Hospitality Management

A survey of the history, direction, and organizational structure of the hospitality industry and the place of the hotel, motel, and restaurant in the local and national economy.

Application of management tools, techniques and concepts to hotels, motels, restaurants, resorts, clubs and their various departments

Involves the basics of commercial food preparation, product identification, menu planning, sanitation, scheduling, staffing, and merchandising

Emphasizes the financial practices and systems used in hotels, motels, and restaurants. Involves the interpretation of financial statements, cash forecasting, taxes, and cash flow analysis

Deals with the management of hospitality property in terms of its physical aspects, capital investment, layout and designs, building renovation, maintenance of facilities and equipment, and building systems.

Examines the legal dimensions of hotels, motels, restaurants, resorts, and associated businesses, including the duties, rights and liabilities of the innkeeper-host and guests

Deals with the development, use and evaluation of effective merchandising, advertising and public relations techniques in the hospitality industry.