Principles of Management and Business in the Hospitality Industry

Learning Outcomes

Upon successful completion of this course, students are expected to be able to: Describe and explain the social, economic and environmental context within which the hospitality industry operates, identify the structure, nature and operating characteristics of the different sectors of the hospitality industry: food service, lodging and tourism, identify, define and explain different functions of management and their relationships with other key concerns of managers such as marketing, finance and human resource management , Describe and explain the role of managers in the hospitality industry and their principal responsibilities.

Topics

This course introduces students to the concepts, principles and theories of management practice. The course examines generic management theories that are also applicable to a variety of organizational structures within the hospitality industry, e.g. hotels, restaurants, cafes, clubs, accommodation business, and event management businesses. The course also discusses the career concerns and the factors that underlie growth and change in the hospitality industry, the lodging business, the food service sector, travel and tourism, the management functions and the concept of service. The managers’ role in areas such as leadership, motivation, entrepreneurship, networking and managing in a diverse environment is also examined.