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  • 0.introduction RD

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    jamal
    1 views7 pages
    This document outlines a hospitality operations course that focuses on analyzing challenges in hotel departments. The course will discuss cost control systems, budgets, and resource optimization techniques. Students will learn to evaluate operations, implement corrective actions, and provide solutions to improve daily operations, optimize processes and budgets, and maximize revenue through staff development and optimal strategies. Participation is worth 10% and a final project is worth 40% of the course grade.

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    0.Introduction RD

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    This document outlines a hospitality operations course that focuses on analyzing challenges in hotel departments. The course will discuss cost control systems, budgets, and resource optimization techniques. Students will learn to evaluate operations, implement corrective actions, and provide solutions to improve daily operations, optimize processes and budgets, and maximize revenue through staff development and optimal strategies. Participation is worth 10% and a final project is worth 40% of the course grade.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    1 views7 pages

    0.introduction RD

    Uploaded by

    jamal
    This document outlines a hospitality operations course that focuses on analyzing challenges in hotel departments. The course will discuss cost control systems, budgets, and resource optimization techniques. Students will learn to evaluate operations, implement corrective actions, and provide solutions to improve daily operations, optimize processes and budgets, and maximize revenue through staff development and optimal strategies. Participation is worth 10% and a final project is worth 40% of the course grade.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 7

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    This course focuses on describing, analyzing different challenges in hospitality operations.
    Concepts like departmental cost control systems, capital and operating budgets, and
    resources optimizing techniques will be discussed. The student will learn to evaluate
    operations and implement corrective actions for managerial enhancement in rooms
    division and food and beverage departments.
    1. Evaluate the structure of different departments, recognize challenges, and
    provide solutions in order to improve the daily hotel operations.
    2. Optimize processes and budget by selecting the necessary tools.
    3. Maximize revenue and improve staff development by implement optimal
    strategies.
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    PARTICIPATION: FINAL PROJECT:
    10% 40%

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