Food & Hospitality Courses

Travel and Tourism Systems

• This is a course within the hospitality area that covers travel and tourism and the concept behind it as a system. Within this course, students study the importance of the activity components as they relate to domestic and international travel. Topics include tour and travel distribution systems, the hospitality industry, destination planning and development, attraction and entertainment systems, and transportation systems.

Restaurant Concept Development

• This course is in the food service category of hospitality and covers the process of restaurant development from the concept to the actual opening of the restaurant. Topics that are covered in this course include legal responsibilities, financial considerations, risk reduction and marketing strategies.

Introduction to Hospitality and Tourism Management

• This course covers the overview of the hospitality industry including the history of the industry as well as the general operating procedures and problems. This course is typically designed for freshman, sophomore and senior students and periodically covers executives in the industry in areas such as hotels, food service, restaurants, tourism and travel.

Basic Nutrition

• This course focuses on clinical and normal nutrition and includes various aspects on diet therapy. Current information regarding the correlation between nutrition and health is presented.

Wine Technology, Merchandising and Marketing

• This course covers the fundamentals of wine technology as well as oenology; the methods of viticulture and vinification are covered as well as the major types of wine and the reasons behind their quality influences. Other topics in this course include wine merchandising, sensory evaluation principles and wine marketing.

Food and Beverage Service and Sales

• This course instructs students on the techniques and principles that are necessary for proper service in food and beverage. Laboratory activities are a requirement for this course and require students to develop skills in supervision and management of the dining room as well as French, American, Russian, banquet and gueridon services.

Human Resources Management for Hospitality Industry

• This course takes an in-depth look into human resources management in the hospitality industry. The topics in this course are designed to advance and improve the students' skills by developing an understanding of human resource policies at the management and hourly levels as well as practices and procedures.