Not available at this time

Not available at this time

Not available at this time

A special problem or independent study in the hospitality field not available in regular course offerings. Conducted under the supervision of a sponsoring faculty member.

This course covers the diagnosis, analysis and resolution of complex hotel business situations, emphasizing practical problem solving skills and strategic management. Includes case analysis and computer simulations. Satisfies the integrative experience requirement for BS-HTMGT studies.

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.

The use of accounting data for decision making in hospitality industries, including ratio analysis, costing, profit analysis, and seasonal forecasting. Prerequisite: ACCOUNTG 221.

The use of accounting data for decision making in hospitality industries, including ratio analysis, costing, profit analysis, and seasonal forecasting. Prerequisite: ACCOUNTG 221.

Analysis of factors affecting food production and service in the food service industry emphasizing adherence to food quality and service. Evaluation of food products and commercial equipment. Planning and coordinating food production activities.

Analysis of factors affecting food production and service in the food service industry emphasizing adherence to food quality and service. Evaluation of food products and commercial equipment. Planning and coordinating food production activities.