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Course Criteria
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3.00 Credits
Operations of quick-service, casual, and fine dining restaurants with emphasis on concept and menu development, cost/volume/profit relationships, forecasting demand and market share, market niche/positioning, scheduling, customer service, technology, and ambience/environment. 3 credits.
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3.00 Credits
This course is designed to introduce students to the food and beverage industry and to the art and science of managing. This course will provide students with a knowledge of marketing and managing a food service operation, including financial management, production management, and facility design, layout and equipment. 3 credits.
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3.00 Credits
Managing hotel and restaurant employee competency, diversity, and motivation through training and recommending necessary changes in hospitality organization work policies, processes, and structures to support desired performance. 3 credits.
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3.00 Credits
The scope and processes of conferences, trade shows and meetings will be discussed. Students will be required to participate in planning and implementing an event, conference or meeting. This will include roles in budgeting, operations, and evaluation of conference services. 3 credits.
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3.00 Credits
A forum in which students discuss the industries and their future. Internship clearance and selection must be completed in this course. Professional guest lectures, professional association membership, job/internship searching, resume writing and interviewing are included. Professional shadowing, attendance at professional association meetings or conferences, and volunteer work are examples of fulfilling course requirements. 3 credits.
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6.00 - 12.00 Credits
This is a supervised professional experience working within an approved tourism, hospitality or recreation environment. The internship is designed to provide a practical application of learned skills, as well as a comprehensive experience with the operation and resources of this type of organization. Students may select from 6 to 12 semester credits of study, involving between 200 and 400 hours of actual work time. Students must complete THRM 451 Senior Seminar and have a 2.5 GPA in the major to qualify for the internship.
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12.00 Credits
This is a supervised professional experience working within an approved tourism, hospitality or recreation environment. The internship is designed to provide a practical application of learned skills, as well as comprehensive experience with the operation and resources of this type of organization. Students may select from 5 to 12 credits of study, involving between 200 and 400 hours of actual work time. Student must complete THRM453 Internship Preparation to qualify for the internship.
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1.00 Credits
See course description for BU450.
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0.00 Credits
Total number of credits transferred in from another institution.
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0.00 Credits
No course description available.
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