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Hospitality 304: Hotel and Lodging Management and Operations
Various; distance learning format.
August 2016 - Present.
Upon successful completion of the course, students will be able to: understand global hotel market and its benefits and costs to global economies; evaluate strategic management decisions as they relate to hotel profitability; develop a solid organizational structure for communication throughout the hotel; explain hospitality operational issues and use the information to evaluate decisions; summarize the roles of the Rooms Division and the Sales and Marketing Department and their importance to the profitability of the hotel operation; calculate a hotel’s revenue using revenue management techniques; execute a Human Resources plan for a hotel including job design, performance appraisals, and workplace safety; justify a plan to maintain the safety and security of hotel guests and employees; create a customer service policy for resolving complaints to maintain guest satisfaction; and explain the role of a food and beverage department including its contribution to a hotel’s profitability.
The course is self-paced, and instruction is delivered through online video and text lessons. Students are assessed through quizzes and a proctored final exam. Topics include: hotel and lodging industry overview; global hospitality management; leadership in the hotel industry; hotel and lodging strategic management; hotel operations management; rooms division in hotel operations; hotel finance and accounting; revenue management for hotels, hotel sales and marketing department; HR management for hospitality; hotel safety and security; hotel and lodging customer service; food & beverage operations in hotel and lodging; and factors affecting the hotel and lodging industry.
In the upper division baccalaureate/associate degree category, 3 semester hours in Hospitality Operations (8/17).