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Hos­pi­tal­ity Ser­vices Markaet­ing Man­age­ment

Hospitality Services Markaeting Management

This course pro­vides an overview of ex­ist­ing psy­cho­log­i­cal and epi­demi­o­log­i­cal find­ings on the re­la­tion­ship be­tween be­hav­ior and dis­ease. The course ex­plores how be­hav­ior, emo­tion and cog­ni­tion can in­flu­ence dis­ease processes and ex­am­ines the im­pact of stress and per­sonal con­trol on spe­cific coro­nary, im­mune and in­fec­tious dis­ease symp­toms. So­cial sup­port, re­fer­ral and in­ter­ven­tions for op­ti­mal phys­i­cal and men­tal health are in­tro­duced. The in­ter­dis­ci­pli­nary theme of this course will pro­vide an overview of ex­tant lit­er­a­ture on the­o­ries of health psy­chol­ogy and be­hav­ior change within the con­text of crit­i­cal race the­ory for a gained un­der­stand­ing of var­ied philoso­phies of sci­ence.

This course provides an overview of existing psychological and epidemiological findings on the relationship between behavior and disease. The course explores how behavior, emotion and cognition can influence disease processes and examines the impact of stress and personal control on specific coronary, immune and infectious disease symptoms. Social support, referral and interventions for optimal physical and mental health are introduced. The interdisciplinary theme of this course will provide an overview of extant literature on theories of health psychology and behavior change within the context of critical race theory for a gained understanding of varied philosophies of science.

Pro­ce­dural, cus­tomer and staff per­spec­tives in­volved in the pro­vi­sion of qual­ity ser­vice as prac­ticed in a din­ing room lab­o­ra­tory. Stu­dent ro­ta­tion through din­ing room ser­vice po­si­tions with em­pha­sis on re­spon­si­bil­i­ties of plan­ning, pro­duc­ing and eval­u­at­ing ser­vice. Prac­tice of proper safety and san­i­ta­tion meth­ods. Cri­tique of restau­rant ser­vice.

Procedural, customer and staff perspectives involved in the provision of quality service as practiced in a dining room laboratory. Student rotation through dining room service positions with emphasis on responsibilities of planning, producing and evaluating service. Practice of proper safety and sanitation methods. Critique of restaurant service.