A study of travel and tourism as a global industry. An extensive study of current developments facing employers in the hospitality industry. Particular emphasis is given to selected readings and case studies dealing with society, consumer and operational management issues and trends. Supported in part by Ben E. Keith Lectureship Series. A study of the food, beverage and labor cost control systems used in the hospitality industry.
Emphasis is on the use of control systems for managerial planning, analysis and evaluation.
ACCT 2020 and 2030, and junior standing. Students apply organizational and management skills in the actual operation of a restaurant facility. Students must apply one semester in advance and pass departmental screening. A study of social beverages commonly used in the hospitality industry. Primary emphasis is on history, language, product identification and production and merchandising techniques for wines, beer, distilled spirits and non-alcoholic beverages.