History, growth, developments, and future opportunities in the hospitality industry.

Hands-on training in the basic foundations of breads, pastas, and sauces. Basic bread types, pasta shapes, pasta sauces, food safety, and new techniques to create personalized dishes.

Hands-on training in the basic foundations of meal preparation, simple breakfast staples, egg cookery, alternative breakfasts, basic food safety, and new techniques to create personalized dishes.

Hands-on training in the basic foundations of cooking complete dinners for two people. Includes effective purchasing, appetizers, complete meals, proper table set-up, desserts, and special meal ideas.

Hands-on training in the basic foundations of meal preparation, staple dessert items, basic food safety, and new techniques to create personalized dishes.

Basic elements of the traditional Mediterranean diet, cooking techniques, and how to cook and eat to stay fit and healthy.

Hands-on training in the basic foundations of meal preparation, cooking basics, simple sauces, complete meals, staple dessert items, basic food safety, and new techniques to create personalized dishes.

Hands-on training in the basic foundations of meal preparation, French cooking basics, simple sauces, complete meals, staple dessert items, basic food safety, and new techniques to create personalized dishes.

Hands-on training in the basic foundations of classical Italian dishes, including sauteing, frying, and braising, basic food safety, and new techniques to create personalized dishes.

Hands-on training in the basic foundations of classic tailgating dishes, including grilling, frying, and braising, basic food safety, and new techniques to create personalized dishes.

Food safety and sanitation in a commercial kitchen operation.

Special topics within the culinary discipline designed to give students a hands-on approach to learning special techniques, cooking styles and preparation, and practical application used in the foodservice industry. Content varies by title. May be repeated.

A study of the major foods, beverages, and supplies that are purchased in hotels, motels, and food-service establishments as well as techniques on how to control their distribution within the operation.

Tools available to management and their utilization in the hospitality industry.

Management of the lodging phase of the hospitality industry to include front desk, housekeeping, and maintenance areas.

The basics of food production from storeroom to consumer. Various techniques of storage, preparation, merchandising, and menu-planning, as well as the many aspects of service. One lecture and three laboratory hours per week.

Basic introduction to the social science of tourism in the US and the world, including definitional issues, motivations for travel, factors influencing demand-side and supply-side growth, the tourism product, market segmentation and marketing, socioeconomic, and ecological impacts, and destination life cycle dynamics. May not be used to satisfy Carolina Core requirements for HRTM majors.

Carolina Core: GSS

Unique problems and issues associated with private club management.

Supervised full-time work experience in an area of the hospitality and tourism industry, selected by the student and approved by the practicum coordinator. 400 hours required.

Graduation with Leadership Distinction: GLD: Professional and Civic Engagement Internships

Experiential Learning: Experiential Learning Opportunity

The utilization of food by the body; menu planning and food production for institutions in relation to regular and modified diets.

Recruitment, selection, utilization, and development of human resources; role of supervisors in management and personnel administration.

Cross-listed course: RETL 344

Using microcomputer software in various areas of the hospitality industry.

Design, equipment, and maintenance of hospitality facilities.

A comprehensive overview of laws and regulatory agencies governing the lodging and food services industries.

Sociocultural, political, economic, religious, and legal influences on wedding planning and business strategies will be explored as background to practices relevant to successful wedding planning and consultancy for diverse clients.

Planning and managing conferences and meetings in the tourism industry.

Management techniques and operating problems in food service operations. One lecture and five laboratory hours per week.

Management techniques, including planning, production, and performance of off-premise catering.

This course provides a broad base of knowledge, covering all commercially relevant beverages including origins, tradition and culture.

Issues related to the management of contract foodservice accounts.

Describes role of travel agencies, tour operators, tour guides, transportation providers, and attractions as critical sectors within the travel industry.

This course focuses on legal issues affecting the tourism industry, including international travel law, travel litigation, liability, and topics specific to travel agencies, carriers, attractions, and destinations.

Focuses on tourism that is nature-based and entails a learning component while being managed for environmental, economic, and sociocultural sustainability.

The effective presentation, development, management, and marketing of cultural and heritage tourist attractions, including battlefields, plantations, and pilgrimage sites.

Planning, marketing, sponsorship, budgeting, management, impacts, and evaluation of successful and sustainable special tourism festivals are discussed from both a theoretical and practical perspective.

Organization, market segmentation, marketing, design, anatomy of experience, environmental and social impacts, health and safety, and trends within cruising.

Examines effective practices in the sustainable planning, development, and management of resorts and spas, including host community relations, social effects, design, marketing, operations, finance, and recreation programming.

An experiential field trip where students evaluate selected tourism issues and products in an international destination.

Contract approved by instructor, advisor, and department head is required for undergraduate students.

Graduation with Leadership Distinction: GLD: Research

Issues and problems concerning the hospitality industry.

Financial decision making including ratio analysis, asset management, leverage, short, intermediate, and long-term financing in the hospitality industry.

Factors affecting the food supply in the United States and world. The class will explore the economic, political, legal, and societal forces affecting the distribution system of our food supply.

Management issues pertinent to quality service delivery in hospitality and tourism organizations.

Application of marketing principles and promotional techniques to the hospitality and travel industry.

Basic sales management policies and procedures within the hospitality industry with emphasis on sales planning, preparation, presentations and client contact within hospitality organizations.

Basic nutrition concepts as a foundation to address nutrition, health trends, concerns, and current nutritional issues in the modern world.

Advanced topics in the management of production and service techniques for private clubs.

Management overview and operating problems of beverages in the hospitality industry.

Study of craft beer through exploration of current trends, countries of origin, beer styles, flavor profiles, food flavor pairings and best business practices. Students must be 21 years old.

Examination and application of analytical and research methods to tourism and hospitality problems.

Graduation with Leadership Distinction: GLD: Research

Principles and practice of tourism planning fostering sustainable tourism development at international, national, state, regional, local and site levels.

Macro- and microeconomic dimensions of tourism are considered in relation to the demand and supply of tourism products at the national, state, regional, and local levels.

Information technologies such as e-commerce, e-marketing, and e-research are examined, critiqued, and applied within a tourism context.

Principles and practices of environmental, economic, and sociocultural sustainability in tourism are described and analyzed.

Contemporary management strategies applied to the hospitality industry.

Structured industry practical experience in a hospitality or tourism company. 400 hours required.

Graduation with Leadership Distinction: GLD: Professional and Civic Engagement Internships

Experiential Learning: Experiential Learning Opportunity

This course will help students learn and apply concepts comprising talent management, including the role that talent management plays in the strategic management of hospitality and tourism operations, diversity, recruitment, selection, training and development of talent within the organization, as well as performance management for hospitality supervisors and management.

Examination of revenue management in the hospitality industry with an emphasis on the theory and dynamics of revenue management, the implementation of capacity management, forecasting and discounting.

Multicultural, multiracial, and multiethnic factors within the hospitality and tourism industry.

This course will give students an overview of the theme park and attractions industry. We will explore each of the areas of this industry including: history, venues, resources, ride operations, merchandising, food service and design.

Individualized security programs, procedures, legal issues, and review of local, state, and federal laws that apply to the lodging and restaurant industry.

Advanced principles of the management of hotels and resorts.

Graduation with Leadership Distinction: GLD: Professional and Civic Engagement Leadership Experiences

Experiential Learning: Experiential Learning Opportunity

Analysis of current issues and problems in the meetings industry with emphasis on planning, organizing, managing, and enhancing meetings.

Analysis of the structure of international lodging companies, challenges of marketing U.S. lodging companies abroad, and cultural differences in international management.

Management of the timeshare and vacation ownership industry.

An advanced study of the food-service industry and its operations both internally and externally to the physical plant.

A viticultural and enological study of wine and wine regions around the world; from the vineyard to the table including grape varietals, wine regions and wine service. Students must be 21 years old.

This course will focus on the study of multi-unit and franchise operations within the hospitality and tourism industry.

Analysis of the adventure travel industry throughout the world, with emphasis on the management, marketing, and operation of an adventure travel business.

Information technologies such as e-commerce, e-marketing, and e-research are examined, critiqued, and applied within a tourism context. 03: 07/05/2019.

Advanced topics in hospitality management for the club industry.

Advanced concepts, issues, and trends in the hospitality and tourism industry. May be taken twice for degree credit.

Effective practices used in the planning, development, and promotion of golf tourism. Experiential learning component for evaluating selected issues, problem solving, and participating in the operational performance of a large golf tournament. Employment with a pre-approved golf tournament or permission of instructor.

Examines superior customer service in high-quality business operations for a mega golf- tourism event; includes an experiential learning/fieldwork component.

Examines basic supervisory skills in high-quality business operations for a mega golf-tourism event; includes an experiential learning/fieldwork component.

Examines management and leadership skills in high-quality business operations for a mega golf-tourism event; includes an experiential learning/fieldwork component.

Study of the economic, social, cultural, political, and environmental considerations of international tourism management and development.