Yucatec or Yucatan Maya (known to its own speaker’s simple as Maya) is a Mayan language of the Yucatan Peninsula and Northern Belize. 800,000 Mayan people speak dialects of this language fluently today.

Functional Spanish for Tourism Majors or SP 139 is a 3 credit course that will enable the student to develop linguistic and cultural proficiency relevant to the communication needs of those in the thriving field of tourism. Due to the interactive nature of the course, students will learn to exhibit understanding while analyzing and applying the correct use of Spanish in functional communication. 

This course is aimed to provide a broad overview of tourism devoted to the global impacts of tourism, a history of travel and career opportunities. It will also look at the governmental and private sector organizations that provide services, products and destinations for travelers (transportation, lodging, food service providers, travel agents, wholesalers, and tourism attractions).Students will learn about travel motivation, travel behavior and understand the importance of marketing tourism. In addition students will also learn about tourism planning and examine the components of tourism. 

The purpose of this course is to provide students with an understanding of the importance of tourism products. They are considered to be the basis for a destination’s tourism sector operation; unless the tourism product meets the needs and expectations of tourists, the destination cannot realize full potential. However, only a few destinations focus their attention on the development and delivery of the various attractions and activities that make up the tourism product.

This course is designed to teach students with the essentials of food safety, food microbiology, sanitary design principles for facilities and equipment, worker hygiene practices, correct procedures for cleaning and sanitizing, food defense and plant security.

This course provides the students with practical skills and knowledge for effective management of food service operations. It also provides students with a sound basic knowledge of food and beverage preparation and service and the ability to competently perform all practical techniques in a realistic setting. It gives the student the opportunity to put into practice certain elements and procedures of sanitation and safety.