HSM-2071 Managing Staff and Service in Hospitality

3 Credits
Introduces students to the fundamentals of supervision of personnel in the hospitality industry and to how those fundamentals lead to great customer service. Students will learn to view both the staff and patrons as internal and external “customers,” focusing on the triangular communicative relationship between employers, employees, and guests.
(Formerly HSM-2070. Students may not receive credit for both HSM-2070 and HSM-2071.)