Food and Beverage Management course has been revised and I will use this time to integrate what I have learned in the Equity and Open Education training. I will apply changes throughout the term, including expanding some topics at the beginning of the class when I provide an overview of the sector and in Week 2 when we discuss management styles - add a component on equity, diversity, and inclusion. I hope to add a lot of discussions and also have the students work on a case study (with a partner). During the final lectures when I am discussing “the future” of the food and beverage sector and its sustainability, I plan on adding some more in-depth discussion on equity and diversity and that is such a crucial topic - now, and in for the future of food and beverage businesses.

Introduces students to principles of sustainable tourism. Instruments for sustainable tourism development are examined in case studies (international, national, regional, and local). Methods and techniques that reconcile the different interests are discussed and applied in various contexts: urban vs. rural areas developed vs. less economically developed countries. Students gain an understanding of their role as leaders in managing a sustainable tourism business while addressing global sustainability issues such as poverty, climate change, globalization/localization, and environmental degradation.

Course Objectives:
1. Assess the scope and principles of sustainable development and sustainable tourism.
2. Identify challenges, weaknesses, and strengths of sustainable tourism within different geo-cultural contexts.
3. Recognize socio-cultural, environmental, and economic impacts of tourism at the individual, community, and greater society levels.
4. Develop and apply intervention strategies to mediate tourism development impacts identified.
5. Use course content to analyze plans, policies, and approaches currently being used to guide sustainable tourism development within multiple
contexts.
6. Recognize various stakeholder groups’ concerns about sustainable tourism development.
7. Apply principles of sustainable development in a case study evaluation.

Introduces students to principles of sustainable tourism. Instruments for sustainable tourism development are examined in case studies (international, national, regional, and local). Methods and techniques that reconcile the different interests are discussed and applied in various contexts: urban vs. rural areas developed vs. less economically developed countries. Students gain an understanding of their role as leaders in managing a sustainable tourism business while addressing global sustainability issues such as poverty, climate change, globalization/localization, and environmental degradation.

Course Objectives:
1. Assess the scope and principles of sustainable development and sustainable tourism.
2. Identify challenges, weaknesses, and strengths of sustainable tourism within different geo-cultural contexts.
3. Recognize socio-cultural, environmental, and economic impacts of tourism at the individual, community, and greater society levels.
4. Develop and apply intervention strategies to mediate tourism development impacts identified.
5. Use course content to analyze plans, policies, and approaches currently being used to guide sustainable tourism development within multiple contexts.
6. Recognize various stakeholder groups’ concerns about sustainable tourism development.
7. Apply principles of sustainable development in a case study evaluation.