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HMT 1007: Hospitality Law and Ethics
3.00 Credits
St. John's University-New York
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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HMT 1007 - Hospitality Law and Ethics
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HMT 1008: Hospitality Financial Management
3.00 Credits
St. John's University-New York
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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HMT 1008 - Hospitality Financial Management
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HMT 1009: Capstone Hospitality Management
3.00 Credits
St. John's University-New York
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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HMT 1009 - Capstone Hospitality Management
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HMT 1020: Restaurant Management
3.00 Credits
St. John's University-New York
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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HMT 1020 - Restaurant Management
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HMT 1022: Wine Appreciation and Management
3.00 Credits
St. John's University-New York
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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HMT 1022 - Wine Appreciation and Management
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HMT 1025: Cost Controls
3.00 Credits
St. John's University-New York
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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HMT 1025 - Cost Controls
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HMT 1030: Hospitality Marketing
3.00 Credits
St. John's University-New York
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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HMT 1030 - Hospitality Marketing
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HMT 1035: Food Service Management in Institutions
3.00 Credits
St. John's University-New York
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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HMT 1035 - Food Service Management in Institutions
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HMT 1040: International Cuisines
3.00 Credits
St. John's University-New York
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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HMT 1045: Housekeeping Management and Operations
3.00 Credits
St. John's University-New York
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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