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This course is intended for students with an advanced level of proficiency in Spanish. It covers a selection of works of Spanish literature (poetry, prose, drama) from the 19th century to contemporary times. Students are introduced to techniques of critical literary analysis. Class activities include group discussions, reading, and written assignments. Conducted in Spanish.

This course is intended for students with an advanced level of proficiency in Spanish. It covers a selection of works of Spanish literature (poetry, prose, drama) from the 19th century to contemporary times. Students are introduced to techniques of critical literary analysis. Class activities include group discussions, reading, and written assignments. Conducted in Spanish.

This course provides an operational overview of the front office and rooms operations. Students learn management information systems(MIS) terminology and concepts and functions of the rooms division in relation to other key departments within the hotel.

This course provides an operational overview of the front office and rooms operations. Students learn management information systems(MIS) terminology and concepts and functions of the rooms division in relation to other key departments within the hotel.

This is the second half of the first year writing sequence, and it’s all about finding your public writing voice.

This is the second half of the first year writing sequence, and it’s all about finding your public writing voice.

A two-part foundation for food and beverage management, focusing on culinary math and procurement methods. The culinary math component focuses on accurate measurement, portion controls, recipe conversions, product yields, and inventory methods. Current market and procurement trends are explore, with an emphasis on product identification.

A two-part foundation for food and beverage management, focusing on culinary math and procurement methods. The culinary math component focuses on accurate measurement, portion controls, recipe conversions, product yields, and inventory methods. Current market and procurement trends are explore, with an emphasis on product identification.

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.