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Course Criteria
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3.00 Credits
(Writing Intensive Course)This course instroduces students to chanllenging environment of property operations management within the context of lodging. Problem solving and decision-making skills are discussed along with various analytical tools. As well housekeeping, managerial, engineering, financial and legal issues are explored with case studies and assigned readings incorporated current hospitality issues. Pre-Requisite: None
Prerequisite:
None
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3.00 Credits
Students are integrated with the administrative functions of destination management. A solid foundation of knowledge regarding adventures, sports and nature-based tourism will be explored. The interrelationships of marketing, entrepreneurship, and finance will be analyzed and dissected. A casual field project will challenge the students to implement the topics and theories discussed. Pre-Requisite: None
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3.00 Credits
This course is designed to familiarize students with the rewards and challenges of entrepreneurial development. The challenges and specific specctrum of private clubs are incorporated into this course focusing on the manager's relationship with governing boards, the membership, and recreational activities. Simulated consulting assignments are introduced encouraging critical-thinking and decision-making abilities. Pre-Requisite: None
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3.00 Credits
(Writing Intensive Course). This course examines the reciprocal relationship between the customer and hospitality marketing managers. The full scope of sales and event management is addressed along with the elements necessary for successful negotiation processes and the contracts processes.
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3.00 Credits
Students are provided with an intergrated presentation of the legal aspects of hospitality manangement. This course introduces students to all aspects of planning, executing and facilitating ceremonial events. Special emphasis is placed on bar/bat mitzvahs, debutante balls, anniversaries, ethnic events, calligraphy, parties, and tournaments types. Students examine standard industry practices including entertainment, catering, budgets, event design, retaining clients, and management strategies are discussed.
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3.00 Credits
(Writing Intensive Course). This course focuses on the development and analysis of menus to ensure profitability while remaining within equipment capabilities and design. Information and ideas to enhance sales and provide a perception of value will be evaluated. These efforts will enhance the student-operated restaurant. Offered: Fall Term.
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3.00 Credits
Management principles and concepts are presented through lecture, problem-based learning, projects and operation of the program restaurant. The class focuses on menu-planning principles, foodservice operation, standardization, food production, sanitation, and service. The laboratory provides students with practical experience in management and operation of a foodservice operation. The lab creates an awareness of the importance of teamwork, planning, organization, and supervision in foodservice operations.
Prerequisite:
HRM 330
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3.00 Credits
Students are exposed to classic culinary techniques and laboratory experiments. The cuisines of northern, southern, and central Europe are explored. A comprehensive study of wine allows students to better understand food, proper wine pairings and the organoleptic aspects of different grapes. Tasting connects the modern wine-producing regions of the world with modern cuisine. Pre-Requisite: None
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3.00 Credits
Managment principles and concepts are presented through lecture, problem-based learning, projects and the operation of program restaurant. The class focuses on menu planning principles , food service operation, standardization, food production, sanitation and service. The laborartory provides students practical experience in the managment and operation of a foodservice operation. The lab creates an awareness of the importance of teamwork, planning, organization and supervision in foodservice operations. Offered: Fall Term.
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3.00 Credits
(Writing Intensive Course)This course provides students hands-on comprehension in the art of trade shows and exhibitions. Emphasis is placed on all aspects pertaining to marketing, audiovisuals, pre-planning, and orchestrating a profitable event within the hospitality industry. Field trips to preselected hotels and convention centers will connect theory and hands-on learning practices. Pre-Requisite: None Offered: Fall term Hybrid & Distance Education course (A balance distance learning and face to face course)
Prerequisite:
None
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