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IN PROGRESS |
HTM. 101 - 94617 -
Intro-Hospitality/Tourism Mgmt
HTM. 101 INTRODUCTION TO HOSPITALITY AND TOURISM MANAGEMENT (3)
Hours/semester: 48-54 lecture. Recommended: Eligibility for ENGL 846 or ESOL 400, or equivalent.
An exploration of career options and operations in the field of hospitality and tourism management. An overview of the trends and developments in hospitality, international tourism, global travel, and foodservice establishments, with a focus on customer service, cultural/economic trends, and the various career opportunities that exist. Transfer credit: CSU.
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TBA |
Krone, L |
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IN PROGRESS |
HTM. 120 - 98163 -
Foods and Nutrition
HTM. 120 SANITATION PRACTICES IN THE HOSPITALITY INDUSTRY (3)
Hours/semester: 48-54 lecture. Recommended: Eligibility for ENGL 846 or ESOL 400, or equivalent.
Sanitation practices as they affect the individual and hospitality operations. Students will use materials from the Educational Foundation of the National Restaurant Association to complete the ServSafe Certification. Transfer credit: CSU.
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TBA |
Hagen, D |
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IN PROGRESS |
HTM. 120 - 98165 -
Foods and Nutrition
HTM. 120 SANITATION PRACTICES IN THE HOSPITALITY INDUSTRY (3)
Hours/semester: 48-54 lecture. Recommended: Eligibility for ENGL 846 or ESOL 400, or equivalent.
Sanitation practices as they affect the individual and hospitality operations. Students will use materials from the Educational Foundation of the National Restaurant Association to complete the ServSafe Certification. Transfer credit: CSU.
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TBA |
Hagen, D |
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IN PROGRESS |
HTM. 120 - 97119 -
Sanitation Practices
HTM. 120 SANITATION PRACTICES IN THE HOSPITALITY INDUSTRY (3)
Hours/semester: 48-54 lecture. Recommended: Eligibility for ENGL 846 or ESOL 400, or equivalent.
Sanitation practices as they affect the individual and hospitality operations. Students will use materials from the Educational Foundation of the National Restaurant Association to complete the ServSafe Certification. Transfer credit: CSU.
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TBA |
Tuttle, J |
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IN PROGRESS |
HTM. 120 - 97120 -
Sanitation Practices
HTM. 120 SANITATION PRACTICES IN THE HOSPITALITY INDUSTRY (3)
Hours/semester: 48-54 lecture. Recommended: Eligibility for ENGL 846 or ESOL 400, or equivalent.
Sanitation practices as they affect the individual and hospitality operations. Students will use materials from the Educational Foundation of the National Restaurant Association to complete the ServSafe Certification. Transfer credit: CSU.
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TBA |
Tuttle, J |
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IN PROGRESS |
HTM. 120 - 97121 -
Sanitation Practices
HTM. 120 SANITATION PRACTICES IN THE HOSPITALITY INDUSTRY (3)
Hours/semester: 48-54 lecture. Recommended: Eligibility for ENGL 846 or ESOL 400, or equivalent.
Sanitation practices as they affect the individual and hospitality operations. Students will use materials from the Educational Foundation of the National Restaurant Association to complete the ServSafe Certification. Transfer credit: CSU.
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TBA |
Tuttle, J |
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IN PROGRESS |
HTM. 120 - 97122 -
Sanitation Practices
HTM. 120 SANITATION PRACTICES IN THE HOSPITALITY INDUSTRY (3)
Hours/semester: 48-54 lecture. Recommended: Eligibility for ENGL 846 or ESOL 400, or equivalent.
Sanitation practices as they affect the individual and hospitality operations. Students will use materials from the Educational Foundation of the National Restaurant Association to complete the ServSafe Certification. Transfer credit: CSU.
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TBA |
Tuttle, J |
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IN PROGRESS |
HTM. 120 - 97150 -
Sanitation Practices
HTM. 120 SANITATION PRACTICES IN THE HOSPITALITY INDUSTRY (3)
Hours/semester: 48-54 lecture. Recommended: Eligibility for ENGL 846 or ESOL 400, or equivalent.
Sanitation practices as they affect the individual and hospitality operations. Students will use materials from the Educational Foundation of the National Restaurant Association to complete the ServSafe Certification. Transfer credit: CSU.
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TBA |
Casale, M |
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IN PROGRESS |
HTM. 120 - 97153 -
Sanitation Practices
HTM. 120 SANITATION PRACTICES IN THE HOSPITALITY INDUSTRY (3)
Hours/semester: 48-54 lecture. Recommended: Eligibility for ENGL 846 or ESOL 400, or equivalent.
Sanitation practices as they affect the individual and hospitality operations. Students will use materials from the Educational Foundation of the National Restaurant Association to complete the ServSafe Certification. Transfer credit: CSU.
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TBA |
Casale, M |
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IN PROGRESS |
HTM. 120 - 97154 -
Sanitation Practices
HTM. 120 SANITATION PRACTICES IN THE HOSPITALITY INDUSTRY (3)
Hours/semester: 48-54 lecture. Recommended: Eligibility for ENGL 846 or ESOL 400, or equivalent.
Sanitation practices as they affect the individual and hospitality operations. Students will use materials from the Educational Foundation of the National Restaurant Association to complete the ServSafe Certification. Transfer credit: CSU.
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TBA |
Casale, M |
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IN PROGRESS |
HTM. 120 - 97155 -
Sanitation Practices
HTM. 120 SANITATION PRACTICES IN THE HOSPITALITY INDUSTRY (3)
Hours/semester: 48-54 lecture. Recommended: Eligibility for ENGL 846 or ESOL 400, or equivalent.
Sanitation practices as they affect the individual and hospitality operations. Students will use materials from the Educational Foundation of the National Restaurant Association to complete the ServSafe Certification. Transfer credit: CSU.
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TBA |
Casale, M |
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IN PROGRESS |
HTM. 120 - 97432 -
Sanitation Practices
HTM. 120 SANITATION PRACTICES IN THE HOSPITALITY INDUSTRY (3)
Hours/semester: 48-54 lecture. Recommended: Eligibility for ENGL 846 or ESOL 400, or equivalent.
Sanitation practices as they affect the individual and hospitality operations. Students will use materials from the Educational Foundation of the National Restaurant Association to complete the ServSafe Certification. Transfer credit: CSU.
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TBA |
Ringseis, M |
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IN PROGRESS |
HTM. 120 - 97433 -
Sanitation Practices
HTM. 120 SANITATION PRACTICES IN THE HOSPITALITY INDUSTRY (3)
Hours/semester: 48-54 lecture. Recommended: Eligibility for ENGL 846 or ESOL 400, or equivalent.
Sanitation practices as they affect the individual and hospitality operations. Students will use materials from the Educational Foundation of the National Restaurant Association to complete the ServSafe Certification. Transfer credit: CSU.
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TBA |
Ringseis, M |
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IN PROGRESS |
HTM. 120 - 97786 -
Sanitation Practices
HTM. 120 SANITATION PRACTICES IN THE HOSPITALITY INDUSTRY (3)
Hours/semester: 48-54 lecture. Recommended: Eligibility for ENGL 846 or ESOL 400, or equivalent.
Sanitation practices as they affect the individual and hospitality operations. Students will use materials from the Educational Foundation of the National Restaurant Association to complete the ServSafe Certification. Transfer credit: CSU.
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TBA |
Meyer, J |
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IN PROGRESS |
HTM. 120 - 97802 -
Sanitation Practices
HTM. 120 SANITATION PRACTICES IN THE HOSPITALITY INDUSTRY (3)
Hours/semester: 48-54 lecture. Recommended: Eligibility for ENGL 846 or ESOL 400, or equivalent.
Sanitation practices as they affect the individual and hospitality operations. Students will use materials from the Educational Foundation of the National Restaurant Association to complete the ServSafe Certification. Transfer credit: CSU.
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TBA |
Ledford, G |
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IN PROGRESS |
HTM. 120 - 97869 -
Sanitation Practices
HTM. 120 SANITATION PRACTICES IN THE HOSPITALITY INDUSTRY (3)
Hours/semester: 48-54 lecture. Recommended: Eligibility for ENGL 846 or ESOL 400, or equivalent.
Sanitation practices as they affect the individual and hospitality operations. Students will use materials from the Educational Foundation of the National Restaurant Association to complete the ServSafe Certification. Transfer credit: CSU.
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TBA |
Meyer, J |
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IN PROGRESS |
HTM. 120 - 97870 -
Sanitation Practices
HTM. 120 SANITATION PRACTICES IN THE HOSPITALITY INDUSTRY (3)
Hours/semester: 48-54 lecture. Recommended: Eligibility for ENGL 846 or ESOL 400, or equivalent.
Sanitation practices as they affect the individual and hospitality operations. Students will use materials from the Educational Foundation of the National Restaurant Association to complete the ServSafe Certification. Transfer credit: CSU.
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TBA |
Meyer, J |
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IN PROGRESS |
HTM. 120 - 97871 -
Sanitation Practices
HTM. 120 SANITATION PRACTICES IN THE HOSPITALITY INDUSTRY (3)
Hours/semester: 48-54 lecture. Recommended: Eligibility for ENGL 846 or ESOL 400, or equivalent.
Sanitation practices as they affect the individual and hospitality operations. Students will use materials from the Educational Foundation of the National Restaurant Association to complete the ServSafe Certification. Transfer credit: CSU.
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TBA |
Meyer, J |
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IN PROGRESS |
HTM. 120 - 98162 -
Sanitation Practices
HTM. 120 SANITATION PRACTICES IN THE HOSPITALITY INDUSTRY (3)
Hours/semester: 48-54 lecture. Recommended: Eligibility for ENGL 846 or ESOL 400, or equivalent.
Sanitation practices as they affect the individual and hospitality operations. Students will use materials from the Educational Foundation of the National Restaurant Association to complete the ServSafe Certification. Transfer credit: CSU.
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TBA |
Hughes, L |
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IN PROGRESS |
HTM. 125 - 97131 -
Restaurant/Banquet Operations
HTM. 125 RESTAURANT AND BANQUET OPERATIONS (1)
(Pass/No Pass or letter grade.)
Hours/semester: 16-18 lecture.
Preparation for entry-level positions in restaurant and hospitality banquet operations. Course covers front of the house service for all types of foodservice operations, such as Banquet Server and Restaurant Server. The course includes preparation to take the ServSafe Responsible Alcohol Certification and the Food Handler Certification Exam.
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TBA |
Ringseis, M |
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IN PROGRESS |
HTM. 125 - 97133 -
Restaurant/Banquet Operations
HTM. 125 RESTAURANT AND BANQUET OPERATIONS (1)
(Pass/No Pass or letter grade.)
Hours/semester: 16-18 lecture.
Preparation for entry-level positions in restaurant and hospitality banquet operations. Course covers front of the house service for all types of foodservice operations, such as Banquet Server and Restaurant Server. The course includes preparation to take the ServSafe Responsible Alcohol Certification and the Food Handler Certification Exam.
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TBA |
Ringseis, M |
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IN PROGRESS |
HTM. 125 - 97431 -
Restaurant/Banquet Operations
HTM. 125 RESTAURANT AND BANQUET OPERATIONS (1)
(Pass/No Pass or letter grade.)
Hours/semester: 16-18 lecture.
Preparation for entry-level positions in restaurant and hospitality banquet operations. Course covers front of the house service for all types of foodservice operations, such as Banquet Server and Restaurant Server. The course includes preparation to take the ServSafe Responsible Alcohol Certification and the Food Handler Certification Exam.
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TBA |
Ringseis, M |
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IN PROGRESS |
HTM. 125 - 97434 -
Restaurant/Banquet Operations
HTM. 125 RESTAURANT AND BANQUET OPERATIONS (1)
(Pass/No Pass or letter grade.)
Hours/semester: 16-18 lecture.
Preparation for entry-level positions in restaurant and hospitality banquet operations. Course covers front of the house service for all types of foodservice operations, such as Banquet Server and Restaurant Server. The course includes preparation to take the ServSafe Responsible Alcohol Certification and the Food Handler Certification Exam.
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TBA |
Ledford, G |
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IN PROGRESS |
HTM. 125 - 97436 -
Restaurant/Banquet Operations
HTM. 125 RESTAURANT AND BANQUET OPERATIONS (1)
(Pass/No Pass or letter grade.)
Hours/semester: 16-18 lecture.
Preparation for entry-level positions in restaurant and hospitality banquet operations. Course covers front of the house service for all types of foodservice operations, such as Banquet Server and Restaurant Server. The course includes preparation to take the ServSafe Responsible Alcohol Certification and the Food Handler Certification Exam.
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TBA |
Ledford, G |
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IN PROGRESS |
HTM. 125 - 97442 -
Restaurant/Banquet Operations
HTM. 125 RESTAURANT AND BANQUET OPERATIONS (1)
(Pass/No Pass or letter grade.)
Hours/semester: 16-18 lecture.
Preparation for entry-level positions in restaurant and hospitality banquet operations. Course covers front of the house service for all types of foodservice operations, such as Banquet Server and Restaurant Server. The course includes preparation to take the ServSafe Responsible Alcohol Certification and the Food Handler Certification Exam.
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TBA |
Casale, M |
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IN PROGRESS |
HTM. 125 - 97444 -
Restaurant/Banquet Operations
HTM. 125 RESTAURANT AND BANQUET OPERATIONS (1)
(Pass/No Pass or letter grade.)
Hours/semester: 16-18 lecture.
Preparation for entry-level positions in restaurant and hospitality banquet operations. Course covers front of the house service for all types of foodservice operations, such as Banquet Server and Restaurant Server. The course includes preparation to take the ServSafe Responsible Alcohol Certification and the Food Handler Certification Exam.
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TBA |
Tuttle, J |
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IN PROGRESS |
HTM. 125 - 97790 -
Restaurant/Banquet Operations
HTM. 125 RESTAURANT AND BANQUET OPERATIONS (1)
(Pass/No Pass or letter grade.)
Hours/semester: 16-18 lecture.
Preparation for entry-level positions in restaurant and hospitality banquet operations. Course covers front of the house service for all types of foodservice operations, such as Banquet Server and Restaurant Server. The course includes preparation to take the ServSafe Responsible Alcohol Certification and the Food Handler Certification Exam.
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TBA |
Meyer, J |
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IN PROGRESS |
HTM. 125 - 97801 -
Restaurant/Banquet Operations
HTM. 125 RESTAURANT AND BANQUET OPERATIONS (1)
(Pass/No Pass or letter grade.)
Hours/semester: 16-18 lecture.
Preparation for entry-level positions in restaurant and hospitality banquet operations. Course covers front of the house service for all types of foodservice operations, such as Banquet Server and Restaurant Server. The course includes preparation to take the ServSafe Responsible Alcohol Certification and the Food Handler Certification Exam.
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TBA |
Ledford, G |
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IN PROGRESS |
HTM. 125 - 98164 -
Restaurant/Banquet Operations
HTM. 125 RESTAURANT AND BANQUET OPERATIONS (1)
(Pass/No Pass or letter grade.)
Hours/semester: 16-18 lecture.
Preparation for entry-level positions in restaurant and hospitality banquet operations. Course covers front of the house service for all types of foodservice operations, such as Banquet Server and Restaurant Server. The course includes preparation to take the ServSafe Responsible Alcohol Certification and the Food Handler Certification Exam.
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TBA |
Ringseis, M |
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IN PROGRESS |
HTM. 125 - 98166 -
Sanitation Practices in Hospit
HTM. 125 RESTAURANT AND BANQUET OPERATIONS (1)
(Pass/No Pass or letter grade.)
Hours/semester: 16-18 lecture.
Preparation for entry-level positions in restaurant and hospitality banquet operations. Course covers front of the house service for all types of foodservice operations, such as Banquet Server and Restaurant Server. The course includes preparation to take the ServSafe Responsible Alcohol Certification and the Food Handler Certification Exam.
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TBA |
Ledford, G |
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IN PROGRESS |
HTM. 230 - 94619 -
Hotel and Resort Management
HTM. 230 HOTEL AND RESORT MANAGEMENT (3)
Hours/semester: 48-54 lecture. Recommended: Eligibility for ENGL 846 or ESOL 400, or equivalent.
An introduction to the operational systems/departments and components of a hotel-resort facility, which includes front office, housekeeping, food and beverage, sales and marketing, accounting, property maintenance, human resources management, and information systems. Transfer credit: CSU.
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TBA |
Salceda, L |