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Course Criteria
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3.00 Credits
A course designed to provide students with a basic understanding of the scope and processes of meetings, conferences and exposition/exhibition management. Students will be required to research, design, plan, coordinate, and evaluate both professional domestic and international conferences and expositions. This will include roles in budgeting, operations and evaluation of conference services. (Note: Industry professionals will be featured speakers). Prerequisite: HMGT 203, 302,322, or junior standing.
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3.00 Credits
The scientific principles and regulations guiding the layout and design for efficient management of hotels, restaurants and institutional facilities. Management and organization of facility operations and preventive maintenance, as well as energy management programs will be emphasized. Prerequisite: HMGT 203, 322, or junior standing
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3.00 Credits
The study of principles and practices of the management procedures and leadership role in resorts and private clubs. This course provides a comprehensive approach to the operation of a resort with entertainment and recreational facilities. Vacation ownership, condominium concept and current trends and developments in resort developments will be addressed. Prerequisites: HMGT 201, 301
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3.00 Credits
This course examines the principles of yield management from a strategic planning standpoint. Factors including yield management techniques and strategy formulation, content development, implementation, and evaluation in diverse hospitality operations. Prerequisites: HMGT 400, 404
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3.00 Credits
Students are introduced to more in depth cooking techniques, preparatory skills, and inventory evaluation. Lecture, demonstration and production focuses on store room procedures, inventory systems, meat butchery and plate presentation. Prerequisites: HMGT 221, 322
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3.00 Credits
Study and practice in planning, purchasing, preparing and serving food in quantities, calculating the cost of portions and meals for large groups, and calculating profit and loss statements given the operations of special enterprises. Laboratory supplies, project planning, organizing, implementation and evaluation are required. Prerequisite: HMGT 322 or Diet 322
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3.00 Credits
This course is a study of current trends and issues facing the hospitality industry. Students will participate in active research of current interest topics and community based service learning projects. Prerequisites: HMGT 201, 203, 301
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3.00 Credits
ELECTIVE: Exposition of quantitative and qualitative hospitality and tourism research methods and their applications to lodging, foodservice and tourism management. Primary emphasis on how survey research methods can be used to generate the information needed to improve management and marketing decisions. Prerequisite: HMGT 200, 203, HMGT449, STAT 210
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3.00 Credits
An overview of the design and delivery of a marketing plan, concepts and techniques employed in marketing hospitality and tourism industry services to achieve guest satisfaction and competitive distinctiveness. Probes will be made into the techniques of evaluation and the analysis of service marketing, and its application to the hospitality and tourism industries. Prerequisite: Junior standing
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3.00 Credits
A capstone course designed to apply technical, human and conceptual knowledge to solve current problems related to the hospitality industry. The course includes activities that will allow students to study and analyze critical requirements of the hospitality industry. Current issues related to managing and measuring service quality, current concepts and leadership qualities are the major emphasis. There will be a strong research component where the student will be required to conduct research and produce findings in the form of a report and presentation in a formal setting, typical of the hospitality business profession. Prerequisite: All HMGT required courses
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