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Course Criteria
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0.00 - 3.00 Credits
Designed to help prepare a student as a golf course superintendent. The course will cover construction of golf courses, care of trees and fairways, irrigation, personnel management, and scheduling. S
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0.00 - 3.00 Credits
A field course requiring the student to work with appropriate horticulture employers and agencies to gain practical on-the- job experience. S
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0.00 - 1.00 Credits
This course is designed to provide students with specialization in an area related to their occupational or educational interest, and to provide students the opportunity to become more familiar with conservation and horticulture practices. Topics typically involve a field component and may be held as a residential course at the Muller Field Station. (also dual-listed with CON 221.) B
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0.00 - 2.00 Credits
This course is designed to provide students with specialization in an area related to their occupational or educational interest, and to provide students the opportunity to become more familiar with conservation and horticulture practices. Topics typically involve a field component and may be held as a residential course at the Muller Field Station. (also dual-listed with CON 222.) B
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0.00 - 3.00 Credits
This course is designed to provide students with specialization in an area related to their occupational or educational interest, and to provide students the opportunity to become more familiar with conservation and horticulture practices. Topics typically involve a field component and may be held as a residential course at the Muller Field Station. (also dual-listed with CON 223.) B
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0.00 - 3.00 Credits
This course examines the complexities of food and beverage management. Both hotel food service operations and free-standing restaurants will be discussed. Students will explore menu planning, pricing, sanitation and safety, kitchen layout, storage facilities and principles, food preparation techniques, purchasing and inventory, beverage control, responsible beverage management, and food service presentation methods. B
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0.00 - 3.00 Credits
This course will provide detailed analysis of the policies and procedures utilized in managing the rooms division of a hotel. Predominant areas of study will include the front office and housekeeping. The student will explore guest check-in and check-out, front office operations and structure, reservations and the switchboard, the accounting process, and the night audit. The day-to-day functions of an effective housekeeping department, cleanliness standards, housekeeping procedures, inspecting, and cleaning supplies and equipment will also be discussed Each student will focus on methods for cultivating a serviceoriented attitude in rooms division employees. S
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2.00 Credits
This course is an introduction to the basic principles of food preparation. Topics of study include kitchen organization and efficiency, equipment usage, recipe utilization and manipulation, food composition, preparation methods, ingredient uses and availability, product evaluation, sanitation techniques, and kitchen safety. HTM 100 and HTM 130. S
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0.00 - 3.00 Credits
This course allows the student to interact with LODGEMATE, a state-of-the-art, Front Office Property Management System. Students will simulate an actual front desk experience as they enter the system and manage hypothetical guest accounts. Current hotel computerization trends will also be examined, including the latest technological advances and software packages. Additionally, students will explore hospitality applications of the PageMaker desktop publishing package. HTM 100 or HTM 120. S
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0.00 - 3.00 Credits
This course allows the student to analyze basic sales management policies and procedures. The functions of a working hotel sales department will be discussed with an emphasis on the utilization of property management system data in sales planning, brief preparation, sales presentations, and client contact. The student will also consider trade show and exhibit sales techniques, sales blitz planning and execution, and marketing research and promotional programs. : HTM 100. F
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