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 the strategic use of technology in modern hospitality and tourism organizations including the utilization of Information and Communication Technologies (ICT) and social media as a marketing and management tool. The application and use of both business intelligence and hospitality business analytics is also explored.

This course addresses global trends and current issues related to the development of sustainable tourism. It explores the emerging green paradigm as well as the policies and politics that make sustainable practices possible and locates tourism development within the broader context of sustainable development and the triple bottom line (i.e. economic, socio-cultural, and environmental impacts).

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.

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.

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.

This course introduces students to the basic structure of the US legal system and provides an opportunity for students to improve critical thinking by examining g the fields of law specifically relevant to the management of hospitality and tourism business. Topics of particular interest to the industry include: contracts, torts, product liability, liquor liability, guest privacy rights, and related ethical considerations.

Explore the vast array of meetings, conventions, and expositions. Learn the different venue types, approaches, and management group gatherings. Identify the role of convention and visitor bureaus, destination management companies, and service contractors.

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.