Program Student Learning Outcomes

Program Student Learning Outcomes

  • Relate management responsibilities for the achievement of financial viability of the organization by applying the appropriate professional management/supervisory techniques to operational situations.
  • Practice appropriate communication skills in operational and human resource management.
  • Evaluate the quality of hospitality operations by applying quality control principles.
  • Discuss the importance of preventing food borne illness in hospitality operations.
  • Describe the need for using effective human relations and supervisory skills to manage the workforce.
  • Using appropriate technology, demonstrate methods for making quality managerial decisions by using standardized processes and procedures.
  • Demonstrate the ability to forecast and budget business activity and relate it to actual business performance.
  • Demonstrate the use of marketing concepts in planning and operational processes.