|
|
|
|
|
|
|
|
|
|
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
-
2.00 - 4.00 Credits
This course will provide advanced experiential learning related to human service agencies. Students will be assigned to a human service agency and work with an agency supervisor to apply knowledge of program evaluation, legal implications related to human service practice, and management issues related to directing human service programs. Course is limited to students admitted to the B.S. in human services program. Preparation for Course P: 400, 401; C: 451. Cr. 2-4.
-
1.00 Credits
This course will provide a forum for discussion of advanced theories and skills applicable to developing, assessing, and managing human service agencies. Topics will include program evaluation, legal implications related to human service practice, and management issues related to implementing human service programs. Course is limited to students admitted to the B.S. in human services program. Preparation for Course P: 400, 401; C: 450. Cr. 1.
-
1.00 - 3.00 Credits
An overview of supervisory careers, opportunities, and responsibilities in the food service, lodging, and tourism industry including historical developments, pioneers, and industry leaders; representatives or companies from the three areas. Cr. 1-3.
-
3.00 Credits
Fundamental accounting principles and procedures applied to the hospitality and service industries. Includes study of the uniform system of accounts, financial statements, special purpose journals, and subsidiary ledgers unique to the hospitality and service industries. Cr. 3.
-
3.00 Credits
Organization, management and operating procedures of lodging facilities. Guest-employee interactions will be analyzed along with current trends and cutting edge topics in the lodging industry. A history of the lodging industry will be discussed. Typically offered Fall, Spring. Preparation for Course P: HTM?141. Cr. 3.
-
3.00 Credits
Food safety and other health-related issues in the hospitality and travel industries. Application of sanitation principles in restaurants, hospitals, schools, hotels, cruise ships, airlines, and international travel are covered. Students must pass a National Sanitation Certification examination to receive credit. Cr. 3.
-
3.00 Credits
Basic principles of planning, organizing, directing, and controlling human and physical resources will be addressed. Students will also learn how these principles can be applied to maximize the organizational effectiveness of hospitality and tourism businesses. Preparation for Course P: Classification 3 or higher. Cr. 3.
-
3.00 Credits
Provides students with a customer-oriented approach to marketing in hospitality and tourism. Techniques available to hotels, restaurants, tourism, and travel businesses are described and evaluated, including packing, the travel trade, advertising, sales promotion, merchandising, and personal selling. Preparation for Course P: HTM?141, 181 and HTM?203. Cr. 3.
-
3.00 Credits
Establishes computer competency with the DOS operating system, spreadsheet, and word processing. Explores applications of computers in the hotel and food service industry with emphasis on programs that impact the management of hospitality organizations. Preparation for Course P: HTM major or consent of instructor. Cr. 3.
-
3.00 Credits
An introduction to food preparation methods and service techniques in quantity food settings. Students become familiar with ingredients and culinary terminology, and learn to read and evaluate menus. Recipe conversion and costing skills are developed. Different production schemes and product flow are examined, and the relationship between back-of-the-house and front-of-the-house activities is discussed. Preparation for Course C: HTM 291L. Cr. 3.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Privacy Statement
|
Terms of Use
|
Institutional Membership Information
|
About AcademyOne
Copyright 2006 - 2024 AcademyOne, Inc.
|
|
|