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 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.

Not available at this time

Not available at this time

Not available at this time

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.