The use of accounting data for decision making in hospitality industries, including ratio analysis, costing, profit analysis, and seasonal forecasting. Prerequisite: ACCOUNTG 221.

The use of accounting data for decision making in hospitality industries, including ratio analysis, costing, profit analysis, and seasonal forecasting. Prerequisite: ACCOUNTG 221.

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.

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.

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.

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.

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.

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 is intended to provide undergraduate and graduate students with a clear overview of microfluidics, microchemical systems, and microscale analysis. Following an introduction to the basic concepts of microfluidic device fabrication and operation, students will research and present on microscale technology relevant to a specific application in materials or biology. In parallel, students will apply this knowledge for the hands-on development of a microscale technology relevant to their topic of interest.

This objective of the course is to design and construct an electro-chemically powered vehicle within certain size constraints, and attend the American Institute of Chemical Engineers (AIChE) Student Chem-E car competition. The vehicle must be designed to also carry a specified cargo. The constraints and rules of the vehicle are given (they are similar rules to the chem-E-car competition of the AIChE).