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Course Criteria
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3.00 Credits
Provides a basic overview of the hospitality and tourism industries. Hotels, restaurants, casinos, clubs, travel agencies, and cruise ships will be discussed. Career opportunities within both industries will be explored. (2005)
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3.00 Credits
Prerequisites: BUSN120. Studies the internal problems of management related to the administration of staffing, interviewing, selection, labor relations, promotion and separation policies, and expatriate training, roles and responsibilities. (2006)
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3.00 Credits
Examines the causes and prevention of outbreaks of food-borne illnesses. Studies the principles of food microbiology, food-borne diseases, regulatory agency standards, food storage, and preparation and awareness of food allergens. Prepares students for the National Restaurant Association's ServSafe Certification and N.J. State Food Manager's Certification. (2005)
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3.00 Credits
Prerequisite: HOSP100, HOSP132, or permission of instructor Covers restaurant operations from concept to inception to daily operation. Topics include site selection, kitchen design, purchasing, and storage. Beverage topics include operating a bar and serving alcoholic beverages. Menu design and food and labor costs will be supported by use of an industry-recognized computer software system. (2005)
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3.00 Credits
Prerequisite: Successful completion of sanitation certification or HOSP132 (may be taken concurrently) Examines culinary operations as they relate to front-of-the-house personnel. Includes product identification, appropriate choice of cooking method, nutritional information and its application. Students will acquire skills in recipe writing, designing appropriate menu items and cultural associations with food. Focus is placed on kitchen organization and flow. (2008)
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3.00 Credits
Examines all aspects of hospitality sales and marketing techniques: developing a marketing plan, effective sales techniques, advertising and public relations efforts, and generational marketing trends as they pertain to the hospitality industry. The increased role of hospitality technology to improve hospitality sales will also be addressed. (2005)
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3.00 Credits
Prerequisite: HOSP100 or permission of instructor. CISM125 is recommended. Covers hotel operations from a daily operation including the operational strategy to address guest needs. Yield management concepts, housekeeping, and security measures are also discussed. All aspects of this course are supported by a computer-based property management system actually used in the industry. (2005)
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3.00 Credits
Prerequisite: BUSN120 (may be taken concurrently) or with permission of instructor Studies the internal problems of management related to the administration of staffing, interviewing, selection, labor relations, promotion and separation policies, and expatriate training, roles and responsibilities. (2008)
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3.00 Credits
Provides a basic understanding of the theory and operation of the bar and beverage business. Focuses on the products, equipment, consumer tastes, community attitudes, and laws and regulations affecting the industry. Strong emphasis will be placed on pairing food and alcoholic beverages in a restaurant establishment for customer knowledge and awareness. (2005)
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3.00 Credits
Rights and responsibilities that the law grants to, or imposes upon, the hotel industry and illustrates the possible consequences of failure to satisfy legal obligations. Court cases will be utilized. Casino and travel law and their effects on operations will be included. (2005)
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