Program Overview

Program Overview

The Hotel, Restaurant, Travel (HRT) program offers a comprehensive course in hotel and restaurant management.

Course Description

HRT 600 - Hotel and Restaurant Management is a 4-credit course that analyzes the theories, principles, and techniques of successful hotel and restaurant management. The course emphasizes common issues associated with hotel and restaurant management, aiming to enhance students' ability to diagnose and address diverse problems and implement effective service strategies in a hospitality setting.

Course Topics

• The principles of organizing
  • Formulation of goals and objectives
• Decision-making processes
• Staffing
• Employee/guest relations
• Labor management negotiations

Prerequisites

Prerequisite(s) for HRT 600 include MGMT 410 with a minimum grade of D- or MGMT 500G with a minimum grade of D-.

Equivalent Courses

HRT 600 is equivalent to HRT 600G.

Grade Mode

The grade mode for this course is Letter Grading.

Course Learning Outcomes

Upon completion of the course, students will be able to:

• Appraise how the theories, principles, trends, and techniques of hotel and restaurant management are applied in successful hospitality operations
• Develop a hospitality business management plan that reflects organizational goals and objectives
• Diagnose and propose service solutions to hotel and restaurant management situations according to the concepts and principles of hospitality management
• Evaluate how staffing, employee/guest relations, and labor management negotiations factor into sustainable hospitality management