Timeroom: Fall 2024

Displaying 2231 - 2240 of 4507 Results for: All Courses
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
CPS Online   Coll of Professional Studies :: Health Care

HLTC 800 (01) - Health Care Delivery and Innovations

Health Care Delivery & Innov

Online Course Delivery Method: Online Asynchronous
Credits: 3.0
Term: Fall 2024 - Term 1 (08/26/2024 - 10/18/2024)
Grade Mode: Letter Grading
Class Size:   30  
CRN: 15117
The course examines the political, legal, economic and fiscal components that impact and influence health care delivery systems. A focus within the course will be on developing and managing innovations that improve the value of health care. Management challenges and barriers to implementing change within the system will also be examined.
Advisor Approval Required. Contact your Academic Advisor for approval and registration.
Equivalent(s): HLTC 800G
Instructors: Courtney Rice
Start Date End Date Days Time Location
8/26/2024 10/18/2024 Hours Arranged ONLINE
CPS Online   Coll of Professional Studies :: Health Care

HLTC 811 (01) - Health Care Technology and Informatics

Health Care Informatics

Online Course Delivery Method: Online Asynchronous
Credits: 3.0
Term: Fall 2024 - Term 2 (10/28/2024 - 12/20/2024)
Grade Mode: Letter Grading
Class Size:   30  
CRN: 15118
This course provides students with the opportunity to ethically manage data, information, knowledge, and technology. Students will focus upon the development and quality of data-driven outcomes. Students will critique and utilize research and evidence from data to inform decisions that impact the health care outcomes. In addition, the student will analyze emerging health care technologies as they are applied to environments, safety, cost and improvement of health. Ethics and privacy are emphasized in the evaluation of technology in health care.
Equivalent(s): HLTC 811G
Instructors: Diane Davis
Start Date End Date Days Time Location
10/28/2024 12/20/2024 Hours Arranged ONLINE
CPS Online   Coll of Professional Studies :: Health Care

HLTC 850 (01) - Health Care Management Integrative Capstone

HCM Integrative Capstone

Online Course Delivery Method: Online Synchronous
Credits: 3.0
Term: Fall 2024 - Full Term (08/26/2024 - 12/09/2024)
Grade Mode: Letter Grading
Class Size:   20  
CRN: 15119
This integrative course is the culminating course in the Master of Science in Health Care Management. All other required coursework must have been completed prior to receiving approval to register for this course. Students during the capstone experience will integrate health care management competencies, and acquired knowledge and skills that combine health care perspectives, theories, skills, and tools in an applied format. Final products include a comprehensive project that incorporates strategic and organizational components designed specific to health care systems. After documenting the above, students will discuss and defend their project orally.
Advisor Approval Required. Contact your Academic Advisor for approval and registration.
Equivalent(s): HLTC 850G
Only listed programs in section: HEALTH CARE MGT, MS Health Care Management
Instructors: Diane Davis
Start Date End Date Days Time Location
8/26/2024 12/9/2024 T 6:10pm - 7:30pm 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 TR 11:10am - 12:30pm PCBE G85
8/26/2024 12/9/2024 M 2:10pm - 3:30pm PCBE G93
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