Analysis of factors affecting food production and service in the food service industry emphasizing adherence to food quality and service. Evaluation of food products and commercial equipment. Planning and coordinating food production activities.

Analysis of factors affecting food production and service in the food service industry emphasizing adherence to food quality and service. Evaluation of food products and commercial equipment. Planning and coordinating food production activities.

Explore the vast array of meetings, conventions, and expositions. Learn the different venue types, approaches, and management group gatherings. Identify the role of convention and visitor bureaus, destination management companies, and service contractors.

Exposure to club management enterprises that provide member services and resources. Includes the methods and issues of management of private country clubs, city clubs and unique membership clubs.

Introduction to the many functions of planning special events. Emphasis on project scheduling and planning an actual event including its inception, site selection, contract negotiations, selecting suppliers, obtaining sponsorships, and budgeting.

This course introduces students to the basic structure of the US legal system and provides an opportunity for students to improve critical thinking by examining g the fields of law specifically relevant to the management of hospitality and tourism business. Topics of particular interest to the industry include: contracts, torts, product liability, liquor liability, guest privacy rights, and related ethical considerations.

Examines the history and development of gaming, casino operations including slots, table games, sports and Internet betting, credit and casino accounting, casino hotels and casino foodservice, and the marketing of the core gaming products. A central focus will be on current trends as well as the primary management and financial elements unique to operating a casino.

Work experience in the hospitality and tourism industry. Students must complete 400 hours of work experience in the HTM industry with completed and signed Work Experience Form.

A class designed for students to earn academic credit by integrating hospitality job experience as an intern with the concepts and theories learned in the classroom. To qualify the internship must offer rotation through departments or completion of or collaboration in a special project.