Hospitality Management Learning Goals and Objectives

  1. Develop an awareness of the various career opportunities and options within the hospitality industry.
  2. Understand the importance of outstanding guest service quality, server-guest relationships, and ethics. Comprehend, synthesize, and evaluate elements of professional service management.
  3. Provide students with a "real life" experience in the hospitality industry.  
  4. Demonstrate the skills and behaviors required during customer involvement to analyze, judge, and act in ways that contribute to customer satisfaction.
  5. 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.
  6. Evaluate, analyze and determine the application of human resource theories and principles in maximizing employee performance, employee retention and customer (internal and external) service.
  7. Explain the application of technology in various hospitality industry segments and in different organizational functional areas.
  8. Apply strategic management principles to hospitality business operations in maximizing the accomplishment of organizational goals and objectives.
  9. Evaluate, analyze and determine the application of service marketing theories and principles in promoting hospitality businesses.
  10. Demonstrate knowledge of and experience in operations relative to the provision of goods and services in Hospitality Management.
  11. Describe physical and perpetual inventory systems.
  12. Acquire knowledge of a global perspective and diversity issues as related to hospitality management. 
  13. Evaluate the economic, social, and/or environmental impacts of hospitality business practices on the local communities in which they operate.