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Course Criteria
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3.00 Credits
A survey course of the field of geography as it relates to tourism planning. Two general areas will be surveyed: cities, land use and values, resource management, transportation patterns and tourism developments; and tourism destination planning including customs of areas, festivals, museums and historical sights related to travel/tourism.
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3.00 Credits
Acquaints students with both a practical application and theory of sales and marketing, including advertising and public relations strategies, as they relate to the travel tourism industry. Examines marketing mix, tourism product, consumer behavior, communications and media uses and procedures for advertising and public relations campaigns. Prerequisite: HOSP 306.
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3.00 Credits
The functions of the housekeeping department, the most labor intensive department in most hotels, will be studied including personnel, sanitation, maintenance and materials as they relate to the management of the building and property. Prerequisite: HOSP 101.
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3.00 Credits
Concepts and nature of food preparation in large quantities. A systematic presentation of all the phases in food service operations. Areas of nutrition, sanitation and equipment analysis will also be covered.
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3.00 Credits
Introduction to maintenance and engineering principles required to today's lodging and food service operations including technical information necessary to establish effective preventive maintenance programs. Study includes engineering and maintenance department roles and responsibilities, blueprint reading, electric, plumbing, sewer, swimming pool, HVAC, elevator, acoustic and sound control and elimination of pollution problems. Prerequisite: HOSP 101.
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3.00 Credits
Application of practical accounting techniques relating to the hospitality industry with concentration in financial statements, internal control, payroll and cost accounting. Prerequisite: ACCT 101.
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3.00 Credits
Study of what marketing is, what it can accomplish for the organization, and how to establish and operate a marketing plan. Includes product development, personal selling, market planning and pricing. Prerequisite: HOSP 101.
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3.00 Credits
Analysis of labor-management relations in the hospitality industry through historical reference, case studies and onthe- job incidents. Includes material on contract provisions, negotiations and interpretation. Prerequisite: Junior status.
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3.00 Credits
Provides the student with an opportunity to apply skills learned in the classroom to an on-the-job situation. Jobs will be provided in hotels, motels, restaurants, country clubs and in the travel/leisure industry at large. Approval of the dean needed prior to registering for course.
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3.00 Credits
A continuation of HOSP 350 wherein the student can apply classroom skills and knowledge to on-the-job situations. Prerequisites: Interview by the externship committee and HOSP 350 as prerequisite or corequisite.
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