This course is designed to provide students with the knowledge and skills necessary to move into a supervisory or management position in the hospitality industry. The course will focus on concepts, tools and techniques of revenue management in hotel and restaurant operations. Students will discuss the collaborative goals of different hotel departments (housekeeping, recreation, banquets, etc.) as well as restaurant areas (dining room, kitchen, bar, take-away, delivery, etc.). Strategies on how to manage food, beverage, labour, and other operating costs, while identifying opportunities to maximize revenues in a restaurant, will be explored. Students will also review hotel market segmentation, demand forecasting, pricing structures and strategies, and inventory control, in an effort to maximize performance expectations. Students will have the opportunity to apply their learning using a hospitality operation simulation program in which students will compete with their peers to achieve profitable business results.