HSM-2071 - Manag. Staff/Service in Hosp.

Introduces students to the fundamentals of supervision of personnel in the hospitality industry and how those fundamentals lead to great customer service. Students will learn to view both the staff and patrons as internal and external "customers", focusing on the triangular communicative relationship between employers, employees and guests.
Academic Level
Undergraduate Level
Subject
Hospitality Services Mgmt
Department
Hospit., Tourism & Culin. Arts
Credits
3
Prerequisites
None
Corequisites
None
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