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Course Criteria
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6.00 Credits
This course applies the values, concepts, and skills gained from courses to the actual process of helping people. The student is placed in an agency or organization to learn through supervised participation. Emphasis is placed on individual growth in self-awareness, interpersonal communication, interviewing skills, and an introduction to the agency and the client system. Pre-requisite: HMS 122, HMS 123, ENG 102, CIS 107
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6.00 Credits
This course applies the values, concepts, and skills gained from courses to the actual process of helping people. The student is placed in an agency or organization to learn through supervised participation. Emphasis is placed on individual growth in self-awareness, interpersonal communication, interviewing skills, and an introduction to the agency and the client system. Pre-requisite: HMS 243.
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3.00 Credits
Students may complete technical electives for which they have written prior approval of the department chairperson.
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3.00 Credits
This course provides a general overview of the hospitality industry. Emphasis is placed on the variety of operations, diversity of management, personal opportunities, and market segments. Prerequisites: SSC 100 or concurrent
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3.00 Credits
Students may complete technical electives for which they have written prior approval of the department chairperson.
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3.00 Credits
This course introduces a variety of beverages: wine, beer, distilled beverages, and low and nonalcoholic beverages. Topics include management of beverage facilities and equipment, purchasing functions, effective writing of beverage lists, internal control, cost control, and alcoholic beverage service. At the conclusion of the course, students take the ServSafer Alcohol Certification Exam. Prerequisite: HRI 101 or CUL 121
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3.00 Credits
This course covers the fundamentals of food principles and cookery. Topics include professionalism, menu planning, sanitation, nutrition, and the importance of planning for the varied responsibilities of food service establishments. Prerequisites: HRI 101 and (Test Score or ENG 101 or higher)
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3.00 Credits
In this course, students investigate the principles of cost controls and their application to the hospitality industry. The flow of costs for beverages, food, and labor are discussed in the context of operational efficiency. Issues relating to fraud prevention are also reviewed. Prerequisites: (Test scores or ENG 101 or higher), (MAT 152 or higher), (HRI 101 or CUL 121)
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3.00 Credits
This course covers the functions and procedures used by management and administrative employees to operate a lodging facility. Topics include front office operations, operational statistics and reporting, needs planning and procurement, staffing requirements, and typical day-to-day operational tasks. Prerequisites: (Test score or ENG 102 or higher), HRI 101
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3.00 Credits
In this course, students are introduced to special events. Topics include researching, planning, coordinating, marketing, managing, and evaluating of events. Students observe or facilitate the planning or implementing of at least one on-campus event. Prerequisite: (HRI 101 or CUL 121) and (Test Score or ENG 102 or higher)
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