This course examines the complexities of sales and service management in the hospitality industry. Both hotel food service operations and freestanding restaurants are discussed. Students explore the different components of sales and service, including menu planning, pricing, beverage control, responsible beverage distribution and food service presentation methods. The general objectives of this course deal with preparing the student for the challenges of a management career in hospitality. Through the study of actual operational situations, students develop their management style, heighten their industry awareness, focus their values and beliefs, develop a service attitude, advance their communication and interpersonal skills, and enhance their decision-making and problem-solving abilities.

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