An overview of the service industry, history, current status, and future trends. Emphasizes the unique characteristics and operations of service organizations. A study of the meetings and convention industry. Focus on the components and processes involved in developing and conducting meetings and conventions. Exploration of the creative use of specialty foods and unusual cuisine for the hospitality field.
Opportunity is given for administration of the departmental cafeteria.
The utilization and implementation of computer technology in hotel, restaurant, and institutional management. 3 credits of University level computer science required. The application of accounting, finance, and cost control principles to hospitality industry organizations. The focus if this course is to provide future food service and lodging organization managers with the ability to handle the unique problems regarding financial analysis and cost control in this industry. An introduction to the various research methods and techniques which would be most appropriate in the analysis of problems in the hospitality field.