Restaurant, Hotel and Institutional Management

BACHELOR OF SCIENCE IN
RESTAURANT, HOTEL AND INSTITUTIONAL MANAGEMENT

Communicate effectively and appropriately (orally and in writing).
Prepare, maintain, analyze and utilize financial documents and data related to hospitality management organizations.
Plan, organize, coordinate, develop, and evaluate the issues related to legal subjects of concern in hospitality management organizations (including human resource management, beverage management, and purchasing).
Discuss, examine, and evaluate management practices in the hospitality industry.
Prepare and implement operational sales and marketing techniques in various hospitality management settings, including tourism destinations.
Plan, implement, and appraise a full-function foodservice event.
Understand and analyze the functioning of lodging operations.
Understand and analyze the mechanism for maintenance and operation of physical plants in hospitality properties.
Define, discuss, give examples of, and examine ethical issues related to hospitality management organizations.
Make decisions by integrating knowledge of functional areas for managing hospitality management organizations.
Demonstrate best practices in the operation of hospitality management organizations to meet customer expectations.
Comprehend the social, multicultural, and environmental dimensions of issues facing professionals in hospitality management.
Gain practical industry experience prior to graduation through an internship and other work experience.