Work experience in the hospitality and tourism industry. Students must complete 300 hours of either paid or non-paid work. Employer verification required. First of two required practica.

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.

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.

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.

Practices and systems utilized in the operational management of the front office, reservations, uniform service, and housekeeping areas within a hotel. Prerequisite: HT-MGT 100.

Practices and systems utilized in the operational management of the front office, reservations, uniform service, and housekeeping areas within a hotel. Prerequisite: HT-MGT 100.

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