SROM 156 Exploring Solutions Through Technology course will explore industry-specific database and information management systems, investigate the database and information needs for ski areas, research database use by various ski hills and resorts, and report findings to the class. Through hands-on experience, students are also given the opportunity to engage in ski area Point of Sale (POS) software systems.
Accessibility Services Notice
Students who would like an academic accommodation and who have a documented disability should contact Accessibility Services, if they have not already done so.Course Details| Total number of weeks | 10 |
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| Total Credits | |
|---|
| Total Hours | 30 |
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Typical hours per week breakdown| Lecture | 3 |
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Learning Outcomes
Upon successful completion of this course, the learner will be able to:
- Describe what a database is
- Explain the purpose and use of Point of Sale (POS) software
- Identify industry database needs
- Research the applications and impacts of current and emerging technologies
- Explain the benefits and challenges associated with the adoption and integration of new technologies
- Develop strategies to ensure the ethical, responsive and inclusive use of technology
- Demonstrate proficiency using relevant technologies
Grading Table
Standard School of Hospitality Tourism Programs (excluding pro-cook) Grading Table
| Percentage |
Letter Grade |
GPA |
| 95 - 100 |
A+ |
4.33 |
| 90-94 |
A |
4.00 |
| 88-89 |
A- |
3.67 |
| 85-87 |
B+ |
3.33 |
| 80-84 |
B |
3.00 |
| 78-79 |
B- |
2.67 |
| 75-77 |
C+ |
2.33 |
| 70-74 |
C |
2.00 |
| 68-69 |
C- |
1.67 |
| 65-67 |
P |
1.00 |
| 64 and below |
F |
0.00 |
See the Academic Calendar for General Information including how to withdraw from course(s) and other regulations.
Disclaimer
Information contained in this course outline is correct at the time of publication. Content of the course is revised on an ongoing basis to ensure relevance to changing educational, employment and market needs. The instructor will endeavor to provide notice of changes to students as soon as possible. The instructor reserves the right to add or delete material from courses.