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1 USF Sarasota-Manatee College of Hospitality and Technology Leadership HFT Credit Hours Introduction to Hospitality and Tourism Fall , USF Sarasota-Manatee Instructor: Dr. Cihan Cobanoglu Classroom: SMC206 Time: Wednesday, 12:00PM 2:50 PM Office: Sarasota Campus - A314 Office Telephone: (941) Office Hours: By Appointment PREREQUISITES: none COURSE DESCRIPTION: This course introduces the hospitality industry to the student with an emphasis on the broad spectrum of hospitality organizations and career opportunities. It provides an overview of structure and managerial performance with respect to food, beverage, lodging, resorts, gaming, events, conventions, and related operations. Students will learn the details of the hospitality industry by studying chapters on the operational areas of the industry and by presentations from industry professional guest speakers. COURSE TOPICS: This course will cover the following content areas: 1. The Hotel Business and Rooms Division Operation 2. Food & Beverage, The Restaurant Business and Operations 3. Managed Services, Tourism, Recreation, Attractions, and Clubs 4. Gaming Entertainment, Meetings, Conventions, and Expositions 5. Special Events, Leadership, Ethics and Management COURSE OBJECTIVES: This course is designed as an introductory course necessary to succeed in majoring in hospitality and earning a hospitality management degree. The competencies acquired include a detailed learning of the various natures of the hospitality and tourism product and their interdependency upon one another. This course also continues to expose students to the University Core which includes the Pillars of Intellectual Engagement. The Pillars of Intellectual Engagement express the qualities every student graduating from USFSM should be able to demonstrate - they are critical thinking, communication, ethics, leadership, community engagement, and diversity. BACHELOR OF SCIENCE IN HOSPITALITY MANAGEMENT MISSION STATEMENT: The Bachelor of Science in Hospitality Management in the College of Hospitality and Technology Leadership at the University of South Florida Sarasota-Manatee prepares graduates for leadership positions in the hospitality industry through foundational knowledge of hospitality operations and experiences that promote diversity, ethical responsibility, lifelong learning, and community engagement. BACHELOR OF SCIENCE IN HOSPITALITY MANAGEMENT PROGRAM LEARNING OUTCOMES (PLOs): 1. Identify and apply business concepts and skills relevant to the operational areas of hospitality management. 2. Describe and apply the fundamental principles of leadership and model the behavior of effective leaders. 3. Demonstrate effective communication skills. 4. Analyze information and make decisions using critical thinking and problem solving skills. 5. Evaluate diversity and ethical considerations relevant to the hospitality industry. COURSE STUDENT LEARNING OUTCOMES: Upon completion of this course, students will be able to: 1. Describe the characteristics of the hospitality industry; (Aligns with PLO s 1 & 3) 2. Describe the economic impact of tourism; (Aligns with PLO s 1 & 3) 3. Describe hotel ownership and development via franchising and management contracts; (Aligns with PLO s 1, 3 & 4) 4. Describe the main functions of the rooms division departments; (Aligns with PLO s 1 & 3) 5. State the functions and responsibilities of the food and beverage departments; (Aligns with PLO s 1 & 3) USFSM HFT 3003 Syllabus Page 1

2 6. Describe the different characteristics of chain and independent restaurants; (Aligns with PLO s 1 & 3) 7. Outline the different managed services segments; (Aligns with PLO s 1 & 4) 8. Suggest appropriate pairings of wine and food; (Aligns with PLO s 3 & 4) 9. Describe the operations of a country club; (Aligns with PLO s 1 & 3) 10. Explain how gaming entertainment converges with the hospitality industry; (Aligns with PLO s 1, 3 & 4) 11. Outline the skills and abilities required for event management; (Aligns with PLO s 1, 3 & 4) 12. Identify the characteristics and ethical challenges of leaders and managers; (Aligns with PLO s 2, 4 & 5) TEXT AND MATERIALS A. The required textbook for this course is: John R. Walker Introduction to Hospitality Management, Pearson Press. ISBN: CANVAS USE: The class syllabus is posted in CANVAS, an online course management system. In this class CANVAS will be used for course announcements, grading, assignment information, and some assessments. Information on how to use CANVAS is available at: Other sources for assistance are the toll-free hotline, (866) or the live online help site: GRADING, EVALUATION AND ATTENDANCE POLICIES: Grades are issued based on the total points earned for class attendance, participation, completion of the assignments, quizzes, a paper, and exams. Grades will not be negotiated or curved. This means you should invest time in preparing for class and submitting your best effort on all assigned work. Since this is an upper-level college course, you are expected to write in a scholarly manner using proper grammar, punctuation, and sentence structure. Research sources are to be properly cited using MLA or APA format. All assignments must be typed unless otherwise indicated, and some may need to be submitted electronically through CANVAS. Specific instructions for each assignment will be posted on CANVAS and discussed in class. The table below shows how points for each course component will be distributed for your final grade. Your final grade is determined out of 1,000 possible points, i.e., 10% = 100 points. The table also includes the plus/minus system that will be used for this course: Assignment Percentage of Overall Letter grade Percentage Grade Class Attendance/Participation 10% % A Written Assignments 10% 90-93% A- Quizzes 10% 87-89% B+ Eyes of the World Paper 20% 84-86% B Midterm & Final Exam 50% 80-83% B- Total % C % C 70-73% C % D % D 60-63% D- 59 or below F Class Attendance/Participation - 10% This is a discussion-based course; therefore, it is critical that you are present and prepared to participate in class each week. Credit for participation includes, but is not limited to, contributing to in class activities and discussions, completing assignments, and CANVAS discussions, if assigned. All written assignments must be completed prior to class. Be advised that full participation in class and on our CANVAS discussion site, if assigned, will be required USFSM HFT 3003 Syllabus Page 2

3 in order to achieve a passing grade in this class. Written Assignments 10% There will be ten (10) written assignments that address questions related to case studies in the text or other textrelated questions. Each assignment will be worth 10 points, i.e., 10 assignments X 10 possible points = 100 possible points or 10% of the final grade. These assignments must be typed and ed to the professor to the address on page one of this syllabus. In addition, you must bring two hard copies of each assignment to class one to submit and the other to use during discussion. These assignments will be 1.5-spaced and 12-point font. Please use correct grammar, spelling and sentence structure. The writing center has tutors available who can help you proofread your papers; however you will need to make an appointment in advance. Quizzes 10% There will be a total of ten (10) quizzes each quiz will contain ten (10) multiple choice questions worth one (1) point each making each quiz worth 10 total points. Eyes of the World Paper 20% Details regarding this project will be provided in class and on CANVAS. Midterm and Final Exam 25% each = 50% The Midterm and Final Exam will have the same format 80 multiple choice questions worth one (1) point each and five (5) short answer questions worth four (4) points each. The Midterm will cover chapters one (1) through seven (7) and the Final will cover chapters eight (8) through fourteen (14). Late work Late work will be penalized 10% of the total points per day (weekends, i.e., Saturday and Sunday, are counted as two days and USFSM recognized holidays are not counted). NOTE: The weekends proceeding and following Semester Break holidays, if applicable, will be counted. Disputing a Grade Every student has two weeks after receiving a graded assignment to dispute the actual grade. Specific or detailed grading issues are not discussed over due to FERPA regulations. If you need to discuss a grade on an assignment please make an appointment with your instructor to meet on campus. Prepare an explanation for why you believe there is an error before coming to this meeting. Also, make sure to bring the graded assignment with you to the meeting. *Students do not have permission to sell notes or tapes of class lectures. Students are not permitted to use smart phones to text or surf the web during class unless there is an emergency. Students may use laptop computers to type notes but may not surf the web during class. USFSM HFT 3003 Syllabus Page 3

4 COURSE SCHEDULE: Please see the detailed course schedule at the end of this syllabus. Any changes to the schedule will be announced in class or through CANVAS. USFSM Policies A. Academic Dishonesty: The University considers any form of plagiarism or cheating on exams, projects, or papers to be unacceptable behavior. Please be sure to review the university s policy in the catalog, USFSM Undergraduate Catalog or USFSM Graduate Catalog, the USF System Academic Integrity of Students, and the USF System Student Code of Conduct. B. Academic Disruption: The University does not tolerate behavior that disrupts the learning process. The policy for addressing academic disruption is included with Academic Dishonesty in the catalog: USFSM Undergraduate Catalog or USFSM Graduate Catalog, USF System Academic Integrity of Students, and the USF System Student Code of Conduct. C. Contingency Plans: In the event of an emergency, it may be necessary for USFSM to suspend normal operations. During this time, USFSM may opt to continue delivery of instruction through methods that include but are not limited to: CANVAS, Elluminate, Skype, and messaging and/or an alternate schedule. It s the responsibility of the student to monitor CANVAS site for each class for course specific communication, and the main USFSM and College websites, s, and MoBull messages for important general information. The USF hotline at 1 (800) is updated with pre-recorded information during an emergency. See the Safety Preparedness Website for further information. D. Disabilities Accommodation: Students are responsible for registering with the Office of Students with Disabilities Services (SDS) in order to receive academic accommodations. Reasonable notice must be given to the SDS office (typically 5 working days) for accommodations to be arranged. It is the responsibility of the student to provide each instructor with a copy of the official Memo of Accommodation. Contact Information: Disability Coordinator, , E. Fire Alarm Instructions: At the beginning of each semester please note the emergency exit maps posted in each classroom. These signs are marked with the primary evacuation route (red) and secondary evacuation route (orange) in case the building needs to be evacuated. See Emergency Evacuation Procedures. F. Religious Observances: USFSM recognizes the right of students and faculty to observe major religious holidays. Students who anticipate the necessity of being absent from class for a major religious observance must provide notice of the date(s) to the instructor, in writing, by the second week of classes. Instructors canceling class for a religious observance should have this stated in the syllabus with an appropriate alternative assignment. G. Web Portal Information: Every newly enrolled USF student receives an official USF account. Students receive official USF correspondence and CANVAS course information via that address. USFSM HFT 3003 Syllabus Page 4

5 The following course schedule is subject to change. Please pay attention to updates delivered in class and on CANVAS. Reading assignments come from the required textbook. Date Topic Assignments / Important Dates Aug. 28 Ch. 1 - Introducing Hospitality Prior to first class: Read Chapters 1 & 2 Hospitality Through the Ages Interrelated Nature of Hospitality and Assignment #1 Tourism Page 44 Review Questions 1 & 4 Characteristics of the Hospitality Industry Page 45 Suggested Activities 1 The Focus on Service Page 87 Review Question 1 Ch. 2 - The Hotel Business Page 87 Apply Your Knowledge 2 Hotel Development & Ownership Written Assignment #1 Due Aug. 26 Classification of Hotels Sept. 4 Labor Day ---- No Classes No Classes Sept. 11 Sept. 18 Sept. 25 Ch. 3 - Rooms Division Operations GM & Executive Committee The Departments Revenue Management GSA/Concierge/Housekeeping Security/Loss Prevention Ch. 4 - Food & Beverage Operations F&B Management Kitchen Food Operations Bars/Stewarding Catering Department/Room Service Ch. 5 - Beverages Wines Beer Spirits Nonalcoholic Beverages Bar & Beverage Operations Prior to class: Read Chapter 3 Quiz #1 Chapters 1 & 2 Eyes of the World Paper/Project Discussed Assignment #2 Case Study Checking Out a Guest Pages Written Assignment #2 Due Sept. 9 Prior to class: Read Chapter 4 Quiz #2 Chapter 3 Assignment #3 Case Study Ensuring Guest Satisfaction Page 170 Written Assignment #3 Due Sept. 16 Prior to class: Read Chapter 5 Quiz #3 Chapter 4 Assignment #4 Page 213 Case Study Hiring Bar Personnel Page 214 Case Study Java Coffee House Written Assignment #4 Due Sept. 23 USFSM HFT 3003 Syllabus Page 5

6 Oct. 2 Ch. 6 - The Restaurant Business Prior to class: Read Chapter 6 Classical Cuisine Developing a Restaurant Quiz #4 Chapter 5 Menu Planning Classification of Restaurants Oct. 9 Ch. 7 - Restaurant Operations Prior to class: Read Chapter 7 Front of the House forecasting, service & suggestive selling. Quiz #5 Chapter 6 Back of the House production, employee recognition, purchasing, receiving, Assignment #5 storing/issuing, & budgeting Page Case Study Short-Staffed in Midterm review the Kitchen Written Assignment #5 Due Oct. 7 Oct. 16 Midterm Exam Chapters 1-7 Oct. 23 Ch. 8 - Managed Services Airlines & Airports Military Elementary & Secondary Schools Colleges & Universities Health Care Facilities Business & Industry Leisure & Recreation Prior to class: Read Chapter 8 Assignment #6 Pages Case Study Chaos in the Kitchen Written Assignment #6 Due Oct. 21 USFSM HFT 3003 Syllabus Page 6

7 Oct. 30 Ch. 9 - Tourism Prior to class: Read Chapter 9 What is Tourism? Benefits of Tourism Quiz #6 Chapter 8 Rail, Automobile, and Coach Airlines Cruise Ships Multiplier Effect Promoters of Tourism Types of Tourism Nov. 6 Ch Recreation, Attractions, and Clubs Prior to class: Read Chapters 10 & 11 Government Sponsored Recreation Theme Parks Quiz #7 Chapter 9 Clubs Assignment #7 Ch Gaming Entertainment Page 422 Case Study Overpopulation of Gambling National Parks Comps Page 423 Review Question 4 Evolution of Casinos Page 449 Case Study VIP F&B Written Assignment #7 Due Nov. 4 Retail Entertainment Native American Nov. 13 Veterans Day ---- No Classes No Classes Nov. 20 Nov. 27 Ch Meetings, Conventions, and Expositions Key Players Types of Meetings Venues for Meetings Ch Special Events Event Management Classification of Special Events Required Skills and Abilities for Event Management Prior to Class: Read Chapter 12 Quiz #8 Chapters 10 &11 Assignment #8 Page 486 Case Study Double-Booked Assignment #8 Due Nov. 18 Prior to Class: Read Chapter 13 Quiz #9 Chapter 12 Assignment #9 Page 521 Review Question 4 Assignment #9 Due Nov. 25 Prior to Class: Read Chapter 14 Dec. 4 Ch Leadership and Management Leadership Hospitality Management. Quiz #10 Chapter 13 Distinction between Leadership and Assignment #10 Management Page 548 Case Study Reluctant to Ethical Dilemmas in Hospitality Change Final Review Assignment #10 Due Dec. 2 Eyes of the World Paper/Project Due Dec. 2 Dec. 11 Final Exam Chapters 8-14 USFSM HFT 3003 Syllabus Page 7

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