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Course Criteria
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3.00 Credits
Credit Hours: 300 Introduction to the fundamental areas of beverage operations Includes planning of the bar, bar staffing and training, legal regulations, standardized recipes, drink costing and pricing, and beverage production methods and mixology Also includes product identification; purchasing, receiving, storing and issuing beverages; service of spirits, wine and beer products; marketing and menu development; and cost controls of a beverage operation Prerequisite(s): HRM 110 Course Corequisites: Recommendation: Students should be 21 years of age Offered: Spring
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3.00 Credits
Credit Hours: 300 Introduction to the essential managerial aspects of hospitality purchasing Includes product identification, supplier information, and the receiving, storing and issuing practices currently used in the hospitality industry with an emphasis on strategic selection and procurement considerations based on item need and value and supplier information Also includes the purchase of major equipment, small wares, textiles and vendor services, as well as, the use of computer software designed for purchasing in the hospitality industry Prerequisite(s): HRM 110 Course Corequisites: Offered: Fall
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3.00 Credits
Credit Hours: 300 Foundations and applications of housekeeping operations Includes housekeeping techniques, organizational planning and laundry operations, and procedures and guidelines for security and safety Prerequisite(s): Course Corequisites: Offered: Fall, Spring
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3.00 Credits
Credit Hours: 100 See Cooperative Education (CED) section for description Prerequisite(s): Course Corequisites: HRM 199WK Information: May be taken two times for a maximum of two credit hours Offered: Fall, Spring
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1.00 Credits
Credit Hours: 1-800 See Cooperative Education (CED) section for description Prerequisite(s): Course Corequisites: HRM 199 Information: May be taken two times for a maximum of sixteen credit hours Offered: Fall, Spring
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3.00 Credits
Credit Hours: 300 Basic principles and practical skills for developing marketing strategies and the implementation of marketing plans for hopsitality enterprises Includes the vision of marketing as a management philosophy to guide the design and delivery of guest services and the examination of the dynamic relationship between hospitality marketing and daily operations Also includes an emphasis on sales as an aspect of meeting the needs of the customer, personal selling of the right product in the right place at the right time as an integral part of hospitality operations Prerequisite(s): HRM 100 Course Corequisites: Offered: Spring
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3.00 Credits
Credit Hours: 300 Examination of legal aspects of hospitality management Includes basic legal principles governing hospitality operation, hotel-guest relationship, hotel's duties to guest and others, laws relating to restaurants, foodservice, and bars, and laws relating to hotel employees and general hotel operations Prerequisite(s): HRM 100 Course Corequisites: Offered: Fall
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3.00 Credits
Credit Hours: 300 Examination of personnel issues Includes recruitment, selection, orientation, training, wage and benefit, legal issues, and employee appraisal Prerequisite(s): HRM 100 Course Corequisites: Offered: Spring
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3.00 Credits
Credit Hours: 100 See Cooperative Education (CED) section for description Prerequisite(s): A minimum of 12 credit hours of Hotel and Restaurant Management (HRM) prefix courses or one year of related industry work experience is required before enrolling in this course Course Corequisites: HRM 299WK Offered: Fall, Spring
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1.00 Credits
Credit Hours: 1-300 See Cooperative Education (CED) section for description Prerequisite(s): A minimum of 12 credit hours of Hotel and Restaurant Management (HRM) prefix courses or one year of related industry work experience is required before enrolling in this course Course Corequisites: HRM 299 Offered: Fall, Spring
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