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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: michelledaniels336@hotmail.com

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: