Major components and organizational structure of the hospitality and food industry. An introduction to hospitality and food industry business management principles, sales and marketing principles, financial planning and budgeting principles, and business ethics.

Analysis of services provided to consumers in the hospitality and food industry and the application of fundamental consumer marketing and research concepts to these services, including lodging, food services, and special events.

Analysis of services provided to consumers in the hospitality and food industry and the application of fundamental consumer marketing and research concepts to these services, including lodging, food services, and special events.

Application of human resource management in hospitality and food industry environments; recruitment, selection, training, compensation, motivation, and performance appraisals; labor relations and government regulations specific to the hospitality and food industry.

Professional development preparation to facilitate effective career management. Must be completed prior to internships.

Survey of the primary laws and regulations that apply to the hospitality and food industry and how to effectively manage the common legal issues/liabilities faced by hospitality and food managers.

Financial concepts, principles, and analysis related to the function of firms in the hospitality and food industry, including financial statements, budgeting, and investment analysis.

Introduction to building systems and facilities management for hospitality and food industry establishments. Explores the engineering and maintenance requirements peculiar to the hospitality and food industry. Special emphasis on sustainability, building operating systems, and resource management.

Exploration of multiple world cultures using food, language, religion, geography, communication, and politics, among other attributes, and compare/contrast with our own diverse cultures here in the United States.

Application of principles and theories of hospitality and food industry management in a professional industry setting. Restricted to HFIM majors.

Application of principles and theories of hospitality and food industry management in a professional industry setting. Restricted to HFIM majors.

Application of principles and theories of hospitality and food industry management in a professional industry setting. Restricted to majors.