Version 1 and 2: Upon successful completion of the course, students will be able to: summarize aspects of the background of the hospitality industry, including history, growth, statistics, sectors, and corporate philosophies; compare and contrast leading versus managing in the hospitality industry; discuss key management functions including project management, revenue management, accounting, risk management, strategic management, human resources management, and waste management; describe the basic skills needed in the hospitality industry, such as communication and decision making; understand planning and organizing as they relate to the hospitality industry, including aspects such as business strategies, operational plans and structure, teams, and organizational change; explore types of control issues in the hospitality industry, including internal controls, financial controls, budget controls, and inventory control; identify hotel classifications and development including various hotel types and operations; recommend how to run a successful restaurant; and evaluate the economic impact of tourism, ecotourism, recreation, leisure, and wellness.