Course Search Results

• HRTM B260: Hotel Management

  3.00 Credits

  University of South Carolina-Beaufort

  
  Management of the lodging phase of the hospitality industry to include front desk, housekeeping and maintenance areas.
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• HRTM B265: Princ Hospitality Retail Mgmt

  3.00 Credits

  University of South Carolina-Beaufort

  
  Management methods, location analysis, store organization, personnel, planning, buying and pricing techniques and customer service policies for retail firms; including retail outlets in hotels, restaurants, private clubs and recreation facilitates catering to golf and tennis.
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• HRTM B270: Quantity Food Production

  4.00 Credits

  University of South Carolina-Beaufort

  
  (Co-requisite HRTM B311 and B312 - all three must be taken together) The basics of food production from storeroom to consumer. Various techniques of storage, preparation, merchandising and menu-planning, as well as the many aspects of service.
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• HRTM B272: Principles Food Cost Controls

  1.00 Credits

  University of South Carolina-Beaufort

  
  Management of food cost controls in the food service industry.
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• HRTM B280: Tourism

  3.00 Credits

  University of South Carolina-Beaufort

  
  Economic and social relationships between tourism and the hospitality industry.
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• HRTM B290: Practicum

  3.00 Credits

  University of South Carolina-Beaufort

  
  Supervised full-time work experience in an area of the hospitality industry, selected by the student and approved by the practicum coordinator.
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• HRTM B295: Hist Influe French Gastromony

  3.00 Credits

  University of South Carolina-Beaufort

  
  A culinary and gastronomical study of France from its medieval age to the present (this course will count toward the French Minor, However, only one course taught in English can be applied to the French Minor).
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• HRTM B301: Cruise Line Management

  3.00 Credits

  University of South Carolina-Beaufort

  
  An overview of the cruise line industry, its organization, impacts upon ports of call and destinations, and the skills needed to begin a productive career in this specialized travel.
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• HRTM B311: Princ Food Service Sanitation

  1.00 Credits

  University of South Carolina-Beaufort

  
  (Co-requisite: B312 and B270 - all three must be taken together).Business and regulatory practices relevant to a sanitary food service environment.
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• HRTM B312: Mangement by Menu

  1.00 Credits

  University of South Carolina-Beaufort

  
  (Co-requisite: HRTM B311 and B270 - all three must be taken together).Analysis, pricing constraints and mechanics of the menu.
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