Course Number: HTM250
Course Title: Facilities Management and Practicum

 STUDENT LEARNING OUTCOMES

General

A. Identify the key elements of the human resource function and employment opportunities within the hospitality industry.
B. Identify the interdependent components of the modern food service and lodging setting.
C. Identify professional work place habits.

Specific
Students will be able to:

A. Identify the key elements of the human resource function and employment opportunities within the hospitality industry.
    1. {Core} be able to explain the role of human resource management.
    2. {Core} {Core} be able to develop a resume, cover letter and application for hospitality specific employment opportunities.
    3. {Peripheral} be able to identify major international lodging and food service organizations, companies and operations.
    4. {Peripheral} be able to identify the roles and responsibilities of workers, supervisors and management within the hospitality industry.

 B. Identify the interdependent components of the modern food service and lodging setting.
    1. {Core} be able to identify the key interrelated and interdependent food service and lodging job functions.
    2. {Core} be able to explain how the overall hospitality service mix is an interrelated and interdependent series of elements leading to the total quality hospitality
        experience.
    3. {Core} be able to explain the levels of job specialization within the hospitality setting and how the worker fits into this system.
    4. {Core} be able to analyze the marketing necessity and it's effectiveness in the hospitality setting.

C. Identify professional work place habits.
    1. {Core} be able to identify professional food and beverage and lodging management and supervision skills and techniques.
    2. {Core} be able to identify effective work place self-management techniques.
    3. {Core} be able to explain methods for achieving higher productivity.
    4. {Core} be able to practice effective worker supervision techniques.