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Course Criteria
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1.00 Credits
Practical, general workplace training supported by individual learning plan developed by he employer, College, and student. Enrollment subject to department approval.
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3.00 Credits
An introduction to food, beverage, and labor cost controls with an overview of the hospitality industry from procurement to marketing. Examination of cost components including forecasting, menu planning, and pricing, logistical support production, purchasing, and quality assurance.
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3.00 Credits
Overview of the issues surrounding the need for security and loss prevention in the hospitality industry.
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3.00 Credits
An overview of management and leadership in the hospitality industry with and emphasis on management philosophy, policy, policy formulation, communications, motivation, and team building. An in-depth study of the managerial aspects of property operations and personnel management, including corporate culture, diversity, planning techniques, and decision-making strategies.
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3.00 Credits
Identification of the core principles and their impact on the hospitality industry. The student will identify and discuss principles of marketing, and create or critique a marketing plan as it relates to an organizational mission statement, and strategy plan. Market segmentation, advertising, merchandising, and sales promotions are discussed.
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3.00 Credits
A course in the scope of the various segments of the convention market. Exploration of individual needs, and the methods and techniques to provide better service to conventions and groups. The catering and banquet segments of food service, legal aspects, contracts, and profit are discussed. Recommended prerequisite: HAMG 1321.
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4.00 Credits
Principles of electricity as required by HVAC, including proper use of test equipment, electrical circuits, and component theory and operation.
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4.00 Credits
A basic study of HVAC and refrigeration controls; troubleshooting of control components; emphasis on use of wiring diagrams to analyze high and low voltage circuits; a review of Ohm's law as applied to air conditioning controls and circuits. Recommended prerequisite: HART 2431.
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4.00 Credits
An introduction to the refrigeration cycle, heat transfer theory, temperature/pressure relationship, refrigerant handling, refrigeration components, and safety.
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4.00 Credits
Study of the procedures and principles used in servicing heating systems including gas fired furnaces and electric heating systems.
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