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Course Criteria
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3.00 Credits
Prerequisite(s): University Advanced Standing. Introduces strategic planning and operations management in relation to current and future topics and trends in healthcare. Examines historical and current quality improvement models and applies them to current industry topics. Discusses the relationship between industry and healthcare.
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1.00 - 8.00 Credits
Prerequisite(s): HLTH 3230, and (matriculation into BS Public Health or BS Healthcare Administration) or (Admission into CP Healthcare Information Technology or CP Interdisciplinary Gerontology), and University Advanced Standing. Provides field experience and enhanced knowledge in health services and education, under the preceptorship of an individual qualified by education and/or experience. May be repeated for a maximum of 6 credits toward graduation. May be graded credit/no credit.
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1.00 - 3.00 Credits
Prerequisite(s): Instructor approval, departmental approval, and University Advanced Standing. Provides students the opportunity to conduct research under the mentorship of a faculty member. Provides an opportunity to put in practice the theoretical knowledge gained in prior major courses. Requires the creation of a significant intellectual or creative product that is characteristic of the community health discipline and worthy of communication to a broader audience. May be repeated for a maximum of 3 credits toward graduation.
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1.00 - 3.00 Credits
Prerequisite(s): Department Approval and University Advanced Standing. Explores and examines special topics related to public health issues and problems. Includes public health topics such as AIDS/HIV, West Nile Virus, special drug and sexuality issues, obesity, suicide, teenage pregnancy and terrorism. May be repeated for a maximum of 6 credits toward graduation.
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1.00 Credits
Prerequisite(s): University Advanced Standing, Senior Standing, Matriculation in BS Public Health. Assesses both content knowledge and skills developed during the course of the Public Health program. Provides students an opportunity to reflect on their learning and demonstrate the program outcomes through the development and presentation of a professional electronic portfolio, and the completion of a cumulative post-test. For seniors in their last semester.
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3.00 Credits
Prerequisite(s): Acceptance into the Masters of Public Services Program. Examines public health principles and concepts by focusing on the five core public health knowledge areas and the ten essential public health services. Explores public health infrastructure, surveillance, social determinants of health, policy, and emerging issues. Provides a broad framework for understanding public health's role in community health, prevention, and medicine.
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3.00 Credits
Designed for hospitality management majors and as elective credit for other business majors. Provides a basic understanding of the lodging and food service industry by tracing the industry's growth and development. Analyzes management's functions and responsibilities in such areas as administration, organization, communications, accounting, marketing, and human relations. Examines industry opportunities and future trends. Includes lecture, field trips, guest speakers, film, and tapes. Completers should have a knowledge of career opportunities and basic hospitality management principles.. Lab access fee of $25 for computers applies.
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3.00 Credits
Designed for hospitality management majors and as elective credit for other business majors. Presents a systematic approach to front office procedures by detailing the flow of business through a hotel beginning with the reservation process and ending with check-out settlement. Examines various elements of effective front office management, paying particular attention to planning and evaluating front office operation and to personnel management. Front office procedures and management are placed within the context of the overall operation of a hotel. Includes role play and computer simulations. Completers should be competent to be a beginning front desk clerk.. Lab access fee of $25 for computers applies.
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3.00 Credits
Designed for hospitality management majors and as elective credit for other business majors. Studies management principles of menu planning, purchasing, storage, food and beverage production, service, and sanitation. Includes lecture, case studies, guest speakers, field trip and project. Completers should understand the basic structure of a hospitality unit and how management principles relate to a restaurant.. Lab access fee of $25 for computers applies.
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3.00 Credits
Prerequisite(s): MAT 1030, MAT 1035, STAT 1040, STAT 1045, MATH 1050, MATH 1055, or MATH 1090, or higher. Provides a step-by-step approach to gathering, analyzing, and using numeric market, operating, and financial data in the hospitality management industry. Hospitality/industry scenarios and hands-on exercises and labs are used to build student skills in data analysis as a platform to practice data-gathering and analysis for projects in business planning, market research, revenue management, or designing customer- employee satisfaction surveys.. Canvas Course Mats $78/Wiley applies
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