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Course Criteria
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3.00 Credits
Credit Hours: 3.00. Managerial and financial analyses of numerical data used for decision making. Consideration of systems, techniques, information types, and presentational forms used by hospitality management. Emphasis on situations oriented to the hospitality industry. 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. Establishes computer competency with the DOS operating system, spreadsheet, and word processing. Explores applications of computers in the hotel and foodservice industry with emphasis on programs impacting the management of hospitality organizations. . 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. Provides information on the field of personal and public relations. Explores effective public relations methods. Focuses on the relationship-oriented decisions a public relations professional must make based upon different circumstances that arise within an organization. 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. Managerial and financial analyses of numerical data used for decision making. Consideration of systems, techniques, information types, and presentational forms used by hospitality management. Emphasis on situations oriented to the hospitality industry. . 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. Travel, trends, travel modes, and economic impact on destination area. Emphasis on local, regional, and national tourism. 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. All components of a hotel are reviewed to examine the efficient flow of activities among departments for optimal operation. Includes discussion of operational departments relevant to the type of property. Focuses on management procedures to maximize guest service and profit. 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. Provides information on the field of personal and public relations. Explores effective public relations methods. Focuses on the relationship-oriented decisions a public relations professional must make based upon different circumstances that arise within an organization. . 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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2.00 Credits
Credit Hours: 2.00. An introduction to food preparation methods and service techniques in quantity food settings. Students become familiar with ingredients and culinary terminology, and learn to read and evaluate menus. Recipe conversion and costing skills are developed. Different production schemes and product flow are examined, and the relationship between back-of-the-house and front-of-the-house activities is discussed. . Typically offered Fall Spring. 2.000 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. All aspects of restaurant operations and service including total quality management, productivity, computer literacy and food production. . 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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1.00 - 3.00 Credits
Credit Hours: 1.00 to 3.00. Topics vary. Typically offered Summer Fall Spring. 0.000 TO 3.000 Credit Hours Levels: Graduate, Professional, Undergraduate Schedule Types: Distance Learning, Laboratory, Lecture Regional Campus Only College Course Attributes: Lower Division, Variable Title
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