Upon completion, students should be able to demonstrate an understanding of the legal system to prevent or minimize organizational liability. This course covers principles of supervision as they apply to the hospitality industry. Topics include recruitment, selection, orientation, training, evaluation, and leadership skills. Upon completion, students should be able to understand and apply basic supervisory skills unique to the hospitality and service industry. This course provides an opportunity to explore areas of current interest in specific program or discipline areas.
Emphasis is placed on subject matter appropriate to the program or discipline.
Upon completion, students should be able to demonstrate an understanding of the specific area of study. This course introduces organization, arrangement, and operation of conventions, trade shows, professional meetings, and food functions. Emphasis is placed on the methods of marketing, selling, and servicing conventions and trade shows and the division of administrative responsibilities in their operation. This course provides an overview of the various challenges and responsibilities encountered in managing a food and beverage operation. Topics include planning, administration, organization, accounting, marketing, and human resources from an integrated managerial viewpoint.