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Course Criteria
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1.00 - 4.00 Credits
4980. Experimental Course. 1-4 hours. New courses offered on a trial basis.
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1.00 - 3.00 Credits
5000. Merchandising and Hospitality Management Study Tour. 1-3 hours. Experiential learning in industry centers for fashion, home furnishings, and/or hospitality provides a context for career development as well as an overview of the industry at work. Students collect and synthesize primary and secondary data into comprehensive analyses for career opportunities, trends, brands and other appropriate elements for the fashion, home furnishings, and hospitality industries. Pre-trip and post-trip classes are required. No more than three hours of field study may be used to fulfill degree requirements. (Meets with SMHM 4000.) Prerequisite(s) : Consent of school.
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3.00 Credits
5010. Merchandising Foundations. 3 hours. A functional analysis of merchandising principles and concepts and their importance in fashion markets in the retail sector. Stresses the importance of margin to the profit function of the enterprise.
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3.00 Credits
5080. Merchandising Ventures. 3 hours. Study of entrepreneurship skills and strategies resulting in application to a business plan that establishes a new venture with fashion and/or home furnishings products. Additionally, students independently identify and investigate innovative entrepreneurial ventures that culminate in a comprehensive research product. Prerequisite(s) : SMHM 2090, SMHM 2400 or SMHM 2490, SMHM 3510 or ACCT 2010; or consent of instructor. (Meets with SMHM 4080.)
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3.00 Credits
5090. Virtual Merchandising. 3 hours. (2;2) Merchandising application through experiential learning that ultimately results in the development of a product- or service-based web site with an emphasis on target market appeal, appropriate merchandising applications, and a suitable web site infrastructure based on objective research including data collection from a relevant population sample. Students apply theory and critical thinking skills to a virtual merchandising format. Prerequisite(s): SMHM 2090, SMHM 2400 or 2490 or consent of instructor. (Meets with SMHM 4090.)
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3.00 Credits
5200. Survey of Beverages in the Hospitality Industry. 3 hours. Examination of wines, beers, and distilled spirits with a focus on vinicultural and viticultural techniques, beer and distilled spirit production and classification, styles of wine and other beverages, and theory of wine and food pairing. Prerequisite(s): Student must be 21 years of age or older.
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3.00 Credits
5210. Hospitality Cost Controls. 3 hours. Critical analysis of food, beverage, and labor cost control systems used in the hospitality industry. Emphasizes the identification, analysis, and evaluation of controls systems used for hospitality managerial planning. Develops procedures for successful control of business expenses. Prerequisite(s) : Undergraduate financial and managerial accounting or consent of department.
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3.00 Credits
5240. Global Fashion Retailing. 3 hours. A strategic perspective of fashion-oriented products in a dynamic marketplace. Included are case analyses of merchandising principles practiced by representative companies. Interpretations of global trends and issues affecting multi-channel distribution.
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3.00 Credits
5250. Restaurant Development. 3 hours. The identification, examination and application of restaurant development principles. Topics include menu planning, service styles, dining room and kitchen design, materials purchasing and receiving, food production techniques, accounting and financial management, and merchandising.
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3.00 Credits
5260. Hospitality Business Strategies. 3 hours. Critical thinking and strategic planning processes for hospitality operations. Analyze financial business plans, human resources plans, and marketing plans for hospitality organizations; address leadership issues and global dimensions of management for hospitality organizations; analyze ethical issues and legal issues in managing hospitality enterprises, create solutions for hospitality operations from corporate and entrepreneurial perspectives. Utilize case study analysis and computer applications to apply principles.
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