Travel, trends, travel-modes, and economic impact on destination area.  Emphasis on local, regional, and national tourism.

An overview of the conventions, expositions and meetings industry.  Focus will be on the operational aspects of various industry segments and the intra-industry of each.

Concepts of organization, communication, ethics and policy formulation in the front office.  Introducing the basic techniques and trends in systems and equipment available to meet the needs of the management and the guest.

The application of sanitary and public health engineering principles to food service and lodging operations.

Course topics include planning for social events such as themed parties, weddings, balls, fundraiser recognition and entertainment events.

An examination of wines produced in other countries, identifying the characteristics of the growing regions, types of wines produced, economic considerations of purchasing imported wines and marketing these wines to increase beverage sales.

Amateur or professional sport event planning will include discussion of site selection, logistics, personnel, marketing, economics, and legalities of hosting an event.

An analysis of details pertinent to the organization and execution of a meeting. Topics include finances and contracts, site selection, program development, marketing, evaluation and wrap-up.

To prepare a business plan that presents a comprehensive outline of a proposed hospitality operation and includes a financial portfolio and work history of the applicant.

Exploration of off and on premise catering requirement. Concept of event food management including menu planning, budget preparation, logistics management, guest relations and marketing.

This course will educate students on the standards required for food and beverage operations.  They will learn how to effectively manage food and beverage controls, operating budgets, health and safety in food preparation, menu management and pricing, purchasing and supplier selection, and service quality standardization.

This course deals with the principles of microbrewing, and each student will learn the basic concepts necessary to create beer. In this sense, students should come away from this class with the knowledge to build his or her own microbrewery. As well, this class teaches a general appreciation for brewing and beers around the world.

Cultural and heritage tourism balances visitor interests and needs against protecting cultural and heritage resources. This course examines the range of cultural and heritage assets that can become viable tourism attractions and looks at ways of linking quality cultural heritage tourism to community development. Special emphasis will be placed on Indiana cultural and heritage tourism.

This course aims to evaluate tourism experiences from an interdisciplinary perspective, including the role of humans, nature/landscapes, built environments and technologies in staging tourism-experiences.  Elements include analysis and evaluation of tourism experiences involving hospitality, resorts, cultural/heritage locations, urban destinations and events.  The class will include techniques for managing quality tourism experiences and the developing new tourism experience for a tourism location.

This course explores the communication processes and practices between resource managers and visitors at tourism locations including natural, cultural, historic and learning resource sites.  This course includes principles and techniques of gathering, analyzing and disseminating information through various media, such as exhibits, presentations, publications and programs at museums, natural and cultural centers, and other tourism attractions.

To discuss the economic impact of travel on tourism's various sectors, and the quantitative methods that can be applied to travel forecasting and tourism principles.

This course will help students have a better understanding of tourism practices from a global perspective by appraising the impact of international tourism from a cultural, social and economic point of view.  This will involve examing the history, policy, and trends in the industry, research various aspects of the tourism industry, identifying potential careers, and acquiring workable use of terms, concepts, and principles.

Students will be introduced to the basic principles of beer and spirits production with a primary focus on manufacturing quality criteria, beer and spirits styles, and sensory standards. Evaluation by tasting is an integral part of this course.

To provide students an opportunity to improve their operational/managerial skills by working in new areas.

This course will help students gain an understanding of the production of events. The logistics and strategy behind quality events will be covered and students will have the opportunity to use scenarios to create their own signature event specifications.

This course will cover topics that help students be prepared for a career in the tourism industry. Leadership and management techniques will be discussed and studied to help hone in skills that will be vital to tourism professionals and especially those with supervisory responsibilities.

This course will cover special topics that are current issues or opportunities in the tourism industry. With the rapidly changing tourism environment due to economies, technology, and aging populations, there are some topics that will be timely to the current trends in tourism and will benefit our students to have an understanding of these topics prior to working in the industry full-time.