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Course Criteria
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3.00 Credits
This course presents a detailed study of the HACCP (Hazard Analysis Critical Control Points) procedures which include the control of bacteria, materials handling and safety practices to maintain a safe and healthy environment for the consumer in the food and lodging industry. Examination of laws and regulations related to safety, fire, and sanitation. Students must pass the applied Foodservice Sanitation examination from the National Restaurant Association Educational Foundation. Students will receive certificates from the National Restaurant Association Educational Foundation and from the Ohio Department of Health.
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3.00 Credits
This course offers a working knowledge of procurement methods and procedures and record keeping (manual methods and computer applications) when purchasing, receiving, and storing food, equipment and nonfood supplies. Special emphasis is given to writing specifications, determining order quantities, evaluating product quality, and selecting suppliers. Field trips allow the student to see food processing operations and wholesale food markets.
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3.00 Credits
This class provides a general knowledge of the law as it applies to the hospitality and tourism industry.
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5.00 Credits
This course provides students with a basic understanding of the lodging industry. It covers the activities of various hotel operating departments: front office, housekeeping, food and beverage, hotel purchasing, marketing, yield management, engineering, security, and hotel accounting. Emphasis will be placed on guest satisfaction.
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5.00 Credits
HOSP 153 explores the role of nutrition in establishing, promoting and maintaining good health. The composition and functions of foods, nutrition needs throughout the life cycle, and contemporary nutrition concerns are included in the course.
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5.00 Credits
This course provides a geographical and cultural study of all major regions of the world with emphasis on the most popular travel destinations. It includes lodging, points of interest, customer profile, and transportation types for each destination.
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5.00 Credits
This course provides students with a basic understanding of the travel and tourism industry. Travel agency operations are covered, with students using a variety of reference materials to develop air and rail itineraries, reserve cars and hotels, calculate fares, and create tours and cruises. Government agencies and organizations that affect the industry are described. Also included is a framework for the development of tourism in the community and region.
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3.00 Credits
This course covers the classification, history and control of beer, wines and spirits. It includes Ohio liquor and legal regulations, inventory control, liquor dispensing systems, cash control, drink merchandising and alcohol responsibility. The art of mixology and wine and food affinity are also explored.
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4.00 Credits
HOSP 205 covers the principles and procedures involved in an effective system of food, beverage, labor and sales control. Class emphasizes development and use of standards and calculation of actual costs.
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4.00 Credits
This course looks at accounting theory and use of the Uniform System of Accounting as applied to the hospitality industry. It emphasizes development and use of financial statements and provides an overview and understanding of the need for budgets and budgeting.
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