This course provides an examination of the external casino environment including the social, psychological, cultural, legal, and economic impacts of gaming. Empirical studies, articles, and current events are used to provide students the opportunity to understand the history, regulatory landscape, and social policy implications of today?s gaming industry.

Basic principles of food fabrication and production. Topics include culinary terminology, product identification, quality standards, nutritional cooking, theory and application of food preparation techniques.

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.

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.

This course is designed as a collaborative learning environment focusing on objectives of oral and written communication, critical thinking and interdisciplinary perspective-taking at an advanced level both individually and in teams for future foodservice leaders.