A special problem or independent study in the hospitality field not available in regular course offerings. Conducted under the supervision of a sponsoring faculty member.

The overall outcome of this course is to enhance the skill and knowledge set of learners in the area of leadership, such that the learning provides theoretical and practical capacity development of the learners to lead and influence others in their roles within the hospitality and tourism industry.

This course provides students with a basic understanding of managerial finance concepts, tools, and techniques to help financial decision-making in the hospitality business. The overall goal is to help students use accounting and financial information to make sound investment and financing decisions for optimum management of a hospitality firm?s assets and value creation.

This course is designed as a collaborative learning environment focusing on objectives of oral and written communication, critical thinking and interdisciplinary perspective-taking at an advanced level both individually and in teams for future foodservice leaders.

This course covers the diagnosis, analysis and resolution of complex hotel business situations, emphasizing practical problem solving skills and strategic management. Includes case analysis and computer simulations. Satisfies the integrative experience requirement for BS-HTMGT studies.

This course covers the diagnosis, analysis and resolution of complex hotel business situations, emphasizing practical problem solving skills and strategic management. Includes case analysis and computer simulations. Satisfies the integrative experience requirement for BS-HTMGT studies.

Social, economic, and environmental dimensions of tourism. Selected problems in travel and tourism including psychological, sociocultural and economic impacts. Uses the discipline specific knowledge of Tourism Policy and Planning as a platform for integrating skills and knowledge that students have acquired from prior courses and life experiences. Satisfies the Integrative Experience requirement for BS-HTMGT majors.

Work as an "apprentice" with professionals in hospitality; integrate practical hospitality experience with a course of study. Full or part-time; on or off campus. Faculty sponsor required.

Explore the history of food and its influence on present day culinary trends. Investigate international cuisines and food traditions. Learn how to plan events for special occasions, create menus, and provide competent service to guests from diverse cultures, religions and ethnicities.

In the U.S. approximately 82% of the work force and 80% of the GDP is accounted for by service. To create value for customers, firms must connect with the customers and must create experiences that are memorable and have value for each individual customer. Service experience management is the process of strategically managing a customer's entire experience with a product, service, and company. This course focuses on understanding service experience management in terms of external, internal, and interactive marketing and management principles.