This course introduces students to the history, function, and structure of the travel, hotel, restaurant, and recreation industries. Students will be introduced to the structure of industry components, and current issues and opportunities will be analyzed utilizing industry speakers.

This course is designed to provide basic information about management and leadership techniques in the hospitality, tourism, and sport management industries. It includes a comprehensive survey of a wide variety of topics relevant to effective management and leadership styles. The course is primarily oriented to managing as a form of human behavior that occurs in an organizational setting. Specific industry applications are addressed.

This course provides a basic understanding of accounting concepts and procedures. Topics include accounting as an information system, financial reporting and analysis, measuring and reporting the operating cycles, measuring and reporting long-term assets, and long-term financing. All topics are applied to the hospitality and tourism industries to enhance understanding of theories and concepts.

This course is the second semester of an introductory course to provide a basic understanding of accounting concepts and procedures. Topics include reporting income, stockholders' equity and cash flows, fundamentals of management accounting decision-making, and analysis of accounting information. Applications to the hospitality and tourism industries enhance understanding of theories and concepts.

An investigation of the legal aspects and responsibilities involved in selling hotel, restaurant, and travel services. Study will include the seller-purchaser relationship and subsequent liabilities. Case histories, court decisions, and legal precedents and their resultant impacts on the industry are analyzed.

Scope includes organization and personnel needs particular to the hospitality, tourism, and recreation industries. Examines personnel management from a practical point of view as it relates to the needs of all levels of management. Topics include recruitment, selection, training, appraisal, wage theory, moral, motivation, labor laws, and labor relations.

This course discusses Chinese cuisine and its relationship with the Chinese culture. It starts with the long history of Chinese culture, including subcultures within the Chinese society, and integrates Chinese food and cuisine as it reflects Chinese religion, philosophy, politics, and economic life. This course will sample cuisine popular in modern China and its variations throughout the world.

Individual research of a substantive nature is pursued within the student's major field of study. The research will conclude with a written thesis or an original project. An oral defense is addressed to a committee comprised of faculty and industry members.

Individual research of a substantive nature is pursued within the student's major field of study. The research will conclude with a written thesis or an original project. An oral defense is addressed to a committee comprised of faculty and industry members.

Students are given the opportunity to work for one semester (HRT 452) or one summer (HRT 451) at one of the great travel-tourism attractions in the world, Disney World, in Florida. Students are trained and supervised by the staff at Disney World and must submit a paper to the faculty upon satisfactory completion of the program.

Students are given the opportunity to work for one semester (HRT 452) or one summer (HRT 451) at one of the great travel-tourism attractions in the world, Disney World in Florida. Students are trained and supervised by the staff at Disney World and must submit a paper to the faculty upon satisfactory completion of the program.

In this capstone course students discuss and analyze current trends and future industry concerns. Students explore issues of personal development in preparation for careers within the hospitality and tourism industries. The possible impacts of societal issues affecting the industry are discussed as students prepare to become the leaders of tomorrow. Students document the completion of 800 hours of industry experience.

This course is designed to facilitate the research needs of individual seniors whose academic records illustrate superior performance. Mutually agreeable research programs are conducted in a specific area of hospitality or tourism. The purpose is to expand the student's expertise and enhance the student's research skills. A written paper documents the results of the research. Contract required.