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 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.

Logic and techniques of research methods applied to health education. Emphasis on formulating research problems; developing research designs; collecting, analyzing, and reporting data as they relate to solution of community health problems.

The purpose of this course is to introduce students to the policy environment that influences and shapes public health and the provision of health care services, to enhance understanding of the historical and political context of health policy, to develop strategies for analysis of health policy issues, and to communicate effectively in the policy environment.

Introduction to the philosophy, nature, and scope of health organizations; administration and organization of governmental health programs, economic and political forces and their effects on health services.

Electronic health (eHealth) and mobile health (mHealth) technologies are transforming healthcare and public health research and practice. This course will provide a broad foundation of knowledge about technology in the field of public health, with specific modules on (1) health and healthcare IT; (2) eHealth and mHealth tools for disease/injury surveillance, intervention, and advocacy; and (3) technology-related public health challenges.