HTEL 420 - Hotel and Resort Operations

Credit Hours: 3
Lecture Hours: 3
Laboratory Hours: 0

Prerequisite(s): HOSP 105; HOSP 210 or HOSP 310; or permission of the instructor

Restriction(s): None

Corequisite(s): None

This course provides students with an in-depth look at management positions and the impact of new technology on the operation of the hotel/resort property. Students will be prepared to develop creative strategies for effectively managing change and resolving conflict while meeting the expectations of management, guests, employees, and government agencies.

Student Learning Outcomes of the Course:

Explain the hotel development process from real estate acquisition through opening day
Discuss the organizational design of hotels including the organizational chart, lines of authority, and chain of command
Demonstrate knowledge and understanding of the priorities of all senior management positions
Discuss the roles of key management positions in food and beverage, marketing and revenue management, financial/accounting and information management, and human resources.
Describe the scope of the hotel, resort and spa industry and associated career tracks
Explain the major lodging brands and the market segment each brand targets