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Course Criteria
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3.00 Credits
Introduces the meeting and convention industry. Discusses both traditional and current trends. Instructs in the basic framework for planning a meeting, convention, or exposition. Students will assist in planning either one on-campus or off-campus event. Fall, 3 hours lecture and discussion, 3 credits.
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3.00 Credits
Discusses the principles and techniques of purchasing both food and non-food supplies applicable to the food industry. Purchasing ethics are discussed in addition to specifications for all items. Location and arrangement of equipment for efficient utilization of space and development of work flow patterns to meet operational requirements. Fall, 3 hours lecture and discussion, 3 credits.
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3.00 Credits
Studies the legal risks and liabilities of hotel and restaurant operators, including innkeeper and guest, landlord and tenant, liquor, sanitation, labor and other laws applicable to hotel and restaurant operations; insurance coverage for the protection of hotel and restaurant operators from the various liabilities inherent to these types of operations; and safety measures necessary to protect guests and employees from legal harm. Spring, 3 hours lecture and discussion, 3 credits.
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3.00 Credits
Discusses the fundamentals of front office procedures including receiving guests, public relations, cash control and accounting techniques, night audit, mail handling, security, sales efforts, and emergency procedures. Spring, 3 hours lecture and discussion, 3 credits.
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2.00 Credits
Discusses various housekeeping functions within the hospitality industry, including the duties of the executive housekeeper in the areas of equipment, materials and techniques of housekeeping; production standards, selection, care and use of linens; and staffing, maintenance of physical facilities. Spring, 2 hours lecture and discussion, 2 credits
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3.00 Credits
Based on the management principles of controlling, planning, organizing, staffing, and leading within the hospitality industry. Includes marketing, menu development, purchasing, receiving, and storage of food, beverage service, reservations, dining room management, and kitchen management. Students will demonstrate job-related skills, self-discipline, group dynamics, and time management through various team projects. Fall, $25 fee, 3 hours lecture and discussion, 3 credits, minimum 40-hours practicum.
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3.00 Credits
Provides an overview of the field of human resource management, including the history of human resource management and its evolution to the present. Discusses the internal and external environments shaping human resource management and its evolution from an operational role to that of a strategic business partner. Fall and Spring, 3 hours lecture and discussion, 3 credits.
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3.00 Credits
Covers laws and legal issues which have an impact on various human resource functions such as recruitment, selection, compensation and performance evaluation. Covers the Americans with Disabilities Act, Family Medical Leave Act, Equal Employment Opportunity, and Affirmative Action. Provides an introduction to the legal environment related to employment. Prerequisite: HRM 102. Spring, 3 hours lecture and discussion, 3 credits.
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3.00 Credits
Familiarizes students with federal and state agencies, and laws and regulations that govern employee safety. Covers employer policies and practices dealing with ensuring a safe work environment for employees. Provides an overview of the laws and regulations with regards to providing a safe working environment for employees. Prerequisite: HRM/BUSN 102. Fall, 3 hours lecture and discussion, 3 credits.
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3.00 Credits
Examines the external and internal environments crucial in the employee selection process. Discusses the skill of forming matches between people and jobs that results in an effective workforce. Provides an overview of various methods of selecting and placing employees in an organization. Prerequisite: HRM 102. Fall, 3 hours lecture and discussion, 3 credits.
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