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 113 - Introduction to Food Preparation or HOSP 115 - Introduction to the Hospitality Industry
Pre or Corequisites: MATH 117 - College Quantitative Reasoning or higher