A special problem or independent study in the hospitality field not available in regular course offerings. Conducted under the supervision of a sponsoring faculty member.

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.

A special problem or independent study in the hospitality field not available in regular course offerings. Conducted under the supervision of a sponsoring faculty member.

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.

A special problem or independent study in the hospitality field not available in regular course offerings. Conducted under the supervision of a sponsoring faculty member.

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.

Future hospitality leaders are responsible for their operation, staff, and customers. As such, it is critical to understand the obligations of food safety, sanitation, and managing potential risks. This course first emphasizes the prevention and management of proper food handling and serving, sanitation, and security of foodservice operations. Students will complete the food safety manager certification exam: Servsafe.

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.