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Course Criteria
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2.00 Credits
Provides a structured learning experience in a hospitality environment. Planning and delivery of quantity foods in restaurant and event settings. PREREQ: HOSP201 and HOSP211 COREQ: HOSP321
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3.00 Credits
Introduction to problems of cost and operational control of security, safety, parking, preventive maintenance, laundry, HVAC, electrical, refrigeration, plumbing, fire prevention, care of guest rooms and public space.
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1.00 - 3.00 Credits
Culture and cuisine are inextricably linked. Food and drink play prominent roles in literature, religion, art and everyday life. Furthermore, regional cuisine is a major tourism draw. Designed to be taught as part of a study abroad that will immerse students in the cuisine and culture of the region in which they travel.
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3.00 - 5.00 Credits
How hotels, food service operations and tourism attractions function outside of the United States, with particular emphasis on Europe. Focuses on cultural, political, environmental, geographic and economic factors critical to successful international hospitality operations.
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3.00 Credits
Explores architectural design processes, including both aesthetic and functional design, as they relate to hospitality venues such as restaurants, hotels, commercial kitchens and resorts. Examines the impact of codes, construction costs and environmental parameters that affect hospitality construction.
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3.00 Credits
Design and application of digital marketing principles in hospitality and travel. Hands on exercises in search, social media, email and related digital environments and technologies.
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3.00 Credits
Sustainable development has received international recognition and a source of business social and economic responsibility. Underlying principles for sustainable business development are complex, involving interaction among social, economic & environmental issues, which makes the subject critical for Intellectual enquiry. The concept of sustainable development is multidisciplinary. Students have to draw knowledge from various disciplines, such as business and economics, sociology, environmental sciences and public administration among others.
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1.00 - 3.00 Credits
Average of 10 hours a week working as an intern under the direction of a selected client, along with academic modules that will be completed under the direction of a faculty member in the Department of Hotel, Restaurant and Institutional Management. Duties and expectations of the practicum will be under the guidance of the practicum sponsor. The faculty member will identify a practicum sponsor (client) for each student. PREREQ: HOSP215. RESTRICTIONS: Competitive selection process requires students to submit a Resume for consideration and will be interviewed by both the faculty member and the practicum sponsor.
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1.00 - 6.00 Credits
No course description available.
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1.00 - 6.00 Credits
No course description available.
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