LO-1.Apply in-depth knowledge and skills in Tourism, Hotel and restaurant operations relative to the provision of goods and services .
LO-2.Develop an awareness of the various career opportunities and options within the hospitality industry.
LO-3. Demonstrate familiarity with the organizational structures and basic functions of departments within hospitality and foodservice establishments.
LO-4.Recognize the importance of outstanding guest service quality and ethics.
LO-5. Apply the fundamentals of cooking to the preparation of a variety of products.
LO-6.Demonstrate the knowledge to manage the professional preparation, presentation, and service of quality food.
LO-7. Develop supervisory abilities, teamwork, interpersonal, and social skills.
LO-8. Recognize legal and ethical considerations affecting foodservice and lodging organizations.
LO-9. Demonstrate knowledge of computer applications, management information systems, and quantitative methods.
LO-10. Demonstrate a general understanding of hospitality sales, marketing, and brand positioning.
LO-11. Apply knowledge of financial management to operations related to hospitality management.
LO-12. Recognize the importance of goal setting and team-building.
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