FSVC 110 - Hospitality Management
3 credits (3 lecture)
This course is designed to provide a basic understanding of the principles, concepts, and functions of management in a hospitality operation. It is a study of the overview of the hospitality industry from a profile of its historical development to its three principal areas: the food and beverage segment, the lodging segment, and travel and tourism. It will provide the student with a clear understanding of career opportunities available within the hospitality industry. Fall semester only.