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Course Criteria
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3.00 Credits
3 credits Students learn how the catering function and banquet outlets contribute to the facility's revenues. Emphasis will be placed on seasonality, types of functions, function design considerations and marketing. Additionally, students will learn of a hotel's reliance on convention space and activities by examining the economics of tourism and the residual spending incurred by convention guests. PREREQUISITE: HP-110
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3.00 Credits
3 credits This course is designed to provide students with a thorough understanding of the issues and challenges of planning for sustainable tourism at the local and regional levels. The course examines the basic aspects of planning and developing tourism infrastructure, products, attractions and services. It exposes students to planning principles and procedures. Extensive use is made of case studies. PREREQUISITE: HP-120
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3.00 Credits
3 credits This course serves to bring together all of the operational areas of lodging, food and beverage and the kitchen under the sales and marketing perspective. Building on the fundamentals learned in prior hospitality coursework, students will focus on the means by which they can position, price and promote their operations. The purpose of the course is to better prepare the student to enter sales and marketing or to manage a sales team of a hotel or restaurant. Through a variety of case studies, the students will be exposed to many situations which they will likely face in the future in order to address them responsibly. PREREQUISITES: HP-102 & HP-110
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6.00 Credits
6 credits This course provides students with the opportunity to apply skills learned in the classroom within their discipline to a corporate experience. The goal is to better prepare students to be professionals in their chosen career by gaining "Real Life" experiencewhile immersing them fully into a corporate setting. Students are required to complete 320 hours at the Corporate Internship setting. The Internship can be an integral part of each of the majors and its primary goals are the following: 1. To enable the student to apply the knowledge gained in the classroom in a practical business setting. 2. To help the company solve particular business problems and get to know a prospective fulltime candidate, assessing his/her profile and fit in the company.
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3.00 Credits
3 credits This course emphasizes marketing principles supported by case studies. The course also examines diverse markets and target marketing. Various promotional activities will be explored, including print material, public relations, advertising, selling, exhibition, direct mailing, and the Internet. PREREQUISITE: HP-120
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3.00 Credits
3 credits An introduction to the operations and management of a corporate travel department. The travel planning and audit operations commonly performed by corporate travel departments for business travelers are reviewed. Managerial issues such as the design of the corporate travel department as a profit/cost center, developing company-wide travel budgets, policies and surveys, selecting travel vendors through the RFP process and the evaluation of automation vendors are examined. There is also an examination of site selection including fam-trips. PREREQUISITE: HP-101
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3.00 Credits
3 credits This course is designed as an introduction to the casino and resort industry. Students will learn rules and security procedures related to each major casino game. They will understand and be able to calculate house odds, win and hold. Students will also learn to analyze standard accounting and back office cash procedures. This course will also investigate the development and operations of the resort, vacation ownership, multi-use real estate, and gaming entertainment industries. Students will become familiar with the history of gaming in America, resort management and they will develop an awareness of the societal costs and benefits associated with gaming.
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3.00 Credits
3 credits An analysis of the planning, design, and layout of facilities including economic, aesthetic and marketing factors as they relate to project development of hotels and food service facilities. Focus on site analysis, conceptual and space planning, design principles, and the interpretation of architectural drawings. This course addresses the nature of markets, research methodology, trend projection, feasibility, supply and demand evaluations and financing for project development. PREREQUISITE: HP-110
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3.00 Credits
3 credits This course examines the major industry specific concerns and safety threats: asset protection practices; appropriate threat assessment; security survey procedures; specific prevention strategies; various public/ private sector security initiatives; and the principles of physical, technical, and environmental security as they apply to hospitality enterprises. The role of hospitality managers in security and safety activities will be emphasized. PREREQUISITE: HP-102
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3.00 Credits
3 credits This course serves to bring together all of the operational areas of lodging, food and beverage and the kitchen under the financial perspective. Building upon the fundamentals learned in AC-161 combined with prior hospitality coursework, students will focus upon the specific areas of the industry in regard to financial management. Both macro areas such as real estate valuation for hotels, capital investment for restaurants as well as micro areas such as payroll, kitchen and laundry equipment leasing will be examined as well as many other areas. The purpose of this course is to better prepare the student to make crucial management decisions based upon the allocation of finances. Through a variety of case studies, the students will be exposed to many situations which they will likely face in the future in order to address them responsibly. PREREQUISITES: AC-161; HP-102; HP-110
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