|
|
|
|
|
|
|
|
|
|
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
-
3.00 Credits
This course focuses on the theory and practice of cooking methods such as frying, roasting, broiling, griddle work, poaching and sauteing, with a basic understanding of use and care of kitchen equipment. Some items to be prepared by the student include: stocks, sauces, soups, vegetables, appetizers, sandwiches, salads, dairy products, meat, poultry, seafood, international dishes and basic bakery products. Prerequisite- Corequisite Prerequisite: BHM 110 Sanitation and Safety.
-
4.00 Credits
A study of the importance of guest service, communications with one front office and other departments, reservation systems, registration techniques, and safety and security. Accounting and night audit, reports and yield management will also be covered. A computerized front office simulation will be used in this class. Prerequisite- Corequisite Prerequisite: BUS 108 Accounting for a Service Business, BUS 112 QBM.
-
4.00 Credits
This course presents practical techniques for protecting hospitality establishments profits. Covering a broad area of controls over food, beverage and labor areas, this course builds a sound foundation of concepts and applications of management cost control procedures. Computer spread sheet applications software will be used in class. Prerequisite- Corequisite Prerequisites: BUS 108 Accounting for a Service Business, BUS 112 QBM.
-
3.00 Credits
This course provides students with a basis for planning and protecting a hospitality operation’s financial success. Covers methods of financial analysis, forecasting, and budget and cost management. Prerequisite- Corequisite Prerequisite: BHM 235 Hotel and Restaurant Cost Control.
-
3.00 Credits
Students interested in either the hotel or restaurant business will find catering an integral part of their operational bottom line. They will also find community relations indispensable to overall business success. This course covers the basics of catering from planning to execution of actual events. Students will perform various job functions for all planned catering events while serving the community through fundraisers or charitable events. Prerequisite- Corequisite Prerequisites: BUS 108 Accounting for a Service Business, BHM 110 Sanitation and Safety, BHM 216 Quantity Food Production, BHM 235 Hotel and Restaurant Cost Control, and permission of the instructor. Active membership in the Hotel/Restaurant Club is strongly encouraged.
-
3.00 Credits
Career-related employment in th hospitality industry focusing on an area of interest in a hotel or restaurant. The intern will experience the opportunity to apply the theory learned in the program within a hospitality business setting. Senior status. Prerequisite- Corequisite Prerequisite: BHM 201 Hotel/Restaurant Internship I. Senior status required.
-
3.00 Credits
Establishing and maintaining an effective records management program. Emphasis on policies, practices, and technologies.
-
3.00 Credits
An introduction to electronic commerce designed to create an understanding of the ways information technology and the Internet have transformed fundamental business precepts. Technical infra-structure, virtual communities, and security, legal, and regulatory issues will be addressed. Business-to-business and business-to-consumer strategies will be explored.
-
3.00 Credits
This course introduces students to the following functions of Records/Information Management: Forms Management, Disaster Prevention and Recovery, Micrographics, Optical Disk Technology and Reprographics.
-
1.00 - 3.00 Credits
Topics in this course will acquaint students with current advances and techniques in records and information management technologies. Course topics may include: Geographic Information Systems, Imaging Data Base Systems, Smart Courtrooms. Prerequisite- Corequisite Prerequisite: Department Approval.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Privacy Statement
|
Terms of Use
|
Institutional Membership Information
|
About AcademyOne
Copyright 2006 - 2025 AcademyOne, Inc.
|
|
|