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

Return to Program Assessment Plans, Reports, and Student Learning Outcomes Homepage 

 

For questions about links, contact Susan Wood.

For questions about plans or reports, contact Kim Seifert.