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Course Criteria
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3.00 Credits
This course will focus on major developments in US history from the end of World War II until the present. It will explore themes in society, politics, economics, and foreign policy with an emphasis on the interaction of change and the human experience over time. Specific individuals, events, and public policies will be covered, along with the relationship between cultures, institutions/systems, and human experience. Topics will include the Cold War and the War on Terror; mass consumerism, the welfare state, deregulation, deindustrialization, and digital technology; the Civil Rights Movement and other post-world war social movements; the rise of the new left and the new right; and immigration and globalization. Core: SIT, D.
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3.00 Credits
This course is an interdisciplinary overview of the greatest scientific discoveries in history and the people who made them from the ancients to the present. Core: SIT.
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3.00 Credits
This course will focus on Pennsylvania history from pre-colonization to the present day. It will examine events specific to the history of the Commonwealth, the state's role in the nation, and national and local events with impact on the state. The course will cover state political, economic and social issues and how they have evolved with the history of the state.
Prerequisite:
HIST 113 or HIST 163
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3.00 Credits
This course provides an overview of the global hospitality industry and the many industry segments, such as hotels, restaurants, beverages, meeting and event planning, etc. Students are exposed to the various functions of each segment, as well as leading-edge issues, trends, career options, and the complex leadership role of the hospitality manager.
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3.00 Credits
This course is designed to provide the student with an understanding of the importance of guest service in a service economy and the critical necessity of service in hospitality management. Students will learn how to create value for guests by building guest loyalty. Specific skills will be enhanced including: positive attitude projection, anticipation of and exceeding customer expectations, and management tools that will help inspire others to offer excellent guest service. Students will explore methods of identifying guest needs, expectations, and satisfaction in the digital age.
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3.00 Credits
This course is designed to provide students with an understanding of the hospitality food service industry, it's variety of operations/outlets and how to gain the skills to successfully manage these operations/outlets. Areas of study include an overview of food and beverage outlets, food service marketing, menu analysis, menu cost and pricing strategies. Analysis will be done on service standard operating procedures, types of service, food and beverage sourcing, and beverage management. Offered spring semester only.
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3.00 Credits
This course provides information on planning events such as meetings, conferences, conventions, trade shows, sporting and televised events. Students are introduced to the differences between events, employees involved in venues and the steps that are taken to plan, organize, produce, budget and evaluate such activities within the event segment.
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3.00 Credits
This course focuses on the unique management requirements of social events and weddings, with an emphasis on starting and managing an event management business. Course topics include an exploration of special events in different cultures, event theme and decor, lighting and visual effects, attire, vendors and entertainers, and day-of-event logistics.
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3.00 Credits
This course focuses on the foundation of convention services which includes reaching and servicing the group meetings and special event markets. The process of selling space, functions and events to groups will be covered. The course will also cover the management and marketing of catering on and off premises, including special event functions. The planning, financing, organizing, marketing and operations of catered events will be discussed. Students apply learning through the participation in 32 hours of on-campus catered events.
Prerequisite:
HOSP 101 and HOSP 105 (Prerequisite or Corequisite)
Corequisite:
HOSP 101 and HOSP 105 (Prerequisite or Corequisite)
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3.00 Credits
This course highlights the operation and management of resort properties. Beginning with the resort concept and the historical development of resorts, details are presented in planning, development, management, marketing and financial aspects that deal with the unique nature of resort business. Analysis of management systems and methods for development of full-service resorts are presented, along with comparison of specialized requirements for different types of resorts based on location, climate, activities, and life-style.
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