22 courses with the subject HR, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.
3c-0l-3sh Focuses on the development of the hospitality industry and career opportunities within hotel and restaurant chains and independents. Guest speakers address various hospitality management topics.
3c-0l-3sh Analyzes the economic and social impact of tourism, its promotion and implementation. Acquaints student with services needed by tourists, the role of the travel agent, and tourism organizations.
3c-0l-3sh Course will explore what happens when diverse people work together in the hospitality industry. It will also examine the effects of international migration and the changing roles of women and other minorities which lead to multicultural urban centers within the United States and other hospitality venues. Furthermore, it will also focus on the cultural factors affecting productivity in the culturally diverse hospitality environment.
3c-0l-3sh Includes sources, standards, grades, methods of purchase, and storage of various foods, beverages, and fixtures. Emphasis on the development of purchasing policies and specifications.
var-1-3sh Special topics are offered on an experimental or temporary basis to explore topics that are not included in the established curriculum. A given topic may be offered under any special topic identity no more than three times. Special topics numbered 281 are offered primarily for lower-level undergraduate students.
2c-var-4sh A basic course in quantity food production with experience in planning, purchasing, preparing, and serving nutritionally adequate meals. Requirements of the National School Lunch program emphasized in satellite and on- premises food service. Requires some preparation and service outside regularly scheduled class time.
2c-var-4sh Introduces the student to the multi-billion-dollar casino industry. It examines the gaming industry from a historical perspective and includes legal, social, and economic issues. It also reviews the various games played in casinos and the current trends, as well as the most popular casino destinations in the world. Special attention will be devoted to the growth of casinos on cruise ships, on Native American reservations, and on riverboats in the USA. This course includes a field trip to Atlantic City or another casino setting, which occurs on a weekend. This field trip serves as a catalyst to appreciate all of the theoretical concepts discussed in the lectures
3c-0l-3sh Organization and administration of hospitality business, including human resource theories and policies, work simplification, training, communication, and safety.
3c-0l-3sh Examines types and uses of food service production and service equipment with emphasis on incorporation into an effective facilities design. Field trips permit investigation of a variety of unit designs.
3c-0l-3sh Development and application of management skills as applied to the rooms division of a hotel. Emphasis on basic front desk procedures, rooms division departmental functions and relationships, and hotel facilities development. Students use MICROS 451 system in class.
3c-0l-3sh Analyzes functions of housekeeping and maintenance departments within a hotel. Identification of various hotel design concepts and design characteristics are explored, as well as guest room layout and furnishing.
3c-0l-3sh
var-3sh Profitable organization, preparation, and service of catered events in both on- and off-premises locations are the main emphases of the course. Requires meeting times other than listed in order to meet course objectives.
Additional Sciences: 13
3c-0l-3sh Analysis of the current trends and practices within hospitality industry as related by industry professionals. Course includes researching topics and writing at least three research papers. Carries writing-intensive credit.
1c-6l-4sh Food systems course with emphasis on restaurant and dining room operation. Experiences to include selection of classic cuisines, meal promotion methods, budget development, personnel training, production, and service.
3c-0l-3sh Examines the types of hotels, facilities, and organizations that hold conventions or meetings from the sales perspective. Examination of procedures necessary to service the group once in-house.
var-2-6sh Comprehensive program of directed activities permits firsthand experiences in the historical and cultural aspects of the hospitality industry worldwide. Visits to renowned operations will be included in the tour.
var-3sh Special topics courses are offered on an experimental or temporary basis to explore topics that are not included in the established curriculum. A given topic may be offered under any special topic identity no more than three times. Special topics numbered 481 are primarily for upper-level undergraduate students.
var-1-6sh
Controlled electives: One track required 12-15 Food Service Management Track:
Source: Indiana University of Pennsylvania-Main Campus's catalog, linked per course · table learning_unit · CourseShelf publish 59
