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.

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.

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 examines the strategic use of technology in modern hospitality and tourism organizations including the utilization of Information and Communication Technologies (ICT) and social media as a marketing and management tool. The application and use of both business intelligence and hospitality business analytics is also explored.

Customer experience management is the process of strategically managing a customer?s entire experience with a product, service, and company. Throughout the course, students will investigate the importance of establishing the unique brand experience by examining the experience for different brands, establishing service benchmarks, and determining the key principles of quality and satisfaction. Students will evaluate how to design the brand experience including analyzing the physical and social servicescape and evaluating the critical touchpoints throughout the customer experience journey.

The purpose will be to expose the student to the variety of marketing, advertising and promotion techniques and theories that serve to attract business and attention to hospitality products, services and experiences. Topics covered include the market environment in which the firm(s) operates including the communication principles and objectives; and their effective application to the selling and merchandising of hotels, restaurants, tourist and recreation attractions.

A hybrid course focusing on strategic decision making related to revenue management in the hospitality industry. Revenue management has become an increasingly important area of decision-making for managers today. This course should improve your understanding of basic principles and practical tools for customer-centric revenue management as applied to services - particularly hotels and restaurants. Several high-impact revenue drivers will be covered. Emphasis will be placed on issues such as forecasting, differential-pricing, price management, and revenue optimization strategies.

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.