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Course Criteria
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3.00 Credits
A course designed to show emphasis on the highly complex nature of the housekeeping department. It provides students with the managerial tools needed to handle this function with professionalism. It involves studies of the challenges associated with logistics and quality controls and purchasing to ensure efficiency in operation as well as customer satisfaction. Requires heavy usage of property management systems, (PMS). Prerequisites: HMGT 203
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3.00 Credits
This course will focus on two major areas: Off-premise and on-premise catering for social and business functions, and the management of large scale, special events, such as sporting events and artistic performances. A significant portion of the class will be dedicated to catered function and special events planning, design, and execution. Other topics will include: organizational structure, legal aspects of catering and special events management product and service development, marketing and sales, staff development, post-event analysis and evaluating the financial success of catering and special event business. Prerequisites: HMGT 322, MKTG 300 or junior standing.
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3.00 Credits
Examination of laws and regulations which exert control on foodservice, lodging and tourism industries. Local, state and federal laws applicable to the operation of the hospitality industries will be analyzed. The innkeeper / guest relationship and liability issues impacting ownership and management of employees will also be examined. Bailment, agency and contracts are presented in the context of the hospitality and tourism enterprises. Prerequisites: Junior standing
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3.00 Credits
An analysis of factors and techniques used to control food cost and generate revenues. This course addresses requisite competencies related to the application of cost control systems and the development and implementation and evaluation of such mechanisms. Includes inventory and supplies management. Prerequisites: HMGT 107, 221
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3.00 Credits
A critical analysis of the negotiation and administration of hospitality management contracts. Topics include contracts, risks and their advantage and disadvantages; owner and ethical issues during negotiation and administration of the contract, and the future role of contract use. Prerequisite: HMGT 303
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3.00 Credits
An examination of the techniques of financial analysis and planning, with discussions on the tax environment, profit planning and forecasting, budgeting, capital budgeting techniques and cost-of-capital determinations.
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3.00 Credits
This course will constitute the development of security and loss prevention programs. It examines risk management and security processes and insurance details from a lodging perspective and looks at security equipment, technology and the overall protection of guests, employees and physical assets of the property. Prerequisites: HMGT 201, 203, 301
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1.00 Credits
This is the third in the series of courses designed to provide exposure to the competencies required for success in the hospitality industry. They will focus on improvement of the "soft skills" of the undergraduate in preparation for careers in the industry. Includes, but is not limited to, professional conduct, guest lecture series, social etiquette, community service, dress code, student presentations. Community service project, hospitality operations analysis, professional association membership required. This section is offered in the second semester of the junior year.Prerequisites: HMGT 211
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3.00 Credits
Relationship of economic theory and planning principles, processes, and policies of sustainable tourism development; application of pre-feasibility analysis to tourism development projects. Special emphasis placed on economic, socio-cultural and environmental trends in tourism development. This course requires extensive interaction with tourism organizations through field trips, guest lectures and cooperative projects. Prerequisites: HMGT 200, 301 and ECON 210 or junior standing
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3.00 Credits
An evaluation of the service industry, history, current status, trends and futurism. Students will develop a deep understanding of the management principles and challenges unique to the service industries. Emphasis will be placed on the characteristics and operations of service delivery systems, management and organizations. The main course goal is to develop critical analytic skills and knowledge needed to implement service strategies for competitive advantage. Prerequisites: HMGT 203, 301, 322
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