PLA Course Subjects

Prior Learning Assessment Course Subjects

service

More *'s indicate a better match.

Courses 1-10 of 103 matches.
Customer Service a Practice Approach   (APS-302)   3.00 s.h.  
*
*
*
*
*
*
*
*
*
*

Course Description
A practical approach presents the principal concepts and current trends in the customer service industry. Particular areas of concentration involve defining customer service and identifying its challenges, employing the problem-solving process, formulating a customer service strategy, coping with challenging customers, retaining customers, and measuring performance. Students will analyze the significant elements of customer service and apply effective customer service principles.

Learning Outcomes
Through the Portfolio Assessment process, students will demonstrate that they can appropriately address the following outcomes:

  • Explain and discuss customer service.
  • Analyze common barriers to effective customer service.
  • Apply the problem-solving process to providing customer service.
  • Devise an effective customer service strategy, including methods for empowering customer service providers.
  • Discuss the importance of effective communication in customer service.
  • Analyze methods for coping with challenging customers.
  • Discuss the importance of motivation and leadership in customer service.
  • Connect customer retention and the measurement of customer satisfaction.
  • Compare and contrast ways of serving customers using traditional and technological methods.
  • Explain the rewards of providing excellent customer service.

 
Food Service Management   (HMM-152)   3.00 s.h.  
*
*
*
*
*
*
*
*
*
*

Course Description
A practical guide to food service management including an overview of both restaurant and institutional activities. Effective management is stressed with special emphasis on organization of food service planning, menus and styles, supervising personnel, and controlling food and labor costs. The laws and regulations affecting food services are also covered.

Learning Outcomes
Through the Portfolio Assessment process, students will demonstrate that they can appropriately address the following outcomes:

  • Identify the management characteristics and challenges for specific food service segments.
  • Analyze and evaluate the job responsibilities of specific food service managers.
  • Discuss and apply hospitality operational concepts, theories and practices within specific food service operations to achieve budgeted financial and cost controls.
  • Integrate and apply interdepartmental communication and technology application activities within specific food service operations for effective management and guest satisfaction.
  • Apply the ethical and legal considerations utilized by management in specific food service segments.

 
Social Service Networks and Case Management   (SOW-333)   3.00 s.h.  
*
*
*
*
*
*
*
*
*

Course Description
A direct service model is presented which is based on the traditional person in situation conceptualization of social work practice. The model encompasses the full range of social service delivery roles necessary for the enhancement of social functioning outreach workers, broker, advocate, evaluator, teacher, behavior changer, mobilizer, consultant, community planner, data manager, and administrator.

Learning Outcomes
Through the Portfolio Assessment process, students will demonstrate that they can appropriately address the following outcomes:

  • Define and show an understanding of the direct service model used by direct service social workers.
  • Identify and define a full range of social service delivery roles necessary for the enhancement of social functioning (i.e. Outreach worker, broker, advocate, etc.).
  • Describe the various social networks utilized by direct service social workers (i.e. Groups, organizations, referral sources).

 
Customer Service Communication   (BUS-231)   3.00 s.h.  
*
*
*
*
*
*
*
*
*

Course Description
Through this course, students develop an understanding of principles and practices in effective customer service management communication. The course addresses the skills necessary for building and maintaining positive relationships with internal and external customers, and the role the customer service team plays in developing, evaluating, and improving customer service systems. The focus is on writing, speaking, information literacy, and non-verbal communication in business settings. Discussion includes customer service policy formation, customer service in organizational/institutional planning, marketing, and profitability. Students analyze complex customer service issues and problems and make logical and sensitive written and oral presentations to simulate the various scenarios.

Learning Outcomes
Through the Portfolio Assessment process, students will demonstrate that they can appropriately address the following outcomes:

  • Explain the concept of customer service and discuss the difference between internal and external customers
  • Discuss the importance of effective written and oral communication in customer service
  • Analyze common barriers to effective customer service
  • Describe ways in which customer service communication impacts results (planning, sales, marketing, profitability, customer satisfaction, and relationship building)
  • Discuss the importance of motivation and leadership in customer service
  • Explain the role of changing technologies, including Web-based customer service, and compare and contrast ways of servicing customers using traditional and technological methods
  • Discuss the initial and on-going training and evaluation of your performance as a customer service representative
  • Articulate how your department or team measures the effectiveness of your work
  • Analyze methods for coping with challenging customers (aggressive, non-native speakers, etc.)
  • Explain the role of the Customer Service team in the formulation of policies
  • Explain the rewards of providing excellent customer service
  • Provide a YouTube video of you participating in a simulated customer service conversation using key elements of effective speech delivery--speak clearly; avoid space fillers, speak slowly, use vocal variety, etc. In the presentation, provide information about a policy, a product, or a procedure, and respond to customer concerns and questions

 
Flight Assistance Service   (ATC-311)   3.00 s.h.  
*
*
*
*
*
*
*
*
*
A most important block of instruction and skill application provided in flight assistance service requirements for air traffic specialists. Search/rescue procedure, altering participate agencies; communications/ physical search; criteria use-overdue or missing instrument and/or visual flights; handling, posting; dissemination of Notices to Airmen; recognition of emergencies; basic principles for providing emergency service to aircraft; precise/practical use of equipment to provide VOR orientation, and radar orientation to aircraft requiring assistance. 
Food Service Sanitation   (HMM-201)   3.00 s.h.  
*
*
*
*
*
*
*
*

Course Description
This course covers techniques and procedures for employing hygienic practices in the food service industry. Topics include food sanitation and microbiology, food spoilage and foodborne illnesses. This course also covers training and education in sanitation for food service personnel. Government regulations as they pertain to the food industry are discussed throughout the course.

Learning Outcomes
Through the Portfolio Assessment process, students will demonstrate that they can appropriately address the following outcomes:

  • Describe receiving, storage and inventory functions for food safety.
  • Identify the various types of equipment and physical operational cleaning and maintenance functions.
  • Apply interdepartmental communication activities for a high sanitation rating.
  • Describe the federal and state regulations, departments, agencies and sanitation rating systems.

 
Fire Service Information Management   (FIS-393)   3.00 s.h.  
*
*
*
*
*
*
*
The course is intended to provide fire service personnel with background and necessary information required to develop, plan and acquire an operating information system. The course is planning oriented with emphasis on the decision making process required to rent or purchase an information system. 
Fire Service Organizational Theory   (FIS-362)   3.00 s.h.  
*
*
*
*
*
*
*
Course covers strategic and operational planning, financing, and budgeting, resource allocation, fire-loss analysis, risk level clarification, and public relations. It is designed to provide present or future mid-level fire-service managers with an understanding of current management functions and their practical application in daily problem solving. 
Funeral Service Principles   (MOR-131)   3.00 s.h.  
*
*
*
*
*
An introduction to basic services performed by the funeral director from the first call to final disposition. Included is a look at various religious practices, planning and directing the funeral, VA and social security, interstate and international transportation and funeral merchandise. Focus on special terminology. Emphasis on impact of grief, communications and ethical conduct. Also traditional and variations of funeral practices, typical reactions to death, grief and bereavement. 
Fire Service Hydraulics   (FIS-241)   3.00 s.h.  
*
*
*
*
*

Course Description
Review of basic mathematics for study of properties of fluids, force, pressure and flow velocities; operation and characteristics of the pumps; generation of the pumps; generation of the fire streams and water distribution systems.

Learning Outcomes
Through the Portfolio Assessment process, students will demonstrate that they can appropriately address the following outcomes:

  • Compare and explain the theory of water at rest(Hydrostatic) and in motion(Hydrokinetics)
  • Discuss the characteristics of water and the advantages of water in firefighting
  • Describe the physical properties of water and the six principles of fluid pressure
  • Discuss the use of the Bourdon gage, Piezometer, Manometers and Pitot tube
  • Explain Bernoulli's Equation governing liquids in motion
  • Discuss velocity and discharge as it relates to hydrants, hose nozzles and master streams
  • Describe the water distribution system and fire flow
  • Discuss engine and nozzle pressure and the method of calculating each.
  • Explain friction loss in hose, pipes and appliances
  • Discuss fire streams with emphasis on the effect of air resistance, wind and reach
  • Describe the use and advantages of sprinkler and standpipe systems and foam systems
  • Examine recent events that have had an impact on water and water delivery systems

 
Courses 1-10 of 103   |  Next »