Topics include purchasing problems, preparation techniques, quality, and cost control. Topics include cultural diversity, motivation, communication, group behavior, and leadership. Emphasizes operations, coordination, and communication within and between departments. Written analysis comparing and contrasting conceptual issues in the hospitality industry. Specialized sections available some semesters.
Students taste wines, brews, and distilled spirits.
Financial analysis and decision making is examined through a series of hospitality-oriented cases. Management principles of casino operations, including coordination with traditional hospitality services. Integrates management, departmental operations, law, technology applications, marketing and managerial accounting. The development and application of quantitative and qualitative techniques for evaluation of institutional food service. Supervised off- campus, nongroup instruction including field experiences, practica, or internships.