HMGT 240 - Lodging and Food Service Sales and Advertising

(R only)

Concepts of publicity, communications, public recognition, and goodwill. Stresses methods of developing advertising, merchandising, and profitable use of the media. Attention to the use of convention and group sales, catering, and banquet sales and the importance of promotion in general to build an attractive public image. Assessment Level(s): ENGL 101 /ENGL 011 , READ 120 . Three hours each week. Formerly HM 240.

3 semester hours

Course Outcomes:
Upon course completion, a student will be able to:

Explain what a marketing plan is.
Describe how a hotel sales office is organized and functions.
Discuss how a sales call is made and the steps involved to make a good sales presentation.
Explain the importance of the telephone, the internet, and e-mail as sales tools.
Explain what internal sales is and why it is a critical part of the sales program and identify the different methods of internal sales.
Describe what banquet functions are and how they are staged, from start to finish.
Discuss the different types of banquet functions and styles of service offered by hotels and restaurants.
Describe the many different types of meeting room setups.
Identify the different methods of advertising and which ones are best suited for lodging and food service operations.
Identify the different market segments to which hotels and restaurants actively market through advertising and personal sales.

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