|
|
|
|
|
|
|
|
|
|
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
-
3.00 Credits
Introduction to building systems and facilities for hospitality operations. Prerequisite: FCS ( formerly FCS 365) Front Office Management. (3) A study of the flow of activities and functions in today's lodging operations. Topics include comparison of manual, machine assisted, and computer based methods for each front desk function. Prerequisite: FCS 150. Activities outside of class and field trips are required. ( formerly FCS 462) Bar and Beverage Management. (3) Principles of beverage science, mixology; bar and beverage management including controlling personnel, purchasing, inventory, and equipment; and legal issues related to clientele. Prerequisites: FCS 150 and 21 years of age. Field trips will be required. Introduction to Club Management. (3) This course introduces students to the role of the food service manager in private clubs. The information presented includes the role of the food service manager in dealing with boards of directors and private club operations. Prerequisite: FCS 150. Legal Aspects in Hospitality Management. (3) Survey of laws applied to hospitality establishments with emphasis on managerial approach to solving or avoiding potential tort and contractual violations while managing hospitality establishment. Prerequisite: FCS 150.
-
2.00 Credits
Introduction to textile fibers, yarns, structures, and finishes related to performance, selection, and care of textile products. Prerequisite: FCS 170.
-
3.00 Credits
A theoretical approach to historic dress from antiquity through nineteenth century; examining dress in the context of social, economical, political, and artistic development. Prerequisite: FCS 170.
-
3.00 Credits
A theoretical approach to twentieth century historic dress examined in the context of social, economical, political, and artistic development. Prerequisite: FCS 170.
-
3.00 Credits
Study of global, domestic, and organizational consumer services, skill standards, and factors that impact quality service characteristics in the dietetics, fashion merchandising, and hospitality industries. Prerequisites: FCS 190 and sophomore standing, or permission of instructor. Food and Culture in the United States. (3) (General Education/Multicultural Studies) Food and food habits as understood within the context of culture. Provides cultural overview necessary to avoid ethnocentric assumptions concerning the diet of United States minority groups. Prerequisites: at least one course in each of Category III and Category IV of the General Education Curriculum. Food Science Theory and Applications. (3) Basic food science principles and applications in the field of dietetics. Prerequisites: Chem 101 and FCS 152 and 153, junior/senior standing or permission of instructor. 2 hrs. lect.; 3 hrs. lab.
-
3.00 Credits
Nutritional needs and problems of infants and preschool children. Development of food service and nutrition component in infant and preschool programs. Designed for child-care directors. Some activities outside of class may be required.
-
3.00 Credits
Nutritional needs during the life cycle. Sociological, physiological, psychological, and technological factors influencing food patterns during the life cycle. Prerequisite: FCS 109. Activities outside of class may be required.
-
3.00 Credits
A study of the physiological and biochemical aspects of nutrition. Prerequisites: Chem 101, 102, FCS 109, Kin 291.
-
3.00 Credits
Study of factors associated with marital happiness and success including mate selection, changing roles in marriage through the life cycle, and adjustment to conflicts.
-
3.00 Credits
Inter-relationship of environments and the consumer. Consumer wants, marketing, buying practices, labels, standards, and protective legislation which affect the consumer. Prerequisites: 3 s.h. of economics; junior standing or above or permission of the instructor. Hospitality Financial Systems. (3) Introduction to the principles and procedures employed in the Uniform System of Accounts for the Lodging Industry (USALI). Prerequisites: FCS 250, 251, 255. Hospitality Promotions. (3) Study of marketing concepts, methods, and techniques used in the hospitality industry with emphasis on event promotion, customer retention, research and data analysis. Prerequisite: FCS 255.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Privacy Statement
|
Terms of Use
|
Institutional Membership Information
|
About AcademyOne
Copyright 2006 - 2024 AcademyOne, Inc.
|
|
|