Semester:
Fall of every year, Spring of every year
Credits:
Total Credits: 3 Lecture/Recitation/Discussion Hours: 3
Restrictions:
Open to students in the Hospitality Business Major.
Description:
Interrelated nature of various organizational systems in lodging operations including front desk/guest services, reservations, housekeeping, engineering, sales/conference services, accounting, security, and food and beverage. Impact of service quality on lodging revenue and demand. Managing customer feedback. Segmentation of lodging products on quality basis and associated management challenges.