Upon completion of the program, students will be able to...
- Identify types of hotels and restaurants and the traits needed to succeed in the hospitality industry
- Identify how to determine staffing and scheduling of responsibilities
- Explain how to forecast hotel occupancy and revenue
- Describe various roles the housekeeping department along with techniques to manage inventory and how current technologies help with each
- Identify how the engineering and maintenance departments operate and maintain HVAC, plumbing, electrical, and information technology systems
- Explain the role of the engineering and maintenance department in compliance, security, planned preventive maintenance (PPM), vendor management, and capital projects
- Explain food production terminology and principles, including food and beverage safety and sanitation protocols
- Recognize essential principles within food and beverage service operations and analyze their efficiency
- Explain the concept of menu engineering and the key elements of menu development and menu design
- Identify the steps in planning, preparation, and execution needed to ensure guest satisfaction and profitability from hosting special events
- Explain the processes for recruiting, onboarding, and training that help improve retention and productivity
- Develop a distinct personal management approach aimed at delivering efficient leadership to both staff and coworkers
- Recognize how the human resource department ensures compliance with employee laws and employee policies
- Examine the connection between delivering service that pleases guests and the intricacies of the sales and marketing process
- Utilize cost percentages, yield management, and additional revenue management principles in practical scenarios
- Interpret fundamental legal concepts and regulations that oversee activities within the hospitality sector
- Explain the use of technology across various segments of the hospitality industry