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Historical introduction to fermented beverages throughout the world. Study of beverage making and tasting procedures, including jargon particular to the beverage trade. Basic understanding of geographic, historic, economic and cultural aspects of beverages. Wines – still, sparkling and fortified – are the focus of study. Beers, sake and spirits are introduced. Reinforcement of cost controls and legal responsibilities.

Historical introduction to fermented beverages throughout the world. Study of beverage making and tasting procedures, including jargon particular to the beverage trade. Basic understanding of geographic, historic, economic and cultural aspects of beverages. Wines – still, sparkling and fortified – are the focus of study. Beers, sake and spirits are introduced. Reinforcement of cost controls and legal responsibilities.

SPE 1330 (Effective Speaking) is designed to achieve two broad aims. First, we seek to advance your knowledge of the public speaking process. We will accomplish this aim through a combination of written assignments that are designed to prepare you for public speaking situations. Second, the course is designed to strengthen your skills as a speaker. Your skills will be advanced through the active participation in a series of speaking assignments. Your skills and knowledge will grow as the semester unfolds. As a part of this process, you should begin to develop a positive attitude toward public speaking and your skills as a speaker. Following the completion of the course, we encourage you to build on your understanding of the public speaking process so that you can continue to develop as a speaker.

SPE 1330 (Effective Speaking) is designed to achieve two broad aims. First, we seek to advance your knowledge of the public speaking process. We will accomplish this aim through a combination of written assignments that are designed to prepare you for public speaking situations. Second, the course is designed to strengthen your skills as a speaker. Your skills will be advanced through the active participation in a series of speaking assignments. Your skills and knowledge will grow as the semester unfolds. As a part of this process, you should begin to develop a positive attitude toward public speaking and your skills as a speaker. Following the completion of the course, we encourage you to build on your understanding of the public speaking process so that you can continue to develop as a speaker.

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. Prerequisites: HMGT 1105, HMGT 1202, HMGT 2306

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. Prerequisites: HMGT 1105, HMGT 1202, HMGT 2306