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Learning Community: Together we will develop an understanding of what it means to be an innovator in the hospitality industry. Using reflection to better identify what is important to the individual and the community, students will incorporate the principles discovered into an exploration of career opportunities. Models of values and ethics will be considered, and hands on learning will be practiced in the learning environment.

Learning Community: Together we will develop an understanding of what it means to be an innovator in the hospitality industry. Using reflection to better identify what is important to the individual and the community, students will incorporate the principles discovered into an exploration of career opportunities. Models of values and ethics will be considered, and hands on learning will be practiced in the learning environment.

Prof. Goodlad Leads students through an introduction to fermented beverages throughout the world. Study of beverage making and tasting procedures including jargon particular to the beverage trade is reinforced.

Prof. Goodlad Leads students through an introduction to fermented beverages throughout the world. Study of beverage making and tasting procedures including jargon particular to the beverage trade is reinforced.

An overview of the history, likely directions and organizational structure of the hospitality industry and its role in local, national and global economies. Students are introduced to the nature and scope of the hospitality industry, basic terminology, management concepts, career path explorations and the department’s mission and culture.

An overview of the history, likely directions and organizational structure of the hospitality industry and its role in local, national and global economies. Students are introduced to the nature and scope of the hospitality industry, basic terminology, management concepts, career path explorations and the department’s mission and culture.

Dept. of Hospitality Management

Dept. of Hospitality Management

Procedural, customer and staff perspectives involved in the provision of quality service as practiced in a dining room laboratory. Student rotation through dining room service positions with emphasis on responsibilities of planning, producing and evaluating service. Practice of proper safety and sanitation methods. Critique of restaurant service.

Procedural, customer and staff perspectives involved in the provision of quality service as practiced in a dining room laboratory. Student rotation through dining room service positions with emphasis on responsibilities of planning, producing and evaluating service. Practice of proper safety and sanitation methods. Critique of restaurant service.