This course provides a comprehensive study of methods used to increase operating profit in the food and beverage domain.  It reviews the components which contribute to controlling business costs such as internal theft, operational procedures, and controllable / non-controllable expenses.  Additional functions such as purchasing, receiving, storing, and labor cost control issues are analyzed.

This course focuses on basic interpretations of financial statements and decision making specifically related to the hospitality industry. It reviews a number of key terms and concepts for evaluating company performance, as well as a sense of scope for hotels and restaurants. It explores hospitality ratio analysis, cost volume profit analysis, hospitality pricing methods, capital budgeting, cost management, and hospitality investment decisions.

This course provides students with a thorough overview of contextual knowledge, cross cultural skills and multiple perspectives required to manage and work across borders. In a constantly changing global business environment, it is essential to understand a variety of cultures and how they operate. Topics include managing communication and interactions across cultures, negotiations across cultures, understanding cross cultural ethics and corporate social responsibility, and working in a global team.

This course covers fundamental micro and macroeconomic concepts and principles. Students analyze production (factors), consumption, output, unemployment, inflation, international trade, and market conditions. Topics include supply, demand, costs, pricing, and output. 

Spanish I introduces the fundamental elements of the Spanish language.  There is emphasis on developing basic listening, speaking, reading, and writing skills in a hospitality setting.  Students learn vocabulary and grammar skills in order to communicate with Spanish language speakers.

This course introduces front office and reservations functions which are critical components for rooms division management.  Students review the provisions of accommodations and become familiar with room management, cashiering, guest reception, and reservation systems. Operational issues in housekeeping and front office operations are covered.

Oral Communication focuses on public speaking. The course material will address current methods in presenting oral presentations. Along with developing listening and note-taking skills, students will be expected to gain experience in organizing ideas, researching evidence for support of speeches, writing preparation and delivering outlines, analyzing different types of audiences, and presenting oral presentations, both with and without visual aid.

This course gives a historical overview of human resources and basic principles and practices within the hospitality industry. Students apply management principles used to plan, recruit, select, hire, train and evaluate personnel for hotels and restaurants. In addition, environmental factors which affect HR functions are explored.

This course examines travel and tourism from an economic perspective.  Topics include types of tourism, concepts, supply, demand, and the benefits and costs of tourism development for the host community. Moreover, the environmental impact related to sustainable tourism development is evaluated.

In this course, students acquire basic competencies for banquets, catering, and food and beverage service for hospitality.  Many types of events, including  social and business functions, are covered.  Topics include organizing, event planning, menus, operational controls, staffing, labor, purchasing, and revenue management as related to the sector.

This course introduces key concepts and reviews underlying issues in marketing that can affect short and long term strategies. There is an emphasis on market analysis, competition, and customer relationship management.  Topics include the marketing mix, promotion, placement, and pricing strategies for products and services. 

Introduction to Psychology addresses the mind and human behavior from various perspectives. This course focuses on how to use acquired knowledge and information to solve important problems of everyday life and to enhance human welfare through analytical thinking. Throughout the process, the student examines how to cultivate an attentive presence within themselves and others, while discovering a new power of action to emerge in their lives.

Internships are essential for students to gain valuable experience in a workplace setting. The hotel and resort internship reinforces classroom learning by allowing students to put theory into practice in a supervised work environment.  It is their next step in establishing themselves as professionals in the market.