Willie Tao

Individual research interests in hospitality administration fulfilling the requirements for the MS degree. Previously offered as HRAD 5000.Offered for variable credit, 1-6 credit hours, maximum of 6 credit hours.Prerequisite(s): Graduate standing and consent of adviser.

Individual research interests in hospitality administration fulfilling the requirements for the MS degree. Previously offered as HRAD 5000.Offered for variable credit, 1-6 credit hours, maximum of 6 credit hours.Prerequisite(s): Graduate standing and consent of adviser.

Food production as related to theories and techniques of foods, their preparation fundamentals using a scientific and experiential approach. Focus on gastronomic basics, national safety and sanitation standards, organizational skills for food operations, standardized recipe and equipment understanding, quality control. Teamwork, communication skills and problem-solving strategies as related to food production environments. Previously offered as HRAD 1113.

Food production as related to theories and techniques of foods, their preparation fundamentals using a scientific and experiential approach. Focus on gastronomic basics, national safety and sanitation standards, organizational skills for food operations, standardized recipe and equipment understanding, quality control. Teamwork, communication skills and problem-solving strategies as related to food production environments. Previously offered as HRAD 1113.

Food production as related to theories and techniques of foods, their preparation fundamentals using a scientific and experiential approach. Focus on gastronomic basics, national safety and sanitation standards, organizational skills for food operations, standardized recipe and equipment understanding, quality control. Teamwork, communication skills and problem-solving strategies as related to food production environments. Previously offered as HRAD 1113.

Individual research interests in hospitality administration fulfilling the requirements for the MS degree. Previously offered as HRAD 5000.Offered for variable credit, 1-6 credit hours, maximum of 6 credit hours.Prerequisite(s): Graduate standing and consent of adviser.

Scientific methods and current research methodologies and analytical and data visualization techniques as applied to problems in hospitality and tourism management. Proposal planning, research design, statistical use and interpretation, and research reporting. Previously offered as HRAD 5813.

An in-depth study of various topics and techniques in big data analytics, especially in the hospitality and tourism research domains. Fundamentals of data acquisition, data transformation, data visualization, and data mining via the discussion of literature and hands-on analytical activities. Concepts, methodologies, techniques, and related software packages.

Food production as related to theories and techniques of foods, their preparation fundamentals using a scientific and experiential approach. Focus on gastronomic basics, national safety and sanitation standards, organizational skills for food operations, standardized recipe and equipment understanding, quality control. Teamwork, communication skills and problem-solving strategies as related to food production environments. Previously offered as HRAD 1113.

Food production as related to theories and techniques of foods, their preparation fundamentals using a scientific and experiential approach. Focus on gastronomic basics, national safety and sanitation standards, organizational skills for food operations, standardized recipe and equipment understanding, quality control. Teamwork, communication skills and problem-solving strategies as related to food production environments. Previously offered as HRAD 1113.

Food production as related to theories and techniques of foods, their preparation fundamentals using a scientific and experiential approach. Focus on gastronomic basics, national safety and sanitation standards, organizational skills for food operations, standardized recipe and equipment understanding, quality control. Teamwork, communication skills and problem-solving strategies as related to food production environments. Previously offered as HRAD 1113.

Individual research interests in hospitality administration fulfilling the requirements for the MS degree. Previously offered as HRAD 5000.Offered for variable credit, 1-6 credit hours, maximum of 6 credit hours.Prerequisite(s): Graduate standing and consent of adviser.

Special topics related to the hospitality and tourism industry. A problem-solving technique to design the research model and investigative procedures. Presentations to faculty, students and industry professionals at specialized workshops with research, instructional and industry project components. Previously offered as HRAD 5850.Offered for variable credit, 1-3 credit hours, maximum of 9 credit hours.

Food production as related to theories and techniques of foods, their preparation fundamentals using a scientific and experiential approach. Focus on gastronomic basics, national safety and sanitation standards, organizational skills for food operations, standardized recipe and equipment understanding, quality control. Teamwork, communication skills and problem-solving strategies as related to food production environments. Previously offered as HRAD 1113.

Food production as related to theories and techniques of foods, their preparation fundamentals using a scientific and experiential approach. Focus on gastronomic basics, national safety and sanitation standards, organizational skills for food operations, standardized recipe and equipment understanding, quality control. Teamwork, communication skills and problem-solving strategies as related to food production environments. Previously offered as HRAD 1113.

Individual research interests in hospitality administration fulfilling the requirements for the MS degree. Previously offered as HRAD 5000.Offered for variable credit, 1-6 credit hours, maximum of 6 credit hours.Prerequisite(s): Graduate standing and consent of adviser.

Scientific methods and current research methodologies and analytical and data visualization techniques as applied to problems in hospitality and tourism management. Proposal planning, research design, statistical use and interpretation, and research reporting. Previously offered as HRAD 5813.

Individual research interests in hospitality administration fulfilling the requirements for the MS degree. Previously offered as HRAD 5000.Offered for variable credit, 1-6 credit hours, maximum of 6 credit hours.Prerequisite(s): Graduate standing and consent of adviser.

A guided reading and research program ending with an honors thesis under the direction of a faculty member, with second faculty reader and oral examination. Required for graduation with college honors in business.Offered for variable credit, 1-5 credit hours, maximum of 5 credit hours.Prerequisite(s): Honors Program participation, senior standing, college approval.

Food production as related to theories and techniques of foods, their preparation fundamentals using a scientific and experiential approach. Focus on gastronomic basics, national safety and sanitation standards, organizational skills for food operations, standardized recipe and equipment understanding, quality control. Teamwork, communication skills and problem-solving strategies as related to food production environments. Previously offered as HRAD 1113.

Food production as related to theories and techniques of foods, their preparation fundamentals using a scientific and experiential approach. Focus on gastronomic basics, national safety and sanitation standards, organizational skills for food operations, standardized recipe and equipment understanding, quality control. Teamwork, communication skills and problem-solving strategies as related to food production environments. Previously offered as HRAD 1113.

Food production as related to theories and techniques of foods, their preparation fundamentals using a scientific and experiential approach. Focus on gastronomic basics, national safety and sanitation standards, organizational skills for food operations, standardized recipe and equipment understanding, quality control. Teamwork, communication skills and problem-solving strategies as related to food production environments. Previously offered as HRAD 1113.

An in-depth study of various topics and techniques in big data analytics, especially in the hospitality and tourism research domains. Fundamentals of data acquisition, data transformation, data visualization, and data mining via the discussion of literature and hands-on analytical activities. Concepts, methodologies, techniques, and related software packages.

Food production as related to theories and techniques of foods, their preparation fundamentals using a scientific and experiential approach. Focus on gastronomic basics, national safety and sanitation standards, organizational skills for food operations, standardized recipe and equipment understanding, quality control. Teamwork, communication skills and problem-solving strategies as related to food production environments. Previously offered as HRAD 1113.

Food production as related to theories and techniques of foods, their preparation fundamentals using a scientific and experiential approach. Focus on gastronomic basics, national safety and sanitation standards, organizational skills for food operations, standardized recipe and equipment understanding, quality control. Teamwork, communication skills and problem-solving strategies as related to food production environments. Previously offered as HRAD 1113.