SYLLABUS FOR HAMG 1321 Introduction to Hospitality...
Transcript of SYLLABUS FOR HAMG 1321 Introduction to Hospitality...
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SYLLABUS FOR HAMG 1321 Introduction to Hospitality Industry
Semester Hours Credit: 3
Lecture Hours: 48
Lab Hours: 0
Course Dates/Times: 14 Oct- Dec 16 2014 /Tuesdays &
Thursdays/ 6:00 p.m. – 9:00 p.m.
Instructor: Michelle Daniels Kaercher
Office Hours: Immediately following class or by appt.
Instructor Email: [email protected]
Phone: 07450062708
INSTRUCTOR BIOGRAPHY
Michelle Daniels Kaercher graduated from Oklahoma State University with a B.S. in Hotel and Restaurant Management. Following graduation, she was hired by Brinker International as a
Manager for Chili’s Restaurant in Tulsa, Oklahoma. During her 2nd year with Chili’s she moved to Fort Smith, Arkansas and opened a new Chili’s. Following the successful opening, she later
moved to Houston, Texas and worked in another Chili’s restaurant and was promoted to General Manager. Upon promotion, she was given the opportunity to open another new Chili’s in Enid, Oklahoma. After 2 successful years in the position of General Manager, she was promoted to
Managing Partner. During her time with Brinker International she recruited college graduates at job fairs, hired and trained hundreds of employees as well as new managers.
I. INTRODUCTION
A. Introduction to the Hospitality Industry introduces students to the various
elements of the Hospitality field. It provides an in-depth overview of the
world’s largest and fastest growing business. Topics include growth, development and organization of the foodservice and lodging industries; human
resources; marketing; security, engineering and maintenance of hospitality facilities; and career opportunities within the hospitality industry.
B. HAMG 1321, Introduction to the Hospitality Industry, is a required course for
an Associate in Applied Science degree in Hotel Management, Restaurant and
Culinary Management, and Food and Beverage Management. This course is also required for Culinary Arts, Restaurant Operations, Institutional Food Service Operations, Rooms Division, and Food and Beverage Management certificates
of completion.
FOR STUDENTS OF THE REAL WORLD
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II. LEARNING OUTCOMES
Upon successful completion, the student will be able to:
A. Explain the relation of lodging and food and beverage operations to the travel
and tourism industry.
B. Describe the scope of the travel and tourism industry and its economic impact
on the local, national, and international levels.
C. Cite opportunities for education, training, and career development in the
hospitality industry.
D. Summarize the origins of the European and American lodging and food service industries.
E. Describe the effects of globalization on the hospitality industry.
F. Evaluate and discuss several major factors, developments, and trends which
have affected lodging and food service operations in recent years and which will continue to affect the industry in the future.
G. Compare and contrast the effects on the industry of f r a nc h i s i n g ,
management contracts, re fe rra l o rganiza t ions , independent and cha in ownership, and condominium growth.
H. Identify the genera l classifications of hotels and describe the most distinctive features of each.
I. List the common divisions or functional areas of hotel organization (rooms, food
and beverage, engineering, marketing and sales, accounting, human resources, and security) and explain the responsibilities and activities of each.
J. Outline the functional areas or departments typically found in each hotel
division.
K. List and explain the major classification of food services, beginning with the
distinction between commercial and institutional operations.
Outline the organization, structure, and functional areas in commercial and institutional food service operations.
III. INSTRUCTIONAL MATERIALS
A. The instructional materials identified for this course are viewable through
http://www.ctcd.edu/im/im_main.asp
Introduction to Hospitality
by John R. Walker, 6th Edition
B. Additional references may be required that are available in the Central Texas College library
IV. COURSE REQUIREMENTS
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A. Your first responsibility is scholarship. The grade you receive for this course will
not be the grade of the instructor, but rather the grade you and you alone make.
B. You should attend class regularly and be prepared to participate in classroom
discussions and to take unannounced quizzes relating to text assignments and
lecture material presented from the beginning of the course.
C. You are encouraged to give your best effort throughout the course. From the
beginning, you should plan for a steady, organized, and continuous effort, which in
the long run will prove more effective for your final grade than a last minute crash-
cram policy. Your course grade is not determined solely by exam grade. Such
factors as class participation, initiative, attendance, and individual research papers
will be considered in grade computation.
D. From time to time, special library and/or outside assignments will be made to
members of the class individually and/or in groups. You are expected to read all
assignments and fulfill your responsibilities to any group assignment.
E. You are expected to read all assigned material and bring your textbook to class.
Keep informed on all assignments, especially after an absence.
F. Good class notes are indispensable for earning a good grade, since both the
material assigned and that discussed in class will be the basis for examination
material.
G. Special Work: A term paper or other research project, per requirements of the
instructor, will be required. The subject must be appropriate for the course
material. Check with the instructor when you have made a selection. The value is
indicated in the semester grade computation and has considerable weight on your
final average.
V. EXAMINATIONS
A. There will be a minimum of two major examinations and a written paper as follows:
1. Mid-term exam on Nov 25, 2014
2. Final exam on December 16, 2014
3. Paper due on Nov 20, 2014
B. A student must be present for all examinations. No make-up examinations will
be given. Students who know in advance they will be absent from an examination due to valid reasons must arrange to take an early examination.
Unexpected absences due to illness or extenuating circumstances will require the
student to see the instructor about individual make-up work in lieu of the missed examination. Students without excused absences will be given a zero for
the examination missed.
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C. Examinations will consist of both objective (true/false, multiple choice, fill in-the-blank, and matching) and subjective (short answer and essay) questions, or a
combination of both types. Students majoring in Criminal Justice and Law Enforcement must be able to communicate both orally and in written form, thus
some questions requiring the composition and writing of an essay answer will be required.
VI. SEMESTER GRADE COMPUTATIONS
POINTS GRADES
900-1000 A=4 pts/sem hr
800- 899 B=3 pts/sem hr 700- 799 C=2 pts/sem hr 600- 699 D=1 pt/sem hr
0- 599 F=0 pts/sem hr
A. Lab points are awarded on projects as follows: appearance, mise en place, preparation time, sanitation, and presentation.
B. A student must take the final examination to receive a grade for this course.
VII. Notes and Additional Instructions
A. Tuition refunds are made only in the case of class cancellation or official and
timely withdrawal from CTC or from a course. Please refer to the current course catalog for more details, at http://europe.ctcd.edu/library/catalog.php.
B. GoArmyEd students should contact their education counselor before withdrawing and are required to withdraw through the GoArmyEd portal.
Please note: a military withdrawal does not override CTC’s grading policy.
Component Possible Points
Face-to-face
Attendance/Assignments
Quizzes 4@ 50 points
160 points
200 points
Labs 4 @ 30 pts 240 points
Mid-term Exam 200 points
Final Exam 200 points
Total 1000 points
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For self-pay students, refunds are computed from the date the Application for Withdrawal or Refund is filed with the CTC Field Representative or designated
Student Services Officer. Special conditions apply to students who receive federal, state, and/or institutional financial aid.
Tuition and fees paid directly to the Institution by the Veterans Administration, Title IV (Financial Aid Programs, a sponsor, donor, or scholarship shall be
refunded to the source rather than directly to the students.
C. Course Withdrawals, Student Responsibilities: It is the student’s responsibility to officially withdraw from a course. The instructor cannot initiate a withdrawal based upon a student’s request. Rather, students must initiate the withdrawal with
the designated Education Center Representative, through the CTC Field Representative or the Student Services Officer for that region.
Applications for Withdrawal will be accepted at any time before the completion of 75% of the course, after which time the student will be assigned an “FN”-
“Failure for Non-attendance.”
D. Incomplete / Course in Progress Grade Policy: An “IP” or “Incomplete” grade may be assigned by an instructor if a student has made satisfactory progress in a course with the exception of a major quiz, final exam, or other project. The “IP”
grade may also be assigned based on circumstances beyond a student’s control, such as personal illness, death in the immediate family, or military orders. Notice
of absences, with supporting documentation, may be required by the instructor. The instructor makes the final decision concerning the granting of the incomplete grade. With an “Incomplete” grade, students are required to complete a set
amount of work before the instructor will submit an official letter grade. This date can be determined by the instructor but must be within 45 days of the course end
date. After completion of the work the instructor can then change the grade of “IP” to the appropriate letter grade. If this work is not completed by the specified date the instructor will change the grade to “F”.
E. Cellular phones, beepers, and other electronic devices will be turned off while
the student is in the classroom or laboratory unless the student is using the device for class purposes. No texting or social networking is allowed during class.
F. Instructor Discretion: The instructor reserves the right of final decision in course requirements.
G. Civility: Individuals are expected to be cognizant of what a constructive
educational experience is and respectful of those participating in a learning
environment. Failure to do so can result in disciplinary action up to and including expulsion.
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VIII. IMPORTANT NOTE REGARDING FEEDBACK AND RESPONSIBILITY
FOR LEARNING
A. Feedback: Feedback is the return of data/information about the result of a process
and is an important part of the learning process. Feedback in the course will be provided via test scores, graded assignments, and/or instructor evaluation of the student’s progress. You are encouraged to take advantage of
the many avenues for feedback available to you. For example, office hours are established primarily to provide the student access to the instructor to discuss
academic guidance. I am also generally available before and after class to meet with you. E-mail is another easily available medium to obtain feedback. Additional feedback may be provided at the discretion of the instructor or on your
request.
1. Instructor: As your instructor I will organize and present the course material
in a manner designed to facilitate the learning process. I will evaluate your progress periodically via writing assignments and exams and provide
feedback on your performance via exam scores, exam critiques, and critique of your writing assignments, etc. I am also available before and after each
class period and during office hours to discuss your performance and answer questions.
2. Student: As the student you are ultimately responsible for your success in
this course. It is your responsibility to attend class regularly, prepare for class by reading assigned text material, participate in class discussions, ask questions when required to improve your understanding, prepare for and complete exams,
and complete all other assignments.
IX. COURSE OUTLINE
Note: The instructor has the right to change the course schedule. Any changes will be announced
in class. If the student misses a class period and changes are announced, it is the student’s responsibility to receive the missed information from a classmate or the instructor.
A. DATES:
Unit One: Chapters 1-4
1. Introducing Hospitality - October 14 2. The Hotel Business - October 16 3. Rooms Division Operations - October 21
4. Food and Beverage Operations - October 23
1. Learning Outcomes: Upon successful completion of this unit, the student will be able to:
a. Describe the characteristics of the hospitality industry. b. Explain corporate philosophy.
c. Discuss why service has become such an important facet of the hospitality industry.
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d. Suggest ways to improve service. e. Describe hotel ownership and development via hotel
franchising and management contracts. f. Classify hotels by type, location, and price.
g. Discuss the concept and growth of vacation ownership. h. Name some prestigious and unusual hotels. i. Outline the duties and responsibilities of key executives and
department heads. j. Draw an organizational chart of the rooms division of a hotel
and identify the executive committee members. k. Describe the main functions of the rooms division. l. Describe property management systems and discuss yield
management. m. Calculate occupancy percentages, average daily rates, and actual
percentage of potential rooms revenue. n. Outline the importance of the reservations and guest
services functions.
o. List the complexities and challenges of the concierge, housekeeping, and security/loss prevention departments.
p. Describe the duties and responsibilities of a food and beverage director and other key department heads.
q. Describe a typical food and beverage director’s day.
r. State the functions and responsibilities of the food and beverage departments.
s. Perform computations using key food and beverage operating ratios.
2. Learning Activities:
a. Classroom lecture/discussion.
b. Reading assignments. c. Homework and other assignments.
Homework includes completing 4 learning outcome objectives
on paper after each class, and prior to the next session.
3. Unit Outline: Follow the sequence of unit learning outcomes.
B. DATES:
Unit Two: Chapters 5-8
5. Beverages - Nov 4 7. Restaurant Operations - Nov 6 6. The Restaurant Business - Nov 11 8. Managed Services - Nov 13
1. Learning Outcomes: Upon successful completion of this unit, the student will be able to:
a. List and describe the main grape varieties.
b. Suggest appropriate pairings of wine and food. c. Identify the various types of beer.
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d. List the types of spirits and their main ingredients. e. Explain a restaurant’s liability in terms of serving alcoholic
beverages. f. Describe the different characteristics of chain and independent
restaurants. g. Identify some of the top chain and independent restaurants. h. List the classifications of restaurants.
i. Differentiate characteristics of chain and independents restaurants. j. Describe restaurant operations for the front of the house.
k. Explain the important aspects of food production. l. Explain how restaurants forecast their business. m. Outline back-of-the-house operations.
n. Identify the key areas of a restaurant manager’s job. o. Outline the functional areas and tasks of a foodservice/restaurants
manager.
p. Outline the different managed services segments. q. Describe the five factors that distinguish managed services
operations from commercial ones. r. Explain the need for and trends in elementary and secondary
school foodservice.
s. Describe the complexities in college and university foodservice. t. Identify characteristics and trends in health care, business and
industry, and leisure and recreation food service.
2. Learning Activities:
a. Classroom lecture/discussion.
b. Reading assignments.
c. Homework and other assignments. Homework includes completing 5 learning outcomes on paper prior to
the class session which will discuss said objectives. This will clarify
questions and improve class discussion.
3. Unit Outline: Follow the sequence of unit learning outcomes.
C. DATES:
Unit Three: Chapters 9-11
9. Tourism - November 18 10. Recreation, Attractions, and Clubs - Nov 20 (Term Paper Due) 11. Gaming Entertainment - Nov 25 (Mid-term Review)
1. Learning Outcomes: Upon successful completion of this unit, the student will be able to: a. Define tourism.
b. Outline the important international and domestic tourism organizations.
c. Describe the economic impact of tourism.
d. List reasons why people travel. e. Describe the sociocultural impact of tourism.
f. Describe ecotourism. g. Discuss the relationship of recreation and leisure to wellness. h. Explain the origins and extent of government sponsored
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recreation. i. Distinguish between commercial and noncommercial recreation.
j. Name and describe various types of recreational clubs. k. Identify the major U.S. theme parks.
l. Describe the operations of a country club. m. Outline the history of modern casinos. n. Describe the various components of modern casino hotels.
o. Appreciate the spread of casino gaming. p. Understand the basic principles of casino operations
q. Discuss the different positions within the gaming industry.
2. Learning Activities:
a. Classroom lecture/discussion.
b. Reading assignments.
c. Homework and other assignments. Homework will be to complete 4 learning objectives per class session
on paper to discuss at the following class.
3. Unit Outline: Follow the sequence of unit learning outcomes.
MID-TERM EXAM: 13 November 2014
D. DATES:
Unit Four: Chapters 12-14
12. Meetings, Conventions, and Expositions- December 2 13. Special Events - December 4 14. Leadership and Management - December 9 (Final Review - December 11)
1. Learning Outcomes: Upon successful completion of this unit, the
student will be able to:
a. List the major players in the convention industry.
b. Describe destination management companies.
c. Describe the different aspects of being a meeting planner.
d. Describe the different types of contractors.
e. Explain the different types of meetings, conventions, and expositions.
f. List the various venues for meetings, conventions, and
expositions. g. Define a special event.
h. Describe what event planners do. i. Classify special events. j. Outline the skills and abilities required for event
management. k. Identify the main professional organizations and
associations involved with the special events industry. l. Identify the characteristics and practices of leaders and
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managers. m. Define leadership management.
n. Differentiate between leadership and management. o. Describe the key management functions.
2. Learning Activities:
a. Classroom lecture/discussion.
b. Reading assignments. (Identified chapters shall be read prior to class attendance.)
c. Homework and other assignments.
3. Unit Outline: Follow the sequence of unit learning outcomes.
FINAL EXAM: 16 December 2014
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Appendix 1 – Article Report Grading Criteria
Name:
Course:
ARTICLE REPORT GRADING CRITERIA
Written Report Criteria Point
Value
Points
Earned
Copy of the article included with report. 5
Report submitted on time. 5
Article must be subject-related, current and from a
recognized source. How would you answer the question:
“So what does your article have to do with the hospitality industry?”
5
The report must be in the correct format, typed and no more
than one page in length. The article copy must be stapled to
the report. Correct grammar and spelling must be used.
5
Total Points for Written Criteria 20
Oral Report Criteria Point
Value
Points
Earned
Completed presentation within time limit. Use of correct speech and presentation techniques.
5
Total Points for Written and Oral Criteria 25
Appendix 2 – Current Events Article Report Format
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CENTRAL TEXAS COLLEGE CURRENT EVENTS ARTICLE REPORT
NAME:
DATE:
COURSE: SECTION:
Publication Title:
Issue Date: Page(s):
Article Title:
ARTICLE SUMMARY/MAIN POINTS: (You need only a few complete sentences – just enough to express the purpose of the article).
YOU’RE CONCLUSIONS (Reaction, Agree/Disagree, Your opinion, etc.):
CERTIFICATION OF AUTHORSHIP: I certify that I am the author of this paper, and that it is
written in my own words except where indicated by quotation marks and it was prepared by me specifically for this course.
STUDENT SIGNATURE: