HOS-490: Contemporary Topics in Hospitality and Event

Department
Credits 4.00
Academic Level
Undergraduate
Instructional Method
Lecture
Students will apply theory and best practice acquired through the program sequence to case study analysis of current trends and challenges facing the hotel, food and beverage, catering and banquet, human resource, and event planning sectors of the industry. This course is designed to apply the skills necessary for success in hospitality management to real-world issues and scenarios. [ 4 credits ]