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Course Criteria
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3.00 Credits
An interdisciplinary humanities course designed to introduce A.A. degree students to various specific topics developed from the general knowledge areas delineated in the A.A. degree content/structure. The general knowledge areas include: challenges of scientific knowledge, changing values and conditions, creative action, awareness of human culture, and global interdependence. The focus of a specific topic will not duplicate materials developed within other Divisional and/or Departmental offerings. Three class hours. 3 Credits.
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4.00 Credits
This capstone seminar focuses on issues of significance in the human condition. Thematic in scope, the interdisciplinary course explores aesthetics and thought in art, music, literature, drama, film, philosophy, television, dance, and other humanistic efforts. This course will vary in content each semester. (SUNY-H) Prerequisites: HMN 220; HMN 221 4 Credits.
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1.00 - 12.00 Credits
No course description available.
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3.00 Credits
An introductory course in the occupational health, safety, and environmental principles. Topics include safety programs, regulatory issues, OSHA General Industry Standards and compliance, hazard identification and control, industrial hygiene, ergonomics and other special topics. Three class hours. 3 Credits.
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1.00 - 12.00 Credits
No course description available.
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3.00 Credits
This course is a study of the fascinating worlds of lodging, food and beverage service, meeting planning, travel and tourism, and the related businesses that make up the hospitality industry. Provides an overview of the components of this vast industry and their interlocking network. Three class hours. 3 Credits.
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0.00 - 4.00 Credits
Students will utilize service skills by interacting with customers and team members in an actual hospitality environment. In addition to this hands-on component, students will examine customer related skills in a classroom environment through the use of lecture, role play, and small group conferences. One class hour, four laboratory hours, one conference hour. 4 Credits.
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3.00 Credits
This course examines the theoretical and hands-on applications of management and supervisory practices in the hospitality industry. Communication strategies, recruitment, performance standards, evaluation techniques, diversity issues, and staff training are a few of the topics that will be discussed. Three class hours. 3 Credits.
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3.00 Credits
This course is a comprehensive overview of the process of planning meetings, conferences and special events. Step-by-step organization, preliminary planning, site selection and timing strategies are among the topics to be discussed. Students will discover where conference and event planning fits into the overall scope of the hospitality industry. Three class hours. 3 Credits.
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3.00 Credits
A study of the laws impacting the hospitality industry. Topics include An Introduction to Law, Court Systems, Civil Rights Law, Employment Law, Contracts, Torts, Regulations Governing the Sale of Food and Alcohol, Responsibility for Guests' Property, Legal Rights of Innkeepers and Restaurateurs, and Casino Law. Fall Semester only. Three class hours. 3 Credits.
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