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 the applictions of economics to health and health care. The topics to be covered include: alloction of health care resources with respect to deman and supply of health care; the roles of hospitals physicians, and health insurance; market imperfections and their role in economics of health care.

Foundation for program planning in community health education and other public health areas. Provides basic planning principles, processes, and methods. A multi-disciplinary approach integrating the use of theory and practice.

Not available at this time.