Timeroom: Fall 2024

Displaying 1641 - 1650 of 3229 Results for: Level = All Undergraduate
CPS Online   Coll of Professional Studies :: Health Care

HLTC 797 (01) - Integrative Capstone: Project in Health Care Management

Integ: Health Care Mgmt

Online Course Delivery Method: Online Asynchronous
Credits: 4.0
Term: Fall 2024 - Full Term (08/26/2024 - 12/09/2024)
Grade Mode: Letter Grading
Class Size:   30  
CRN: 15115
This project-based capstone integrative seminar focuses on the concepts and techniques of successful health care management practices. It analyzes the process of developing and executing strategies designed to optimize a health care organization and its management. Students apply their knowledge of health care systems, policy, financing, and information systems to a course project. The project integrates essential knowledge from the degree program at both the practical and the theoretical levels while fulfilling the student's own field of professional interest. Prior to capstone enrollment, students are expected to complete the majority of their required major courses. Students should consult with their advisor regarding specific major courses that may be completed with their capstone. NOTE: Students who were admitted to the college before Fall 2019 and have remained active in their original catalog year are not required to take IDIS 601.
Prerequisite(s): (CRIT 602 or CRIT 602G or CRIT 502G) and (IDIS 601 or IDIS 601G)
Equivalent(s): HLTC 650G
Campuses not allowed in section: Durham
Attributes: Writing Intensive Course
Instructors: Patricia Rienzo
Start Date End Date Days Time Location
8/26/2024 12/9/2024 Hours Arranged ONLINE
CPS Online   Coll of Professional Studies :: Health Care

HLTC 798 (01) - Integrative Capstone: Project in Health and Wellness

Integ: Proj in Hlth&Well

Online Course Delivery Method: Online Asynchronous
Credits: 4.0
Term: Fall 2024 - Full Term (08/26/2024 - 12/09/2024)
Grade Mode: Letter Grading
Class Size:   30  
CRN: 15116
This capstone course requires students to integrate the knowledge and skills gained from other courses in the program and to demonstrate the ability to apply their knowledge to new subject matter and practical situations. Conforming to the clinical, research and ethical health standards, students will complete an independent project, which includes the written analysis and synthesis integrating theory and practice. Prior to capstone enrollment, students are expected to complete the majority of their required major courses. Students should consult with their advisor regarding specific major courses that may be completed with their capstone. NOTE: Students who were admitted to the college before Fall 2019 and have remained active in their original catalog year are not required to take IDIS 601.
Prerequisite(s): (CRIT 602 or CRIT 602G or CRIT 502G) and (IDIS 601 or IDIS 601G)
Equivalent(s): HLTC 652G
Campuses not allowed in section: Durham
Attributes: Writing Intensive Course
Instructors: Courtney Rice
Start Date End Date Days Time Location
8/26/2024 12/9/2024 Hours Arranged ONLINE
Durham   Paul College of Business&Econ :: Hospitality Management

HMGT 401 (01) - Introduction to the Hospitality and Tourism Industry

Intro to Hospitality & Tourism

Credits: 4.0
Term: Fall 2024 - Full Term (08/26/2024 - 12/09/2024)
Grade Mode: Letter Grading
Class Size:   60  
CRN: 10331
Review the broad spectrum of the hospitality industry from an historical perspective, in concert with current history, trends, and challenges presented by notable industry executives. Distinguished guests represent all segments of the hospitality industry plus selected allied support businesses. Industry segments include, but are not limited to, hotels and lodging, restaurant and food service, travel and tourism, conferences and conventions, casinos and gaming, clubs and resorts, health care and senior living, franchising and entrepreneurship, and technology support.
Attributes: Writing Intensive Course
Instructors: Hanna Lee
Start Date End Date Days Time Location
8/26/2024 12/9/2024 TR 2:10pm - 3:30pm PCBE G85
Durham   Paul College of Business&Econ :: Hospitality Management

HMGT 405 (01) - Introduction to Food and Service Management

Intro to Food and Service Mgt

Credits: 4.0
Term: Fall 2024 - Full Term (08/26/2024 - 12/09/2024)
Grade Mode: Letter Grading
Class Size:   20  
CRN: 13745
This course is designed to build knowledge and experience in food and service management. Basic principles of foodservice management and their application to menu development, food safety, procurement, equipment usage and identification, customer service, marketing, leadership, human resources, and finance are covered during this course. Laboratory experience in both front and back of the house will provide hands-on experience in basic understanding of how a kitchen operates and dining room service. Training in Safe Food Handling, and Alcohol Services leads to Certification.
Start Date End Date Days Time Location
8/26/2024 12/9/2024 M 2:10pm - 3:30pm PCBE G93
8/26/2024 12/9/2024 TR 11:10am - 12:30pm PCBE G85
Durham   Paul College of Business&Econ :: Hospitality Management

HMGT 405 (02) - Introduction to Food and Service Management

Intro to Food and Service Mgt

Credits: 4.0
Term: Fall 2024 - Full Term (08/26/2024 - 12/09/2024)
Grade Mode: Letter Grading
Class Size:   20  
CRN: 14519
This course is designed to build knowledge and experience in food and service management. Basic principles of foodservice management and their application to menu development, food safety, procurement, equipment usage and identification, customer service, marketing, leadership, human resources, and finance are covered during this course. Laboratory experience in both front and back of the house will provide hands-on experience in basic understanding of how a kitchen operates and dining room service. Training in Safe Food Handling, and Alcohol Services leads to Certification.
Start Date End Date Days Time Location
8/26/2024 12/9/2024 TR 11:10am - 12:30pm PCBE G85
8/26/2024 12/9/2024 W 2:10pm - 3:30pm PCBE G93
Durham   Paul College of Business&Econ :: Hospitality Management

HMGT 405 (L01) - Introduction to Food and Service Management

Intro to Food and Serv Mgt Lab

Credits: 0.0
Term: Fall 2024 - Full Term (08/26/2024 - 12/09/2024)
Grade Mode: Letter Grading
Class Size:   13  
CRN: 13746
This course is designed to build knowledge and experience in food and service management. Basic principles of foodservice management and their application to menu development, food safety, procurement, equipment usage and identification, customer service, marketing, leadership, human resources, and finance are covered during this course. Laboratory experience in both front and back of the house will provide hands-on experience in basic understanding of how a kitchen operates and dining room service. Training in Safe Food Handling, and Alcohol Services leads to Certification.
Instructors: Ronald Boucher
Start Date End Date Days Time Location
8/26/2024 12/9/2024 M 11:10am - 1:00pm PCBE G93
Durham   Paul College of Business&Econ :: Hospitality Management

HMGT 405 (L02) - Introduction to Food and Service Management

Intro to Food and Serv Mgt Lab

Credits: 0.0
Term: Fall 2024 - Full Term (08/26/2024 - 12/09/2024)
Grade Mode: Letter Grading
Class Size:   13  
CRN: 13747
This course is designed to build knowledge and experience in food and service management. Basic principles of foodservice management and their application to menu development, food safety, procurement, equipment usage and identification, customer service, marketing, leadership, human resources, and finance are covered during this course. Laboratory experience in both front and back of the house will provide hands-on experience in basic understanding of how a kitchen operates and dining room service. Training in Safe Food Handling, and Alcohol Services leads to Certification.
Instructors: Ronald Boucher
Start Date End Date Days Time Location
8/26/2024 12/9/2024 R 2:10pm - 4:00pm PCBE G93
Durham   Paul College of Business&Econ :: Hospitality Management

HMGT 405 (L03) - Introduction to Food and Service Management

Intro to Food and Serv Mgt Lab

Credits: 0.0
Term: Fall 2024 - Full Term (08/26/2024 - 12/09/2024)
Grade Mode: Letter Grading
Class Size:   13  
CRN: 13748
This course is designed to build knowledge and experience in food and service management. Basic principles of foodservice management and their application to menu development, food safety, procurement, equipment usage and identification, customer service, marketing, leadership, human resources, and finance are covered during this course. Laboratory experience in both front and back of the house will provide hands-on experience in basic understanding of how a kitchen operates and dining room service. Training in Safe Food Handling, and Alcohol Services leads to Certification.
Instructors: Ronald Boucher
Start Date End Date Days Time Location
8/26/2024 12/9/2024 W 11:10am - 1:00pm PCBE G93
Durham   Paul College of Business&Econ :: Hospitality Management

HMGT 554 (01) - Lodging Operations Management

Lodging Operations Management

Credits: 4.0
Term: Fall 2024 - Full Term (08/26/2024 - 12/09/2024)
Grade Mode: Letter Grading
Class Size:   35  
CRN: 10566
The course is designed to introduce the operational aspects of hotel and resorts as well as discuss current trends of the lodging industry, hotel organization, reservations, registration, guest services and communications, hotel security, front office accounting, housekeeping, night audit, planning for operations, sales techniques, revenue management, and human resources management. To achieve the learning objectives, lectures, labs, e-learning course, guest lectures, and individual assignments are employed. Training in hotel analytics leads to CHIA Certification.
Prerequisite(s): HMGT 401 with minimum grade of C- May be taken concurrently
Equivalent(s): HMGT 654
Instructors: Anupama Sukhu
Start Date End Date Days Time Location
8/26/2024 12/9/2024 MW 8:10am - 9:30am PCBE G25
Durham   Paul College of Business&Econ :: Hospitality Management

HMGT 618 (01) - Uniform Systems for the Hospitality Industry

Uniform Sys for Hospitality In

Credits: 4.0
Term: Fall 2024 - Full Term (08/26/2024 - 12/09/2024)
Grade Mode: Letter Grading
Class Size:   21  
CRN: 12914
Following a review of financial statements and an introduction to the Uniform System of Accounts for Hotels and Restaurants, students learn specific applications of managerial accounting and decision support systems for the hospitality industry. Topics include cash flow analysis, cost management, cost-volume-profit analysis, pricing models, budgeting, and forecasting. Students develop an understanding of computer software and back-and front-office computer systems as they relate specifically to the hospitality industry. Lectures, computer exercises, and papers.
Prerequisite(s): ADMN 502 with minimum grade of C-
Classes not allowed in section: Freshman
Only listed majors in section: HOTEL&HOS MGT
Instructors: El-Hachemi Aliouche
Start Date End Date Days Time Location
8/26/2024 12/9/2024 TR 9:40am - 11:00am PCBE 205