Program Outcomes - (HB94)

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Upon successful completion of all program requirements, graduates will be able to:

1. Identify, organize, plan and allocate resources in hotel operations.
2. Describe functional relationships among hotel divisions and departments.
3. Perform night audit procedures.
4. Demonstrate a working knowledge of food preparation theories and techniques, and utilize food production knowledge (quantity and quality standards) to meet production requirements of a foodservice operation.
5. List and describe the steps in planning destination development, and discuss the social, cultural and economic impact of this development upon the local environment.
6. Identify major geographical areas in terms of tourism generators.
7. Work with others as a member of a team, serving clients and customers, and teaching others new skills. Exercise leadership behaviors, negotiate, and work with others from diverse backgrounds.
8. Obtain nationally recognized professional certification in foodservice sanitation.
9. Identify current trends in the lodging industry such as delivery systems and functions, and operate effectively within them.
10. Demonstrate behavior and self-management reflective of personal and professional ethical conduct.
11. Perform basic mathematical computations accurately and appropriately, especially with regard to hotel and guest accounting, night audit, and cost controls.
12. Describe and apply basic marketing, sales and merchandising methods in hospitality operations.
13. Demonstrate work readiness through resume preparation, appropriate business dress and behavior, and assertive communication skills.