New York University 3 credits Hotel & Tourism Management
This course examines both traditional and new approaches for achieving operational competitiveness in service businesses. Various hospitality and travel and tourism businesses are examined. The course addresses strategic analysis and operational decision making, with emphasis on the latter. Topics include the service concept and operations strategy, the design of effective service delivery systems, productivity and quality management, queuing theories applied to services, capacity planning, and the impact of information technology. Prerequisites: TCHT1-UC 1000 AND TCHT1-UC 1070.
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