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.

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.

Management of both commercial and institutional food service operations. Includes: management by menu concept, site selection process, functional cycle of control (purchasing, receiving, storing, and issuing), production forecast and scheduling. Development of operational and financial food and beverage cost controls, including menu pricing, budgeting, and internal/external sales analyses.

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

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

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

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

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

Analysis of economic problems presented by the rise of the Internet. Includes study of economic issues in managing the Internet, the impact of the Internet on markets and the macro economy, study of content markets, and the impact of the Internet on economic development. Prerequisite: ECON 103 or RES-ECON 102

Designed for students in the social science and business related fields of study. Introduction to basic statistical methods used to collect, summarize, and analyze numerical data. Emphasis on application to decision making; examples from the social sciences and business. Topics include: common statistical notation, elementary probability theory, sampling, descriptive statistics, statistical estimation and hypothesis testing. Basic algebra and familiarity with computer and internet necessary. (Gen.Ed. R1, R2)