School of Hospitality graduates will have, as a foundation, business-based knowledge that is fundamental for management-level industry positions. With this foundation, students will be able to:
- Explain the different hospitality segments and functional areas and how these components work together for the benefit of internal and external guests and customers in providing quality service.
- Define and explain food production terms and principles, including food safety and sanitations practices, apply key principles in operating foodservice establishments, and evaluate and critique the effectiveness of such applications.
- Evaluate, analyze and determine the application of human resource theories and principles in maximizing employee performance, employee retention and customer (internal and external) service.
- Evaluate, analyze and determine the application of service marketing theories and principles in promoting hospitality businesses.
- Demonstrate knowledge of various facets of hospitality law aimed at minimizing hospitality business liabilities.
- Apply knowledge of budgeting, cost control and financial analysis in analyzing and making recommendations for maximizing hospitality business profits.
- Apply strategic management principles to hospitality business operations in maximizing the accomplishment of organizational goals and objectives.
- Explain the application of technology in various hospitality industry segments and in different organizational functional areas.
- Discuss ethical principles and describe the application in hospitality working environments.
- Evaluate the functioning of work teams and analyze the effectiveness of team performance.
- Apply problem-solving and critical thinking skills and evaluate the effectiveness of business outcomes in hospitality businesses.
It is also acknowledged that interpersonal, communication and professional skills are vitally important in the hospitality industry. The development of such skills is incorporated into the program through course content, hospitality business visitations, real-life team projects in a culturally diverse learning environment, contact with industry leaders as guest lecturers and industry work experience.
The third category of programmatic learning objectives includes students selecting an industry segment to gain specialized knowledge. These segments, based on the curriculum, include hotel management, restaurant/foodservice management, meeting and tradeshow management, event planning, private club management and soon to be added venue management and aviation management. Students take their elective courses in the areas of specialization and are urged to combine courses for an "industry area of focus." The required work experience should further support the student's area of focus.
