Topics will include supply and demand, economic goals, monetary policy, fiscal policy and market structure. The course will provide an overview of the meaning, sources and administration of business law and an introduction to hospitality law. 11 Effective Fall 2002 Admission to the Hotel and Restaurant Management Program or Department permission. This course covers the theoretical application of food and beverage management. Students develop competencies in management practices, menu creation, purchasing, payroll systems and merchandising and promotional techniques.
Students learn to plan, organize and cater functions through integrated teamwork and participation.
The course includes a systematic approach to beverage operations, with emphasis on management and operations controls. This course introduces students to the accommodations sections. Topics include travel patterns affecting the lodging industry, different types of lodging, functions of the various departments within a lodging operation and human resource deployment issues specific to hotel operations and management. This course familiarizes students with the principles of front desk operational procedures, examines current trends in guest services, discusses competitive tactics that hotels use in their services and amenities and introduces students to the principles of professional housekeeping operations. 11 Effective Fall 2002 Admission to the Hotel and Restaurant Management Program or Department permission.