|
|
|
|
|
|
|
|
|
|
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
-
3.00 Credits
At the very core of all business, is the basic concept of service. Businesses today rely on customers or consumers for their very survival, and in no place are these concepts more true than the hospitality industry. This course has been developed to teach students the concepts behind customer service. Students will learn about the fundamentals of service, the service arena, service applications, problem-solving theory, sustaining service levels and service recovery. Offered: Spring.
-
2.00 Credits
Presents a systems approach to answering public health concerns, reducing sanitation risks, and ensuring satisfaction for the dining public. Offered: Fall and Spring.
-
3.00 Credits
This course covers how to develop and implement an effective purchasing program. Focus is on issues pertaining to suppliers, selection, negotiations and evaluations. This includes principles and procedures involved in an efficient food and beverage cost control system. Prerequisites: ENGL 109 and MATH 101. Offered: Occasionally.
-
3.00 Credits
This course covers the principles and procedures involved in an effective good and beverage control system, including standards determining the operating budget, cost-volume-profit analysis, income and cost control, menu pricing, labor cost control and computer applications. Prerequisite: MATH 101. Offered: Fall.
-
3.00 Credits
This course is designed to provide students with the principles of supervision as they apply specifically to the hospitality industry. Course covers topics such as supervisor and management process, effective communications, supervisory responsibilities, importance of job orientation and training, establishing productivity standards, controlling labor costs, coaching and evaluation of employees, discipline, motivation of employees, managing conflict, time management and future trends in management. Offered: Occasionally.
-
3.00 Credits
Section One - Dining Room Service: Dining room service functions are introduced using a variety of types of service. Students build an understanding of the different components of dining room operations and develop an understanding of quality customer service, including five-star service skills, handling difficult situations and accommodating the disabled. Section Two - Beverage Management: Teaches students to identify varieties of both alcoholic and nonalcoholic beverages. Lectures will develop their skills and awareness of dram shop liability, staff training and responsible customer service, food and wine pairing, wine regions, wine list development, beverage purchasing and pricing, storage and inventory, cost controls and loss prevention, and creative beverage merchandising. Prerequisite: MATH 101. Offered: Occasionally.
-
3.00 Credits
This course is an in-depth study of courtesy and communication as essential functions of the hospitality industry, emphasizing personal and interpersonal relationships in a work environment. Students acquire skills in human relations, management by objectives and methods of improving communications. Prerequisite: ENGL 111. Offered: Occasionally.
-
3.00 Credits
This course takes a practical approach to management in the hospitality and restaurant industry. Course coverage includes management strategies, human resources management, market strategies, purchasing concepts, technologies management and applications, risk and crisis management, planning processes, operational concepts, and leadership profiles. Offered: Occasionally.
-
1.00 - 3.00 Credits
This course introduces students to the skills of daily living. Students learn ways to interact with others effectively and to handle life challenges and responsibilities productively. Topics include self-esteem and communication, grief and loss, nutrition and wellness, community resources, assertiveness training, money management, and setting career and life goals. Eligible for PR grade. Graded as Pass/Fail. Offered: Occasionally.
-
1.00 Credits
Using a problem-solving/critical-thinking approach, this course gives participants practice in planning, writing and editing communication in the workplace. Topics include keeping a daily log, writing incident reports, composing memos and letters, preparing written procedures, and editing and revising written communications. Prerequisites: Permission. Graded as Pass/Fail. Offered: Occasionally.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Privacy Statement
|
Terms of Use
|
Institutional Membership Information
|
About AcademyOne
Copyright 2006 - 2025 AcademyOne, Inc.
|
|
|