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Course Criteria
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3.00 Credits
3 cl hrs, 3 cr Physical and cultural factors influencing tourism as well as geographic aspects of international tourism. Location of major attractions related to underlying geographic, social and economic factors. Prerequisite: AAS degree in Travel and Tourism or Hospitality Management
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3.00 Credits
3 cl hrs, 3 cr Concepts and techniques for planning tourism facilities at the attraction and destination levels. Exploration of economic, socia and geographic factors in selected international locations. Topics such as community-driven planning, tourism resource inventories, urban re-imaging strategies, transportation and environmental planning are discussed. Prerequisite: AAS degree in Travel and Tourism or Hospitality Management
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3.00 Credits
3 cl hrs, 3 cr This course examines the planning, operations and management of conferences, meetings and business travel, referred to as the meetings industry. The role of the planner/manager, including setting objectives, program design, budgeting, evaluating Requests for Proposals, the site selection, negotiations, contracts, logistics, transportation, security, legal and other issues will be discussed. The uses of technology in budgeting, content and security will also be examined. Prerequisite: AAS degree in Travel and Tourism or Hospitality Management
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3.00 Credits
3 cl hrs, 3 cr This course will examine urban tourism as a vehicle of urban renewal and economic regeneration. The roles of government, business and the community will be explored as well as issues of development, management, the environment and social equity. New York City and Brooklyn will be evaluated as models for the development, challenges and opportunities of urban tourism. Prerequisite: AAS degree in Travel and Tourism or Hospitality Management
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3.00 Credits
3 cl hrs, 3 cr Operation and management of leisure segment of tourism, such as parks, commercial and non-profit recreation facilities and sports organizations. History, current trends and likely direction of leisure are explored. Management of resources, visitors and services along with planning and marketing of spectator and participatory sports events and products are highlighted. Prerequisite: AAS degree in Travel and Tourism or Hospitality Management
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2.00 Credits
1 cl hr, 2 lab hrs, 2 cr With New York City as a world food culture laboratory, students will explore the concept of culinary tourism and its economic impact on the tourism industry. Students will create, market and conduct their own NYC culinary walking tour. Prerequisite: AAS degree in Travel and Tourism or Hospitality Management
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2.00 Credits
2 cl hrs, 2 cr History, current and likely direction of restaurant management. Operations, marketing and personnel management as they affect community and marketplace trends. Prerequisite: AAS degree in Travel and Tourism or Hospitality Management
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1.00 Credits
1 cl hr, 1 cr Understanding the role of menu planning and design in historic and contemporary terms. Exploration of pricing strategies, design elements, seasonal and themebased fare, kitchen expertise, market segmentation and customer perceptions. Prerequisite: HMGT 2303/HM 303
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3.00 Credits
3 cl hrs, 3 cr Relationship of food to health from the perspective of the culinary professional. Discussion of the basic elements of nutrition as it relates to menu development, role of restaurateurs and diverse cultural perspectives on American gastronomy. Prerequisite: HMGT 2303/HM 303
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1.00 Credits
1 cl hr, 1 cr Safety and sanitation are essential to the health and well-being of staff and customers. Industry standards, through a systems approach to sanitation risk management, provide students with the nationally recognized HACCP (hazard analysis critical control point) certification. Prerequisite: AAS degree in Travel and Tourism or Hospitality Management
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