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Course Criteria
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3.00 Credits
The objective of this course is to learn an effective negotiation framework for doing business in a hospitality/tourism management context. The intent is to experientially develop one's negotiation skills. Emphasis will be placed on negotiation case studies, exercises, and role-plays. NOTE: Please refer to the appropriate academic catalog for additional course information concerning prerequisites, co-requisites and course restrictions..
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1.00 - 3.00 Credits
In-depth treatment of current areas of special concern within the field of business administration. A maximum of six hours of special topics courses may be applied toward the business major elective requirement. NOTE: Please refer to the appropriate academic catalog for additional course information concerning prerequisites, co-requisites and course restrictions..
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3.00 Credits
This course is intended to serve as a comprehensive overview of the Meetings, Exhibitions, Events and Conventions (MEEC) industry. Learners will achieve a macro working knowledge of MEEC industry principles, practices, operations and management. Emphasis will be placed on both the supply and demand components of MEEC. NOTE: Please refer to the appropriate academic catalog for additional course information concerning prerequisites, co-requisites and course restrictions..
Prerequisite:
HTMT 210 AND ACCT 203
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3.00 Credits
This course focuses on the cultural origins and significance of celebration within society; an introduction to management of special events and festivals from initial planning through delivery; questions of event feasibility; costing and financial management; assessing and meeting communication objectives; merchandising and marketing; staffing and task analysis; safety and security; debriefing and evaluation. NOTE: Please refer to the appropriate academic catalog for additional course information concerning prerequisites, co-requisites and course restrictions..
Prerequisite:
ACCT 203 AND ( HTMT 210 OR ARTM 200 )
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3.00 Credits
This course explores conceptualization, design, and development of an independent foodservice enterprise. Responsible practice, current trends in menu design - theory, historical perspectives and sociological impact, recipe development strategies, beverage programs, sanitation, interior layout and flow, equipment alternatives, ad technological opportunities are examined. NOTE: Please refer to the appropriate academic catalog for additional course information concerning prerequisites, co-requisites and course restrictions..
Prerequisite:
HTMT 210
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3.00 Credits
This course investigates the distinctive operational foodservice setting in which both production and selling of perishable food and beverage products occurs concurrently. Students analyze and process internal systems for monitoring food and beverage revenue and expense, menu item sales mix, pricing strategies, purchasing policies, inventory control, and employee development. NOTE: Please refer to the appropriate academic catalog for additional course information concerning prerequisites, co-requisites and course restrictions..
Prerequisite:
HTMT 210
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3.00 Credits
This course examines tourism issues from a global perspective. Topics covered during this course include: international business practices (marketing, law and finance), managing diverse populations and sustainable development. The course will present opportunities to analyze and discuss multiple perspectives related to understanding and managing tourism businesses in a globalized environment. NOTE: Please refer to the appropriate academic catalog for additional course information concerning prerequisites, co-requisites and course restrictions..
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3.00 Credits
Individual instruction given by a tutor in regularly scheduled meetings (usually once a week). The student must take the initiative in seeking a tutor to help in the design and supervision of the project. A maximum of six hours of tutorial courses may be applied toward the business major elective requirement. NOTE: Please refer to the appropriate academic catalog for additional course information concerning prerequisites, co-requisites and course restrictions..
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1.00 - 3.00 Credits
The student will select a reading or research project in consultation with a faculty member, who will guide the work and determine the hours of credit to be allowed. A maximum of six hours of independent study courses may be applied toward the business major elective requirement. NOTE: Please refer to the appropriate academic catalog for additional course information concerning prerequisites, co-requisites and course restrictions..
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3.00 Credits
A complementary source of learning and enhancement to the student's academic program and career objectives through experiential education engaging the student in a unique three-way partnership between an approved hospitality partner, the university and the student. The overall unique learning experience will be guided by a Learning Contract, outlining specific work-related experiences and academic components designed to enhance the student's knowledge. Finally, a series of regularly scheduled reflection and learning sessions conducted by faculty with support of industry leaders will be required. A maximum of three (3) hours of internship credit will be awarded. NOTE: Please refer to the appropriate academic catalog for additional course information concerning prerequisites, co-requisites and course restrictions..
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