HRIM 212 Club Management 3 credits Provides an overview of elements unique to club management such as the nature of private membership, investment, governance, club house operations, food and beverage operations, elements of quality service, financial structures of clubs, accounting and private club marketing. Examines the scope and organization of the tourism industry, motivations for travel, and the management of micro and macro tourism resources. Economic, social, political and environmental impact of tourism are considered along with the issue of sustainable development within the industry. Meeting and Conference Management 3 credits Development of management strategies applicable to meeting and conference management including the methodologies unique to each property and group served by any one operation. Catering Management 3 credits Application of management principles to the catering function.
Students plan and implement actual catered events.
Beverage Management 3 credits Beverages are a complex product category with legal and social issues that require special attention from management. Emphasizes legal and ethical issues associated with serving alcoholic beverages, an in-depth study of wine, mixology, inventory control, and profitable beverage management. HRIM 219 Quality Management for the Hospitality Industry 3 credits Examines the quality revolution in the hospitality industry. Control charts, Pareto charts, scatter diagrams, and other tools used in restructuring, re-engineering, and continuous quality improvement are explored. Integrates principles of customer quality focus and organizational behavior as they apply to the hospitality industry.