The BS degree in International Hospitality and Service Management prepares students for a wide variety of career choices in food management, hotel/resort management, health care management, corporate travel management, food marketing sales and distribution, and human resources. A career in the hospitality industry has become highly specialized in today's business world, and RIT graduates are in demand.

The program's concentrations provide broad-based views of service management, hospitality, travel, and client care through a common core of courses. This approach promotes an understanding of the interrelationships among the food, lodging, travel, and health care industries based on the underlying concept of quality service management. This approach allows students to retain the flexibility to switch majors or jobs if their career goals change. These diverse and specialized fields require creative problem solving, technical knowledge, communication skills, and leadership.

RIT's hospitality and service management program is among the nation's leading hospitality and travel management programs, recognized by Forbes, Travel Weekly, Nation's Restaurant News, and Corporate Travel magazines. The program is accredited by the Middle States Association of Colleges. Our alumni come from around the United States and from more than 38 countries.

Catering Manager
Manager – Tasting Room
General Manager
Front Desk Associate
Guest Service Supervisor

Hospitality and service management, BS degree, typical course sequence
		Qtr. Cr. Hrs.
First Year	Survey of Service Management 0619-220	2
	Basic Computer Applications 0619-221	2
	Program Concentration	12
	HSM Elective	4
	Algebra for Management Science 1016-225	4
	Science Electives with Lab	8
	Liberal Arts*	16
	Wellness Education**	0
	First-Year Enrichment 1105-051, 052	2
	Cooperative Education 0621-499	Co-op
Second Year	Financial Accounting 0101-301	4
	Managerial Accounting 0101-302	4
	Global Standards 0619-320	4
	Program Concentration	12
	Data Analysis I, II 1016-319, 320	10
	HSM Elective	2
	Liberal Arts*	8
	Principles of Microeconomics 0511-211	4
	Cooperative Education 0621-499	Co-op
Third Year	Principles of Marketing 0105-363	4
	Assessment of Service Quality 0619-410	4
	Technology in Service Systems 0619-426	4
	Human Resources Management 0619-480	4
	HSM Electives	8
	Liberal Arts*	4
	General Education	16
	Free Electives	4
	Cooperative Education 0621-499	Co-op
Fourth Year	Leadership Management in Service Culture 0619-470	4
	Senior Project 0619-490	4
	Free Electives	12
	General Education	16
	Cooperative Education 0621-499	Co-op
	Total Quarter Credits	182
*Please see Liberal Arts General Education Requirements for more information. **Please see Wellness Education Requirement for more information.

BS degree in International Hospitality and Service Management
Semester Curriculum: 60 credits of department courses + 60 credits of general education courses (as required by NY State)
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Core Courses:  (24 credits)                                      
Credits            Course Name
3                      CAST-HSPT-181-PrinciplesofFoodHotelandTourismOperations
3                      CAST-HSPT-281-ServiceManagementinaGlobalEconomy                     
3                      CAST-HSPT-284-HospitalityIndustrySalesandMarketing                                  
3                      CAST-HSPT-381-TechnologyinHospitalityServiceSystems                                 
3                     CAST-HSPT-383-AssessingandImprovingServiceQuality                                   
3                      CAST-HSPT-384-FinancialConceptsForHospitalityManagers                           
3                      CAST-HSPT-481-LeadershipInnovationinServiceIndustries                              
3                      CAST-HSPT-490-SeniorProject 
__________________________________________________
Concentration Courses: (15 credits)    
Choice of 4 concentrations or create a custom concentration from department courses                   

• Food and Beverage Mgt.                 
• 3  CAST-FOOD-121-PrinciplesofFoodProduction
• 1  CAST-FOOD-123-SanitationandSafety               
• 3  CAST-FOOD-223-FoodandBeverageManagement
• 1  CAST-FOOD-224-ServingAlcoholSafely             
• 4  CAST-FOOD-226-RestaurantOperations
• 3  CAST-FOOD-325-FoodInnovationand Development                 
• International Hotel and Resort Mgt.          
• 3  CAST-HSPT-131-HotelManagementandOperations                    
• 3  CAST-HSPT-232-HospitalityRealEstateandFacilitiesManagement
• 3  CAST-HSPT-235-International Destinations
• 3  CAST-HSPT-334-International Resort Management                                
• Choice:
• 3  CAST-HSPT-234-NegotiationandConflictResolution
• 3  CAST-HSPT-336-InternationalRiskAssessmentandHospitalityLaw
• Entertainment and Event Mgt.       
• 3  CAST-HSPT-244-MeetingandEventManagement
• 3  CAST-HSPT-246-CasinoManagement                              
• 3  CAST-HSPT-248-ProjectManagementforEvents                                      
• 3  CAST-HSPT-345-VenueManagement                                                       
• Choice:
• 3  CAST-HSPT-234-NegotiationandConflictResolution
• 3  CAST-HSPT-336-InternationalRiskAssessmentandHospitalityLaw

• International Food Marketing and Distribution
• 1  CAST-FOOD-123-SanitationandSafety 
• 3  CAST-FOOD-151-InternationalFoodDistribution
• 1  CAST-FOOD-153-FoodsoftheWorld
• 1  CAST-FOOD-251-CommodityMarketAnalysis
• 3  CAST-FOOD-454-FoodProcessingQualityandIntegrity
• 3  CAST-FOOD-325-FoodInnovationand Development     
• 3  Packaging Materials (no prerequisites; bridge course 0607-502)
• General Hospitality – a custom concentration; 5 department courses chosen by the student.   For example, a custom concentration on Wine/Beverages could be created from the courses offered here.
• _______________
• _______________
• _______________
• _______________
• _______________

 

Business Courses:  (6 credits)
3          CAST-HRDE-386-HumanResourcesinHospitality
3          SCB-ACCT-110-FinancialAccounting

 

General Education credits = 60 credits
All RIT students will take a variety of general education courses for a broad educational base as required by New York State. 

Within these general education credits, students can also choose another concentration or minor. The department recommends that students choose a language and culture general education minor to enhance their integration into the global hospitality business world.

TOTAL = 120 semester credit hours for the BS degree

Students choose one of seven concentrations to tailor the program toward their career interests and goals. Concentrations include: food management, food marketing and distribution, health services management, hotel and resort management, human resource management, international public relations, development, or travel and tourism management.

Food management:
It takes a wide range of knowledge to manage the daily operations of restaurants (from full-service to cafeteria, quick-service, and special chain operations); hotel fine dining and catering; clubs; and contract services for business, manufacturing, recreation and sports centers, education, health care, retail stores, government agencies, and food vending. The food management concentration prepares students for management positions through lab experience in Henry's, a full-service, beverage-licensed restaurant. Students learn essential principles and procedures for quality in food production and presentation, sanitation, nutrition, menu planning and merchandising, purchasing, product development, cost control, and service management. In addition, students develop competencies in problem solving and decision making through individual and team-based class projects, computerized exercises, and industry-related activities. A student chapter of the New York State Restaurant Association fosters the exchange of ideas between professionals working in industry and students. The organization supports professional growth in organizational and social skills, and offers a place for students to network with professionals to make industry contacts. Students in their junior year are encouraged to attend the annual National Restaurant Association show in Chicago.

Concentration Courses	Qtr. Cr. Hrs.
0621-225 Principles of Food Production	4
0621-314 Sanitation and Safety	2
0621-318 Food and Beverage Management	4
0621-331 Restaurant Operations	6
0621-334 Integrated Service Management	4
0621-416 Product Development	4
Total Quarter Credit Hours	24

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Food marketing and distribution This concentration prepares graduates for industry positions in food marketing, sales, and distribution and logistics. Graduates are uniquely qualified for positions in an array of food marketing and distribution industries worldwide. In particular, they understand a variety of issues, including food service operations and food marketing, logistics, distribution, and packaging.

Concentration Courses	Qtr. Cr. Hrs.
0621-225 Principles of Food Production	4
0621-315 Food Service Marketing	4
0621-410 Food Processing and Quality Assurance	4
0621-532 International Food Distribution Seminar	4
0607-201 Principles of Packaging	4
0621-432 Packaging for Distribution	4
Total Quarter Credit Hours	24

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Hotel and resort management
This concentration is focused on preparing students for the management and operation of hotel, resort, leisure, and related enterprises. Students will understand the physical characteristics of specific properties and gain the business expertise to manage and market them. Industry professionals regularly offer their expertise in all of the program's courses. Hospitality and service management students, in conjunction with the general manager of a local Rochester hotel, may enroll in a mentorship program sponsored by the Rochester Hotel Association. This allows students to work closely with executive managers on assigned research projects within a hotel. Hotel and resort management students evaluate various technologies and service strategies in order to familiarize themselves with the industry's best practices.

Concentration Courses	Qtr. Cr. Hrs.
0622-200 Hotel Operations	4
0622-210 Hotel Marketing and Sales	4
0622-310 Resort Development and Management	4
0622-315 Facilities and Property Management	4
0622-355 Financial Management for the Hospitality Industry	4
0622-420 Hospitality Law	4
Total Quarter Credit Hours	24

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Travel and tourism management
The growth of modern travel has created many technical challenges for the movement of individuals and groups in a global corporate environment. With that comes the need to consult highly qualified experts to plan, arrange, and coordinate travel. Today more than ever before, travelers are faced with many alternatives for transportation, accommodations, and other travel services and rely increasingly on the travel professional to guide them wisely and honestly. Travel agencies and corporate travel consultants have an important impact on the hospitality and travel economies, including the food service, lodging and leisure, travel and transportation, and meetings and technology industries. Travel management combines a study of specialized courses in travel management with a sound general education that includes courses in accounting, management, marketing, and business law. The program is structured to provide students with a balance of hands-on experience and management theory. This is necessary to further their understanding of why the travel industry operates as it does in its business environment. Students are also versed in the communications technologies that allow them to conduct research via the Internet. This career orientation provides students with a balance of theoretical classroom instruction and experiential opportunities furnished by cooperative education. This program prepares students for careers in corporate travel, consulting, and professional meeting management. Employment opportunities are excellent with hotels, resorts, retail travel agencies, major corporations, and other businesses.

Concentration Courses	Qtr. Cr. Hrs.
0623-206 Distribution Systems	4
0623-375 Travel Destinations	4
0623-410 Meeting and Exposition Management	4
0623-418 Corporate Travel Marketing and Planning	4
0623-438 Tourism Planning and Development	4
0622-420 Hospitality Law	4
Total Quarter Credit Hours	24

0619-220 Survey of Service Industry
Seminar designed to define career opportunities in the hospitality, nutrition, and service management industries. Students receive guidance in developing career objectives. Leading industry executives participate. Class 2, Credit 2

0619-221 Basic Computer Applications
This course teaches students basic computer applications used in the service industry. Emphasis is on word-processing, spreadsheets, and computerdeveloped presentations. Students have projects and tests in each of the three areas. Class 2, Credit 2

0619-320 Global Standards in the Service Industry
Globalization of commerce carries with it increasing global standards. This course examines different kinds of standards, especially those related to international trade and commerce. Students are expected to identify situations in which standards are mandated, identify the relevant standards, and then describe the applications of the appropriate standards. The course also looks at current issues and emerging trends in standards. Credit 4, Class 4

0619-322 Service Management in a Global Economy
This course is an introduction to the basic concepts of Service Quality Management and the service economy in the United States and world-wide. A large proportion of the U.S. economy is based on purchase of services, including information, hospitality, business, education and training, financial, design, consulting, and legal services. Demand for quality service experiences is expanding globally. Developing and managing appropriate high-quality, personalized service offerings is critical to business success. Concepts of designing, implementing, monitoring, and evaluating quality in services delivery will be explored. Credit 4

0619-410 Assessing Service Quality
Excellence in customer service is the hallmark of success in service industries. But what exactly is service excellence? This course surveys the various issues related to measuring customer satisfaction. It examines those issues that cause service quality problems and what service organizations can do to solve these problems and improve service. Guidelines for developing questionnaires are discussed, with emphasis on issues of reliability and validity. The role and mechanisms associated with focus groups are addressed. (1016-301 or permission of instructor) Class 4, Credit 4

0619-426 Technology in Service Systems
Predicting the future…adapting to change…connecting and communicating… lifelong learning…A fundamental societal revolution has begun which is changing the nature of work and leisure. Explore the emerging and future work worlds, consumer trends, and the technologies that are changing the way society works. Emphasis is on technologies impacting the food, nutrition, hotel and travel service industries. Technologies explored may include those associated with communication, information retrieval, imaging, marketing, employee training, product quality, production customization, customer service, security, health, entertainment and customer interface, as time permits. Student teams will chart the flow of product/service systems and identify technologies to enhance them to meet customer needs. Individual (personal) and team (business) websites will be constructed. Class 4, Credit 4

0619-470 Leadership in Service Culture
The leadership and executive development course prepares you to assume leadership and management roles as you prepare to enter the work force . Principles, applications and exercises specifically designed around hospitality and tourism industry examples will enable you to more effectively progress as future leaders and managers in the hospitality and tourism industries. You also will begin to establish your own personal leadership and management style based on examples and exercises. The course makes extensive use of lectures, laboratories and industry expertise. (Junior status or permission of instructor) Class 4, Credit 4

0619-480 Human Resource Management
This course presents hospitality and service management students with a complete repertoire of human resource management (HRM) issues. It addresses all the current HRM topics and is designed to enhance the student's ability to deal effectively with HRM topics. The laboratories attempt to develop conceptual thinking abilities. The course also focuses on HRM training techniques—an area of specific concern in the hospitality industry. By emphasizing various training techniques and practices, highly skilled graduates can immediately employ one of the hospitality industry's most valuable tools-training to aid in the retention and management of human resources. The course makes extensive use of lectures and laboratory exercises. Class 4, Credit 4

0619-490 Senior Project
A capstone course that explores the integration of disciplines in addressing problems and issues facing the service/hospitality industries. Students have the opportunity to identify and investigate (as individual projects) challenges to these industries. Various modes of research, problem-solving techniques and presentation styles are utilized. Students also have the opportunity to select a faculty mentor. The class culminates with a presentation made by the student to peers and faculty. Class 4, Credit 4

0619-501 Service Management
This course is designed to evaluate management software applications, new service technologies, and best management practices and implementation of strategies in hospitality and service organizations. Students will interact with departmental managers, Hospitality and Service Management faculty, and various market segments in order to gain experience in a service environment. Class 1, Lab 3, Credit 2

0619-506 Franchising in the Service Sector
Franchising has been a successful method for business expansion. This course covers the advantages and disadvantages of franchising as well as the key factors in obtaining, developing, and operating a franchise operation that meets specific customer needs. Legal and financing issues are also covered. Major project developing a franchise plan is required. Class 4, Credit 4

0620-210 Nutrition and the Mediterranean Diet
The focus of this course is on understanding the unique characteristics of the Mediterranean Diet and the effects of adhering to the Mediterranean Diet on one's health. The course will compare the Mediterranean Diet to other ethnic cuisines and food guide pyramid tools. The student will become familiar with foods typically consumed on the Mediterranean diet and will demonstrate recipes using these foods. The course will evaluate the various oils used in Mediterranean cooking. A culminating experience will involve the student developing a one week menu featuring the key characteristics of the Mediterranean diet including nutritional analysis. Principles of the Mediterranean diet will be introduced via weekly lecture and labs to provide a hands-on application of topics discussed in the lecture. Credit 4

0620-213 Contemporary Nutrition
The study of specific nutrients and their functions; physiological, psychological and sociological needs of humans for food; development of dietary standards and guides; application of nutritional principles in planning and analyzing menus for individuals of all ages; survey of current health nutrition problems and food misinformation. Class 4, Credit 4

0620-300 Sports Nutrition
This course will provide an introduction to the integration between exercise and nutrition-related topics by exploring the intimate link among nutrition, energy metabolism and human exercise response. The course content will sort fact from fiction and help students and practitioners obtain the knowledge they need to give sound advice to athletes and active individuals. Class 4, Credit 4

0620-402 Dietetic Environment
Introductory supervised practice course. Students interact with a representative sampling of personnel in all areas of food and nutrition. Supervised observations are planned in food management systems, health care facilities and community nutrition programs. Practicum hours by arrangement. This course is for Nutrition Management students only. Class 1, Credit 4

0620-510 Nutrition Alternative Medicine
This class offers an overview of controversial and accepted alternative diet therapies, basic medicine guidelines, and vitamin/mineral supplementation. This course is for Nutrition Management student only. Class 2, Credit 2

0620-520 Techniques of Dietetics
This course prepares dietetics and nutrition specialists to prepare and give presentations for the purpose of informing, persuading, and training a variety of audiences. Topics include communications methods, audience analysis, developing communications and training objectives, selecting media, designing and making presentations, and evaluating communications effectiveness. Students are required to make a presentation as part of the course.

0620-525 Medical Nutrition Therapy I
The applied study of metabolism and the interrelationships between nutrients and other biochemical substances in humans. Etiology, symptoms, treatment and prevention of nutritional diseases; evaluation of nutritional status; role of the diet in gastrointestinal, renal, musculoskeletal, cardiac, endocrine, surgical and other diseases. This course is for Nutrition Management students only. Class 5, Credit 5

0620-526 Medical Nutrition Therapy II
The applied study of metabolism and the interrelationships between nutrients and other biochemical substances in humans. Etiology, symptoms, treatment, and prevention of nutritional diseases; evaluation of nutritional status; role of the diet in gastrointestinal, renal, musculoskeletal, cardiac, endocrine, surgical, and other diseases. This course is for Nutrition Management students only. Class 4, Credit 4

0620-550 Community Nutrition
Study of current nutrition problems and delivery of nutrition information and service in the community. Survey of facilities involved in giving nutrition information or nutritional care. Emphasis on acquiring skills necessary for delivering nutrition information and services in traditional and nontraditional markets. Independent practicums involving nutrition care in community facilities are required. Assignments are arranged by the instructor. Practicum hours by arrangement. This course is for Nutrition Management students only. Class 2, Credit 4

0620-554 Nutrition in Life Cycle
An applied course in nutritional needs throughout the life cycle. Emphasis is given to nutrition during pregnancy, infancy, early childhood, adolescence, young and middle adulthood, and the elderly. Practicum in facilities delivering nutrition services to these age groups is required. Practicum hours by arrangement. This course is for Nutrition Management students only. Class 4, Credit 5

0621-221 Food Identification and Assessment
The focus of this course is on experiencing essential aspects of important food categories. The experiences will include tasting and touching the foods, describing the sensory characteristics of each, observing aspects of production and preparation, and some hands-on opportunities for cooking. The food items will be related to the Food Pyramid nutrition guidelines of the USDA and to current and anticipated food trends and issues. Projects, videos, and field trips will be used to maximize student learning. Because foods are rarely eaten alone, information on pairing of various food items with each other and with wines will be included. Food categories will include fruits, vegetables, meats, seafood, dairy products, oils, chocolate, breads, pasta, grains, and rice. Common specifications, safety issues, cultural connections, and information on processing will be covered as appropriate to each category. Credit 4

0621-225 Principles of Food Production
Introduction to the basic principles involved in the preparation of high-quality food. Topics include product identification, market forms, varieties availability, composition, standards of quality, preparation techniques, and function of foods and ingredients. Standard methods of preparation will be introduced. Professionalism in appearance and work habits, self-organization, sanitation, management, team work, and techniques for efficient food production are stressed. Uniform and professional knife and pastry kits are required. Class 2, Credit 4, Lab 4

0621-310 Commodity Market Analysis
An overview of the commodity futures and options market. Special emphasis is placed on the fundamental economic factors affecting agricultural and energy-based futures prices. The economic principles and policies supporting hedging and speculating strategies are analyzed. Students are introduced to technical price analysis, basis analysis and global economics of foodservice commodities. Class 4, Credit 4

0621-314 Sanitation and Safety
Survey of micro-organisms of importance to the food industry; emphasis on causes and prevention of food spoilage and poisoning. Responsibilities of management to provide and establish safe working conditions and policies; discussion of current problems confronting the industry as a result of recent legislative developments as they relate to safety and health. Class 2, Credit 2

0621-315 Foodservice Marketing
Provides students with a business-to-business perspective of the marketing of products to the foodservice industry. Also provides an understanding of distribution systems and foodservice marketing environments. Both macro and micro marketing environments and issues are explored. The class considers various marketing mix elements as they relate to segments of the foodservice industry. Case studies and readings are utilized to give students realistic opportunities to analyze and develop practical solutions. Class 4, Credit 4

0621-318 Food and Beverage Marketing
An introductory course involving the basic principles involved in the management of food and beverage operations. Topics include food and beverage marketing, menu planning, nutrition principles, staffing, cost, production and preparation procedures, service and design. Both commercial and noncommercial food operations will be discussed. Class 4, Credit 4

0621-321 Menu Planning and Merchandising
The menu is the main focus of the foodservice operation, and its relationship to efficient operation, merchandising, theme and customer satisfaction is considered. Truth in menu issues, layout, copywriting, standardized recipes and pricing techniques are explored. A wide variety of menus are critiqued. The student plans and produces a menu for a theme restaurant and also creates a cycle or other menu for a specific customer and situation. Class 2, Credit 2

0621-324 Food Purchasing Principles of foodservice purchasing; selection and procurement, distribution systems and the purchasing function and activities. Topics include measurement, foodservice purchasing terminology, organization, specifications, recipe standardization, recipe conversion, optimal purchasing practices and purchasing principles for major food commodity categories including government and industry standards. Class 2, Credit 2

0621-331 Restaurant Operations
Entry-level production and service skills for line positions currently used in the hospitality industry. Laboratory assignments are in the operation and maintenance of Henry's, a full-service restaurant modeled after industrial, hotel and restaurant operations. Students are assigned to defined job descriptions in production and service on a rotating basis. (0621-225, 314) Class 3, Credit 6

0621-334 Integrated Service Management
Students will develop management, marketing and customer service skills appropriate for current and future hospitality industry environments. Laboratory assignments are designed to develop front of the house operation and management skills, including the adaptation of new technologies to food service businesses. Henry's, a full-service restaurant modeled after industrial, hotel and restaurant operations, is the laboratory setting. Students will be asked to define roles needed to operate and market Henry's Restaurant and to create individual professional goals and objectives that they will meet during the quarter. Class 4, Credit 4

0621-410 Food Processing and Quality Assurance
An introduction to traditional and contemporary food processing methods with emphasis on applications to foodservice operations. The effect of these technologies on the storage life and sensory qualities of the products is examined along with common modes of quality loss in foods. Students are introduced to industry-standard quality assurance measures. Class 4, Credit 4

0621-416 Product Development
Students will explore their creativity through instructor and student-planned experiments involving sensory and objective evaluation of food quality, recipe development, problem-solving, experimental design, written and oral communication of research. Individual research projects focus on assessing new ingredients or technologies, creating new products and/or evaluating the marketability of new products. (0621-225) Class 2, Credit 4, Lab 4

0621-424 Food and Labor Cost Control
Deals with industry-related problems. Combines classroom study of the fundamental principles of costs and controls as applied by management, with on-location application of financial practices and specialized methods and techniques utilized in solving cost and management problems in the hotel/ motel and foodservice industries. Class 4, Credit 4

0621-499 Cooperative Education
Career-related work experience. Employment within the hospitality and service management industry monitored by the office of cooperative education and career services and the hospitality and service management program. Designed for the student to experience progressive training on the job as related to the academic option. Freshmen begin co-op the summer following their first-year studies. Graduation requirement. Credit 0

0621-501 Wines of the World
An introduction to wines: history, points of origin, production, handling techniques, flavor characteristics and commercial value. Includes guest speakers and sampling of products. Lab fee required. Class 2, Credit 2

0621-502 Decorative Techniques
Introduction to techniques of food decoration with emphasis on elementary and advanced pastry-bag work, design and color in the creation of specialoccasion cakes, molding of gum paste, marzipan, and pulled-sugar decorative items, and the art of molded and piped chocolate pieces. Students design and create four projects representing these skills. Lab 4, Credit 2

0621-504 Wines of the World II A further exploration into wines: history, places of origin, production, handling techniques, flavor, characteristics, and commercial value. Includes guest speakers and sampling of products. Lab fee required. Class 2 Credit 2

0621-506 Wine Connoisseur
The technical aspects of wine production and marketing are presented by a variety of experts in their field. Topics include: the annual crop cycle in the vineyard, Terroir—the effects of environmental factors on the grapes and wine, a comparison of European and American wine production techniques, blending and aging of wine—including oak barrels vs. stainless steel vats, the wine business, wine trends and wine futures. Lab fee required. (Wines of the World I) Class 2, Credit 2

0621-508 Beers of the World
An introduction to Beers: History, the brewing process, distribution systems, production, flavor characteristics, partnering with foods, handling and serving techniques. Beers produced from the major beer brewing centers of the world will be tasted and compared with similar brews from different countries. The way alcohol is processed in the human body is considered as well as the economic impact of brewing and distributing beer will be explored. A lab fee is required. Class 2, Credit 2

0621-509 Foods of the World
This course is an introduction to many different cuisines from around the world. An exploration of indigenous ingredients, dishes, growing conditions. Customs and special food techniques of various cultures will be addressed. A lab fee is required. Class 2, Credit 2

0621-512 Design and Layout of Food Service Operations
Evaluation of different foodservice facilities with regard to design and layout. Review of layouts in operating full-service facilities and suggestions for innovative ways to utilize the space to its fullest potential. (0621-331 or permission of instructor) Class 2, Credit 2

0621-513 Wine and Food Pairing I
This course is an introduction of food and wine pairing. Students will experience "What Grows together, goes together," and discover how regional wines and food pairings have a natural affinity for one another. Students will design their own four course menu. This course experience includes sampling of food and wine, cooking demonstrations and guest speakers. Lab fee required. Class 2, Credit 2

0621-525 Restaurant Management
Students develop entry-level management competence through the operation of a full-service restaurant with beverage operations. Students rotate through various management positions for exposure to four major areas: planning, organization, leadership, and control. Use of the school's computer lab in planning is an integral part of the course. Class 2, Credit 6

0621-554 Senior Career Seminar
A variety of courses are offered under this course number. Titles will appear in the course listings each quarter. The course may be taken more than once as the topics change. Contact the department for a course description of a specific title. Credit 1–4

0622-200 Hotel Operations
Introduction to the distinctive nature of hotel operations through identifying the standard functions that interrelate to produce the whole hotel service. The hotel's principal product, the guest room, is given detailed study as well as the various forms of business organization that comprise the accommodation sector of the hospitality industry. Class 4, Credit 4

0622-205 Hospitality Industry Real Estate
Provides the student with insight into the development of hospitality real estate and the elements that contribute to decisions on construction, development and expansion of properties. Attention is given to site selection and development processes as they relate to the commercial hotel, resort, foodservice and travel locations. Contributing elements of market conditions, financial feasibility, construction needs and property sizing are explored. Class 4, Credit 4

0622-210 Hotel Marketing and Sales Management
Introduces the student to the application of the marketing concepts in hotel operations and the visitor industry. Included are conventions and visitors bureaus, hotels, and convention centers. This is accomplished by defining the marketing function, situation analysis, marketing organization, sales office work flow, customer contact methods and servicing procedures generally practiced in the hotel industry. Class 4, Credit 4

0622-310 Resort Development and Management
Gives the student an understanding of how resort and hotel properties are developed as tourist and business destinations. Focus is on the planning, development, operation, design, and special needs of recreational surfaces and financing of such properties. As part of this study, students select a specific type of property and analyze the methods used to develop it. Class 4, Credit 4

0622-315 Facility and Property Management
Provides the student with information on the maintenance and engineering discipline in hotel and resort facilities. Management and administrative practices, life safety concepts, energy monitoring, computer applications and budgeting in the realm of hotel maintenance are studied. Class 4, Credit 4

0622-355 Financial Management for Hotels
Presents hospitality and service management students with accounting and finance concepts that are essential in hospitality management. Hotel accounting principles, income statement analysis, industry-accepted ratio analysis, operational forecasting and budgeting strategies are examined. (0101-301 or permission of instructor) Class 4, Credit 4

0622-420 Hospitality Law
This course introduces the student to contract, tort and agency law as they relate to the hospitality industry. The course covers the legal rights and responsibilities of patrons and owners as they relate to public accommodations, providers of transportation and livery and common law. The course focus is on civil rather than criminal law. A considerable amount of case work is anticipated in this course and this should enable students to develop a preventative attitude toward liability and assumption of responsibilities. Class 4, Credit 4

0622-510 Convention Management
Provides the student an opportunity to explore the function of conventions from the point of view of the convention center manager. Consideration is given to various methods used to sell a location to a planner and the servicing of large groups. Also included are the identification of vocabulary and the role of the meeting planner as a force in the marketing of conventions. Trade shows, floor layouts and local codes affecting conventions also are reviewed. Class 4, Credit 4

0622-534 Space Tourism Development
This course extends the boundaries of the traditional hospitality and tourism planning and management. Students will explore the unusual and often unique factors of hospitality and tourism management in an earth orbit habitat (like the International Space Station) or other celestial bodies (like moon or an asteriod). Students will investigate market demand for tourism and business and compare them with the plans and objectives of organizations already developing space tourism. Students will make recommendations for the future development in one or more areas in the earth terrestrial habitation and tourism. Class 2, Credit 2

0622-540 Risk Management
An examination of the environment in which the hospitality manager functions. Focus is on the management of risk as part of operations. The implications of tort and contract law specifically relating to the industry are undertaken, and an explanation of how persons may avoid exposure to risk is made. This includes forms of insurance, hold-harmless clauses and management decisions on the importance of coverage given different degrees of risk. Class 4, Credit 4

0622-550 Casino Management I
This course gives students an advanced introduction to the casino environment. After satisfactorily completing this course, students will have a strong working knowledge of casino operations and the interrelationship of the casino with other major departments (lodging, food, beverage, entertainment, etc.). Topics include the history of gaming in America, recent trends that impact growth and acceptance rates of legalized gaming, the rules and protection of table games, the various types of "slots," the role of computerized information systems, layout and design within a casino operation, surveillance in a casino environment, casino accounting and back office procedures, consumer behavior, casino marketing strategies, gaming regulations, and economic impact issues. Class 4, Credit 4

0622-552 Casino Management II
This course gives students an advanced introduction to the casino environment. After satisfactorily completing this course, students will have a strong working knowledge of casino operations and the interrelationship of the casino with other major departments (lodging, food, beverage, entertainment, etc.). Topics include casino marketing strategies, gaming regulations, and economic impact issues. Class 4, Credit 4

0623-206 Distribution Systems
A functional approach is used to describe the market distribution channels for service industry inputs and products/services. The role of retail and business travel agents, tour wholesalers and operators, and specialty channelers such as meeting planners, convention bureaus and corporate travel buyers, food processors, producers, distributors and transportation suppliers are discussed. Various economic models are examined in order to analyze the pricing structure associated with the selling and distribution of service industry inputs and outputs. The service philosophy and its application to distribution in the travel/tourism and foodservice industries are explored. Class 4, Credit 4

0623-375 Travel Destinations
Geographers are concerned with the physical, political and cultural composition of the world. Geography is a field in which the concerns of both the social and physical sciences converge in the study of specific places. Touristic geography applies these themes to the travel, tourism and transportation industries. It is also concerned with the social, cultural and economic environmental aspects of places. The identification of major touristic locations as attractors of people's leisure time, energies and interests is the basis of this course. Class 4, Credit 4

0623-410 Meeting and Exposition Management
Introduces the student to the field of meeting management. We take the point of view of a corporate or independent meeting planner in examining the various phases of meeting planning. Students also examine the formulation of goals and how meetings may be evaluated from both a return on investment perspective and the satisfaction of the attendees. Computer programs are investigated and tested, and a variety of budget strategies are examined. Class 4, Credit 4

0623-418 Corporate Travel Planning Marketing
This course focuses on the specific goals and objectives required to develop control and evaluate guidelines established by corporate travel departments and how to market these programs to the organization. Three major orientations of corporate travel are examined: purchasing travel services, the corporate travel communications process and the evaluation and acceptance of globalized corporate travel service. Emphasis will be placed on the forging of partnerships within these relationships. Class 4, Credit 4

0623-438 Tourism Planning and Development
Examines the processes involved in planning and developing a tourist destination, including the required infrastructure. A major focus is on benefits and impacts associated with tourism development, as well as the strategies for maximizing benefits and minimizing adverse effects. Class 4, Credit 4

0623-522 Negotiation and Conflict Management
Examines the negotiation process within the hospitality/tourism industry by exploring the nature and sources of interpersonal conflict and its dynamics. Collaborative versus competitive approaches to managing conflict are discussed. Role-play situations are used to differentiate and reinforce negotiation strategies. Class 2, Credit 2

0626-234 Interviewing Techniques
A practical approach to interviewing techniques with emphasis on role plays and case studies. Coverage includes employment, disciplinary, counseling, and performance appraisal interviews. Class 4, Credit 4

0626-239 Human Resources Administration
An introduction to human resource administration including an overview and discussion of employment, equal employment opportunity, job evaluation, training, performance appraisal, compensation, benefits, personnel planning, labor relations, and other related topics. Class 4, Credit 4

0626-333 Compensation Administration
The course is designed to acquaint the student with the practical problems of employee compensation. Topics covered include compensation issues and theory, compensation as a motivator, wage and salary levels and structures, individual wage determination, and indirect compensation. (0626-239) Class 4, Credit 4

0626-390 Compensation and Benefits Administration
An examination of the general structure of an organization and the rewards employees seek in exchange for the efforts and contributions they provide. Topics will include: rewards and motivation; government and market influence; job content analysis, description, and evaluation; developing pay structures and administering them; pay for performance; the range of benefit programs; choosing benefit programs for your organization and how to administer them; the relationship between compensation and benefits; employee expectations; costing of benefit programs. Credit 4

0626-427 Employment Law
Employment Law provides knowledge of legislation relevant to Human Resources, including the Fair Labor Standards Act, Equal Pay Act, Title VII of the Civil Rights Act of 1994, Age Discrimination in Employment Act, Occupational Safety and Health Act, Americans with Disabilities Act, Family Medical and Leave Act and legislation relevant to labor relations, including the Wagner and Taft-Hartley Acts. Students learn the legal status, their application in an employment context, ramifications of not complying with the law, and how the courts have interpreted the laws. (Human Resource Management 0619-480). Class 4, Credit 4

0626-428 Training Design and Delivery
The new workplace requires new solutions. In this environment, training that is well planned, presented, and meets organization needs takes on a critical strategic role. This course is aimed at managers, team leaders, HR specialists, and those involved in the continuous, self-directed, formal and informal learning needed to help their organizations improve their business success. Core topics include design and delivery of training, the needs assessment process, job and core competencies analysis, targeting learner needs, training program design and program development issues. Credit 4

0626-433 Benefits Administration
A study of the theory, design, and practical administration of employee benefit plans including paid excused time, health care, capital accumulation plans, life insurance, retirement, Social Security, and other related benefits. Government regulations as well as issues and trends will also be covered. (0626-239) Class 4, Credit 4

0626-434 Advanced Human Resources Administration
Study of application of advanced principles and techniques of personnel administration to particular firms and special personnel problems. Extensive use of both individual and group projects as well as case studies. (0626-239 or equivalent) Class 4, Credit 4