A prerequisite for all 200-level and above School of Hospitality Administration courses. An introductory course designed to offer an overview of the hospitality industry.
Students gain a historical perspective and track currents events.
The class discusses the structure of the industry including chains, franchising, ownership, and management. The course explores the inner workings of various components of lodging, foodservice and entertainment organizations. It previews the important disciplines covered in upper level classes. Actual industry examples and case studies are used extensively. Food Service Management A lab-based overview of food production.