HMGT 2350 - Customer Service and Product Quality Improvement in Scotland

This course examines the requirements to operate and improve customer service and product quality levels in a restaurant, hotel or other tourism operation while focusing on the cultural nuances of Scotland. Course will include participative learning in regional tourist attractions, lodging, and restaurant operations in Scotland. This class will provide hands on production with Culinarians in the art of Scottish cooking, as well as exploration of local and indigenous ingredients. Artisan business entities and other local hospitality businesses will be explored and evaluated from top to bottom, including service and production.  Topics of learning include local food specialties, equipment, furnishings, regulations, operations, marketing and business planning. This course will include as much hands on work as we can reasonably arrange and accomplish in kitchens, lodging and tourist destinations, while still offering time to explore the country and culture.

Student Learning Outcomes:
Students will be able to:

1. Understand the interrelationship between tourism and economic development
2. Identify and explain the types of tourism related events and companies in Scotland, or other country.
3. Demonstrate an understanding of the issues, trends, challenges, and the future of tourism in Scotland, or other country.
4. Understand the interrelationship between leisure behavior and quality of life issues with artisans in Scotland, or other country.
5. Demonstrate an understanding of the issues, trends, challenges, and future of leisure in Scotland, or other country.
6. Identify and Explain procedures and techniques to identify areas of opportunity to increase levels of customer service.