Program Learning Outcome #1
Evaluate basic principles of hospitality human resource management practices.
Program Learning Outcome #2
Identify the ethical and legal responsibilities and rights of the owners, guests, and employees within the hospitality industry.
Program Learning Outcome #3
Design and implement a comprehensive marketing strategy for a designated organization.
Program Learning Outcome #4
Develop a front desk operation plan through revenue management and the coordination of the guest cycle.
Program Learning Outcome #5
Ensure a safe, sanitary, and secure environment for food preparation and service.
Program Learning Outcome #6
Execute food preparation methods appropriate for specific production situations.
Program Learning Outcome #7
Evaluate practical approaches to the various aspects of food and beverage cost control, purchasing, and budgets.
