NVCC COLLEGE-WIDE COURSE CONTENT SUMMARY
HRI 150 - INTRODUCTION TO HOSPITALITY OWNERSHIP (3 CR.)

Course Description

Presents growth, development, present status and trends of the food and lodging industry. Includes special problems of operating small and medium sized establishments. Introduces credit and accounting procedures, management of staff, marketing, advertising, and security, as well as personal attitudes, qualifications, and ethics. Lecture 3 hours per week.

General Course Purpose

The purpose of this course is to make the student aware of essential requirements for starting and owning a small hospitality business. The course will enable the student to:

    1. get an understanding of  the formulas for entrepreneurial success
    2. prepare a business plan based on an "idea"
    3. acquire general knowledge relative to the hospitality industry

Course Prerequisites/Co-requisites

None

Course Objectives

Upon completion of this course, the student should be able to:

Major Topics to be Included
Revised 1/2012

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