HM 430Applied Leadership in Foodservice Operations Management

3 credits · Hospitality Management · Penn State

This course is designed to give students an opportunity to gain experience in the wide range of skills and techniques that are normally associated with the duties of a hospitality manager. The skills and techniques that will be emphasized include, but are not limited to, duties involved in the planning, execution, and evaluation of full-service, theme-oriented ala carte dining. Students are expected to form a marketable theme and then develop, produce, and evaluate an authentic dining experience. A successful dining experience is contingent upon both guest satisfaction and the achievement of financial goals. This course simulates technical, conceptual, and interpersonal skills required in foodservice operations. The emphasis is on group dynamics, improvement in managerial skills, and management team functions.