|
|
|
|
|
|
|
|
|
|
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
-
4.00 Credits
Students will demonstrate and apply knowledge of the flow of goods, income statements, forecasting, sales, and controlling labor and food costs. Students will get insight in handling various food and non-food items, executing physical inventory, the relationship between food and menu items, food costing, and various yield tests. Actual placement of orders, procurement of product and extensive product identification will be covered. Students will spend part of the class time under the supervision of the Purchasing Director in a practical application.
-
4.00 Credits
Students serve an internship to practically apply their skills in real-world employment situations. All internships are project-oriented and directly related to their area of study. Each internship will be served under the sponsorship of a faculty advisor, and students will be required to document their experience. ( Prerequisite: Junior status)
-
4.00 Credits
Students will examine principles of marketing and their applications to the foodservice industry. Traditional marketing models will be combined with the aesthetics of food preparation and presentation. Case studies will involve the marketing of both perishable items and non-quantifiable items such as atmosphere in a competitive food service industry. Students will focus on proper food styling, allocation of resources, market research, and media selection.
-
4.00 Credits
Students will examine management techniques for the hospitality industry as a whole, including restaurants and hotels. Students will plan a restaurant from concept to operation, analyze data to ensure efficient hotel operations, and demonstrate knowledge of financing requirements for each industry. Emphasis will be on maintaining viability in the competitive hospitality industry. Synthesis of knowledge will be demonstrated with a final hospitality management project.
-
4.00 Credits
Students will examine the interplay between wine, taste, and excellent hospitality service, and how skillful management of the three makes a food service operation profitable. Since wine is the hospitality industry's largest revenue producer of all alcoholic beverages, emphasis will be on identifying, evaluating, and applying the ?wonders of wine? (that is, oenology - the study of wine) as they relate to haute cuisine, and on managing wine resources to complement menu items and maximize revenue.
-
4.00 Credits
Students will study the dimensions, economics, and psychology of the travel and tourism industries. Students will study the background, size, characteristics, and economics of each of the various sectors of the travel and tourism industries: airlines, sustainable tourism, railroads, motor coach, car rental, cruise lines, amusement parks and other major attractions, gaming, lodging, food service, conventions and meetings. They will learn how to define, promote, and sell the product through travel agents, tour operators, and distribution channels. Students will study the background of the eco-tourism industry, its current make-up, tour operators, accommodations, and new developments. They will also study government involvement in the tourism industry management and the future predictions of each of the travel and tourism segments.
-
1.00 Credits
This course provides Honors students who desire greater breadth of experience and depth of learning the opportunity to extend their education outside of the classroom. Students will engage in activities with internal and external facilitators to enhance the Honors experience. Through workshops, discussions, and presentations, students will gain a greater understanding of the importance of their roles in their communities. ( Prerequisite: Honor student)
-
1.00 Credits
This course provides Honors students who desire greater breadth of experience and depth of learning the opportunity to extend their education outside of the classroom. Students will engage in activities with internal and external facilitators to enhance the Honors experience. Through workshops, discussions, and presentations, students will gain a greater understanding of the importance of their social responsibilities to their communities, their families and themselves. ( Prerequisite: Honor student and completed HON 200 series)
-
4.00 Credits
Students will examine the nature of art, exploring the visual arts (both fine and performing), architecture, music, and film in the context of the political, philosophical, aesthetic, religious, and social thought surrounding them. ( Fulfills General Education Fine Arts requirements)
-
4.00 Credits
This course surveys the forms and rules of rational judgment and valid reasoning, both inductive and deductive. Students will be challenged to make inferences based on systematic analysis and defend these conclusions with sound critical thinking, while recognizing and avoiding logical fallacies and pitfalls. They will learn to distinguish between evidence and opinion effectively, and approach concrete problems of knowledge and reality logically.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Privacy Statement
|
Terms of Use
|
Institutional Membership Information
|
About AcademyOne
Copyright 2006 - 2025 AcademyOne, Inc.
|
|
|