This course provides a general introduction to many facets of business, covering topics such as economic systems, legal environments, ethics and corporate social responsibility, management, human resources, accounting, information systems and marketing.

This course provides an introduction tocustomer service. It explores the definition of customer service, behaviors that engage customers, active listening skills, insights into emerging trends in customer service, customer turnoffs, customer feedback, customer recoveryand exceeding customer expectations.

This course is intended to prepare students for entry-level positions in the Food and Beverage industry. Topics include roles and responsibilities, including the purpose of safety in the workplace, Serving it Right, standardized recipes, product purchasing, product receiving, storing and issuing, quality food-production standards, quality-beverage standards and communicating with guests.

This course will enable students to learn about wine, spirits and other fermented beverages making process starting with the raw materials ending with ready for consumption product. Additionally, students will learn key structural and tasting characteristics of various beverages, as well as requirements for proper serving.

This course provides the necessary skills needed to navigate terminology and techniques required to maximize sensory experience when pairing food with wine. The course further explores topics, such as motivation of food and wine pairing, key terms and elements, hierarchy of tastes, foundation tastes, wine and food textures element and interaction between those, implications of spice, flavor type, intensity and flavor persistency for wine and food matching, systematic process for predicting match levels using sequential and mixed tasting methods.