This course examines practices and systems utilized in managing and operating today's modern lodging establishments. Topics covered include: front office operations, guest service and accounting, revenue management, security and safety, and housekeeping as well as issues related to coordination with other departments such as food and beverage or sales.

This course introduces students to the global hospitality and tourism industries including the scope, historical development, and future. It also provides an overview of management functions in key areas including: service; tourism; business ownership and development; lodging; food and beverage; recreation and leisure; gaming; and meetings, events, and conventions.

This course introduces students to the global hospitality and tourism industries including the scope, historical development, and future. It also provides an overview of management functions in key areas including: service; tourism; business ownership and development; lodging; food and beverage; recreation and leisure; gaming; and meetings, events, and conventions.

The focus of this seminar is on the logic and principles for crafting research proposals on health sciencts in a compelling manner and for critically evaluating their strengths and weaknesses. The course aims to develop and enhance student skills in proposal writing and presentation for dissertations and other purposes through a variety of oral and narrative assignments. Each student will prepare an original research proposal following AHRQ/NIH guidelines including: abstract, specific aims, research strategy (significance, innovation, approach), and human subjects.

Logic and techniques of research methods applied to health education. Emphasis on formulating research problems; developing research designs; collecting, analyzing, and reporting data as they relate to solution of community health problems.

Not available at this time.

Not available at this time.