NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE CLASS HOURS: 3 LAB HOURS: 0 CREDITS: 3

Transcription

1 NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE COURSE #: HMGT 1101 COURSE TITLE: PERSPECTIVES IN HOSPITALITY MANAGEMENT CLASS HOURS: 3 LAB HOURS: 0 CREDITS: 3 1. COURSE DESCRIPTION An overview of the history, likely directions and organizational structure of the hospitality industry and its role in local, national and global economies. Students are introduced to the nature and scope of the hospitality industry, basic terminology, management concepts, career path explorations and the department s mission and culture. 2. COURSE OBJECTIVES Upon completion of HMGT 1101, the student will be able to a. Identify the scope of the hospitality and tourism industry b. Understand and describe the characteristics of the hospitality and tourism industry from a local, national and global perspective c. Explore the roles and responsibilities of key executives and department heads in the hospitality industry d. Differentiate hotel classifications e. Classify and examine food and beverage operations 3. STUDENT LEARNING OUTCOMES and ASSESSMENT Student Learning Outcomes a. Discuss scope of the hospitality and tourism industry (HMGT: Knowledge; Gen Ed: Communication) b. Gather information from observation in regard to the hospitality industry from a local, national and global perspective (Gen Ed: Inquiry/Analysis) Method of Assessment Industry leader/organization profile and personal essay, concierge marketing assignment, tourism attraction assignment, weekly chapter summaries, class participation Personal profile, concierge marketing assignment, tourism attraction assignment, weekly chapter summaries, class participation c. Understand and discuss the roles and responsibilities of key executives and department heads in the hospitality industry (HMGT: Knowledge) Shared reading, weekly chapter summaries, class participation d. Evaluate and examine hotel classifications Tourism attraction assignment, weekly chapter

2 (HMGT: Knowledge; Gen Ed: Integration) e. Evaluate and apply information discerningly from a variety of sources to classify and examine food and beverage operations (HMGT: Knowledge; Gen Ed: Integration) summaries Tourism attraction assignment, weekly chapter summaries 4. PREREQUISITES CUNY proficiency in reading and writing; co-requisite: MAT TEXT Walker, J. R. (2013). Introduction to hospitality. Upper Saddle River, NJ: Prentice Hall. 6. GRADING SYSTEM Personal profile 5% Industry leader/organization profile and personal essay 15% Concierge marketing assignment 20% Tourism attraction assignment 20% Shared reading 10% Weekly chapter summaries 25% Class participation 5% TOTAL 100%

3 WEEKLY COURSE OUTLINE COURSE: HMGT 1101 COURSE TITLE: PERSPECTIVES IN HOSPITALITY MANAGEMENT WEEK 1 Introduction Overview of course and Department of Hospitality Management mission statement Characteristics of service Service philosophy Moments of Truth WEEK 2 History of hospitality Hospitality industry from a local, national and global perspective Interrelated nature of hospitality and tourism Characteristics of the hospitality industry WEEK 3 Information literacy Library tour APA instruction WEEK 4 Travel and tourism Global tourism International and domestic tourism organizations Economic impact of tourism WEEK 5 Travel and tourism Local tourism Promoters of tourism Motivators for travel Sociocultural impact of tourism WEEK 6 Lodging Hotel classifications Hotel ownership and development Prestigious and unusual hotels Lodging leaders

4 WEEK 7 Rooms division manager functions Property management systems and yield management Duties and responsibilities of key hotel executives Complexities and challenges in lodging operations WEEK 8 Theme parks and the national parks system Major U.S. theme parks Gaming entertainment Components of modern casino hotels Basic principles of casino operations WEEK 9 Dimensions of managing in food service Managed services segments Trends in managed foodservices WEEK 10 Lodging food and beverage management Functions and responsibilities of the food and beverage departments Duties and responsibilities of the food and beverage director and key team members Food and beverage operating ratios and cost analysis WEEK 11 Restaurant business and operations Characteristics of chain and independent restaurants Classifications of restaurant Top chain and independent restaurants Front and back of the house operations Beverage operations Describe the characteristics of beverage operations WEEK 12 Meetings, conventions and events Characteristics of the convention industry Aspects of being a meeting planner Types of special events, meetings and conventions WEEK 13 Hospitality human resources Characteristics and practices of human resources Aspects of leadership and management Key management functions WEEK 14 WEEK 15 Final presentations Final presentations

5 WEEKLY COURSE OBJECTIVES COURSE: HMGT 1101 COURSE TITLE: PERSPECTIVES IN HOSPITALITY MANAGEMENT The student will be able to... WEEK 1 Discuss Department of Hospitality Management mission statement Understand course objectives. Identify the scope of the hospitality and tourism industry Describe the characteristics of service Develop a personal profile WEEK 2 Discuss the historical foundations and early development of the hospitality industry Examine the characteristics of the hospitality industry from a local, national and global perspective Participate in a group assignment WEEK 3 Identify academically appropriate sources of information Demonstrate research skills and tools Recognize the importance of citations Model APA format WEEK 4 Define tourism on a global level Outline international and domestic tourism organizations Describe the economic impact of tourism WEEK 5 Define tourism on a local level Identify promoters of tourism List motivators for travel Describe the sociocultural impact of tourism. WEEK 6 Classify hotels by type, location and price Describe hotel ownership and development Identify prestigious and unusual hotels Recognize lodging leaders WEEK 7 Describe the main functions of the rooms division managers Describe property management systems and discuss yield management Outline the duties and responsibilities of key executives List the complexities and challenges in lodging operations

6 WEEK 8 Name and describe various types of recreational clubs Identify the major U.S. theme parks Distinguish between commercial and noncommercial recreation Describe the various components of modern casino hotels Understand the basic principles of casino operations WEEK 9 Outline the different managed services segments Describe the factors that distinguish managed services operation from commercial ones Explain the trends in managed foodservices WEEK 10 State the functions and responsibilities of the food and beverage departments Describe the duties and responsibilities of the food and beverage director and key team members Explain food and beverage operating ratios and cost analysis WEEK 11 Describe the characteristics of chain and independent restaurants List the classifications of restaurants Identify top chain and independent restaurants Describe front and back of the house operations Describe the characteristics of beverage operations WEEK 12 Describe the characteristics of the convention industry Describe the aspects of being a meeting planner Explain types of meetings and conventions Define a special event Outline the skills and ability required for event management Classify special events WEEK 13 Identify the characteristics and practices of human resources Define leadership and management Differentiate between leadership and management Describe the key management functions WEEK 14 Design and present Tourism Attraction Assignment WEEK 15 Design and present Tourism Attraction Assignment

7 SELECTED BIBLIOGRAPHY At-a-glance statistical figures. (n.d.). Retrieved October 15, 2012, from American Hotel & Lodging Association: Jobs & careers. (2012, January 01). Retrieved October 15, 2012, from National Restaurant Association: Trends and research. (2012). Retrieved October 10, 2012, from Hospitality Sales and Marketiing Association International: About world tourism organization (UNWTO). (n.d.). Retrieved October 12, 2012, from World Tourism Organization: Brefere, L., Eich Drummond, K., & Barnes, B. (2005). So you want to be a chef? your guide to culianary careers. Hoboken, NJ: John Wiley and Sons. Core values & heritage. (n.d.). Retrieved October , from Marriott: Marriott, J. W., & Brown, K. A. (1997). The spirit to serve: Marriott's way. New York, NY: Harper Collins. Sandoval-Strausz, A. (2007). The hotel: an American history. New Haven, CT: Yale Univesity Press. Walker, J. R. (2013). Introduction to hospitality. (6 th ed.). Upper Saddle River, NJ: Prentice Hall.