Explore the history of food and its influence on present day culinary trends. Investigate international cuisines and food traditions. Learn how to plan events for special occasions, create menus, and provide competent service to guests from diverse cultures, religions and ethnicities.

This course is designed to engage students in the exploration, comprehension, and appreciation of foodservice management. The course aims to familiarize students with the foodservice industry and classifications of foodservice operations. It also focuses on foodservice functions including menu design, purchasing, production, service, safety and sanitation, and facilities. It discusses management functions including leadership, beverage management, service, human resources, and cost control. The course seeks for students to develop critical thinking skills, higher management perspectives, and gives them the opportunity to be creative in developing a business plan for a proposed foodservice operation and being cognizant of the myriad of challenges and opportunities associated with foodservice management through analysis of current trends.

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.
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.