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Course Criteria
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3.00 Credits
Two lectures and two hours of activity. Prerequisite: Hospitality and Tourism Management 301. Hotel management and operations to include room reservations, housekeeping, front desk management, concierge, sanitation, safety, security, and bellstand. Revenue management, forecasting, measuring performance, transient versus group displacement, service quality, pricing and inventory management, ethics. (Formerly numbered Hospitality and Tourism Management 427.)
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3.00 Credits
Prerequisite: Marketing 370. Marketing for hotel and travel industry, including all aspects of marketing discipline from market research and brand positioning to customer relationship marketing.
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1.00 Credits
Prerequisite: Hospitality and Tourism Management 320. Hotel front desk, reservations, housekeeping, and other roomrelated areas of responsibility. Systematic approach to management of hotel housekeeping operations.
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3.00 Credits
Prerequisite: Upper division standing in hospitality and tourism management. History and motivation behind meetings, elements of events, event operations and project management, types of meetings and events and industry and economic models.
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1.00 Credits
Prerequisite: Hospitality and Tourism Management 330. Cultural, social, economic, and other factors affecting planning and execution of weddings and other social events.
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1.00 Credits
Prerequisite: Hospitality and Tourism Management 330. Key aspects of trade show industry to include expositions and marketing strategies.
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1.00 Credits
Prerequisite: Hospitality and Tourism Management 330. Scope and functions of convention and visitors bureau; marketing and sales strategies for attracting segments with specific needs; techniques for meeting segment requirements.
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1.00 Credits
Prerequisite: Hospitality and Tourism Management 330. Site selection and negotiation for events and meetings.
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3.00 Credits
Two lectures and three hours of laboratory. Prerequisite: Hospitality and Tourism Management 301. Restaurant and food service principles to operations of casual and fine dining restaurants with emphasis on cost/volume/profit relationships, forecasting demand and market share, market niche/positioning, sanitation and safety, scheduling, quality management, customer service, technology, and ambience/environment. (Formerly numbered Hospitality and Tourism Management 421.)
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3.00 Credits
Prerequisites: Hospitality and Tourism Management 340 and Marketing 370. Restaurant marketing and menu design, menu research and development, and other marketing-related management functions.
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