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Economic analysis of environmental problems focusing on air, water, and land pollution. Emphasis is on analyzing the individual incentives that lead to pollution, the valuation of environmental quality amenities, and the design and evaluation of regulations that seek to improve environmental quality. Includes the economic analysis of global climate change. (Gen.Ed. SB)

Designed for students in the social science and business related fields of study. Introduction to basic statistical methods used to collect, summarize, and analyze numerical data. Emphasis on application to decision making; examples from the social sciences and business. Topics include: common statistical notation, elementary probability theory, sampling, descriptive statistics, statistical estimation and hypothesis testing. Basic algebra and familiarity with computer and internet necessary. (Gen.Ed. R2)

Microeconomic theory for majors and non-majors. Concepts of supply, demand, markets, natural resource management, economic policy. Applications to business and government decision-making emphasized. (Gen.Ed. SB)

In the U.S. approximately 82% of the work force and 80% of the GDP is accounted for by service. To create value for customers, firms must connect with the customers and must create experiences that are memorable and have value for each individual customer. Service experience management is the process of strategically managing a customer's entire experience with a product, service, and company. This course focuses on understanding service experience management in terms of external, internal, and interactive marketing and management principles.

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.

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.

Management principles and practices relating to the maintenance of lodging and food service facilities. Systematic control of hospitality spaces and engineering systems to safeguard customer and employee health, efficiently manage operations, and maximize physical value. Property Management and Revenue Management Systems explored. Prerequisites: ACCOUNTG 221, HT-MGT 240.