Human resource management in food service, hotels, and the travel industry. Functions of leadership motivation, job design, recruitment, wage and salary administration, performance appraisal. Training in health and safety.

This course is designed to engage students in the exploration, comprehensions, and appreciation of foodservice management. The course aims to familiarize students with the foodservice industry and classifications of foodservice operations. It also focuses on foodservice functions including menu design, purchasing, production, service, safety and sanitation, and facilities. It discusses management functions including leadership, beverage management, service, human resources, and cost control.

This course examines practices and systems utilized in managing and operating today's modern lodging establishments. Topics covered include: front office operations, guest service and accounting, revenue management, security and safety, and housekeeping as well as issues related to coordination with other departments such as food and beverage or sales.

This course introduces students to the global hospitality and tourism industries including the scope, historical development, and future. It also provides an overview of management functions in key areas including: service; tourism; business ownership and development; lodging; food and beverage; recreation and leisure; gaming; and meetings, events, and conventions.

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.

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.

Work experience in the hospitality and tourism industry. Students must complete 400 hours of work experience in the HTM industry with completed and signed Work Experience Form.

Students choose a topic to research on their own under the guidance of a faculty advisor who will then grade the final written report.

Not available at this time.