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Course Criteria
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3.00 Credits
3 Credits. 3 Periods. A survey of the political, economic, and social forces which molded Latin American civilization in the Colonial Period. Prerequisites: None.
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3.00 Credits
3 Credits. 3 Periods. Survey of the US experience in Vietnam, 1945-1975, in view of political, economic, and social forces of the Cold War. Prerequisites: None.
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3.00 Credits
3 Credits. 3 Periods. A fundamental overview of the hotel, restaurant, and tourism segments of the hospitality and tourism industry. Provides an overview of the operational sectors of the industry and reviews management components and skills. Contains components to develop communication skills and a professional career plan. Prerequisites: None.
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3.00 Credits
3 Credits. 3 Periods. Fundamental duties and responsibilities of hotel facility management. Emphasis on detail tasks, including personnel, cleaning, purchasing, equipment, textiles, maintenance, and safety. Examines basic systems for hotel facility management record keeping. Prerequisites: None.
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2.00 Credits
2 Credits. 2 Periods. Basic skills necessary to understand and utilize cost controls. Overview of systems for purchasing, storage, production control, and budgeting. Mechanical and mathematical details emphasized. Accounting process taught with aid of microcomputer. Introduction to standardized accounting software. Prerequisites: None.
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3.00 Credits
3 Credits. 3 Periods. Examines organization and management of the hotel front office and guest service operations. Explores key front office functions and related systems and skills necessary to ensure guest satisfaction and efficient operations. Prerequisites: None.
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3.00 Credits
3 Credits. 3 Periods. Concepts related to preparation of hot foods, pantry, and bakery items for commercial kitchens. Emphasis on essential components and techniques of food production, food cost control, setting standards, ordering, and inventory. Prerequisites: None.
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3.00 Credits
3 Credits. 3 Periods. Study of financial statement analysis, asset management, ratio analysis, analytical techniques, and investment decision making. Emphasis on planning, budgeting, and management decisions. Prerequisites: ACC211.
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3.00 Credits
3 Credits. 3 Periods. Systems approach to answering public health concerns, reducing sanitation risks, and ensuring satisfaction for guests, staff members, and owners. Definition and implementation of sanitation quality, cost control, and risk reduction in a hospitality operation. Prerequisites: None.
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3.00 Credits
3 Credits. 3 Periods. Examines concepts and applications of human resource management in the hospitality industry. Topics include recruitment, selection, training and evaluation. Emphasis on current management methods and productivity in the service environment. Prerequisites: HRM110 or approval of instructor.
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