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  • RHT 437: Food Service Cost Control

    4.00 Credits
    Ohio University-Main Campus

    Introduction to tools and functions of management in food service with emphasis on organization structure, inventory control, staffing human relations skills, and cost control. 4 lec. Prerequisites: C OR BETTER NUTR 333 & (C S 120 & ACCT 101) Credit Hours: 4 Repeat/Retake Information: May be retaken three times excluding withdrawals, but only last course taken counts. Note: Effective Summer Quarter 2010-11 (June 2011) any non-repeatable course may be taken two times excluding withdrawals, but only last course taken counts. Formerly: HCFN 437
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  • RHT 439: International Cuisine

    4.00 Credits
    Ohio University-Main Campus

    Principles of international cuisine, advanced food preparation, and research of areas of specific interest. Special fee. 2 lec, 4 lab. Prerequisites: C OR BETTER NUTR 333 & 437 Credit Hours: 4 Repeat/Retake Information: May be retaken one time excluding withdrawals, but only last course taken counts. Note: Effective Summer Quarter 2010-11 (June 2011) any non-repeatable course may be taken two times excluding withdrawals, but only last course taken counts. Formerly: HCFN 439
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  • RHT 440: Beverage Management

    4.00 Credits
    Ohio University-Main Campus

    Managerial approach to beverage management in hotels, restaurants, and catering operations. Emphasis on facility planning, merchandising, and managing a beverage operation. Upon completion, students eligible for national certification in Beverage Management. 4 lec. Prerequisites: C OR BETTER RHT 437 OR CONCURRENT Credit Hours: 4 Repeat/Retake Information: May be retaken two times excluding withdrawals, but only last course taken counts. Note: Effective Summer Quarter 2010-11 (June 2011) any non-repeatable course may be taken two times excluding withdrawals, but only last course taken counts. Formerly: HCFN 440
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  • RHT 441: Principles of Tourism

    4.00 Credits
    Ohio University-Main Campus

    Exploration of major concepts in tourism, what makes tourism possible, and how tourism is or can become an important economic influence on a region, state, or country. 4 lec. Prerequisites: NUTR 333 OR REC 305 Credit Hours: 4 Repeat/Retake Information: May be retaken three times excluding withdrawals, but only last course taken counts. Note: Effective Summer Quarter 2010-11 (June 2011) any non-repeatable course may be taken two times excluding withdrawals, but only last course taken counts. Formerly: HCFN 441
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  • RHT 442: Accounting in the Hospitality Industry

    4.00 Credits
    Ohio University-Main Campus

    Examinaion and application of managerial accounting principles in the hospitaltiy industry. 4 lec. Prerequisites: RHT 437 & ACCT 102 Credit Hours: 4 Repeat/Retake Information: May be retaken three times excluding withdrawals, but only last course taken counts. Note: Effective Summer Quarter 2010-11 (June 2011) any non-repeatable course may be taken two times excluding withdrawals, but only last course taken counts. Formerly: HCFN 442
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  • RHT 443: Marketing for Hospitality and Tourism

    4.00 Credits
    Ohio University-Main Campus

    Application of marketing principles and concepts for the hospitality and tourism industry. 4 lec. Prerequisites: NUTR 333 & MKT 202 Credit Hours: 4 Repeat/Retake Information: May be retaken three times excluding withdrawals, but only last course taken counts. Note: Effective Summer Quarter 2010-11 (June 2011) any non-repeatable course may be taken two times excluding withdrawals, but only last course taken counts. Formerly: HCFN 443
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  • RHT 499B: Hospitality Practicum

    3.00 Credits
    Ohio University-Main Campus

    Food service experience at a food service establishment under the supervision of an experienced professional. Prerequisites: C OR BETTER RHT 399Credit Hours: 3 Repeat/Retake Information: May be retaken one time excluding withdrawals, but only last course taken counts. Note: Effective Summer Quarter 2010-11 (June 2011) any non-repeatable course may be retaken two times excluding withdrawals, but only last course taken counts. Formerly: HCFN 499B
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  • Romance 111: Elementary Spanish I

    4.00 Credits
    Ohio University-Main Campus

    Prereq: NOT SPAN 199. Developing proficiency in listening, reading, speaking, and writing essential to interactive language learning. First of a 3-course sequence of beginning Spanish. 2C
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  • RSAT 144: Concepts of Athletic Training

    4.00 Credits
    Ohio University-Main Campus

    This course presents key concepts pertaining to athletic health care to assist future sports professionals in making correct decisions and taking appropriate actions faced with an activity-related injury or illness within their scope of practice. Prerequisites: PESS 227 & 228 & NOT RSAT 128 OR 155 Credit Hours: 4 Repeat/Retake Information: May be retaken one time excluding withdrawals, but only last course taken counts. Note: Effective Summer Quarter 2010-11 (June 2011) any non-repeatable course may be retaken two times excluding withdrawals, but only last course taken counts.
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  • RSAT 155: Introduction to Athletic Training Education

    4.00 Credits
    Ohio University-Main Campus

    Prereq: FR ONLY AND NO CREDIT IF 140. Provides detailed introduction to the field of athletic training. Includes basic information on topics of the sports medicine team, administration issues, therapeutic modalities and exercise, strength and flexibility training, nutrition, pharmacology, psychological intervention, emergency procedures, and injuries to specific structures of the body. 4 lec. May be retaken two times excluding withdrawals, but only last course taken counts.
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