Credits: 3 credits
This course provides students with professional and technical knowledge about the management of hospitality facilities, especially in the context of resorts. Emphasis is on the exploration of the complex factors that can influence the survival and development of hospitality enterprises. Students will evaluate issues of efficiency and effectiveness of diverse operating procedures in the delivery of the hospitality product to the consumer within the context of resorts. Topics covered include the need, and the resources required, for staging events such as banquets and conferences and the impact of the events sector on the hospitality field and on resort communities in particular.
Prerequisite: Third-year standing
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