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MG
160 Operations Management (F)
2 Semester Hours
This course begins with an introduction of the food and beverage
industry and then develops the theme of shaping the food and
beverage menu to best perform its function of controlling and
directing a foodservice operation. The menu is the central theme
which ties in with all management practices.
MG
200 Introduction to Restaurant Management (F)
3 Semester Hours
This course covers every aspect of conceiving, opening, and
running all types of restaurantsfrom fast-food to upscale
dining. The student will be better prepared to deal with start-up
issues and the knowledge and skills necessary to ensure ongoing
success.
MG
260 Principles of Management (F/S)
3 Semester Hours
This course is structured around contributions of the classical,
behavioral, and management science schools of management using
planning, organizing, motivating, deciding, coordinating,
directing, and controlling functions as bases for discussion.
Business ethics will also be included.
MG
261 Human Resource Management (F/S)
3 Semester Hours
This course provides the guidelines used in the management of the
human factor of production in the business enterprise.
MG
262 Small Business Management (S)
3 Semester Hours
This course focuses on the operation of the small business
enterprise and concentrates on the difference between large
businesses and the small business organization.
MG
263 Health Care Supervision (S)
3 Semester Hours
Prerequisite: MG 261.
This course offers an introduction to the nature of supervision in
health care. The concepts discussed, regarding the supervisor as
"self", include delegation and empowerment, authority
and responsibility, time and self management. The concepts
discussed, regarding the supervisor and the employee, include
leadership, motivation, performance feedback, recognition,
counseling, disciplining, and conflict resolution.
MG
264 Supervision (S)
3 Semester Hours
This course provides skill-based information covering supervisory
principles, theories, human-relation techniques and
decision-making skills that are required to manage a workforce to
profitable results.
MG
266 Project Management (S)
3 Semester Hours
This course centers on a specialized field of management that is
useful for planning and managing complex work efforts. The project
management process is a systematic approach that is comprised of
four phases: concept, planning, implementation, and closedown.
Topics include work breakdown structure, earned value, PERT/CPM/Gantt
Charts, scheduling charts, scope control, cost control, change
control, and resource planning.
MG
275 Special Topics in Management (O)
1-3 Semester Hours
Prerequisite: Permission of Division Chair.
This course presents classes in Management which the College
expects to offer only once or occasionally in response to specific
community needs. The course may consist of seminars, specialized
or individualized instruction, and/or research in an area related
to Management.
MG
294 Hospitality Management Internship (F/S)
4 Semester Hours
Prerequisite: Student must be a candidate for graduation in the
AAS Business Administration - Hospitality Management Option
program.
Students will be placed in a hospitality business entity to
acquire hands-on experiences while applying principles/concepts
learned. They will be under the direction of an academic and
workplace manager/supervisor who will coordinate their activities.
Last Update -
05/21/2007
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