Discussion of microorganisms, toxins and chemical involved in foodborne illnesses as well as procedures for controlling and investigating foodborne disease outbreaks.

This course (1) critically evaluates different qualitative epistemologies including biography, phenomenology, grounded theory, ethnography and the case study; (2) assesses the value of alternative qualitative methodologies for gaining deeper understanding of the experience of elders; (3) explores practical issues in employing such methodologies; and (4) provides opportunities for participants to engage in different styles of qualitative research.

This seminar will establish a common foundation of knowledge through examinations of traditional "life courses" influencing individuals as they age through time, including household and family, education and work, and housing. This foundation will be built upon using critical examinations of such themes as gender roles, spatial experience, cognitive change and memory, and structural effects on life trajectories. Emphasis will be placed on surveys of existing literature and on integrating various life course elements within social and behavioral theory.

Theories and practices of administration in health care institutions with special emphases on organizational behavior and analyses of various administrative processes and techniques.

This course covers military conflicts in modern Japan with a particular focus on the Asia-Pacific War (1931-45) - Japan's imperialist quest in China and Southeast Asia that ultimately expanded into the Pacific Theater of World War II.

This course will trace the imperial theme, and the gradual decline and decomposition of Britain's empire from Victoria's day to the present; it will examine decolonization and the blending and clash of cultures, the effect of technology and western ideas on the subject peoples, and their impact on western civilization.

The problems, major sources and secondary literature in the period from the beginning of the fifth century to the end of the 10th century will be covered. Primary emphasis will be given to the Latin West. May be repeated to a maximum of six credits when topical coverage is sufficiently different from one semester to another.

The course is designed to acquaint the student with the major trends occurring in the hospitality industry and to develop analytical skills required to interpret them. Throughout the course, the student should be able to identify trends; their timing; the causal effects they have on organizations; the actual probability of their occurrence; and impact they will have on the organization.

A course requiring students to use integrative skills to evaluate theories and applications regarding decision making, strategic planning and management concepts specific to hospitality and food service organizations.

Problems involving independent library, studio, and/or laboratory study conforming to the student's special interest under the direction of an appropriate faculty member having proficiency in the selected area selected. May be repeated up to a maximum of six credits under different subtitles.