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.

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.

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.

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.

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.

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.

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.