Hospitality Services

Students will be able to:

· relate customer expectations to the achievement of  financial viability of the organization

· practice appropriate communication skills in operational and human resource management

· evaluate hospitality operations

· apply quality control systems to customer service issues

· apply the appropriate management/supervisory techniques to operational situations

· forecast and budget supplies and labor

· make quality managerial decisions

· evaluate the effectiveness of a budget when compared to actual business performance

· develop standardized processes and procedures

· demonstrate the use of marketing concepts in planning and operational processes

Academic Year
2011/2012	Plan
2010/2011	Plan	Report
2009/2010	Plan	Report
2008/2009	Plan	Report
2007/2008	Plan	Report
2006/2007	Plan	Report Report

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For questions about links, contact Susan Wood.

For questions about plans or reports, contact Kim Seifert.