An introduction to the various sectors which comprise the hospitality industry including lodging, restaurants, events, beverages, theme parks and attractions, cruises, gaming, sports and entertainment, the travel trade, and private clubs. Students will be exposed to the operations, business models, career paths, and current trends in this experience-based class. This course will feature several demonstrations, site visits, and industry guest speakers in addition to lectures and discussions.

Students guided by the instructor will manage Henry’s, a restaurant operating during the semester and open to the public. Management skills emphasized will include menu development, costing, forecasting, marketing, food production, customer service, and plate presentation. Students will use these skills to deliver quality service maintaining food safety and cost standards. Students will also learn how to execute discrete events.

This course requires students to synthesize and build upon knowledge acquired in prior courses, engaging in a hospitality / tourism project. Students will draw upon existing available information, add to it their own research efforts, and consider various options before arriving at conclusions or solutions. Topics related to the strategic analysis of hospitality enterprises will be discussed.