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Course Criteria
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3.00 Credits
Prerequisite: BLW 1001. Legal aspects of the innkeeper and guest relationship with emphasis placed on personal and property liability. Appropriate federal, state and local cases examined. Credit: 3 semester hours.
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3.00 Credits
Prerequisites: ACC 1007; ACC 1013. A survey of the concepts, theories and processes of modern financial management as applied to the special circumstances of the hospitality enterprise. Credit: 3 semester hours.
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3.00 Credits
Prerequisite: Senior status. Summarizes and integrates many of the topics from the major areas of hotel, restaurant, travel and tourism. Students apply cumulative knowledge and experience while completing their projects. Credit: 3 semester hours.
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3.00 Credits
Prerequisite: HMT 1000; HMT 1003. An analysis of the food service systems and operations including menu management, purchasing, pricing, marketing, beverage management, food service sanitation, and management principles applied to a restaurant operating environment. Credit: 3 semester hours.
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3.00 Credits
Prerequisite: HMT 1000; HMT 1003 or permission of instructor. A study of principles and practices for managing wine and wine sales. Topics include: wine appreciation, selection, purchasing, storage, compiling of wine lists, serving wine, and pairing of wine and food. ( Special note: Classes may be offered externally under instructor's supervision. Supply fees for wine tasting may be required. LEGAL DRINKING AGE IS REQUIRED FOR COURSE REGISTRATION.) Credit: 3 semester hours.
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3.00 Credits
Prerequisite: ACC 1007. Basic principles of cost control of food, beverage (including non-food items) and labor. Emphasis placed on systems used for product identification, receiving, storing, budgeting, forecasting and internal controls. Credit: 3 semester hours.
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3.00 Credits
Prerequisites: MKT 1001; HMT 1000. Overview of the discipline of marketing as it applies to the hospitality industry and understanding how a marketing strategy is devised and executed in relation to the hospitality objectives. Credit: 3 semester hours.
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3.00 Credits
Prerequisite: HMT 1003. An analysis of the food-service business in institutions, hotels, health care, office, industrial complexes, airline catering, educational institutions, contract companies, hospital and extended-care facilities. Credit: 3 semester hours.
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3.00 Credits
Prerequisite: HMT 1003. A study of culinary characteristics combined with history, life-style, and culture to define the food elements and patterns unique to countries and regions around the world. Additional fees will be required for restaurant visits. Credit: 3 semester hours.
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3.00 Credits
Prerequisite: HMT 1000. Application of various systems, procedures and controls associated with housekeeping departments. Emphasis on management delegation scheduling systems, routines, equipment requirements and laundry operations. Credit: 3 semester hours.
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