Hospitality industries and related entrepreneurial businesses include those in lodging, resorts, food, entertainment, events and conventions, and tourism. The hospitality management minor provides an opportunity to learn about service–oriented businesses that are a significant portion of the economies of many countries.
|HSPT-181||Principles Food Hotel and Tourism Operations|
|HSPT-281||Service Management in a Global Economy|
|HSPT-381||Technology in Service Systems|
|HSPT-383||Assessing and Improving Service Quality|
|Choose one of the following:|
|FOOD-223||Food and Beverage Management|
|HSPT-131||Hotel Management and Operations|
|HSPT-244||Meeting and Event Management|
Quarter Curriculum - For Reference Only
Effective fall 2013, RIT converted its academic calendar from quarters to semesters. The following content has been made available as reference only. Currently matriculated students who began their academic programs in quarters should consult their academic adviser for guidance and course selection.
Delivering exceptional customer service experience is an important strategic component of all business enterprises in the U.S. and global economies. Managing customer services includes knowing your customers and their preferences (customer relations management databases); identifying quality service standards; using technologies to deliver timely, customized service experiences; monitoring service quality; identifying gaps in service; and leading employees to meet and exceed customer expectations. A minor in service management will give students a solid background in these principles.
0619-322 Service Management in a Global Economy
0619-320 Global Standards in the Service Industry
0619-410 Assessing Service Quality
0619-426 Technology in Service Systems
0619-470 Leadership in Service Cultures