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.

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.

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.

Not available at this time