This course investigates the distinctive operational characteristics, operational mechanics, technology and management practices of hotels and restaurants. Throughout the course, students will be provided with advanced techniques and tools to analyze and improve operational capabilities of a hospitality organization. Analysis of daily operations with a focus on developing viable solutions to problems is emphasized. The first half of the course will focus on the theoretical principles and operational tactics of lodging operations and on how the departments within the rooms division of an individual hotel operate. Students will explore the managerial aspects of hotel reservation, the front office, housekeeping, engineering and security. The second half of the course will focus on principal operating problems facing managers in the restaurant industry. Topics such as concept development, pricing strategies and restaurant revenue management, menu performance analysis, cost control, labor management and customer service processes are addressed. 4 cr. Offered Summer II.

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