HADM 1360

HADM 1360

Course information provided by the Courses of Study 2018-2019.

Students are introduced to the principles of foodservice operations, beginning with an overview of the foodservice industry at large. Attention is initially focused on major industry segments, business practices, and trends. Subsequently, detailed consideration is given to the components of the foodservice system: marketing, menu planning, production, service, controls, and quality assurance. Product and systems differentiation in various industry segments are emphasized throughout the course. Completion of a work experience in the Statler Hotel is a required course activity.

When Offered Fall, Spring.

Permission Note Enrollment limited to: SHA and ITD students.

Outcomes
  • PLO 1.1: Students will identify key issues and appropriately apply discipline principles to analyze a hospitality management solution.
  • PLO 1.2: Students will critically evaluate a hospitality management problem and will formulate a solution based on principles from at least two management disciplines.
  • PLO 2.1: Students will create professional-quality written business documents.
  • PLO 2.3: Students will demonstrate productive team behaviors.
  • PLO 3.1: Students will identify the ethical dimensions of a business decision.

View Enrollment Information

Enrollment Information
Syllabi: none
  •   Regular Academic Session. 

  • 3 Credits GradeNoAud

  • 15302HADM 1360  LEC 001

  • Enrollment limited to: Hotel and ITD students. DNS Dietetics students please contact Terry Mingle (tpm2) regarding enrollment requests.

Enrollment Information
Syllabi: none
  •   Regular Academic Session. 

  • 3 Credits GradeNoAud

  • 15303HADM 1360  LEC 002

  • Enrollment limited to: Hotel and ITD students. DNS Dietetics students please contact Terry Mingle (tpm2) regarding enrollment requests.