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Course Criteria
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3.00 Credits
2 cl hrs, 3 lab hrs, 3 cr Practical application of foundations of pastry terminology and techniques in professional pastry kitchen. Review of proper use of pastry bag, equipment and utensils in a safe and sanitary manner. Individual and team skills development, organization, timing, recipe structure, ingredients and flavoring. Production of pastry for dining room service, including presentation techniques for banquet and a la carte. Prerequisites: HMGT 1202/HM 202, HMGT 1204/HM 204
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3.00 Credits
3 cl hrs, 3 cr Historical introduction to fermented beverages throughout the world. Study of beverage making and tasting procedures, including jargon particular to the beverage trade. Basic understanding of geographic, historic, economic and cultural aspects of beverages. Wines - still, sparkling and fortified - are the focus of study. Beers, sake and spirits are introduced. Reinforcement of cost controls and legal responsibilities. Prerequisites: HMGT 2302/HM 302, HMGT 2303/HM 303, HMGT 2304/HM 304
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3.00 Credits
3 cl hrs, 3 cr Overview of marketing and current topics facing modern hospitality decision-makers. Basic terminology and problem-solving techniques; relationship between marketing and other functions to maximize profits in any size hospitality establishment; basic elements of publicity and public relations, advertising and sales techniques. Prerequisites: HMGT 2302/HM 302, HMGT 2303/HM 303, HMGT 2304/HM 304
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3.00 Credits
3 cl hrs, 3 cr This course examines the roles of management and leadership in hospitality and other service organizations. The focus will include identifying both challenges and opportunities facing organizations such as responding to globalization, managing workforce diversity, stimulation, innovation and change, improving quality and productivity and other issues relevant to the management of human resources in today's dynamic business climate. Prerequisites: HMGT 2302/HM 302, HMGT 2303/HM 303, HMGT 2304/HM 304, HMGT 2305/HM 205 or AAS degree in Travel and Tourism or Hospitality Management
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3.00 Credits
3 cl hrs, 3 cr Legal implications of acts by hotelkeeper, employees, guests and visitors. Review of the development of legal rights of persons to travel and have access to public accommodations. Rights and responsibilities of hospitality industry establishments; discussion of historical and current liability, predictability and probability in the environment. Prerequisites: HMGT 2302/HM 302, HMGT 2303/HM 303, HMGT 2304/HM 304, HMGT 2305/HM 205
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3.00 Credits
3 cl hrs, 3 cr The needs of management and application of accounting concepts to managerial and financial decision-making, methods and planning; analysis of financial statements; preparing operating and capital budget analysis; principles and techniques for managing cash reserves; ethical and current managerial financial issues. Prerequisite: HMGT 2302/HM 302
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3.00 Credits
3 cl hrs, 3 cr Relationship among the various components of the hospitality industry and the markets it serves. Study of corporate mission, goals, vision statement, company history, customer perception, environment and social factors as influences on profitability; techniques for analyzing businesses, strategy formation and implementation. Prerequisite: HMGT 3501/HM 501, HMGT 3502/HM 801, HMGT 3602/HM 602
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3.00 Credits
3 cl hrs, 3 cr Techniques of research and review of literature as applied to hospitality management. Review of computer searching with data bases. Interdisciplinary approach to problem-solving and policy development for issues facing hospitality managers. Students research and write an investigative report on a current industry problem. Prerequisites: HMGT 2302/HM 302, HMGT 2303/HM 303, HMGT 2304/HM304, HMGT 2305/HM 205 or AAS degree in Travel and Tourism or Hospitality Management
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3.00 Credits
2 cl hrs, 3 lab hrs, 3 cr Contemporary dessert production focused on à -la-carte dining room service. Elements of technique, color, design, flavor, texture and creativity are factors in the evaluative process. Prerequisite: HMGT 2304/HM 304
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3.00 Credits
2 cl hrs, 3 lab hrs, 3 cr Practical application of techniques for decorative production of sugar and chocolate. Industry standards such as pastillage, royal icing, caramel, marzipan, nougat, cocoa and food color painting may be included. Elements of technique, color, design, construction and creativity are factors in the evaluative process. Prerequisite: HMGT 2304/HM 304
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