HTMT 210, Principles & Practices in Hospitality & Tourism

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1 Instructor Information: Dr. Brumby McLeod, Assistant Professor College of Charleston School of Business Department of Hospitality & Tourism Management ( * Office hours: By appointment only via , Facetime, Skype (brumbymcleod), or phone Class Time and Location: This course is a distance- learning course managed and administered via the Internet. The course is open from Maymester, Tuesday, May 14 th thru Friday, May 31 st. There are no face- to- face meeting times. Online communication and phone are the only available methods of communication. Required Materials: Cooks, R. A., Yale, L. J. & Marqua, J.J. (2010). Tourism: The Business of Travel (4 th ed.). New Jersey: Pearson Prentice Hall. ISBN: Hospitality Tourism Interactive (HTi) is a license for accessing an online simulation; the class ID is cm OAKS (Desire 2 Learn): The online learning environment is managed and facilitated in OAKS, a learning management system powered by Desire 2 Learn and branded as OAKS at the College of Charleston. Access to this system via the appropriate Internet browser (Mozilla, Chrome, or Internet Explorer) is a requirement of the course. You are responsible for selecting a supported browser, reliable Internet service, and the timely submission of materials. A personal laptop with MS Office is highly recommended, as well as a digital camera with photograph and video capability. Access to OAKS and details of the system requirements are provided in My Charleston. Grades, general communication, electronic documents, quizzes, assignments, and exams will be managed through OAKS. You should be logging into this system on a daily basis, or scheduling periods of time to access OAKS during each learning module to complete the necessary quizzes, discussions, assignments, and exams. Approximately 3 hours of daily engagement between May 14 and May 31 is expected. There are no scheduled meeting times online, but there are strict deadlines for completing and interacting with your classmates and me. Page 1 of 5

2 Course Description: Hospitality and tourism is an economic sector composed of several interrelated industries (i.e., transportation, lodging, food and beverage, attractions, and destination marketing organizations). This course will examine the past, present, and future trends and issues in many of these sectors with special emphasis on the planning, marketing and management functions. This course is designed as an overview of the hospitality and tourism industry. This course, in an online setting particularly, will require you to demonstrate all of the learning goals outlined below. School of Business Learning Goals: Effective Communication students will write professional documents that are technically correct and concise and make effective presentations utilizing technological tools and ability utilizing relevant discipline specific knowledge. Ethical Awareness students will recognize and be able to appraise ethical dilemmas involved in business decisions and competently engage in discourse aimed at resolution of these dilemmas utilizing relevant discipline specific knowledge. Global Awareness students will recognize and examine the global implications of business decisions while evaluating and integrating innovative applications of these implications utilizing relevant discipline specific knowledge. Problem Solving Ability students will demonstrate critical thinking skills in identifying and evaluating problems and opportunities in the business environment and apply analytical techniques to formulate creative solutions utilizing relevant discipline specific knowledge. Learning Objectives: The courses learning objectives are stated at the beginning of each chapter in the textbook and textbook notes provided in OAKS. The quizzes, exams, assignments, and discussions assess your attainment of those learning objectives. Course Structure: The course is organized around 3 learning modules. Each module consists of chapter readings, chapter notes, chapter quizzes, an online discussion, an individual in- depth assignment, and an exam. Details of each learning module are provided under the Course Details section of the syllabus. Overall, your grade in this course is determined by a total of 15 quizzes, 3 exams, 3 assignments, and participation in five online discussions. Quizzes the quizzes are meant to engross you in the textbook readings and prepare you for the exam covering that particular learning module. They are my method of holding you accountable for meeting the learning objectives and retaining the textbook content in an online environment. Each chapter has a related quiz that can be taken up to 3- times; your highest quiz attempt score is your recorded score; Page 2 of 5

3 each quiz consists of 5 questions; the questions are delivered one at a time; the quiz does not allow you to return to any previous questions; the quizzes must be completed sequentially the first time; each graded quiz is worth 1% of your grade; answers to the quizzes will NOT be revealed. Exams each exam should be taken after all of the quizzes are completed for a learning module and you are satisfied with your recorded quiz scores. The exams are comprised of a random pool of quiz questions; yes, you will have seen some of the questions before. The exam is similar to the quiz delivery method, but you will have 60- minutes to complete the exam and only one attempt. Each exam is worth 10% of your grade. Assignments are unique to the learning module content and require you to apply the overall School of Business learning goals and the learning objectives outlined by the textbook chapters to an organization, destination, or scenario. There are three assignments in the course. The assignments are only revealed after you make an attempt on the first quiz of each chapter in the learning module. The first assignment requires you to create a study abroad course proposal. The second assignment requires you to complete Hospitality Tourism Interactive (HTi), an online destination simulation by Pearson. The third assignment is a case study on the potential conflicts related to tourism development. The assignment should be reviewed early as you work through the learning module because the individual assignments require several days to complete. However, the assignment for each module is only revealed after you make an attempt of the first quiz for each chapter in the learning module. There is only one assignment per learning module and they are worth 10%, 20%, and 10% respectively. Discussions provide one of my favorite online forums for debating controversial issues and engaging each other during the course. The introductory and concluding discussions are not contained within modules. The discussion for each module is only revealed after you make an attempt on the first quiz of each chapter in the learning module. Your participation is critical to the success of the online forum. I expect you to make engage in the discussions throughout the posting period to demonstrate your knowledge of the subject, apply tourism concepts, and challenge other arguments made by classmates or outside sources such as the media. Each online discussion is worth 3% of your grade. These are scored by three criteria: a timely initial quality posting, timely quality replies to other postings, and engagement throughout the process. Start early and engage often. You cannot see the discussion for a module until you complete all quizzes for that module. You cannot reply or see module postings until after you make your initial posting. Make the first one good! Grading Determination: Quizzes one for the syllabus and one per chapter 01% = 15% Assignments one per module, but weighted 10, 20, 10% = 40% Exams one per module 10% = 30% Discussions five in total 03% = 15% TOTAL 100% Page 3 of 5

4 Grading Scale: A 94 or above A B B B C C C D F Below 60 Course Overview: This course is organized around three learning modules. Please note the due dates. I. The Traveling Public and Tourism Promoters, readings, quizzes, exam, discussion, and assignment to be completed by 6:00 PM eastern time Wednesday, May 22 nd, 2013: a. Chapter 1, Introducing the World s Largest Industry, Tourism b. Chapter 2, Marketing to the Traveling Public c. Chapter 3, Delivering Quality Tourism Services d. Chapter 4, Bringing Travelers and Tourism Service Providers Together e. Chapter 5, Capturing Technology s Competitive Advantages II. Tourism Service Suppliers, readings, quizzes, exam, discussion, and assignment to be completed by 6:00 PM eastern time Monday, May 27 th, 2013: a. Chapter 6, Transportation b. Chapter 7, Accommodations c. Chapter 8, Food and Beverage d. Chapter 9, Attractions and Entertainment e. Chapter 10, Destinations III. The Hospitality Environment, readings, quizzes, exam, discussion, and assignment to be completed by 6:00 PM on Friday, May 31 st, 2013: a. Chapter 11, Economic and Political Impacts of Tourism b. Chapter 12, Environmental, Social, and Cultural Impacts of Tourism c. Chapter 13, Sustaining Tourism s Benefits d. Chapter 14, The Future of Tourism Page 4 of 5

5 Disability Services: This College abides by section 504 of the Rehabilitation Act of 1973 and the Americans with Disabilities Act that stipulates no student shall be denied access to an education solely by reason of a handicap. Disabilities covered by law include, but are not limited to, learning disabilities and hearing, sight or mobility impairments. If you have a documented disability that may have some impact on your work in this class and for which you may require accommodations, please contact an administrator at the Center of Disability Services, (843) and me so that such accommodation may be arranged. Honor Code and Academic Integrity: Lying, cheating, attempted cheating, and plagiarism are violations of our Honor Code that, when identified, are investigated. Each instance is examined to determine the degree of deception involved. Incidents where the professor believes the student s actions are clearly related more to ignorance, miscommunication, or uncertainty, can be addressed by consultation with the student. We will craft a written resolution designed to help prevent the student from repeating the error in the future. The resolution, submitted by form and signed by both the professor and the student, is forwarded to the Dean of Students and remains on file. Cases of suspected academic dishonesty will be reported directly to the Dean of Students. A student found responsible for academic dishonesty will receive a XF in the course, indicating failure of the course due to academic dishonesty. This grade will appear on the student s transcript for two years after which the student may petition for the X to be expunged. The student may also be placed on disciplinary probation, suspended (temporary removal) or expelled (permanent removal) from the College by the Honor Board. It is important for students to remember that unauthorized collaboration working together without permission is a form of cheating. Unless a professor specifies that students can work together on an assignment and/or test, no collaboration is permitted. Other forms of cheating include possessing or using an unauthorized study aid (such as a PDA), copying from another s exam, fabricating data, and giving unauthorized assistance. Remember, research conducted and/or papers written for other classes cannot be used in whole or in part for any assignment in this class without obtaining prior permission from the professor. Students can find a complete version of the Honor Code and all related processes in the Student Handbook for Academic Year Page 5 of 5 Revised May 13, 2013

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