With New York City as a world food culture laboratory, students will explore the concept of culinary tourism and its economic impact on the tourism industry. Students will create, market and conduct their own NYC culinary walking tour.
This course is an overview of legal implication of acts by hospitality professional, employees, guests and visitors. Analysis of rights, responsibilities and risk management of hospitality industry establishments. Discussion of historical and current liability, governmental regulations, predictability and probability in the environment.
This website is developed for the instructors to teach HMGT 4702 Hospitality Services Marketing Management. Feel free to explore the site and use any resources for your course.
Examine the role of management and leadership in hospitality and other service organizations.
Identify both challenges and opportunities facing organizations such as responding to globalization, managing workforce diversity, stimulation, innovation and change, improving quality and productivity and other issues relevant to the management of human resources in today’s dynamic hospitality business climate.