Hospitality Service Strategies
This course provides an analysis of service delivery systems for the hospitality industry. Principles of Total Quality Management (TQM), outcome assessment and leadership are integrated throughout the course. Students examine domestic and global service, issues, standards and models for service management.
This course studies types of event planning including product launch, conference, sales meeting, events, fund-raising event and more. Various elements such as budgeting, scheduling, staffing, décor, entertainment, and food and beverage ordering are explored and applied to an event plan.
Food Service Management
Students learn aspects of operating a restaurant business. Critical factors include site selection, menu engineering and development, sanitation management, and human resources. There is a special emphasis on how marketing and accounting affect the success of a food service business.
This course examines the Human Resource professional’s role in employee and labor relations. The course explores the rules of collective bargaining, labor unions, union stewards, the rights of the employee and the organization in dealing with labor laws, ethnic, racial and gender considerations and relations in both the public and private sectors.
This course focuses on the competitive advantage a business gains when it provides high-quality service. Topics include mediums used to implement a marketing plan for a service-oriented business and contrasts between product and service marketing.