The curricula are designed to prepare students to cope with changing business conditions. It is the belief of the Institute that professional preparation should include both theoretical and practical approaches to the diverse needs of the tourism and hospitality industry.
Program Learning Outcomes
- Apply in-depth knowledge and skills in Tourism, Hotel and restaurant operations relative to the provision of goods and services .
- Develop an awareness of the various career opportunities and options within the hospitality industry.
- Demonstrate familiarity with the organizational structures and basic functions of departments within hospitality and foodservice establishments.
- Recognize the importance of outstanding guest service quality and ethics.
- Apply the fundamentals of cooking to the preparation of a variety of products.
- Demonstrate the knowledge to manage the professional preparation, presentation, and service of quality food.
- Develop supervisory abilities, teamwork, interpersonal, and social skills.
- Recognize legal and ethical considerations affecting food service and lodging organizations.
- Demonstrate knowledge of computer applications, management information systems, and quantitative methods.
- Demonstrate a general understanding of hospitality sales, marketing, and brand positioning.
- Apply knowledge of financial management to operations related to hospitality management.
- Recognize the importance of goal setting and team-building
Hospitality management graduates are highly employable, applying their skills to careers in events, hotel and conference management, restaurant management, sales and business development.