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Course Criteria
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10.00 Credits
Prerequisite: Completion of A.S. or A.A.S. degree in a management program. May be taken concurrently with RESO 285 and RESO 290. A combination of a lecture course with practical experience hours to be gained on-site at French Lick Springs Resort. This course is designed to focus on the uniqueness of resort management and operation. Examples of learning areas include golf course management, health club and spa facilities, personnel and human relations, managing the investment, and more. Students will have a lecture class equivalent to three hours. The student must work 24 hours per week at French Lick Springs Resort (March - October) and will log a minimum of 840 practical experience hours. 3 lecture hours plus a minimum of 840 practicum hours.
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1.00 Credits
Prerequisite: Completion of A.S. or A.A.S. degree in a management program. An informative course for future resort managers. Includes interpreting contracts, evaluating cost estimates, and selection of landscape professionals. Turf grasses for golf courses and beautification of the facility will be introduced. 1 lecture hour.
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1.00 Credits
Prerequisite: Completion of A.S. or A.A.S. degree in a management program. May be taken concurrently with RESO 280 and RESO 285. A lecture course designed to aid the resort manager with merchandising, inventorying, promotion, and pricing decisions in the resort's retail areas such as lobby gift shop, specialty boutiques, pro shops, etc. 1 lecture hour.
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3.00 Credits
An introductory but comprehensive course covering the many management processes of menu planning, purchasing, production, service, cost controls, sanitation, and housekeeping. 3 lecture hours.
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1.00 Credits
An introductory course covering the many aspects of hospitality and careers available in the hospitality industry – Part One. 1 lecture hour. 510 2007-08 Vincennes University Catalog
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1.00 Credits
A continuation of REST 101 – Part Two. Menu planning, purchasing, production, and cost controls will be covered. 1 lecture hour.
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1.00 Credits
The final topics of the aspects of the hospitality industry and a continuance of REST 101 and REST 102 – Part Three. Topics covered will include items such as service, sanitation, and house-keeping. Successful completion of REST 101, REST 102, and REST 103 would be the equivalent of REST 100. 1 lecture hour.
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3.00 Credits
This class will prepare students for employment by instruction with lecture and lab in the basic guidelines in securing and holding a position in the restaurant industry. 2 lecture hours, 2 lab hours.
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3.00 Credits
Prerequisite: Successful completion of READ 011, or recentered SAT Verbal score of (R)420 or greater, or appropriate placement test scores. This course will cover the basics of food service sanitation including pathogenic food borne disease, proper handling and storage of perishable commodities, personal hygiene practices, sources and elimination of contamination, and sanitary procedures in purchasing, storage, equipment and facilities. The course will utilize the National Restaurant Association Certification textbook and test; therefore, students will receive NRA certificate upon successful completion. 3 lecture hours.
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3.00 Credits
Using menu planning as the foundation of the food service industry, emphasis is placed on the techniques of specification and bid purchasing availability of products, selection of suppliers and the procedures for receiving, storage, inventory control, and ultimate economical use of product. 3 lecture hours.
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