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

Law as applied to hotel, food service establishments, and the travel industry; bailments, contracts, torts, regulations, insurance, and sanitation.

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.

Selected case studies, management simulations, and journal readings in commercial and non-commercial segments of the food service industry. Develops systemic and team-based decision-making skills for solving management and operations problems. Prerequisites: HT-MGT 250, 355.

Scope, components, development and future of the hospitality industry. Background on industry structure; overview of specialized areas relating to the management of food service, lodging, and travel operations.