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Course Criteria
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1.00 Credits
1 cl hr, 1 cr The essential role of networking in the hospitality industry is explored. Membership participation in a professional organization is required. Recognition and development of professional relationships in relation to individual career development and goals. Prerequisites: HMGT 1105/HM 105, HMGT 1202/HM 202
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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
1.5 cl hrs, 4.5 lab hrs, 3 cr Continued development of communication and culinary skills and concepts build on previous courses; students research, plan, produce and evaluate a series of menus; students rotate through kitchen stations with safety and HACCP sanitary standards practiced as a component of supervisory plans of actions; current menu trends - plate presentation, ingredients and flavors - are emphasized in relationship to cost controls, evaluation of food, staff and operation. Prerequisite: HMGT 2303/HM 303
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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 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 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 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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3.00 Credits
3 cl hrs, 3 cr An overview of the history, likely direction and organizational structure of the hospitality industry and its role in the local, national and international economy. Examination of the nature and scope of this industry and basic management concepts. Introduction to department mission and interaction with alumni in career exploration. Prerequisite: CUNY certification in reading and writing; corequisite: MAT 0605/MA 065
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3.00 Credits
3 cl hrs, 3 cr A three-part foundation for food and beverage management, focusing on Sanitation, Culinary Math and Procurement Methods. Basic principles of serving safe, wholesome, tasty food to customers in food service operations through a systems approach to sanitation management provides students with the nationally recognized HACCP (hazard analysis critical control point) certification. The culinary math component focuses on accurate measurement, portion controls, recipe conversions, product yields and inventory methods. Current market and procurement trends are explored, with an emphasis on product identification. Prerequisite: CUNY certification in reading, writing and mathematics
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3.00 Credits
3 cl hrs, 3 cr Operational view of the front office and rooms operations. Emphasis on learning the basic terminology, technology, concepts and functions of the rooms division in relation to other key departments within the hotel. Prerequisite: CUNY certification in reading, writing and mathematics
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