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Course Criteria
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3.00 Credits
Menu development, styles of meal service, table appointments, food presentation, meal planning and service. Emphasis is given to the economics, efficiency and aesthetics of meal service. Menu planning and cost analysis of menus required, marketing of goods and services are key components. The operation of M & M Restaurant, the Trojan Room (faculty dining room) and/or childcare meal preparation are required. Laboratory supplies needed. Prerequisites: HMGT 101, HMGT 107, HMGT 221.
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3.00 Credits
An introduction to beverages; this course provides specialized training for students interested in pursuing management careers in the food and beverage industry. Lecture topics will include what the consumer needs to know to purchase wine in retail outlets and in a restaurant setting, pairing wine with food, responsible drinking, selecting quality wines and wine etiquette. Different types of alcoholic and non-alcoholic beverages, coffee, tea and water will be evaluated in a controlled environment. This course is restricted to hospitality majors / minors and will be conducted at onsite and offsite locations. Prerequisites: HMGT 221, 322
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3.00 Credits
An introduction to world cooking techniques including braising, stewing, grilling, and roasting. Lectures and demonstrations revolve around European, North, Central, and South American cuisine, ingredients and plate presentations and service. Prerequisites: HMGT 221, 322
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3.00 Credits
Students will be introduced to traditional and modern preparation techniques of cold entrees, pates, terrines, and galantines. Students plan, organize and set up buffet displays. The course concentrates on the practical techniques of platter presentation and management of related equipment and service ware. Prerequisites: HMGT 107, 221
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3.00 Credits
This course is designed to provide students with basic understanding of international hospitality management and operations. It presents an overview of the historic perspectives of globalization, tourism and the lodging sector. Students will investigate the emergence of international hotels and their classifications and standards. Cultural diversity, human resources, marketing and global competition, politics of travel, trends in investment and financing international hotel projects will be addressed. Students taking this class are required to participate in one International Study Tour.
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3.00 Credits
This course explores the concepts of total quality management and various quality measurements indices in relationship to high performance organizations. Concepts such as ISO9000, Malcolm Baldridge, continuous improvement, empowerment, goal setting, conflict management, change management and diversity will be addressed.
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3.00 Credits
The cruise course will present an introduction to the cruise line and gaming industry. It will address the history and development of cruises and distinguish between sea based and land-based operations and provide information on the cruise sales, marketing and operations. Gaming will include the development of gaming, a survey of gaming destinations and casino management and examines gaming as a social phenomenon, its legal issues and economic impact. Prerequisites: HMGT 201, 203, 301
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2.00 Credits
Internship for students in HMP to be taken during the summer or the semester following the completion of the junior year. Designed to provide junior level students with decision making and experiential learning experiences in a hospitality industry. 360 clock hours are required. Prerequisite: Completion of HMGT 299 and all junior HMGT courses.
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3.00 Credits
Design of a business plan and evaluation of business performance based on quality measurement indicators. This course integrates the concepts of management with the development of communication skills and decision making practices in the rooms division. Emphasis is placed on the development of management personnel in hospitality operations and techniques of financial planning and property analysis. Prerequisites: HMGT 203,301
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3.00 Credits
Essentials of hospitality accounting controls from both the operational and corporate perspectives. Practice with typical methods of costing, rational analysis found in the hospitality industry as well as computer applications are included. Specific topics include: uniform system accounts, revenue and expense tracking, cost controls, comparative analysis and management of the purchasing function. Prerequisite: ACCT 201
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