Hospitality and Tourism Management

Provides an overview of the hospitality industry, career opportunities, international perspective on the travel and tourism industry, and a comprehensive look at each department in the food service, lodging and travel industries. Basic management theories will also be explored within the context of the industry.

This course focuses on the management of service quality and improvement within all operational segments of the hospitality and tourism industry. Topics contained in the course include introduction to quality management systems, managing teams, assessing an organization's service strengths and weaknesses, servicing the customer, developing and implementing quality service and management leadership. The course will prepare students to understand the importance of service quality and how to implement service quality plans within an organization.

Introduces students to the study of product selection, purchase and storage of hospitality supplies. Students will learn to survey purveyors, write specifications, place orders, evaluate quality vs. cost and keep purchasing financial records. This course also provides students with a wide range of knowledge and specific solutions needed to keep costs low and margins high. Students will be able to apply technology to cost control and employ manager-developed excel spreadsheets and Internet access. Content will examine uniform systems of accounts for restaurants, menu analysis and cost/volume/profit analysis menu pricing and strategy.

Presents a detailed study of lodging management and front office management systems by detailing the flow of operational procedures for the total hotel organization. Students will examine the various elements of effective front office management, paying particular attention to the planning and evaluation of front office operations, human resources management and guest services.
Course content will include interdepartmental communications, computer applications, managerial reporting and a review of the current and future trends in technology. Students will be able to interpret statistical analyses in areas of price structure, occupancy patterns and income. These analyses will serve as the bases for improving decision-making and for policy and procedure implementation.

Reviews the development and operation of food service facilities of varying operational segments. Special attention will be applied to concept development, menu management, human resource management, legal issues in the industry, managerial accounting, management of internal operations and marketing initiatives. Students will also be exposed to the various food service segments that compose the industry. Students will become sufficient in understanding food service operations and management of the industry.