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Course Criteria
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3.00 Credits
This course provides an overview of the organizational structure of hotels, restaurants, and clubs from a management perspective.Topics include analysis of the hospitality industry, career opportunities, management theory, practical management techniques, and social responsibility of the industry.
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3.00 Credits
This course provides an overview of hotel operations beginning with the front office guest cycle. Information on front office computer technology, yield management, and reservation systems are presented. Emphasis is placed on the responsibilities and tasks of front office personnel. Prerequisite:HT101 Introduction to the Hospitality Industry.
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15.00 Credits
This internship provides a variety of practical experiences such as hotel front office procedures, telecommunications, guest reception, cash handling and control, housekeeping, and convention sales and services. Field supervisors and MVCC program coordinators evaluate student performance.A minimum of fifteen hours per week over fifteen weeks, or a total of 225 hours is required for successful completion.
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3.00 Credits
This course provides an overview of the phases of staffing, planning, and organizing the technical details of each area of a hotel. Prerequisite: HT105 Front Office Procedures.
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3.00 Credits
This course provides an overview of the role of human resources in the food service and lodging industries.Topics include employee job description, recruitment, orientation, training, performance appraisal, and compensation. Current federal legislation and labor relations are presented with emphasis on EEO laws,OSHA standards, and union negotiation and grievance processes. Prerequisite:HT101 Introduction to the Hospitality Industry.
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4.00 Credits
This course introduces convention sales and marketing techniques. Topics include convention promotion, planning, and postconvention evaluation. Prerequisite:HT101 Introduction to the Hospitality Industry.
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3.00 Credits
This course provides an overview of supervisory managementskills for the hospitality industry.Topics include planning, organizing, coordinating, staffing, directing, controlling, evaluating, and leading.The development of technical, human relations, and conceptual skills is emphasized.
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4.00 Credits
Independent Study in Hotel Technology Cr
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3.00 Credits
This introduction to the fundamentals of music theory emphasizes rhythmic,melodic, and harmonic expressions. It is an introduction to music theory for those wishing to pursue moreadvanced music study and for those who want to know more about the elements of music. Previous musical experience is helpful but not required.
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3.00 Credits
This course is a continuation of HU183 Fundamentals of MusicTheory 1 with increasing emphasis on traditional harmony withthe addition of the study of seventh chords. Prerequisite:HU183 Fundimentals ofTheory 1.
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