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HLTH 101: Health Science & College Life
3.00 Credits
New River Community and Technical College
An approach toward developing a positive health environment in college students through the development of a positive attitude and actualized through application of sound information.
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HLTH 110: Health Promotion & Protection
3.00 Credits
New River Community and Technical College
This course involves exploring and identifying factors influencing health and wellness. A personal health promotion plan will be implemented and evaluated. This is a distance learning course, designed for the independent, adult learner. Classroom instruction consists of twelve 2 1/2 hour classes per semester. The student will be required to complete outside assignments. This course is also offered asynchronously. If the student chooses this mode of learning, the student may complete the course at his/her pace, within the course of the semester. Outside assignments will be due on the dates as listed for other students. Exams may be scheduled with a proctor.
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HLTH 201: Safety and First Aid
2.00 Credits
New River Community and Technical College
This course is a presentation of current concepts and techniques for prevention and care of emergency situations. Included will be information on various types of accidents, and their causes and preventive measures.
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HLTH 290: Topics in Health
3.00 Credits
New River Community and Technical College
No course description available.
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HOSP 101: Lodging & Food Service Indust
3.00 Credits
New River Community and Technical College
The text provides an overview of the travel and tourism field, along with insight into each department in a lodging and food service operation. Including the history of lodging, organization and structure of lodging operations; as well as the organization, operation and management of food services. Field trips, guest speakers and projects provide a basic background into this industry. *Credit for this course may be earned with High School ProStart or Lodging Management completion.
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HOSP 102: Hospitality Supervision
3.00 Credits
New River Community and Technical College
Identify key supervisory skills and understand why supervisors fail; develop the communication skills essential for effective leadership; increase productivity and raise performance standards; turn basic human resources functions into motivational strategies. Course will use a text, field trips, projects and student involvement. *Credit for this course may be earned with High School ProStart or Lodging Management completion.
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HOSP 103: Sanitation & Safety (ServSafe)
3.00 Credits
New River Community and Technical College
ServSafe is a nationally recognized food safety course. The ServSafe program provides accurate, up-to-date information for all levels of employees on all aspects of handling food, from receiving and storing to preparing and serving. You will learn science-based information on how to run a safe establishment--information needed to be a part of the food-safety team. Upon completion of course and exam, the National Restaurant Association, Educational Foundation will issue each student a Certificate of Completion.
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HOSP 103 - Sanitation & Safety (ServSafe)
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HOSP 104: Food and Beverage Control
3.00 Credits
New River Community and Technical College
Student will learn processes of controlling resources to reduce costs in food and beverage operations. Learn how to balance effective budgeting and staffing techniques, maximize revenue and still provide quality, desirable services for your customers.
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HOSP 104 - Food and Beverage Control
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HOSP 106: Food & Beverage Principles
3.00 Credits
New River Community and Technical College
Learn the relationship between art and science in culinary preparation, the importance of proper presentation of food, how knowledge of kitchen terminology and basic skill affects food preparation. *This text is required for the American Culinary Federation Educational Institute National Apprenticeship Training Program.
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HOSP 108: Front Office Procedures
3.00 Credits
New River Community and Technical College
Learn the role of each staff member in maintaining high-quality service; secrets to keeping the front office profitable; guest safety and key control guidelines and the impact of the latest technology. Students will be required to spend 9 hours at a reservation desk under the supervision of experienced personnel, 3 hours in each of the three types of establishments: resort hotels, bed and breakfasts, inns and motels.
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