Explore the vast array of meetings, conventions, and expositions. Learn the different venue types, approaches, and management group gatherings. Identify the role of convention and visitor bureaus, destination management companies, and service contractors.

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

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.

An examination of the external casino environment including the social, psychological, cultural, legal and economic issues of gaming. Empirical studies and current articles are used to supplement class readings.

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.