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Course Criteria
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3.00 Credits
The hospitality industry encompasses the entire "away from home market." It is composed of eating, lodging, travel, recreation, and gaming. These diverse businesses are all related in their history, development, and channels of distribution. This course will provide a framework for student to pursue individual segments of this multi-faceted industry. Offered on: E / 3 cr. hrs.
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4.00 Credits
The four major functions of management in any enterprise are procurement, production, sales, and control. This course provides an in-depth look at how managers control a food service system: purchasing, receiving, storing, producing, and serving. The course will familiarize the student with specific systems for controllable expenses. Offered on: E / 3 cr. hrs.
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4.00 Credits
This course concentrates on presenting the principles and practices necessary to effectively perform in a management position in the food service industry. The flow of food through a commerical food-service operation including purchasing, receiving, storing, fabrication, production, and service are examined. Upon successful completion of this course, the student will be able to understand basic cooking principles and apply them through the standardized recipe and menu. The development of effective and efficient managerial skills for the commerical or institutional kitchen will be presented and practiced. (3 hrs. lec., 3 hrs. lab.) Offered on: E / 4 cr. hrs.
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1.50 Credits
Explores career opportunities and challenges that exist in many areas of the hospitality industry. Discusses contemporary management issues including diversity, retention, harassment, and TQM leadership. Develops an appreciation for self-awareness, problem solving, critical thinking and time-management techniques that will aid the student in both the classroom and in the workplace. Offered on: E / 1.5 cr. hrs.
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3.00 Credits
The hotel, restaurant, tourism business is marketing. We must determine what our customers want and provide it to them when they want it. And it must be all wrapped up in a beautiful package at a reasonable price. The student will learn the intangible nature of hospitality products and the importance of positioning, targeting, and image development. Offered on: E / 3 cr. hrs.
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3.00 Credits
Concentrates on the knowledge a manager needs to understand and supervise the "hardware" of the hospitality industry. Food service equipment and kitchen layout are covered along with heating, cooling, refrigeration, electrical, and transportation systems. Security systems and fire safety are also stressed. Offered on: E / 3 cr. hrs.
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3.00 Credits
Functions of front-office management and housekeeping as they are related to organization, control, and operation. Emphasis on registration, reservations, service, seasonal projections, ledger, billing, interior design, furnishings, purchasing, inventory, control, schedules, and sanitation. Offered on: E / 3 cr. hrs.
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3.00 Credits
This course introduces the hospitality student to the important area of group businesses. Topics to be covered include corporate meeting planning, exposition sales and management, trade shows, the role of the hotel sales office, group marketing, convention services, and the role of intermediaries in sales and meeting management. Offered on: E / 3 cr. hrs.
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4.00 Credits
Supervised on-the-job training in an establishment representative of the hospitality industry. Students work 200 hours in their placement, attend weekly on-campus seminar, and maintain a journal. Taken during the summer semester, after completion of first-and second-semester program requirements. Registration in this course requires that students purchase liability insurance through the college. (3 hrs. seminar per week for five weeks, 40 hrs. internship per week for five weeks) Offered on: E / 4 cr. hrs.
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2.00 Credits
The student will be required to develop a boutique hotel as a faculty-supervised project. The project will include a concept restaurant/bar and lunge, a front-office reservation area, a room-service menu, and a room-amenity package. The student's ability to integrate each area of learned understanding will be defined by the project and implemented by the student using written and oral assessment methods. Offered on: E / 2 cr. hrs.
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