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Department of Hospitality Management

Executive Director

Dr. Candice Woodring Ph.D.


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Hospitality Management

Executive Director

Dr. Candice Woodring Ph.D.


Dr. Woodring has over 30 years of Hospitality experience in developing and training in Hotel Hospitality Management and Restaurants. She is a world traveler and a corporate consultant for Marriott, Hilton, IHG and Choice hotel chains across the United States.
At Harvest Christian University, courses are designed to prepare students for entry-level and mid-level careers in the dynamic and fast-growing hospitality industry.

The Hospitality Management program provides a comprehensive understanding of the principles and practices essential for effective management within various hospitality settings.

Organization and Leadership


Program Length:
Students can expect to complete the Hotel and Hospitality Management course within a specified timeframe, allowing for a structured and comprehensive learning experience. This course outline is tailored to equip students with the knowledge and practical skills necessary to excel in various hospitality management roles, aligning with industry standards and the evolving demands of the global hospitality landscape.

Course Outline:

Introduction to Hospitality Management

Objective: To provide an overview of the hospitality industry and its significance in the global economy.

Organization of the Hotel Workplace

Objective: To understand the structural framework of hotel operations and the interplay of various departments.

Staff Management in Hotels

Objective: To develop skills in recruiting, training, and managing hotel staff to ensure exceptional guest experiences. 

Control Systems

Objective: To learn about financial and operational control systems essential for efficient hotel management.

Front Desk Management (Reception)

Objective: To gain expertise in front desk operations, including guest services, reservations, and check-in/check-out procedures.

Housekeeping and Maintenance

Objective: To understand the importance of housekeeping and maintenance in ensuring a clean, safe, and welcoming environment for guests.

Hospitality Accounting and Cost Controls

Objective: To familiarize students with financial management, cost control strategies, and accounting principles specific to the hospitality industry.


Restaurant and Banquet Service

Objective: To explore food service management, menu planning, and the orchestration of banquet and restaurant operations.

Specialized Segments of the Hospitality Industry

Objective: To delve into specialized areas such as business travel, meetings, conventions, event planning, and long-term residential health care within the hospitality sector.


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