Introduction to wines, beers, and spirits. The identification of various types of beverages; their origin, production, and availability. Emphasis on the buying, pricing, control, storage, promotion, and selling of beverages in the hospitality industry. All students must be 21 years of age by the first day of class in order to participate. Proof of age will be required on the first day of class.

Examines the history and development of gaming, casino operations including slots, table games, sports and Internet betting, credit and casino accounting, casino hotels and casino foodservice, and the marketing of the core gaming products. A central focus will be on current trends as well as the primary management and financial elements unique to operating a casino.

Introduction to wines, beers, and spirits. The identification of various types of beverages; their origin, production, and availability. Emphasis on the buying, pricing, control, storage, promotion, and selling of beverages in the hospitality industry. All students must be 21 years of age by the first day of class in order to participate. Proof of age will be required on the first day of class.

Exposure to club management enterprises that provide member services and resources. Includes the methods and issues of management of private country clubs, city clubs and unique membership clubs.

Introduction to the many functions of planning special events. Emphasis on project scheduling and planning an actual event including its inception, site selection, contract negotiations, selecting suppliers, obtaining sponsorships, and budgeting.

Analysis of factors affecting food production and service in the food service industry emphasizing adherence to food quality and service. Evaluation of food products and commercial equipment. Planning and coordinating food production activities.