring. 3.000 Credit Hours Levels: Graduate, Professional, Undergraduate Schedule Types: Distance Learning, Lecture Regional Campus Only College IUPUI Courses-IUPUI Department Course Attributes: Lower Division
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3.00 Credits
Credit Hours: 3.00. An examination of the process of developing visitor attractions and a discussion of the main issues involved in their management. Typically offered Fall Spring. 3.000 Credit Hours Levels: Graduate, Professional, Undergraduate Schedule Types: Distance Learning, Lecture Regional Campus Only College Course Attributes: Lower Division
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3.00 Credits
Credit Hours: 3.00. Concepts of organization, communication, ethics, and policy formulation in the hotel industry. Introducing the basic techniques and trends in systems and equipment available to meet the needs of the management and the guest. Typically offered Fall Spring. 3.000 Credit Hours Levels: Graduate, Professional, Undergraduate Schedule Types: Distance Learning, Lecture Regional Campus Only College Course Attributes: Lower Division
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3.00 Credits
Credit Hours: 3.00. The application of sanitary and public health engineering principles to food service and lodging operations. Typically offered Fall Spring. 3.000 Credit Hours Levels: Graduate, Professional, Undergraduate Schedule Types: Distance Learning, Lecture Regional Campus Only College Course Attributes: Lower Division
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3.00 Credits
Credit Hours: 3.00. The principles of planning, organizing, directing, and controlling as applied to the hospitality service industry. Topics relating to motivation and leadership will be stressed. Issues of organizational change, organizational effectiveness, and the nature of managerial work will be addressed. Typically offered Fall Spring. 3.000 Credit Hours Levels: Graduate, Professional, Undergraduate Schedule Types: Distance Learning, Lecture Regional Campus Only College IUPUI Courses-IUPUI Department Course Attributes: Lower Division
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3.00 Credits
Credit Hours: 3.00. An examination of the wines produced in other countries. Identify the characteristics of the growing regions, types of wines produced, economic considerations of purchasing imported wines, and marketing these wines to increase beverage sales. Typically offered Fall Spring. 3.000 Credit Hours Levels: Graduate, Professional, Undergraduate Schedule Types: Distance Learning, Lecture Regional Campus Only College Course Attributes: Lower Division
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3.00 Credits
Credit Hours: 3.00. Amateur of professional sport event planning will include discussion of site selection, logistics, personnel, marketing, economics, and legalities of hosting an event. Typically offered Fall Spring. 3.000 Credit Hours Levels: Graduate, Professional, Undergraduate Schedule Types: Distance Learning, Lecture Regional Campus Only College IUPUI Courses-IUPUI Department Course Attributes: Lower Division
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3.00 Credits
Credit Hours: 3.00. Development of customer management skills including conflict management, effective communication, and of ethics. Development of hospitality employee to serve the customer based on team work and motivation. . Typically offered Fall Spring. 3.000 Credit Hours Levels: Graduate, Professional, Undergraduate Schedule Types: Distance Learning, Lecture Regional Campus Only College Course Attributes: Lower Division
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3.00 Credits
Credit Hours: 3.00. Development, use, and evaluation of effective merchandising, advertising, and public relations techniques in the hospitality and tourism industries. Typically offered Fall Spring. 3.000 Credit Hours Levels: Graduate, Professional, Undergraduate Schedule Types: Distance Learning, Lecture Regional Campus Only College Course Attributes: Lower Division
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