This course introduces students to the vast lodging and food service industry. The origins and history of the modern American hotel/motel business and the enormous growth of the food industries are presented in the context of global tourism. Supervisory duties including organizational theory, resource management of the prime cost associated with these businesses, and asset control processes are introduced. Career opportunities are examined as an essential part of the course.
Upon successful completion of this course, students should be able to:
Structure task performance in an organization within the lodging/food service industry.
Apply a basic knowledge of the vastness of the hospitality industry to personal career development.
Understand the role(s) of various operational functions.
Use the basic knowledge of record keeping and financial controls common to this industry.
Increase revenue through marketing.