This course acquaints students with the scope and complexity of the hospitality industry by exploring the national and global relationships of lodging, food and beverage service, travel and tourism operations, and overall hospitality business operations. The course examines career opportunities, organizational structures, current trends, human resource management, marketing and the effects of technology on customer service and guest service requirements within the industry. Code 1 course fee.

This course will focus on hospitality and destination marketing from a team perspective, examining each hospitality and tourism department and its role in the marketing mechanism. The course will emphasize the use of social media and discuss current industry trends in using internet marketing and e-commerce, loyalty marketing, brand extension marketing, and destination branding. Through an integrative approach, students will examine the roles various department managers play in contributing to the overall marketing efforts to promote their hotel, restaurant, entertainment venue, or other tourist attraction. Code 1 course fee.

This course is a study of how to plan, design, produce and evaluate conferences, teleconferences, conventions, special events, seminars and symposia events. The course examines practical advice on every aspect of organizing and managing special events, such as choosing the best venue; preparing and managing the budget; scheduling; coordinating food and beverages; selecting decor, themes, and entertainment; media; and staffing. Emphasis is on the interaction between the staff, the customer, guests, contractors, and others necessary to implement and manage a successful event. Additional focus on catering through hotels, restaurants or private companies, as well as examining the costs involved in building and sustaining a successful business. Code 1 course fee.

The goal of this course is to maximize employee performance from a management perspective. Particular emphasis will be on the knowledge and personal skills needed to function in an organization. The course will explore the critical importance of handling employee problems while meeting the primary needs of customers through the development of critical thinking and leadership skills. Students will be introduced to modern techniques for human resource management that will maximize employee performance in order to meet the company's strategic objectives. Supervisory applications and human resource policies and systems from a business management perspective will be examined. Concepts from principals of management courses will also be reinforced. Code 1 course fee.

This course acquaints students with the principles of cost controls and their application by examining break-even and ratio analysis, interpretation of financial statements, budgeting, cash forecasts and hospitality case studies. Hospitality managerial accounting emphasizes planning and control functions including yield management, cash and operating budgets, industry standards and decision making. Emphasis is placed upon the diverse elements of sales within a food and beverage establishment and upon cost controls needed to maintain a profitable operation. Code 1 course fee.

This course provides students with a comprehensive understanding of basic cooking skills and kitchen managerial concepts. Food safety techniques and introductory level cooking techniques are explored. An overview of culinary mathematics and recipe management concepts are introduced, which includes recipe execution techniques and food plating methods. Code course fee.

This course explores advanced cooking styles and concepts. The course expands upon previously learned skills in HRTM 231 and introduces principles of appetizer, entree, and dessert production. Kitchen managerial concepts are reviewed with an emphasis placed on mastery of all cooking methods. Traditional and modern culinary methods in American regional cuisine are discussed along with an introduction to international fusion dishes. General kitchen terminology, management methods, and advanced menu planning concepts are stressed. Code course fee.