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  • 0619-470: Leadership in Service Culture

    4.00 Credits
    Rochester Institute of Technology

    The leadership and executive development course prepares you to assume leadership and management roles as you prepare to enter the work force . Principles, applications and exercises specifi cally designed around hospitality and tourism industry examples will enable you to more effectively progress as future leaders and managers in the hospitality and tourism industries. You also will begin to establish your own personal leadership and management style based on examples and exercises. The course makes extensive use of lectures, laboratories and industry expertise. (Junior status or permission of instructor) Class 4, Credit 4
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  • 0619-480: Human Resource Management

    4.00 Credits
    Rochester Institute of Technology

    This course presents hospitality and service management students with a complete repertoire of human resource management (HRM) issues. It addresses all the current HRM topics and is designed to enhance the student's ability to deal effectively with HRM topics. The laboratories attempt to develop conceptual thinking abilities. The course also focuses on HRM training techniques- an area of specifi c concern in the hospitality industry. By emphasizing various training techniques and practices, highly skilled graduates can immediately employ one of the hospitality industry's most valuable tools-training to aid in the retention and management of human resources. The course makes extensive use of lectures and laboratory exercises. Class 4, Credit 4
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  • 0619-490: Senior Project

    4.00 Credits
    Rochester Institute of Technology

    A capstone course that explores the integration of disciplines in addressing problems and issues facing the service/hospitality industries. Students have the opportunity to identify and investigate (as individual projects) challenges to these industries. Various modes of research, problem-solving techniques and presentation styles are utilized. Students also have the opportunity to select a faculty mentor. The class culminates with a presentation made by the student to peers and faculty. Class 4, Credit 4
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  • 0619-501: Service Management

    3.00 Credits
    Rochester Institute of Technology

    This course is designed to evaluate management software applications, new service technologies, and best management practices and implementation of strategies in hospitality and service organizations. Students will interact with departmental managers, Hospitality and Service Management faculty, and various market segments in order to gain experience in a service environment. Class 1, Lab 3, Credit 2
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  • 0619-506: Franchising in the Service Sector

    4.00 Credits
    Rochester Institute of Technology

    Franchising has been a successful method for business expansion. This course covers the advantages and disadvantages of franchising as well as the key factors in obtaining, developing, and operating a franchise operation that meets specifi c customer needs. Legal and fi nancing issues are also covered. Major project developing a franchise plan is required. Class 4, Credit 4
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  • 0620-210: Nutrition and the Mediterranean Diet

    4.00 Credits
    Rochester Institute of Technology

    The focus of this course is on understanding the unique characteristics of the Mediterranean Diet and the effects of adhering to the Mediterranean Diet on one's health. The course will compare the Mediterranean Diet to other ethnic cuisines and food guide pyramid tools. The student will become familiar with foods typically consumed on the Mediterranean diet and will demonstrate recipes using these foods. The course will evaluate the various oils used in Mediterranean cooking. A culminating experience will involve the student developing a one week menu featuring the key characteristics of the Mediterranean diet including nutritional analysis. Principles of the Mediterranean diet will be introduced via weekly lecture and labs to provide a hands-on application of topics discussed in the lecture. Credit 4
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  • 0620-213: Contemporary Nutrition

    4.00 Credits
    Rochester Institute of Technology

    The study of specifi c nutrients and their functions; physiological, psychological and sociological needs of humans for food; development of dietary standards and guides; application of nutritional principles in planning and analyzing menus for individuals of all ages; survey of current health nutrition problems and food misinformation. Class 4, Credit 4
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  • 0620-300: Sports Nutrition

    4.00 Credits
    Rochester Institute of Technology

    This course will provide an introduction to the integration between exercise and nutrition-related topics by exploring the intimate link among nutrition, energy metabolism and human exercise response. The course content will sort fact from fi ction and help students and practitioners obtain the knowledge they need to give sound advice to athletes and active individuals. Class 4, Credit 4
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  • 0620-402: Dietetic Environment

    1.00 Credits
    Rochester Institute of Technology

    Introductory supervised practice course. Students interact with a representative sampling of personnel in all areas of food and nutrition. Supervised observations are planned in food management systems, health care facilities and community nutrition programs. Practicum hours by arrangement. Class 1, Credit 4
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  • 0620-510: Nutrition Alternative Medicine

    2.00 Credits
    Rochester Institute of Technology

    This class offers an overview of controversial and accepted alternative diet therapies, basic medicine guidelines, and vitamin/ mineral supplementation. Class 2, Credit 2
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