| |
History |
| |
-
HIST 1101 - Foundations of the Western World
Traces the course of Western civilization from its earliest beginnings in the ancient Middle East down to the sixteenth century. Includes major cultural trends, interactions between society and economy, and analysis of the rise and fall of empires. 3 credits.
|
| |
-
HIST 1102 - The Western World in Modern Times
Europe and its global impact from the sixteenth century to the present. Includes revolutionary movements, the evolution of mass democracy, and the world wars of the twentieth century. 3 credits.
|
| |
-
HIST 1108 - History of Science
The development of science and technology from antiquity to the present. Their impact on society and the world. 3 credits.
|
| |
-
HIST 1110 - American History Since 1607
A one-semester survey course covering such major topics as colonial legacies, the American Revolution, nation-state building, sectional tensions, urbanization, industrialization, the rise to world power status, social and cultural developments, and post-World War II. Not open to those who have had HIST 2211 or HIST 1122 . 3 credits.
|
| |
-
HIST 1120 - History of African Americans
This course provides an overview of the contributions and experiences of people of African descent and the many historical changes that have both shaped and been influenced by African Americans. This course will focus on the significance of race and ethnicity in American politics, economic and social development. Topics will include the development of slavery, slave cultures and resistance, Reconstruction and the meaning of freedom, the Great Migration, and the Civil Rights movement.
3 credits.
|
| |
-
HIST 1121 - United States to 1865
This course explores the history of North America from the arrival of the first Europeans to the end of the Civil War. It will cover the political, economic, social, and cultural developments of the American colonies, the African and Native Americans, the imperial European rivalries, development of regional economic differences, the emergence of an independent nationalism, the emerging industrial society, the westward expansion, and the civil war and emancipation. 3 credits.
|
| |
-
HIST 1122 - United States Since 1865
This course explores the history of the United States from the end of the Civil War in 1865 to the present. It will cover the consequences of the Civil War, continuing industrial and economic development, political and social changes, intellectual and cultural movements, and the growing global role of the United States through two world wars, the cold war, and the war on terror. 3 credits.
|
| |
-
HIST 2200 - History Methods
This seminar is designed to acquaint students with the basic procedures, materials, and research tools used by historians. The course also reviews the variety of approaches used to interpret history. Topics include the history of the discipline, how to identify and interpret primary and secondary sources, how to identify the thesis and methodology of secondary sources, how to develop a thesis and compose a research project, how to conduct historical research, and how to outline and draft an original historical research paper. 3 credits.
|
| |
-
HIST 2207 - World History Since 1945
This course explores world history since the end of World War II and how major historical events shaped the modern world politically, economically, socially, culturally and technologically. The issues and topics to be studied include: the Cold War; decolonization in Africa and Asia; the Arab-Israeli Conflict; the Islamic resurgence; the collapse of the Soviet Union and its consequences; the development of the global economy since Bretton Woods; and the 21st century war on terror and globalization. 3 credits.
|
| |
-
HIST 2208 - Military History
Students completing this course will understand the history of warfare, the development and implementation of the U.S Army, the different strategic and tactical approaches employed in warfare, and the interconnection between society and warfare. 3 credits.
|
| |
-
HIST 2240 - Colonial Latin America
This course examines the history of colonial Latin America from ancient America through the nineteenth century independence revolutions using the analysis of daily lives and interactions described in primary and secondary sources. The focus is on how the mixture of European, African, and New World inputs gave rise to unique Latin American cultures. 3 credits.
|
| |
-
HIST 2241 - Modern Latin America
This course provides a survey of vital historical issues in Latin America since independence in the early 19th century. Students will gain an understanding of Latin America today as well as the historical processes that helped make it that way. 3 credits.
|
| |
-
HIST 2260 - Modern Asia
The ideological, cultural, and traditional political, economic, and diplomatic history of east, south, and southeast Asia from the sixteenth century to the present. 3 credits.
|
| |
-
HIST 2262 - Modern Chinese History
A study of China from 1800, including the impact of the West and Japan; transformation from monarchy to civil war to the People's Republic of China up to the present; the Republic of China on Taiwan; the incorporation of Hong Kong intro the PRC. 3 credits.
|
| |
-
HIST 2264 - Modern Japanese History
An analysis of the diverse political, economic, social, military, and cultural factors that influences the emergence of Japan as a modern nation in the nineteenth and twentieth centuries; its post-World War II growth into an economic giant; and its current evolution. 3 credits.
|
| |
-
HIST 3304 - Reacting to the Past
A Reacting to the Past seminar re-imagines the classroom as an elaborate, historically rich role-immersion game. Students will adopt roles, conduct research, read classic historical texts, and engage in debate in order to better understand critical junctures in world history. The theme and modules chosen will vary each time the course is offered. Repeatable for a maximum of 6 credits. 3 credits.
|
| |
-
HIST 3305 - Renaissance and Reformation
This course covers the tumultuous age between the Black death and the end of the Thirty Years' War (1350-1650) and explores the socio-political, and economic developments of the early modern period, including the Italian Renaissance, Atlantic exploration, the Reformation, and the Scientific Revolution. 3 credits.
|
| |
-
HIST 3306 - Modern Technology and Western Culture
The development of the modern technological world and its relationship to social, economic, and cultural changes from the Industrial Revolution to the present. 3 credits.
|
| |
-
HIST 3310 - Environmental History
This course investigates the development of natural and built environments in modern times. The problems of global warming are a recent manifestation of environmental problems. Institutional, cultural, and political changes came with the construction of cities, industries, and infrastructures, resulting in problems with air, water, land, and energy. These local and global environmental issues may reflect an unsustainable relationship with nature. 3 credits.
|
| |
-
HIST 3312 - United States History 20th Century
This course explores the United States in the 20th century and how these major historical events shaped the United States politically, economically, socially, culturally and technologically. The issues and topics to be studied include: the social and economic transformations caused by industrialization, urbanization and migration; the societal and political struggles of race, ethnicity, religion and citizenship; and the challenges of the world wars, the Cold War and the effect on the United States as a world power and how these events have shaped American politics, society and culture. 3 credits.
|
| |
-
HIST 3313 - Poverty in Americal History
This course examines the social and institutional history of poverty in American history. Students will use both primary and secondary sources to understand the causes and effects of poverty on individuals and communities as well as changes over time in popular perceptions of the poor. This class will cover topics such as education, health, stereotypes, generational poverty, and government aid programs. 3 credits.
|
| |
-
HIST 3314 - African-American History Through Film
This course examines the varied representations of African-Americans in film. It focuses on how this history has both mirrored and challenged popular racial ideas in American society. Topics covered include depictions of blackface minstrelsy, societal memories of the Civil War, Jim Crow segregation, civil rights and Black Power activism, and the idea of America becoming a "post-racial" society. 3 credits.
|
| |
-
HIST 3345 - Europe in the Nineteenth Century
European history from the Napoleonic period to World War I; its internal development and world impact. 3 credits.
|
| |
-
HIST 3352 - Empire and Imperialism in the Modern Era
This course examines the factors contributing to the rise of the empires and imperial states since 1500; the political, economic, and cultural systems created within empires; the causes of imperial weakness and failure; and the applicability of concepts of empire for understanding the world today. 3 credits.
|
| |
-
HIST 3355 - Modern Germany
German civilization from the seventeenth century to the present; its impact on Europe and the world. 3 credits.
|
| |
-
HIST 3356 - Globalization: 1848 - 1914
Between 1848 and 1914, technology, science, trade, commerce, and migrations contributed to the growth of nations, empires, and global networks. This course investigates individuals, processes, developments, organizations, and events that interconnected locales, nations, and empires into a globalized world. 3 credits.
|
| |
-
HIST 3357 - Age of War: 1914 - 1945
The years between 1914 and 1945 witnessed two world wars. Ending a period of globalization, organizing and fighting the first war led to economic dislocation and conflict among liberal democracy, communism, and fascism that increased during the depression of the 1930s. The search for new national and international orders brought a second war. Mobilizing people, polities, and production made planning and coordinating as important as fighting.
3 credits.
|
| |
-
HIST 3359 - World War I: Passion and Desolation
This course explores the causes and consequences of World War I, which was the shockwave that ushered in the twentieth century. The nature and experiences of diplomacy, military campaigns, and propaganda will be fully examined to understand this catastrophic conflict in broader political, social, economic and cultural contexts. 3 credits.
|
| |
-
HIST 3360 - England: Restoration and Empire
This course analyzes the political, economic, social, and cultural history of England from the restoration of its monarchy in 1660 to the defeat of Napoleon in 1815. The focus is on the major issues, trends, events, and crises that transformed England into a parliamentary government and world power. Emphasis will be placed on the Glorious Revolution, societal and domestic politics, the age of mercantilism, pre-industrialization, diplomacy, imperialistic expansion, and war. 3 credits.
|
| |
-
HIST 3361 - Modern and Contemporary Britain: 1815 - Present
This course analyzes the political, economic, social, and cultural history of modern Britain from the defeat of Napoleon to the twenty-first century. The focus is on the transformations shaped by industrialization and imperialism within the context of the Victorian era, two world wars, the monarchy and the commonwealth, the creation of the welfare state, multi-racial society, Thatcherism, New Labor, and the European Union.
3 credits.
|
| |
-
HIST 3362 - Russia to 1861
This course examines the history of Russia and its predecessor states from the ninth century to the Great Reforms in the 1860s. Emphasis will be placed on both the promise and challenges that Russia faced in its rise to great power status. The course examines Kievan Rus'; Muscovy and the formation of Russian autocracy; the origins and development of the Russian Empire; the relationship between Russia and the West, and the crisis the Russian state faced by the mid-nineteenth century.
3 credits.
|
| |
-
HIST 3363 - Modern Russia and the Soviet Union
This course analyzes the major political, economic, social, and cultural transformations that took place in the last half-century of tsarist rule in Russia and in the Soviet Union. Emphasis is placed on the crisis of autocratic rule in the late empire; the emergence of the Soviet Union in the cauldron of World War I; the influence of a diverse, multi-ethnic population on both the Russian Empire and the Soviet Union; the nature of the radical and oftern violent experiment that was Soviet rule; the role of the Soviet Union in World War II and in the Cold War, and the ultimately revolutionary policies of Mikhail Gorbachev. Post-Soviet Russia and the Soviet successor states are also examined. 3 credits.
|
| |
-
HIST 3364 - War and Espionage
This course explores the historical evolution of institutionalized espionage from its foundation in the years preceding World War I to the post 9/11 era. Emphasis will be placed on the role espionage played in World War II, the Cold War, and in the post 9/11 era. Specific topics will vary with the instructor. 3 credits.
|
| |
-
HIST 3365 - The Holocaust
This course examines the history of European anti-Semitism, the rise of Nazism, and the enormity of the Holocaust. It explores the shaping of the historical, literary, artistic, and other responses to genocide. 3 credits.
|
| |
-
HIST 3366 - Resistance Movements
Students will explore the concept of resistance against oppression in its historical and contemporary context in particular during the world wars of the 20th century, the Cold War, and post 9/11. Students will discuss and analyze resistance movements, the individuals involved, and the consequences for their nations and regions. Specific topics will vary with the instructor. 3 credits.
|
| |
-
HIST 3367 - Revolutions
This course will analyze the concept of revolution(s) in their historical and contemporary context. Students will explore the various causes of a revolution (e.g., political, and/or economic, and/or societal, and/or cultural); analyze the ideologies that inspired the revolutionaries; the consequences of the revolution; and how revolutions shape contemporary society. Specific topics will vary with the instructor. 3 credits.
|
| |
-
HIST 3370 - US-China Relations
This course will examine U.S.-China relations from the mid-19th century through the present. It will employ a multidisciplinary approach that combines the methods and perspectives of history, political science, and global studies. The course will be conducted in a seminar format. Although there are no prerequisites for this course, if a student has not completed prior university-level coursework relevant to this subject they are highly encouraged to consult with the instructor for supplemental guidance. 3 credits.
|
| |
-
HIST 3381 - Special Topics
Special topics in history dealing with the modern world. An in-depth study of vital historical issues. 3 credits.
|
| |
-
HIST 3382 - Special Topics
Special topics in history dealing with the modern world. An in-depth study of vital historical issues. 3 credits.
|
| |
-
HIST 3383 - Special Topics
Special topics in history dealing with the modern world. An in-depth study of vital historical issues. 3 credits.
|
| |
-
HIST 3384 - Special Topics
Special topics in history dealing with the modern world. An in-depth study of vital historical issues. 3 credits.
|
| |
-
HIST 3385 - Special Topics
Special topics in history dealing with the modern world. An in-depth study of vital historical issues. 3 credits.
|
| |
-
HIST 3386 - Special Topics
Special topics in history dealing with the modern world. An in-depth study of vital historical issues. 3 credits.
|
| |
-
HIST 3387 - Special Topics
Special topics in history dealing with the modern world. An in-depth study of vital historical issues. 3 credits.
|
| |
-
HIST 3388 - Special Topics
Special topics in history dealing with the modern world. An in-depth study of vital historical issues. 3 credits.
|
| |
-
HIST 3389 - Special Topics
Special topics in history dealing with the modern world. An in-depth study of vital historical issues. 3 credits.
|
| |
-
HIST 3430 - Latinx Americans
This course takes a historical approach to the push and pull factors in Latin American migration and immigration to the United States, U.S. perceptions of this migrant population, Latinx identity formation, and Latinx contributions to U.S. society as students further their understanding of the changing status of the Latinx and Latin American communities in the United States as well as their contributions to and impact on U.S. society. 3 credits.
|
| |
-
HIST 3440 - Sport in Latin America
This course uses sport as a lens to study important processes in the formation and development of modern Latin America from the late nineteenth century to the present. We will examine such themes as modernization and neo-imperialism, national identity, international relations, race, gender, violence, and political ideologies. Students will gain a deeper appreciation of the challenges and struggles in Latin American history and of the significance of sport in Latin American historiography. 3 credits.
|
| |
-
HIST 4040 - Race and Ethnicity in Latin America
This course examines how these interactions shaped current conceptions of race and ethnicity as well as the development of national identities, economic realities, and social and cultural relationships from the Iberian encounters with the Americas in 1492 and on to the present. 3 credits.
|
| |
-
HIST 4446 - Europe Twentieth Century
Recent and contemporary European history beginning with World War I. Institutional development and its changing role in politics. 3 credits.
|
| |
-
HIST 4490 - Senior History Pro-seminar
Prerequisite: 18 credits in history. Prerequisite or co-requisite: HIST 2200 . This course is a pro-seminar in which history majors will develop a thesis topic, investigate the topic through historical research, and synthesize their research in a thesis proposal with an extensive literature review and description of primary sources. 3 credits.
|
| |
-
HIST 4491 - Senior Seminar
The undertaking of and independent study and research project. Required of all history majors in their senior year. 3 credits.
|
| |
-
HIST 4593 - Honors Thesis: History
Students in this course will complete their Honors Thesis in consultation with their Honors Thesis advisor. 3 credits.
|
| |
-
HIST 4599 - Independent Study
Prerequisites: consent of the instructor and department chair. Opportunity for the student, under the direction of a faculty member, to explore an area of interest. This course must be initiated by the student. 1-3 credit hours per semester with a maximum of 6 credit hours. 1-3 credits.
|
Homeland Security and Emergency Management |
| |
-
HSEM 1100 - Introduction to Homeland Security
This course will introduce students to the principles of homeland security: protection of the homeland, response to and recovery from man-made and natural disasters, and roles and responsibilities of federal, state, and local agencies. The roles and responsibilities of agencies under the U.S. Department of Homeland Security will be examined in detail. 3 credits.
|
| |
-
HSEM 2101 - Infrastructure Protection
Prerequisite: HSEM 1100 . This course will examine the 16 critical infrastructures in the U.S. Those sectors involving networks are identified and network vulnerabilities are discussed. Bok's sand pile and its application to critical infrastructure is explored. As most of the critical infrastructure is privately owned, the roles and responsibilities of federal, state, local, and tribal governments in identifying vulnerabilities to critical infrastructure and protecting these critical infrastructures against man-made actions and natural disasters is discussed. Federal policy on critical infrastructure (PPD-21) is reviewed. 3 credits.
|
| |
-
HSEM 2202 - Technology in Emergency Management
The application of technology to emergency management will be explored in this class. Examples of current and emerging technology applications will be illustrated along with an explanation of critical issues that are a part of the technology application. 3 credits.
|
| |
-
HSEM 3101 - Border Security, Immigration and Customs Enforcement
Prerequisite: HSEM 1100 . The protection of the homeland against the threat of transnational crime and terrorism requires security procedures for the movement of persons and goods across our borders. This course will examine the policies and actions by the U.S. and other countries in dealing with border security, immigration issues, and customs enforcement. The course will also examine the related agencies, systems, and technologies for border control and security, with special attention paid to the three agencies within the Department of Homeland Security (DHS) that are responsible for the enforcement of federal laws governing border control, customs and immigration, and visa: Citizenship and Immigration Services (USCIS), Immigration and Customs Enforcement (ICE), and Customs and Border Protection (CBP). 3 credits.
|
| |
-
HSEM 3105 - Transportation Security
Prerequisite: HSEM 1100 . This course examines U.S. transportation security in the aviation, maritime, rail, and trucking sectors, and vulnerabilities in each mode of transportation. International transportation security issues are also examined. Event such as the 9/11/2001 commercial aircraft hijackings, the 2004 Madrid train bombings, and the July 7 2005 train and bus bombings in England are examined in depth. Tabletop exercises in each transportation field will give students an opportunity to demonstrate their knowledge of security and response in each sector. 3 credits.
|
| |
-
HSEM 4404 - Homeland Security Leadership Seminar
Prerequisite: NSEC 2251 . This course will prepare future leaders for challenges they may face when crises or disasters impact their government unit or business. There are several indications disasters may be increasing: increasing density of population, building in vulnerable areas, global climate change, potential for disease epidemics, and increasingly sophisticated weaponry are all elements contributing to an increased risk. This course will provide a review of recent disasters and what lessons were learned. 3 credits.
|
| |
-
HSEM 4501 - Internship
Prerequisite: HSEM 4404 . This course will provide the student with the practical experience in an actual work environment. Emphasis is placed on all phases of the industry in the student's area of specialization (local or state emergency management office, public health, or business continuity). Students are acquainted with occupational responsibilities through realistic work situations and are provided with insights into management applications on the job. Topics include: adaptability to the job setting, use of proper interpersonal skills, application of emergency preparedness skills and techniques, and professional development. 3 credits.
|
Hospitality and Tourism Management |
| |
-
HTMG 1165 - Introduction to Hospitality and Tourism
All major elements of tourism will be examined, including customer travel patterns, transportation systems, major tourism suppliers, and distribution systems. The role of the hospitality industry will be explored in relationship to domestic and foreign tourism. 3 credits.
|
| |
-
HTMG 1175 - Introduction to Food Studies
This course reviews the key disciplines to the field of food studies. The topics include an overview of the foodservice industry, food in world history, food economics, taste education, food journalism, food ethics, food and nutrition, and the future of food. It also provides an opportunity for students to explore potential career goals. 3 credits.
|
| |
-
HTMG 2201 - Spa Design and Development
Prerequisites: HTMG 1165 , HTMG 2250 or consent of the instructor. This course provides a comprehensive overview of the history and development of the spa industry. Students will design and develop a resort or day spa facility. Various crucial elements involved in spa development will be explored, such as business plan, feasibility analysis, spa facility design standards, product designs, financial and purchasing plans, and site setup. 3 credits.
|
| |
-
HTMG 2207 - Service Requirement
Students learn by helping others, usually by doing volunteer work for off-campus non-profit organizations such as soup kitchens, breast cancer walks, etc. The goal of service learning is to permit students to use service in relevant community agencies to enhance their hospitality education. (Departmental approval is required for each activity.) A minimum of 200 work hours is required. 1 credits.
|
| |
-
HTMG 2210 - Applied Techniques Culinary Arts
This course is designed to teach the basic classical cooking techniques, including the basic principles of baking, utilizing a hands-on format. The student will apply the theories and principles acquired in the prerequisite course in the context of a professional kitchen environment. The class will emphasize concepts of efficiency, organization, cleanliness, and time management. 3 credits.
|
| |
-
HTMG 2220 - Pastry Making Techniques
This hands-on course will present the basic principles of pastry making in the context of a professional environment. From basic custards to complex doughs and batters, students will learn techniques as they create many assorted desserts and plated pastries. Cake decoration will be part of the focus of the course. 3 credits.
|
| |
-
HTMG 2226 - Front Office Procedures
Students will acquire an understanding of the principles regarding procedures and intradepartmental interactions-which include sales and marketing, housekeeping, maintenance(engineering), accounting, and the food and beverage segments - while maintaining high standards of guest service. Examination of how various hospitality computer hardware and software applications assist with the above responsibilities. 3 credits.
|
| |
-
HTMG 2250 - Lodging Operations
Analysis and evaluation of lodging operations, including front office, food and beverage, sales and marketing, engineering/maintenance, human resources, accounting, safety and security, and other major functional areas. Front office management is essential to the success of a hotel. Therefore, this course also presents a systematic approach to front office procedures by detailing the flow of business through a hotel, from the reservations process to check-out and account settlement. 3 credits.
|
| |
-
HTMG 2255 - Hospitality Cost Controls
Prerequisites: sophomore standing, ACCT 1101 , HTMG 1165 , HTMG 2210 . The application of cost controls; the development of cost reduction methods through management policy and decisions; examination of cost control techniques for hospitality and tourism. Duties and responsibilities of the manager for budgeting and forecasting, cost, and developing and maintaining controls in restaurant, catering, and all types of food, beverage, and hospitality operations. 3 credits.
|
| |
-
HTMG 2256 - Food Business Profitability
Prerequisite: HTMG 2210 or consent of the instructor. This course explores the management of revenue and costs in food business. Students will learn the strategies to budget and forecast food business operations, control costs and increase revenues as well as interpret financial operating results. 3 credits.
|
| |
-
HTMG 2280 - Legal Aspects of Hospitality and Tourism
An overview of specific issues and liabilities that the professional manager will face is presented. Classic and current case studies and issues will be presented to the student, including laws that affect personal and financial advancement. 3 credits.
|
| |
-
HTMG 2293 - Fieldwork I
Prerequisites: sophomore standing, HTMG 1165 , HTMG 2210 , HTMG 2250 , DIET 2216 . This course is a supervised and structured industry practical experience exploring line-level positions in hospitality and tourism. Students are also required to prepare and present a comprehensive written management report reflecting upon their fieldwork experience. A minimum of 200 work hours is required. (Departmental approval required.) 1 credits.
|
| |
-
HTMG 3301 - Spa Operations and Management
Prerequisite: HTMG 2201 or consent of the instructor. This course provides a comprehensive overview of the operating procedures in a spa. Students will develop an understanding of principle skills required to manage and operate in the multi-faceted spa industry. Various topics will be discussed, such as spa treatments and packages, revenue generation, standard operating procedures, marketing, customer service, and employee training and compensation. Laboratory fee. 3 credits.
|
| |
-
HTMG 3303 - Fieldwork II
Prerequisites: junior standing, HTMG 2293 or consent of the instructor. This course is a supervised and structured industry manager-in-training practical experience. Students are also required to prepare and present a comprehensive written management report reflecting upon their fieldwork experience. A minimum of 200 work hours is required. (Departmental approval required.) 1 credits.
|
| |
-
HTMG 3305 - Wine Appreciation
Considers the major wines and wine regions of the world, with emphasis on American, French, and German wines. Wine tasting is an integral part of the course. Students must be 21 years of age. 3 credits.
|
| |
-
HTMG 3306 - Mixology
Prerequisite: students must be at least 21 years of age as of the first class meeting. Explores classic and modern mixology through cocktails, spirits, mixers, techniques, history, and practical instruction for keeping a bar. The course covers all aspects of bartending and is also suited to develop professional bartenders and enthusiastic mixologists. Students must be at least 21 years of age. Laboratory fee. 3 credits.
|
| |
-
HTMG 3307 - Cultural Understanding of Food and Cuisine
The importance of food and cuisine within the context of society. This course will explore the impact of food on the evolution of mankind and address issues relating to the importance of food in the political and economic structure of the world. Questions regarding food supplies and sources as well as ethical questions facing mankind in the near future will be examined. Also explored will be the influences and perceptions of food in different cultures of the world and how those perceptions affect intercultural understanding. Laboratory Fee. 3 credits.
|
| |
-
HTMG 3308 - Vodka: A Global History and the Conquering of the Americas
This course reviews vodka and its cultural contributions. The history of vodka, its role and contribution in the world of spirits, modern production methods, and marketing strategies. Students will taste vodka from different parts of the world and conduct sensory analyses of these different types of vodka. The integrative experience of food and vodka will also be examined. Students must be 21 years of age before the first day of the class. Laboratory fee. 3 credits.
|
| |
-
HTMG 3309 - History of Beer
Prerequisite: students must be at least 21 years of age as of the first class meeting. Explores the history and origins of beer. Studies the brewing styles and brews from all over the globe. Tasting several different beers will be an important part of the course. All students must be at least 21 years of age. Laboratory fee. 3 credits.
|
| |
-
HTMG 3310 - The Story of Rum: From the Colonies to Bacardi
An exploration of rum through a cultural and historical perspective. This course examines rums from around the world, introduces key aspects of rum usage in mixology, as well as the finer points of rum tasting and food pairing. Students must be 21 years of age before the first day of the class. Laboratory fee. 3 credits.
|
| |
-
HTMG 3311 - Understanding Food Through Movies
This course examines the relationship between food imagery and various cultural constructs, including politics, family, identity, race, ethnicity, nationality, gender, and religion. Students will explore foodways - the intersection of historical, social, and cultural food contexts via their representation in film. Students will analyze the ideological dimensions of food imagery and food behavior in films as well as prepare and sample the various products portrayed in the films reviewed. Laboratory fee. 3 credits.
|
| |
-
HTMG 3312 - Unconventional Foods
A comprehensive look at different cultures and their food habits relative to common American cuisine. The focus will be on "the bizarre," "the exotic," and "the gross" dishes which many groups and societies refer to as their common meal. A large portion of class will be studying and dining on these foods. Laboratory fee. 3 credits.
|
| |
-
HTMG 3313 - Origins of Chocolate
An exploration of the history of chocolate, chocolate production, its use for medicine, and world-wide chocolate consumption behavior. Students will taste chocolates from different regions of the world. Laboratory fee. 3 credits.
|
| |
-
HTMG 3315 - Beverage Management
The beverage area is perceived as a profit center for hotels and restaurants. Themes, decor, and ambience that enhance the hospitality experience are explored. All management functions are examined; planning, staffing, accounting, marketing, and menu development are emphasized. Other pertinent topics are discussed, including liability and licensing issues. 3 credits.
|
| |
-
HTMG 3316 - Hospitality Finance and Revenue Management
Prerequisites: senior standing and consent of the department chair. This course takes the experienced hospitality student through the certification process for designation as a Certified Hospitality Account Executive (CHAE) and includes the certification exam as a portion of the course and final grading process. Additionally, Hospitality Financial & Technology Professionals (HFTP) membership is included. Topics include investment trends and analysis, lease and purchase considerations, working capital finance, audit and financial management, and the CHAE exam preparation. Students are responsible for the cost and fees required for the CHAE examination and HFTP membership. 3 credits.
|
| |
-
HTMG 3325 - Destination Marketing and Sales
An in-depth study of marketing theory and techniques crucial to success in hospitality and tourism businesses and an examination of the sales process, the destination life cycle, DMOs, and market segmentation strategies. Students develop a strategic tourism plan for a hospitality and tourism organization that has a focus on sales. 3 credits.
|
| |
-
HTMG 3335 - Convention and Meeting Planning
As corporate meetings and conventions continue to increase in the worldwide tourism market, one of the newer and important career paths is that of professional meeting planners. Included in their sphere of responsibility are the meeting/organization agenda, site selection, meal planning, transportation, schedule of events, break-out sessions, leisure activities, finances, and evaluations. 3 credits.
|
| |
-
HTMG 3340 - Tourism Planning and Policy
A comprehensive review of the tourism planning and policy process used to develop or modify major tourism destinations. Aspects of the process include goals and objectives; the use of environmental, economic, marketing, topographical, and political studies; and monitoring and control procedures to assure proper planning and policy implementation. Focus on considering both tourism benefits and costs in assessing net impacts. 3 credits.
|
| |
-
HTMG 3342 - Hospitality Entrepreneurship
An introduction to the concepts of entrepreneurship in the hospitality industry with the focus on how new business ventures are created. Students will explore ideas for a potential entrepreneurship opportunity within the hospitality industry and develop a business plan project throughout the semester. Hospitality entrepreneurship case studies will also be used to apply principles and theories to real world situations. Laboratory fee. 3 credits.
|
| |
-
HTMG 3345 - Catering and Events Management
A review of a variety of concepts germane to catering and event management within the context of the hospitality industry. Topics include themed events, outside services, audio-visual and other special effects, on- and off-premise catering and function sales, staffing, computer applications in banquet management, and general event planning. 3 credits.
|
| |
-
HTMG 3354 - Hospitality Information Technology Management
Prerequisites: junior standing, HTMG 1165 , HTMG 2250 or consent of the instructor. This course provides students with a firm grounding in the technologies, strategies, and impact of e-business on hospitality and tourism businesses. This course focuses on the analysis and design of hospitality/tourism industry information systems and technology applications. E-business development and operation in food service, lodging, event, tourism, and spa management is explored. In addition, this course will also integrate diversity and its application to hospitality information technology management. 3 credits.
|
| |
-
HTMG 3356 - Foodservice Management
Prerequisites: HTMG 1165 , HTMG 2210 . Co-requisite: HTMG 3358 . This class will explore the crucial components involved in the success of a foodservice operation. The first half of the course will focus on food safety and preparing students for the ServSafe exam. The second half of the course will involve menu design, quality service, leadership, financial management, and foodservice marketing. In addition to theoretical foundations, students will also have practical experiences working at the Hazell Nut Café and Jeffery's Fusion Restaurant. Laboratory fee. 3 credits.
|
| |
-
HTMG 3358 - Foodservice Operations
Prerequisites: HTMG 1165 , HTMG 2210 . Co-requisite: HTMG 3356 . In this course, a basic knowledge of foodservice operations is acquired. Students learn and develop food production/kitchen operation skills at Jeffrey's Fusion Restaurant. Quantity food production, use, and care of foodservice equipment, standard foodservice techniques, and service strategies are explored as students rotate through various common foodservice job duties. 3 credits.
|
| |
-
HTMG 3370 - Gaming and Casino Management
This course provides an introduction to the casino industry and examines its phenomenal growth and relationship to tourism and community development. Focus is on the concepts and definitions essential for understanding the industry and on links of its history to current gaming practices. Particular attention is paid to noted casinos in Monte Carlo, Las Vegas, and Atlantic City as well as Connecticut's Foxwoods and Mohegan Sun. 3 credits.
|
| |
-
HTMG 4401 - Spa Cuisine and Wellness Management
Prerequisites: junior standing, HTMG 3301 , HTMG 3356 , HTMG 3358 . Balancing the energy flow and purifying the body, mind, and spirit has become the mainstream in today's society. This course provides a basic understanding of the holistic power of food on health and well-being. Students will review and practice recipes from world-class spas and gain the knowledge of how to adopt a healthy cooking approach while maximizing the flavor and nutritional benefit of the ingredients used. Students will learn how to revitalize their body and soul through a healthy approach to lifestyle. Laboratory fee. 3 credits.
|
| |
-
HTMG 4405 - Top Shelf High End Wines and Spirits
Prerequisites: HTMG 3305 or consent of the instrucotr; students must be at least 21 years of age as of the first class meeting. This course examines the evolution of the alcohol beverage industry with specific focus on the historical and cultural factors contributing to the development of the top shelf wines and spirits categories with emphasis on the evolution of a top shelf culture in the United States. The development of top shelf wines and spirits in, and meaning to, their indigenous cultures and their popularization and/or spread to other cultures are explored. 3 credits.
|
| |
-
HTMG 4407 - Food in America
Prerequisite: HTMG 3307 or HTMG 3312 or consent of the instructor. This course explores the role of food in the U.S. as shaped by various factors including history, cultural and social background, environment, etc. Topics include history of American food, American cooking traditions and innovations, industrial food processing and technologies, supermarkets, and fast food industry. The course examines the American model of food production and consumption patterns and also issues of the American food system, such as food surpluses and famines. 3 credits.
|
| |
-
HTMG 4410 - International Tourism
Institutions which run the international tourism industry are reviewed. The relationship between these institutions and various nations will be discussed. Participants will become familiar with the policy implications of operating in a multinational political, social, and economic environment. 3 credits.
|
| |
-
HTMG 4420 - Resort Development - Capstone I
Prerequisites: junior or senior standing, HTMG 3316 , HTMG 3340 . A comprehensive review of designing and developing resorts. Content covered includes the history and development of resorts, guest services, and resort recreation functions. Students are expected to develop three-dimensional renderings of innovative resort facilities and programs. Field trips to local resort properties required. Laboratory fee. 3 credits.
|
| |
Page: 1 <- Back 10 ... 7
| 8
| 9
| 10
| 11
| 12
| 13
| 14
| 15
| 16
| 17
-> 22 |
Print this Page