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GIS 398: Topics in Geographic Information Science
0.00 Credits
Wilkes University
Course on GIS topics of special interest, not extensively treated in regularly scheduled offerings, will be presented under this course number on an occasional basis. May be repeated for credit.
Prerequisite:
Varies with topic studied.
Corequisite:
Varies with topic studied.
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GIS 398 - Topics in Geographic Information Science
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GR 101: Elementary German
3.00 Credits
Wilkes University
Fundamentals of spoken and written German and introduction to German culture. Emphasis is placed on communicative proficiency.
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GR 101 - Elementary German
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GR 102: Elementary German
3.00 Credits
Wilkes University
Fundamentals of spoken and written German and introduction to German culture. Emphasis is placed on communicative proficiency.
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GR 102 - Elementary German
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HL 198: Topics
3.00 Credits
Wilkes University
In-depth examination of selected issues and problems in hospitality. Specific topics alternate depending on hospitality trends in areas such as travel and tourism, introduction to wine, club and resort management, hospitality information systems, and hospitality seminar.
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HL 198 - Topics
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HL 201: Introduction to Hospitality
3.00 Credits
Wilkes University
The course is designed to introduce students to an overview of the hospitality industry with various managerial aspects and numerous career opportunities in lodging, food and beverage, gaming, tourism, cruises, airlines, managed services for clubs and institutions, and the convention and meeting industry. The course supports the Hospitality Leadership program by developing individuals who have chosen the hospitality industry as their career path.
Prerequisite:
[[BA-152]] or [[BA153]] with a minimum grade of 2.0
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HL 201 - Introduction to Hospitality
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HL 298: Topics
3.00 Credits
Wilkes University
In-depth examination of selected issues and problems in hospitality. Specific topics alternate depending on hospitality trends in areas such as travel and tourism, introduction to wine, club and resort management, hospitality information systems, and hospitality seminar.
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HL 298 - Topics
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HL 325: Advanced Hospitality Marketing
3.00 Credits
Wilkes University
This course is designed to provide students with a better understanding of service marketing exploring the selected issues in the hospitality and tourism industry. Marketing plays a significant role for all firms, and understanding how to best utilize marketing resources is a critical skill in real-world applications.
Prerequisite:
[[HL-201]]with a minimum grade of 2.0
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HL 325 - Advanced Hospitality Marketing
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HL 341: Hospitality Finance
3.00 Credits
Wilkes University
This course is designed to overview fundamental knowledge of financial management, managerial accounting, and operational cost controls for the hospitality industry. It applies principles of finance and accounting for decision-making that can be applied to the hospitality industry.
Prerequisite:
[[HL-201]] and [[FIN-240]]with a minimum grade of 2.0
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HL 341 - Hospitality Finance
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HL 353: Human Resource Management in the Service Industry
3.00 Credits
Wilkes University
This course is designed to provide students with a better understanding of how employees learn, communicate, lead, and deal with stress, conflict, and change. Understanding themselves better will allow students to better understand how to manage others. Students will also discuss various management theories in an attempt to identify the most effective management strategy for employees.
Prerequisite:
[[HL-201]]with a minimum grade of 2.0
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HL 353 - Human Resource Management in the Service Industry
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HL 355: Event Management
3.00 Credits
Wilkes University
This course is designed to provide an introduction to the principles of event management. Students will learn how to formulate event tourism strategies for destinations. The planning, development, management, and implementation of festivals, entertainment events, corporate events, cultural events, and sports events will be the focus of study.
Prerequisite:
[[HL-201]] with a minimum grade of 2.0
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HL 355 - Event Management
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