This subject introduces the area of hospitality operations concentrating on the effective management of product/service delivery. Necessarily, a focus is given to areas of product, customer and information processing operations and project management within a food service context. Expertise in the area of operations is becoming increasingly important for hospitality managers given the rapid rise in global and national competition and heightened customer sophistication and expectations. This subject builds upon existing knowledge of several other areas of management and that which students have acquired through practical experience. Each topic begins with a number of explicit aims students will need to consider whilst progressing through the material. Some of these outcomes are related to acquisition of new knowledge and understanding theoretical perspectives and others concern competencies and skills.