HCT 110 Hemodialysis Patient care (3)
Topics include:
Topics include:
Hours: Class/Week -3
D. Lab/Week – 0: 0.00
P. Lab/Week – 0: 0.00
Pre-requisites:None.
HCT 120 Hemodialysis Patient care Prac.(5)
Topics include:
Topics include:
Hours: Class/Week -5
D. Lab/Week – 0: 0.00
P. Lab/Week – 0: 0.00
Pre-requisites:None.
HRT 101 Intro to Hotel/Restaurant/Tourism(5)
Provides the student with an overview of occupations in the hospitality industry.
Emphasizes the various segments of each occupation and the interrelated responsibilities for
customer service which exist across the hospitality industry.
Topics include:
development of the hospitality industry, food and beverage services, hotel services, travel services, management's role in the hospitality industry, and hospitality industry trends.
Topics include:
Hours: Class/Week -5
D. Lab/Week – 0: 0.00
P. Lab/Week – 0: 0.00
Pre-requisites:None.
HRT 102 Travel Agency Operations(5)
Topics include:
Hours: Class/Week -5
D. Lab/Week – 0: 0.00
P. Lab/Week – 0: 0.00
Pre-requisites:None.
HRT 103 Travel Geography(5)
Topics include:
Hours: Class/Week -5
D. Lab/Week – 0: 0.00
P. Lab/Week – 0: 0.00
Pre-requisites:None.
HRT 104 Hospitality Accounting(5)
Provides students with an opportunity to gain knowledge and acquire skills of accounting
as applied to the hospitality industry. Emphasis is placed on how to administer accounting
procedures to minimize cost and maintain a full range of customer services.
Topics include:
cash flow cycle, accounting principles and procedures, elements of financial statements, maintaining financial statements, and analysis of financial records.
p>Topics include:
Hours: Class/Week -5
D. Lab/Week – 0: 0.00
P. Lab/Week – 0: 0.00
Pre-requisites:None.
HRT 105 Hospitality Employee Training(5)
Offers students the opportunity to gain knowledge and skills involved in training employees
for various positions in the hotel/restaurant/travel fields. Emphasis is placed on
new employees' training requirement.
Topics include:
hospitality training needs, training methods, developing a training program, employee communication and motivation, coaching techniques, and customer service training.
p>Topics include:
Hours: Class/Week - 5
D. Lab/Week – 0: 0.00
P. Lab/Week – 0: 0.00
Pre-requisites:None.
HRT 106 Food and Beverage Management (5)
Provides students with a study of food and beverage operations and management.
Emphasis is placed on the successful operation of a food and beverage establishment.
Topics include:
history and careers, equipment layout and decor, menu and beverage list planning, distribution, merchandising, and service professionalism.
p>Topics include:
Hours: Class/Week -5
D. Lab/Week – 0: 0.00
P. Lab/Week – 0: 0.00
Pre-requisites:None.
HRT 110 Hotel/Restaurant/Tourism Mgmt. O.B.I.I (4)
Introduces students to the application and reinforcement of hotel/restaurant/travel
operational principles in an actual job placement or practicum experience.
Students are acquainted with occupational responsibilities through realistic work
situations and are provided with insights into management applications on the job.
Topics include:
problem solving, adaptability to the job setting, use of proper interpersonal skills, application of hotel/restaurant/travel management techniques, and professional development. The occupation-based instruction is implemented through the use of a practicum or internship and all of the following: written individualized training plans, written performance evaluation, and a required weekly seminar.
p>Topics include:
Hours: Class/Week -1
D. Lab/Week – 0: 0.00
P. Lab/Week – 0: 9.00
Pre-requisites:None.
HRT 120 Hotel/Restaurant/Tourism Mgmt. O.B.I.II (4)
Continues the application and reinforcement of hotel/restaurant/travel operational principles in an actual job placement or practicum experience. Students are acquainted with occupational responsibilities through realistic work situations and are provided with insights into management applications on the job. Topics include: problem solving, adaptability to the job setting, use of proper interpersonal skills, application of hotel/restaurant/travel management techniques, and professional development. The occupation-based instruction is implemented through the use of a practicum or internship and all of the following: written individualized training plans, written performance evaluation, and a required weekly seminar.
p>Topics include:
Hours: Class/Week -1
D. Lab/Week – 0: 0.00
P. Lab/Week – 0: 9.00
Pre-requisites:None.
HRT 122 Tour Management (5)
Provides students with an orientation on the duties and responsibilities of the tour operator.
Emphasis is placed on the operator's role in planning and conducting tours.
Topics include:
planning individual tours, planning group tours, transportation arrangements, accommodation options, entertainment options, foreign country tours, and manager's on-tour responsibilities.
p>Topics include:
Hours: Class/Week -5
D. Lab/Week – 0: 0.00
P. Lab/Week – 0: 0.00
Pre-requisites:None.
HRT 150 Convention Meeting Planning (5)
p>Topics include:
Hours: Class/Week -5
D. Lab/Week – 0: 0.00
P. Lab/Week – 0: 0.00
Pre-requisites:None.
HRT 201 Hospitality Marketing (5)
Introduces students to marketing techniques associated with hotel/restaurant/travel fields
with emphasis on identifying and satisfying needs of customers.
Topics include:
marketing introduction, research and analysis, marketing strategies, marketing plans, and salesmanship and advertising.
p>Topics include:
Hours: Class/Week -5
D. Lab/Week – 0: 0.00
P. Lab/Week – 0: 0.00
Pre-requisites:None.
HRT 203 Hotel/Restaurant/Travel Law (5)
Introduces the student to local, state, federal, and international laws which govern the hospitality industry. Emphasis is placed on licensing and regulating public accommodations and the operator's responsibility to provide quality and safe service. Topics include: common law, civil law, contract law, customer rights, and management rights
p>Topics include:
Hours: Class/Week -5
D. Lab/Week – 0: 0.00
P. Lab/Week – 0: 0.00
Pre-requisites:None.
HRT 205 Hotel Operations (5)
Introduces students to operational and maintenance procedures for a lodging facility.
Emphasis is placed on each department and the coordination of all services to meet guest needs.
Topics include:
corporate structures, departmental responsibilities, hotel services and staff, feasibility determination, and industry trends.
p>Topics include:
Hours: Class/Week -5
D. Lab/Week – 0: 0.00
P. Lab/Week – 0: 0.00
Pre-requisites:None.
HRT 206 Food, Beverage, and Labor Control (4)
A study of the principles of cost controls and their application to food and beverage operations.
Emphasis is placed upon the diverse elements of sales within a food and beverage establishment
and upon cost controls needed to maintain a profitable operation.
Topics include:
costs and sales relationship, forecasting sales, preparing budgets, cost control systems, controlling inventory, and computer equipment and software.
p>Topics include:
Hours: Class/Week -4
D. Lab/Week – 0: 1.00
P. Lab/Week – 0: 0.00
Pre-requisites:MAT 111 (diploma) or MAT 196 (degree)
HUM 191 Introduction to Humanities (5)
Explores the philosophic and artistic heritage of humanity expressed through a
historical perspective on visual arts, music, and literature. The humanities are
presented as a source of subjective insights for the understanding of people and society.
Topics include:
historical and cultural developments, and contributions of the humanities.
p>Topics include:
Hours: Class/Week -5
D. Lab/Week – 0: 0.00
P. Lab/Week – 0: 0.00
Pre-requisites:ENG 191 with C or better
|
|
