HMGT 1410 - ANLC METHS HOSPITALITY PLANNG

Minimum Credits: 3
Maximum Credits: 3
Historically, many hotel and restaurant managers make critical decisions by utilizing purely qualitative means, when in fact more powerful quantitative tools exist. The course will apply advanced decision-making methodologies drawn from a wide range of disciplines to common operational situations faced by the hospitality operator. Topics such as budgeting, pricing the product, evaluating the success of various advertising media, causal relationships between room sales and food sales are some of many topics explored. A computer simulation game will be used to allow students to apply theory to a real world situation.
Academic Career: UGRD
Course Component: Lecture
Grade Component: LG/SNC Elective Basis
Course Requirements: Prerequisites: Upper-Level Courses require completion of ENG 0101, ENG 0102, FS 0102, and the MATH competency

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