Course Description: Covers the principles and procedures involved in an effective food and beverage control system, including standards determination, the operating budget, cost-volume-profit analysis, income and cost control, menu pricing, theft prevention, labor cost control, and point-of-sale reports. Objectives: At the completion of this course, students should be able to: 1. Identify differences and similarities…

Course Description: This course presents a systematic approach to human resources management in the hospitality industry. Students will analyze contemporary issues and practices, as well as employment laws that have an impact on the way people are managed. Objectives: At the completion of this course, students should be able to: 1. Describe the EEOC and…

Course Description: Provides an awareness of the rights and responsibilities that the law grants to or imposes upon a hotelkeeper, and illustrates the possible consequences of failure to satisfy legal obligations. Objectives: At the completion of this course, students should be able to: 1. Describe the development of rules regarding the rights and liabilities of…

Course Description: This course lays the groundwork for a basic understanding of the lodging and food service industry by tracing the industry’s growth and development both nationally and internationally, by reviewing the organization of hotel and food and beverage operations, and by focusing on industry opportunities and future trends. Objectives: At the completion of this…

Course Description This course is designed to provide students with the principles of super vision as they apply specifically to the hospitality industry. Objectives At the completion of this course, students should be able to: 1. Identify fundamental supervisory responsibilities. 2. Explain the steps that supervisors can take to speak effectively on the job. 3….

Course Description This course explains the issues surrounding the need for individualized hotel security programs, examines a wide variety of security and safety equipment and procedures, discusses guest protection and internal security for asset protection, explores risk management and loss prevention issues, and outlines OSHA regulations that apply to lodging properties. Objectives At the completion…

Course Description This course will give students a basic understanding of the management process in food and beverage operations. All aspects of food and beverage operations are covered, including organization, marketing, menus, costs and pricing, production, service, safety, and finances. Objectives At the completion of this course, students should be able to: 1. Explain the…

Course Description This course will give students a basic understanding of the revenue management process. It distinguishes between tactical and strategic revenue management, addresses the proper use and importance of revenue management in hospitality operations, and describes the wide range of elements that must be considered in order to use revenue management effectively. Objectives At…

Course Description Provides an overview of the information needs of lodging properties and food service establishments; addresses essential aspects of computer systems, such as hardware, software, and generic applications; focuses on computer-based property management systems for both front office and back office functions; examines features of computerized restaurant management systems; describes hotel sales computer applications,…

Course Description: This course is designed to acquaint students with leadership, management, and quality issues facing today’s hospitality industry. There are chapters on managing organizational change, traditional management roles and styles versus leadership in the twenty-first century, quality management, continuous improvement, power and empowerment, communication skills, goal setting and coaching, high-performance teams, diversity, strategic career…