|
|
|
|
|
|
|
|
|
|
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
-
5.00 Credits
3 (3 + 0) Prerequisite: ENG 1020, HTE 1030 and SPE 1010 The course applies principles of marketing and advertising to the specific needs of the hotel, restaurant, tourism and event industries. Students conduct field work in their area of concentration, analyzing a particular marketing problem.
-
5.00 Credits
3 (3 + 0) Prerequisite: ENG 1020, HTE 1030 and SPE 1010 This course provides an overview of the legal fundamentals that apply to operations and management in the hospitality and tourism industries with an emphasis on preventive management practices. Legal procedures, Civil Rights, contract law, negligence, relationships with guests, and specialized liabilities related to food and alcohol service, and tourism companies are covered, as well as contemporary legal issues in hospitality management related to employment practices, internal and market regulation, and franchising.
-
5.00 Credits
3 (3 + 0) Prerequisite: HTE 1030, ACC 2010, General Studies Level I mathematics; or permission of instructor This course examines the skills of a manager of food and beverage operations in the hospitality industry. Procurement, preparation, and service to final accountability of sales and costs are covered.
-
5.00 Credits
3 (3 + 0) Prerequisite: Minimum age of 21 years This course examines the basics of wine knowledge, selection, and service. Viticulture, vinification, and critical appraisal of wines of the major wine regions of the world are covered.
-
5.00 Credits
3 (1 + 4) Prerequisite: HTE 2613 and NUT 2040 This course is designed to teach the student how to manage quantity food production and front of the house operations through laboratory work and real-world dining experiences The student will learn culinary vocabulary, garnishing and plate presentation, buffet and a la carte dining service, work simplification, sanitation, merchandising, food cost control, inventory procedures, time management, employee management and equipment operation.
-
5.00 Credits
3 (2 + 2) Prerequisite: HTE 2613 or Permission of instructor This course provides a solid foundation in designing, costing, marketing, and merchandising of catering and menus. Nutrition, recipe development and costing, menu planning, menu styles, off-premise catering, and special events planning will be studied. Students will develop workable, quality menus as tools for planning for profitable food service operations. Students will plan, organize, and manage a catered event.
-
5.00 Credits
3 (2 + 2) Prerequisite: the 1603 and NUT 2040 This course illustrates the elements of food flavors through the exploration of the nutritional value of food. The principles of healthy cooking and nutrition will be employed and applied to food types to include the demonstration of cooking with less fat and less salt. Students develop and analyze healthy cooking techniques, recipes, and menus. (NUT 3640)
-
5.00 Credits
3 (3 + 0) Prerequisite: HTE 3522 This course examines blueprint reading, building construction safety, utility requirements, and mechanical systems as they relate to managing a hospitality property.
-
5.00 Credits
3 (2 + 2) Prerequisite: Minimum age of 21 years This course provides an overview of responsible beverage alcohol service and includes the principles of production, storage, and service of beers and spirits. Major categories of beer are evaluated to include the practical brewing and sensory analysis of beer styles. The classic spirits of the world, their history, and their modern production methods also are reviewed. Students practice mixology, training, and evaluation in bartending skills through the classroom laboratory. Students are evaluated through the National Restaurant Association Bar- Code Responsible Beverage Alcohol Service Certification Examination.
-
5.00 Credits
3 (3 + 0) Prerequisite: ENG 1020, HTE 1030 and SPE 1010 This course provides students with an opportunity to conceptualize, design, and create promotional materials that are customarily used in the hospitality and tourism industries. Students plan, develop, and implement promotional and marketing tools.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Privacy Statement
|
Terms of Use
|
Institutional Membership Information
|
About AcademyOne
Copyright 2006 - 2025 AcademyOne, Inc.
|
|
|