Review the Annual Reports for Pepsico, Inc. and the Coca-Cola Company in Appendixes a & B of Financial Accounting. Select Either Pepsico, Inc. or the Coca-Cola Company. in Your Estimation, the Company You Chose May Be Financially Healthier or Weaker.
|[pic] |Syllabus |
| |School of Business |
| |HTT/220 Version 2 |
| |IT in Hospitality, Travel, and Tourism: When Distribution Joins Automation |
Copyright ©2009, 2007 by University of Phoenix. All rights reserved.
Course Description
This course explores the impact of information and communications technology on the structure and operations of the hospitality, travel, and tourism industry. It covers topics dealing with the interaction between consumers, intermediaries, operatives, and management through rapidly changing technologies. Effects on service quality, productivity, efficiency, and profitability will be examined.
Policies
Faculty and students/learners will be held responsible for understanding and adhering to all policies contained within the following two documents:
• University policies: You must be logged into the student website to view this document. • Instructor policies: This document is posted in the Course Materials forum.
University policies are subject to change. Be sure to read the policies at the beginning of each class. Policies may be slightly different depending on the modality in which you attend class. If you have recently changed modalities, read the policies governing your current class modality.
Course Materials
Nyheim, P. D., McFadden, F. M., & Connolly, D. J. (2005). Technology strategies for the hospitality industry. Upper Saddle River, NJ: Pearson Prentice Hall.
All electronic materials are available on the student website.
|Week One: Career
| |School of Business |
| |HTT/220 Version 2 |
| |IT in Hospitality, Travel, and Tourism: When Distribution Joins Automation |
Copyright ©2009, 2007 by University of Phoenix. All rights reserved.
Course Description
This course explores the impact of information and communications technology on the structure and operations of the hospitality, travel, and tourism industry. It covers topics dealing with the interaction between consumers, intermediaries, operatives, and management through rapidly changing technologies. Effects on service quality, productivity, efficiency, and profitability will be examined.
Policies
Faculty and students/learners will be held responsible for understanding and adhering to all policies contained within the following two documents:
• University policies: You must be logged into the student website to view this document. • Instructor policies: This document is posted in the Course Materials forum.
University policies are subject to change. Be sure to read the policies at the beginning of each class. Policies may be slightly different depending on the modality in which you attend class. If you have recently changed modalities, read the policies governing your current class modality.
Course Materials
Nyheim, P. D., McFadden, F. M., & Connolly, D. J. (2005). Technology strategies for the hospitality industry. Upper Saddle River, NJ: Pearson Prentice Hall.
All electronic materials are available on the student website.
|Week One: Career