Workshops on topics in professional preparation taught by practitioners on site. Topics cover standards that require students to demonstrate didactic skills and use agency resources not available on campus.
Individualized investigation under the direct supervision of a faculty member. (Minimum of 37.5 clock hours required per credit hour.)
Discussion, research, and applications in contemporary issues of the experience industry (recreation, tourism and hospitality). Study of practices guiding professionals in financial management, competition, marketing, event planning, and sustainability.
(RTH 368: with minimum grade of D- or RTH 369: with minimum grade of D-)
Personnel, budgeting, financing, organizational practices, legal and legislative processes, regulatory standards, risk management and applications of computers and technology to the management of recreation, tourism & hospitality services.
RTH 394: with minimum grade of D- and (RTH 368: with minimum grade of D- or RTH 369: with minimum grade of D-)
This course focuses on the organizational structures, operations, and practices of management in tourism and hospitality. Topics include financing, planning and organizing, communication, business ethics, marketing, regulatory standards, and budgeting.
(RTH 368: with minimum grade of D- or RTH 369: with minimum grade of D-) and RTH 394: with minimum grade of D-
Apply research and evaluation procedures, techniques, and methods. Use communication tools, media and computers to analyze data and present evaluation or research findings in recreation, tourism, or hospitality services.
(RTH 368: with minimum grade of D- or RTH 369: with minimum grade of D-) and RTH 394: with minimum grade of D- and STAT 150: with minimum grade of D-
A minimum of 37.5 clock hours required per credit hour. Course consists of minimum 12 weeksin an approved agency under qualified supervisor with tasks encompassed by professional competencies of accreditation and certification bodies. .