The basic purchasing principles used in a hotel including writing specifications, ordering, receiving, storing, inventory, and controlling, purveyor selection and relations, and professional ethics, purchasing of supplies, equipment, furniture, food and beverage. The organization and function of a sales department with emphasis on planning and analysis of product competition and markets. Sales tools and techniques, advertising, community relations and the importance of guest contact are covered. Same as Food Service Management 260. Students completing Hotel 260 may not receive credit for Food Service Management 260.
Students learn how to arrange programs, and coordinate meetings, banquet and recreation schedules.
Contracting for photography, music and entertainment, plus post meeting responsibilities are also covered. Hotel management majors must take for grade only. May be taken for grades or on a credit-no credit basis. The need for and use of product, competitor, market and departmental analysis. How to establish and operate a marketing plan to develop the maximum flow of business and to serve the patron most effectively and efficiently for the highest possible profit.