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Course Criteria
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3.00 Credits
An overview of the procedures for establishing and operating a commercial nursery. Topics include site selection, structures, equipment, stock selection, production practices, harvesting, marketing, and management practices. Recommended prerequisite: HALT 1301.*
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3.00 Credits
Examination of federal, state, and local laws and regulations governing the control of horticultural pests. Topics include procedures; methods; safety requirements; integrated pest management (IPM); and chemical, natural, and biological controls. Recommended prerequisite: HALT 1301.
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2.00 Credits
Topics address recently identified current events, skills, knowledge and/or attitudes, and behaviors pertinent to the technology or occupation and relevant to the professional development of the student. Prerequisite: Consent of department chairperson.
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2.00 Credits
A study of the flow of activities and functions in today's lodging operation. Topics include a comparison of manual, machine assisted, and computer based methods for each front office function; management procedures, accounting practices, reservations, guest service, and security.
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2.00 Credits
Demonstrates the working relationship in lodging industry between housekeeping and maintenance. Topics include planning, organizing, and staffing guest room operations; housekeeping department controls, management, budgeting, purchasing safety, and security issues.
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1.00 Credits
, (2-2-0), (3-3-0). Topics address recently identified current events, skills, knowledge and/or attitudes, and behaviors pertinent to the technology or occupation and relevant to the professional development of the student. May be taken four times for credit. +Prerequisite: Consent of department chairperson.
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3.00 Credits
Introduction to the elements of the hospitality industry. A course designed to survey the hotel, restaurant, club and health care food service industries including history, scope, organization, and career opportunities.
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3.00 Credits
A study of the principles and procedures of managing people in the hospitality workplace.
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3.00 Credits
A course in legal and regulatory requirements that impact the hospitality industry. Topics include Occupational Safety and Health Administration (OSHA), labor regulations, tax laws, tip reporting, franchise regulations, and product liability laws.
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2.00 Credits
Topics address recently identified current events, skills, knowledge and/or attitudes, and behaviors pertinent to the technology or occupation and relevant to the professional development of the student. May be taken four times for credit. +Prerequisite: Consent of department chairperson.
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