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Course Criteria
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5.00 Credits
3 (3 + 0) Prerequisite: ENG 1020, HTE 1030, HTE 2760 and SPE 1010 A course for those preparing for a career as a trade show manager, exposition manager, or association meeting professional. This course explores exhibit registration, financial management, promotional materials, sponsorship management, volunteer coordination, room set-up, food and beverage needs, and speaker selection.
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5.00 Credits
1 (0 + 2) Prerequisite: HTE 1603, NUT 2040 In this course students gain practical experience in the preparation and service of foods from major cultural and religious groups and underrepresented populations and their dietary needs. Laboratory work includes the understanding of food choices, vocabulary, behaviors and nutritional status of cultural and religious groups. Students bridge traditional cultural barriers by expanding their understanding of the foods and practices in various cultures and how these choices for food related to the nutritional aspects of recipe and menu development. Practical experience in nutritional analysis of recipes and menus assists students in their ability to provide successful intervention counseling to at-risk groups.
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5.00 Credits
3 (1 + 4) Prerequisite: HTE 2623 This course introduces students to the fundamentals of baking and pastry production. The focus is on mixing methods, leavening, baking science, terminology, equipment, ingredients, weights and measurements, formula conversion and costing of recipes. The student will successfully and consistently produce saleable items and will have the opportunity to act in a supervisory role while in this course.
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5.00 Credits
3 (3 + 0) Prerequisite: ENG 1020, HTE 1030, HTE 2860, and SPE 1010 This course provides a comprehensive overview of the cruise industry. Using national and international case studies, the course identifies the relationships among the cruise product, cruise geography, maritime law, and tourism activities.
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5.00 Credits
3 (0 + 9) Prerequisite: Complete twelve hours in major concentration, senior standing, completion of all Level I and Level II General Studies college course requirements, and approval of the HTE department In this course, students apply the theoretical concepts of hospitality and tourism to a practical on-site learning experience. The course includes 135 hours of field experience in an internship, community volunteer program, or a study abroad setting. (Senior Experience)
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5.00 Credits
1 (0 + 3) Prerequisite: Complete twelve-hours in major concentration, Senior standing, and completion of all Level I and Level II General Studies college course requirements In this course, students apply the theoretical concepts of hospitality and tourism to a practical on-site learning experience. This course includes 45 hours of field experience in an internship, community volunteer program, or a study-abroad setting.
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5.00 Credits
3 (3 + 0) Prerequisite: Complete twelve hours in major concentration, senior standing, and completion of all Level I and Level II General Studies college course requirements This course provides the approaches and techniques necessary for senior students to analyze and synthesize-needs, create and develop a major research project in Hospitality, Tourism, and Events, and effectively interpret results and their application to their major concentration area. (Senior Experience)
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5.00 Credits
3 (3 + 0) Prerequisite: HTE 2860 This course examines the theoretical and applied dimensions of two forms of alternative tourism: Adventure Travel and Ecotourism. An overview of their implications on tourism planning is provided. Emphasis is on the role of adventure travel and ecotourism in preservation and conservation of cultural and natural tourism resources.
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5.00 Credits
3 (3 + 0) Prerequisite: ACC 2010 and General Studies Level I mathematics This course concentrates on the analysis and interpretation of the hospitality and tourism industry accounting procedures and financial statements. Balance sheets, income statements, and cash flow statements will be covered. Principles of budgeting, forecasting, pricing techniques, financial ratios and financial management case problems explicit to the hotel, restaurant, tourism, and meeting industries are studied.
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5.00 Credits
3 (3 + 0) Prerequisite: At least junior standing The course considers various problems, subjects, and trends related to changing environments and events in the hotel industry. Subjects related to career as well as personal development may also be studied. This course may be repeated under different topics three times for a maximum of nine total credits earned.
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