Hospitality management graduates will be competent to:

  • Develop an awareness of the various career opportunities and options within the hospitality industry.
  • Understand the importance of outstanding guest-service quality, server-guest relationships and ethics.
  • Comprehend, synthesize and evaluate elements of professional service management.
  • Experience a "real life" experience in the hospitality industry.
  • Demonstrate the skills and behaviors required during customer involvement to analyze, judge and act in ways that contribute to customer satisfaction.
  • Define and explain food production terms and principles, including food safety and sanitation practices, apply key principles in operating foodservice establishments, and evaluate and critique the effectiveness of such applications.
  • Evaluate, analyze and determine the application of human resource theories and principles in maximizing employee performance, employee retention and customer (internal and external) service.
  • Explain the application of technology in various hospitality industry segments and in different organizational functional areas.
  • Apply strategic management principles to hospitality business operations in maximizing the accomplishment of organizational goals and objectives.
  • Evaluate, analyze and determine the application of service marketing theories and principles in promoting hospitality businesses.
  • Demonstrate knowledge of and experience in operations relative to the provision of goods and services in hospitality management.
  • Describe physical and perpetual inventory systems.
  • Acquire knowledge of a global perspective and diversity issues as related to hospitality management.
  • Evaluate the economic, social and/or environmental impacts of hospitality business practices on the local communities in which they operate.