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Course Criteria
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1.00 Credits
Introduction to Honors Education, the life of the mind, and the intellectual process. Discussion-based exploration of university learning, critical thinking, and the university's resources.
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3.00 Credits
( 0) ( F, W) Weekly series of guest speakers and scholars presenting on compelling scholarly topics and cultural issues, emphasizing student participation and discussion. Required service component.
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3.00 Credits
( 0) ( F, W) Weekly series of guest speakers and scholars presenting on compelling scholarly topics and cultural issues, emphasizing student participation and discussion. Required service component.
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3.00 Credits
( 0) ( F, W) Weekly series of guest speakers and scholars presenting on compelling scholarly topics and cultural issues, emphasizing student participation and discussion. Required service component.
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3.00 Credits
( 0) ( F, W) Weekly series of guest speakers and scholars presenting on compelling scholarly topics and cultural issues, emphasizing student participation and discussion. Required service component.
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1.00 - 3.00 Credits
(F, W, Sp, Su) Off-campus service learning. Activities related to the major and employment will be approved. Prior approval is necessary, a program coordinated by a faculty member and an on-site supervisor.
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3.00 Credits
(Fr, W) Provides a basic understanding of electrical, gas, and mechanical equipment used in the hotel and restaurant industry. Stresses the utilization of maintenance personnel for efficient operation. Sanitation and security systems analyzed. (Prerequisite: BUSM 180)
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3.00 Credits
(F, Sp) Students learn how to handle all aspects of meeting planning, including site selection, timetables, negotiations with suppliers, budgeting, travel arrangements, etc. through exercises and activities. (Prerequisite: BUSM 180)
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3.00 Credits
(Fr, W) Organizational structure and front office positions. Reservation, registration and rooming process; management, financial, and policy control procedures; simulated training using computers. Also organization, staffing, functions of housekeeping departments. (Prerequisite: BUSM 180.)
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3.00 Credits
(F, W) Food service system pre-cost control, budgeting, pre-control methods, production controls, purchasing, distribution systems, receiving, inventory control, and profit. (Prerequisites: BUSM 180 and ACCT 203.)
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