Topics include hypothesis testing for two populations, analysis of variance for comparing three or more populations, simple linear regression, topics in multiple regression, and univariate time-series techniques like moving averages and exponential smoothing. Statistical software is used for advanced computations. Basic algebra required.

Explores the causes of hunger (chronic undernutrition) from an economic perspective. Focus on how population growth and economic development are increasing demand for food and on the prospects for food production to supply those needs at affordable prices, while sustaining the environment. Discussion in the context of the global economy in which increased trade links even the poorest urban and rural residents in developing countries to market forces. (Gen.Ed. SB, G)

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.

Social, economic, and environmental dimensions of tourism. Selected problems in travel and tourism including psychological, sociocultural and economic impacts. Uses the discipline specific knowledge of Tourism Policy and Planning as a platform for integrating skills and knowledge that students have acquired from prior courses and life experiences. Satisfies the Integrative Experience requirement for BS-HTMGT majors.

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.

Introduction to the many functions of planning special events. Emphasis on project scheduling and planning an actual event including its inception, site selection, contract negotiations, selecting suppliers, obtaining sponsorships, and budgeting.

Introduction to wines, beers, and spirits. The identification of various types of beverages; their origin, production, and availability. Emphasis on the buying, pricing, control, storage, promotion, and selling of beverages in the hospitality industry. All students must be 21 years of age by the first day of class in order to participate. Proof of age will be required on the first day of class.

Examines the history and development of gaming, casino operations including slots, table games, sports and Internet betting, credit and casino accounting, casino hotels and casino foodservice, and the marketing of the core gaming products. A central focus will be on current trends as well as the primary management and financial elements unique to operating a casino. Prerequisite: HT-MGT 100.

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