| |
May 14, 2024
|
|
|
|
|
2022-2023 Catalog [ARCHIVED CATALOG]
|
HOSP 228 - Managing Technology in the Hospitality Industry
PREREQUISITES: HOSP 114 - Introduction to Hospitality
PROGRAM: Hospitality Administration
CREDIT HOURS MIN: 3
LECTURE HOURS MIN: 3
DATE OF LAST REVISION: Fall, 2015
This course provides an overview of the information needs of lodging properties and food service establishments and addresses essential aspects of computer systems, such as hardware, software, and generic applications. The course focuses on computer- based property management systems for both front office and back office functions; examines features of computerized restaurant management systems; describes hotel sales computer applications, revenue management strategies, and accounting applications. The course also addresses the selection and implementation of computer systems, managing information systems and examines the impact of the Internet and private intranets in the hospitality industry.
MAJOR COURSE LEARNING OBJECTIVES: Upon successful completion of this course the student will be expected to:
- Describe the criteria used to evaluate hospitality technology applications.
- Identify common technology systems used in hospitality operations.
- Identify and describe features of the major components necessary for a complete computer system-input/output devices, a central processing unit, and external storage devices.
- Describe the various ways in which hospitality businesses use technology to gain and process reservations.
- Identify and describe the elements of a rooms management module.
- Identify and describe the elements of a guest accounting module.
- Identify and explain the function of common PMS (Property Management Systems) interfaces, which include point-of-sale systems, call accounting systems, energy management systems, electronic locking systems, and guest-operated devices.
- Describe common hardware configurations of POS systems used by food service operations.
- Explain the functions and use of food and beverage management applications, including those concerning recipe and menu management, sales analysis, and pre/post costing.
- Describe and apply revenue management principles.
- Explain the use of catering software.
- Identify and describe the numerous accounting applications that are available to hospitality businesses.
- Outline the components of information management, including data processing and database management.
- Explain the process of selection and implementation of technology systems in hospitality settings.
- Identify the various threats to technology systems and the security precautions that should be taken to keep those systems safe.
- Describe the elements of technology systems maintenance.
COURSE CONTENT: Topical areas of study include -
- Hospitality technology application
- Rooms management modules
- Guest accounting modules
- Property management systems
- Point of sale systems for food service operations
- Food and beverage management applications
- Catering software
- Technology system maintenance and security
Course Addendum - Syllabus (Click to expand)
|
|
