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.
Not open to students with credit in:
HB 267
Description:
Overview of management and leadership theories and applications specific to the hospitality industry. Discussion of leadership principles, management principles, change management, decision-making, communications, motivational theories, and negotiation skills.
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.
Not open to students with credit in:
HB 267
Description:
Overview of management and leadership theories and applications at different quality levels of the hospitality industry. Discussion of intrapersonal and interpersonal leadership and management principles, change management processes, organizational design, decision-making, leadership communications, motivational theories, and negotiation skills. Examination of hospitality industry leaders and their contributions through readings and cases.