Nov 21, 2024  
Fall 2019 - Summer 2020 Course Catalog 
    
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Fall 2019 - Summer 2020 Course Catalog [ARCHIVED CATALOG]

HOSP 218 - Hospitality Operations Management

3 credits
Principles of planning, organizing, staffing, directing, and controlling the management of a variety of hospitality operations; levels of management in the industry, tools of management, personnel management, and governmental legislation and regulations.

Prerequisites: CULIN 111 - Principles of Food Preparation (Lecture) ,  CULIN 112 - Principles of Food Preparation (Lab)  and HOSP 115 - Introduction to the Hospitality Industry  
Pre or Corequisites: MGT 101 Business Organization and Management  and MATH 117 - College Quantitative Reasoning  (or higher)

Offered fall semester.