- Type Validation
- Level Foundational
- Time Months
- Cost Paid
Fundamentals of Hotel Operations
Issued by
Northeastern State University
Study and research in areas related to hotel catering and hotel management and operations. The course includes interaction with practitioners for a hands-on perspective. Badge earners must complete the following course: HTM 3233 - Hotel Operations and Catering
- Type Validation
- Level Foundational
- Time Months
- Cost Paid
Skills
Earning Criteria
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Instructional strategies include: audio visual materials, discussion, computer-based training, practical exercises, lectures.
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SLO 1. Define quality and review its impacts upon the level of service provided by a lodging property.
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SLO 2. Describe the duties of a hotel general manager.
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SLO 3. Calculate how the lodging industry measures success.
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SLO 4. Identify the factors that go into menu planning for catered events.
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SLO 5. Describe major challenges faced by catering departments.