Program Learning Outcomes

PROGRAM LEARNING OUTCOME 1

Students will apply analytical and quantitative skills to analyze and formulate business decisions in the Hospitality and Tourism Industry.

Performance Criteria:

1. Describe the correct application of debits and credits by analyzing transactions for a wide variety of accounting situations
2. Utilize costs to help make business decisions
3. Utilize various decision-making approaches to capital investment
4. Correctly analyze an income statement
5. Demonstrate the ability to analyze and effectively control food costs and increase contribution margins to the current restaurant concept

PROGRAM LEARNING OUTCOME 2

Students will apply leadership principles to manage in a diverse and global business environment.

Performance Criteria:

1. Identify basic management and leadership skills that managers possess in order to effectively manage in the hospitality and tourism industry
2. State the key role that HRM plays in helping organizations manage a diverse workforce
3. Be able to work with others to accomplish goals
4. Compare and contrast different cultures throughout the world with your home culture

PROGRAM LEARNING OUTCOME 3

Students will demonstrate unique knowledge related to operating a Hospitality and Tourism business.

Performance Criteria:

1. Identify the pioneers who shaped today’s hospitality and tourism industry
2. Identify the basic components of sustainable tourism practices
3. Identify the causative agents and characteristics of food-borne illnesses associated with foodservice, hotel, and tourism operations
4. Analyze issues related to yield and revenue management and how sales and marketing, front office and reservations departments work together
5. Describe the principles, policies and actions necessary to serve beverage alcohol in a responsible manner

PROGRAM LEARNING OUTCOME 4

Students will demonstrate the ability to define, identify, and evaluate ethical versus unethical business practices. 

Performance Criteria:

1. Define ethical behavior and apply it to hospitality and tourism management
2. Discriminate between ethical and non-ethical behaviors within a foodservice organization
3. Describe the professional traits (including an ethical standard of conduct) necessary to achieve procurement and purchasing objectives
4. Evaluate ethical and unethical behaviors on the parts of individuals when preparing and presenting feasibility studies to potential investors and interested others