HSP 366 Regional Travel and Tourism

Spring

The cuisine of a nation, region, or people is based in part on geography, trade, history, immigration, and the culture of a population. Cuisine, then, aids in defining a culture. This class gives the student the opportunity to learn and understand the cuisine and culture of a specific nation or region, and to compare that with their own. Students will develop cross‐cultural awareness and a deeper understanding of similarities and differences between other cultures and their own, and how that leads to differing norms and expectations when it comes to offering hospitality. A cross‐cultural competence is necessary for success after graduation in many majors across the curriculum, and is particularly important in the hospitality and tourism industry.

3 credit hours