FSVC 215 - Restaurant and Lodging Operations

3 Credits: (3 lecture)

Course Description
This course is designed to provide a systematic approach to understanding the functions of management and its responsibilities in restaurant and lodging operations.

Note Fall semester only.

Prerequisite FSVC 110 or BUSN 123.

Text
Hayes, D. K., Ninemeier, J. D. & Miller, A. A. (2021). Hotel operations management (3rd ed.). New York City, NY: Pearson.

and

Hayes, D. K., Miller, A. A. & Ninemeier, J. D. (2021). The professional restaurant manager (1st ed.). New York City, NY: Pearson.

Objectives
The student will be able to:

A. Describe the actions and policies necessary to make an operation successful and profitable.

B. Describe the management functions and procedures required to achieve a high level of quality service and customer satisfaction.

C. Describe departmental operations and structure from a theoretical, technical, and practical point of view.

D. Describe the research, planning, and organizational steps necessary for developing a successful restaurant or lodging operation.

E. Provide solutions to critical situations in regard to customer service, human resources, and the financial status of a restaurant and lodging operation.

Content
A. The lodging industry.

B. The restaurant industry.

C. Lodging operations.

D. Restaurant operations.

E. Future of the restaurant and lodging industry.

Student Evaluation
Objectives A through E will be evaluated with assignments, quizzes, tests, and projects.