HA 1312 - Hospitality Operations

2 Credits

This course will provide an overview of the hospitality industry, including guest relations, reservation and checkout systems, staff and grounds management, and operational structure. Emphasis on professionalism, leadership, and ethics will be stressed. Will require off-site travel.

Course Level Objectives
Upon successful completion of this course, the student will be able to:

Identify foundational concepts and terminology in hospitality operations, including the structure and functions of hotels, restaurants, and related service sectors. (GEO 3)
Describe key operational areas such as front office, housekeeping, food and beverage, and facilities management. (GEO 3)
Demonstrate pinciples of customer service necessary to deliver high-quality guest experiences. (GEO 3)
Apply basic management and organizational skills to plan, coordinate, and oversee hospitality operations effectively. (GEO 3)
Apply safety, health, and regulatory standards relevant to hospitality environments, including food safety and workplace safety practices. (GEO 3)