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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.

This interdisciplinary course examines current environmental issues from a macroeconomic perspective, focusing on both the long and short-term economic viability of various proposals to address current environmental challenges. While the discipline of Economics serves as a central focus, the course draws extensively from the perspectives of Sociology, Architectural Technology, Environmental Control Technology, Hospitality Management (sustainable tourism), and Sustainable Technology. Traditional goals of economic efficiency will be examined in the context of the need to expand renewable energy sources, green building design and construction, sustainable agriculture and trade, resource allocation and other efforts to combat climate change on a global scale. It focuses on both the long and short-term economic viability of various proposals to address current environmental challenges drawing upon the inherent interdisciplinary connection to these vital economic issues.

This interdisciplinary course examines current environmental issues from a macroeconomic perspective, focusing on both the long and short-term economic viability of various proposals to address current environmental challenges. While the discipline of Economics serves as a central focus, the course draws extensively from the perspectives of Sociology, Architectural Technology, Environmental Control Technology, Hospitality Management (sustainable tourism), and Sustainable Technology. Traditional goals of economic efficiency will be examined in the context of the need to expand renewable energy sources, green building design and construction, sustainable agriculture and trade, resource allocation and other efforts to combat climate change on a global scale. It focuses on both the long and short-term economic viability of various proposals to address current environmental challenges drawing upon the inherent interdisciplinary connection to these vital economic issues.

Course Description An overview of the history, likely direction and organizational structure of the hospitality industry and its role in the local, national and international economy. Examination of the nature and scope of this industry and basic management concepts. Introduction to department mission and interaction with alumni in career exploration. Course Objectives Upon completion of HMGT 1101 students will be able to a. Identify the scope of the hospitality and tourism industry b. Describe the characteristics of the Hospitality Industry on a local, national and international perspective c. Outline the duties of key executives and department heads in the hospitality industry and identify property management systems d. Explain the primary differences between hotel classifications e. List the classifications of food and beverage operations f. Describe key management functions

Course Description An overview of the history, likely direction and organizational structure of the hospitality industry and its role in the local, national and international economy. Examination of the nature and scope of this industry and basic management concepts. Introduction to department mission and interaction with alumni in career exploration. Course Objectives Upon completion of HMGT 1101 students will be able to a. Identify the scope of the hospitality and tourism industry b. Describe the characteristics of the Hospitality Industry on a local, national and international perspective c. Outline the duties of key executives and department heads in the hospitality industry and identify property management systems d. Explain the primary differences between hotel classifications e. List the classifications of food and beverage operations f. Describe key management functions