The W. A. Franke College of Business2021-2022

Hotel and Restaurant Management

Interdisciplinary Studies - Hospitality Leadership 90-30, Bachelor

Learning Outcomes

Purpose Statement

This interdisciplinary program is designed to enable students to discuss, explain, and implement practical business skills and theories applicable to the world of hospitality. It focuses on developing leadership skills and operational capabilities essential for career advancement in a broad array of hospitality enterprises, including but not limited to hotels, restaurants, convention and meeting facilities, country clubs, theme parks, spas, and resorts. 
Coursework professionally prepares students by focusing on concepts, principles, and practices important to career success in the hospitality industry. Key topics addressed are leadership and ethics, corporate finance, strategic management, profitability and cost control, revenue and event management, business analytics, decision making, global and diverse work environments, hospitality operations, and service management.

Student Learning Outcomes

After completing this program, students will be able to:
  1. Identify, describe, and critique leadership theory and approaches to leadership in hospitality settings.
  2. Articulate a leadership philosophy and develop practical approaches to function as agents of change. 
  3. Apply leadership principles to manage in a diverse and global business environment.
  4. Define, identify, and evaluate ethical issues facing hospitality companies. 
  5. Explain and critique corporate finance decisions.
  6. Identify and manage key financial risks faced by hospitality companies.
  7. Demonstrate proficiency in the analysis of profit and loss statements. 
  8. Calculate labor productivity and food and beverage cost ratios and explain how they are used to effectively manage costs.
  9. Explain the strategies and tactics required for aligning customer expectations with service performance and for improving customer and employee retention and satisfaction. 
  10. Identify and incorporate the appropriate event elements and services (food and beverage, design, entertainment, site selection, etc.) to meet the goals and objectives of an event.
  11. Demonstrate the skills required to research, design, plan, coordinate, and evaluate an event.
  12. Demonstrate a strong working  knowledge of the meetings, events, and conventions industry. 
  13. Describe the components of revenue management and pricing.
  14. Apply hospitality industry analytics to optimize revenues and profits. 
  15. Describe the key elements in the resort development process and the wide range and high level of services and activities expected by resort guests and offered by today’s resorts.
  16. Describe the different types of resorts and how they differ in product offerings, amenities, structure, facilities, and decor. 
  17. Demonstrate the ability to integrate the concepts of hospitality management, operations, leadership and ethics, human resources, marketing, finance, and accounting to analyze interdisciplinary case and simulated management situations. 

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