This course introduces students to the concepts of Marketing and their application to the feild of Sport Tourism.
This course provides a foundational knowledge of effective beverage service skills and aptitudes required for beverage operations in the hospitality environment, with an emphasis on Mixology.
The student will be exposed to more detailed styles of service such as Russian Service, French Service. This course also will also provide the students with an overview of the issues regularly encountered in dining room service. It will expose students to the activities involved in planning and executing functions as well as issues related to staff management.
This course provides an introduction to the principles, theories and practice of contemporary marketing in the hospitality and tourism industry. It acquaints students with the application, analysis and evaluation of these principles and theories used by management when planning, developing and implementing successful marketing programs.
This course will examine the scientific method as well as the chemical and physical changes that occur during preparation, processing and storage of food products. Basic principles of nutrients, microbiology and the hygiene system will also be taught.
The course introduces the students to several concepts of Recreational Sport Management. Students are provided with insights to principles and practices common in the field and applied in local, regional and international environments. The course provides students with opportunities for investigation, research and analysis as strategic tools for learning.
This course introduces students to the principles and practices of psychology as the relate to sport in general and sport performance in particular.
