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.

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.

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 is intended to be an introduction to many core Chemical Engineering principles, within the context of mammalian cell biology and human physiology. We will cover biological topics of cell division, DNA, receptor-ligand binding, matrix protein assembly, tissue engineering, and cell motility, using a quantitative engineering perspective. Within this biological framework, students will learn the basic principles of mass and energy balances, thermodynamics, kinetics, and transport. (Gen.Ed. BS)

This course is intended to be an introduction to many core Chemical Engineering principles, within the context of mammalian cell biology and human physiology. We will cover biological topics of cell division, DNA, receptor-ligand binding, matrix protein assembly, tissue engineering, and cell motility, using a quantitative engineering perspective. Within this biological framework, students will learn the basic principles of mass and energy balances, thermodynamics, kinetics, and transport. (Gen.Ed. BS)