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Course Criteria
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3.00 Credits
This course covers selling theory, including all phases of the selling process, from initial contact to closing the sale in a variety of hospitality and tourism settings. Students will be presented with the basic knowledge and skills necessary to work within the marketing plan of a hospitality or tourism organization.
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3.00 Credits
This course is designed to combine student reading materials with hands-on computer experience in a simulated travel agency setting. The state-of-the-art CBL Viasinc GDS Training System APOLLO will be used to develop student skills in the utilization of the Global Distribution System. Working in the networked Windows environment, students will learn how to search for travel information, make airline reservations, and issue tickets.
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3.00 Credits
This course will describe how event managers design, plan, market, and stage an event of any size. The course will describe the managing of staff and how to handle staffing problems. The course will describe the safety requirements that ensure staff and attendees’ safety. This course will also describe the legal compliance, risk management, financial control, and evaluations of the success of the event. This course will be coordinated with the catering events in HOSP 272 to put into action the planning, marketing, and contracting lessons discussed in HOSP 270.
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2.00 Credits
Class presents principles of and practice experiences in catered functions, on and off-premise. Students plan, organize and execute catering functions to meet the needs of clients and guests.
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3.00 Credits
This course covers the history of the gaming industry, from its beginning to the present. HOSP 273 familiarizes students with gaming trends and emphasizes the operation and management of the gaming and casino industry. Upon completion of this course, the student should see the necessity of the intricate workings of all departments in a casino organization including marketing, accounting and finance, and customer relations.
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3.00 Credits
Capstone course in Baking and Pastry Arts required for students registered in the two-year Restaurant and Foodservice Management: Baking and Pastry Arts Track program. Practice preparation of baking and pastry arts skills learned in previous courses, and guided practice of selected baking and pastry arts skills. Review skills with practical application and presentation of Bakeshop or Pastry Kitchens in preparation of pies, cookies, cakes, breads, rolls, desserts or other baked goods. Demonstration of learned professional skills with completion of special project. Culminating evaluation of baking and pastry skills based on standards established by the American Culinary Federation and current industry standards. Completion of ACF Certification examinations, both written and practical, for Certified Pastry Culinarian (CPC). Analysis and documentation of completion of all required training, knowledge and competencies objectives.
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2.00 Credits
This is a capstone course required for students registered in the three- year American Culinary Federation National Apprenticeship Training Program. It involves preparation for and completion of national practical and written examinations. Evaluation of 6000 hours on-the-job training and documentation of completion of all required training objectives.
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3.00 Credits
This course offers work experience in the hospitality/tourism industry. A minimum of 200 hours will be spent in cooperative work experience, with one classroom hour per week in an on-campus seminar. This course is designed for Travel/Tourism/Hotel Management and Foodservice/Restaurant Management majors.
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3.00 Credits
This is a continuation of HOSP 291 offering work experience in the hospitality/tourism industry. A minimum of 200 hours will be spent in cooperative work experience, with one classroom hour per week in an on-campus seminar. This course is designed for Travel/Tourism/Hotel Management and Foodservice/Restaurant Management majors.
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3.00 Credits
This class presents work experience in the hospitality/tourism industry. A minimum of 200 hours will be spent in cooperative work experience, with one classroom hour per week in an on-campus seminar.
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