Description: Analysis of hospitality operations through use of terminology, theories, and principle. Special emphasis on evolution of management thought, and commitment to quality and productivity in various environments that affect practice of management and supervision. Through experiences and practical application, concepts will focus on standards and procedures for selection, training and development of human resources in hospitality industry. Field trips may be required.
Prerequisites: HOSP-1010 Introduction to the Hospitality Industry, or departmental approval: admission to program, or related work experience.
Hours: 3 Lecture: 2 Lab: 3
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