Food & Beverage Management
- HADM 6375: Introduction to Fermented Grains, Hard Ciders, and Sake
- HADM 4375: Introduction to Fermented Grains, Hard Ciders, and Sake
- HADM 6350: Selection, Procurement and Supply Chain Management
- HADM 5365: Foodservice Management Essentials
- HADM 6390: Operational Analysis for Foodservice Management
- HADM 4310: Wine and Food Pairing Principles and Promotion
- HADM 6311: Restaurant Distribution Strategies
- HADM 6335: Contemporary Issues in Food
- HADM 4335: Contemporary Issues in Food
- HADM 6385: The Business of Coffee: From Farm to Cup
- HADM 4350: Selection, Procurement, and Supply Chain Management
- HADM 4385: The Business of Coffee: From Farm to Cup
- HADM 3365: Foodservice Management Essentials
- HADM 1102: Entrepreneurship and Concept Development in the Food and Beverage Industry
- HADM 5360: Beverage Management
- HADM 1361: Principles of Food and Beverage Operations Management
- HADM 4380: Culture and Cuisine
- HADM 5510: Restaurant Development
- HADM 4340: Catering and Special Events Management
- HADM 3350: Restaurant Management
- HADM 2351: Restaurant Management
- HADM 4315: Nonprofit Social Enterprise and Food Justice
- HADM 6380: Culture and Cuisine
- HADM 4300: Introduction to Wines
- HADM 4360: Beverage Management
- HADM 6310: Environmental, Social and Governance Strategy in the Food and Beverage Industry
- HADM 3310: Environmental, Social and Governance Strategy in the Food and Beverage Industry