1 Access, prepare and present up-to-date information on the hospitality industry from a variety of relevant sources

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1 International College of Management, Sydney Subject Title Introduction to Hospitality Subject Code HOS110 Lecture/Tutorial Hours 45 Self Study Hours 55 Rationale The subject examines the field of hospitality emphasising the development of the industry, evaluating the industry of today and forecasting future trends. The subject also provides students with the information and management principles in many key sectors of the industry, including hotels and lodging, business ownership and development, food and beverage, recreation and leisure, gaming, meetings and conventions. An overview of employment opportunities, management structures and key departments of large hotel operations is also discussed. Aim This subject aims to provide a basic understanding of the hospitality industry by focusing on the organisation of hotel and food and beverage operations and industry opportunities and future trends. Teaching and Learning Strategy The objectives will be achieved through formal lectures, class discussions, class presentations and structured group activities. Students will have every opportunity to discuss and debate issues pertaining to the topics of the unit. 1 Access, prepare and present up-to-date information on the hospitality industry from a variety of relevant sources 2 Demonstrate knowledge of the hospitality industry including different industry sectors and relevant industry legislation 3 Describe different functional areas in hospitality establishments and identify the interrelationships of these areas HOS110 - Introduction to Hospitality Page 1/14

2 5 Describe the organisational structure of various hospitality employers including hotels, restaurants, airlines, meeting and event planning, managed services, travel industry, clubs, gaming, entertainment, beverage management, recreation and leisure Graduate Attributes and Employability Skills Culturally and socially aware with the capacity to apply their knowledge in local, national and international contexts Reading Materials Recommended Australian Hotelier.. Call Number: Au941 Also available online. Login via MyAthens. Caterer & Hotelkeeper.. Call Number: Available online. Login via MyAthens Brotherton, B., & Wood, R. C. (2008). The Sage Handbook of Hospitality Management. (1st ed.). London: Sage Publications. ISBN: Call Number: Sa129 Also available as an Ebook (EBSCO). Login via MyAthens. Cetron, M., DeMicco, F., & Davies, O. (2010). Hospitality 2015: the future of hospitality and travel. Laning, Mich. USA: American Hotel & Lodging Educational Institution. ISBN: Call Number: C423 HOS110 - Introduction to Hospitality Page 2/14

3 Chastonay, A. (1997). César Ritz: life and work. (1st.). Brig: César Ritz Foundation Niederwald & Hotelconsult. ISBN: Call Number: RITZ Chesser, J., & Cullen, N. (2008). The World of Culinary Supervision. (4th ed.). Upper Saddle River, NJ: Prentice Hall. ISBN: Call Number: C524 Dittmer, P., & Griffin, G. (2002). Dimensions of the Hospitality Industry. (3rd ed.). New York: Wiley. ISBN: Call Number: D617a Forster, B., & Forster, R. (2008). Manager's guide to Hospitality Operations. (Series 4.). Lambton, N.S.W.: Futura Training. ISBN: Call Number: M266 Ismail, A. (2002). Front Office Operations and Management. (2nd ed.). Albany, NY: Thomson Delmar. ISBN: Call Number: Is83 O'Fallon, M., & Rutherford, D. (Eds.) (2010). Hotel Management & Operations. (5th ed.). New York: John Wiley. ISBN: Call Number: H832 Van der Wagen, L., & Goonetilleke, A. (2012). Hospitality Management: Strategy and Operations. (3rd ed.). Frenchs Forest, N.S.W.: Pearson. ISBN: Call Number: VAN HOS110 - Introduction to Hospitality Page 3/14

4 Week by Week Programme WEEK 1 - Introduction to the Hospitality and Tourism Industries Course outline and expectation Industry overview Commercial versus non commercial establishments Introduction DVD with questionnaire Commercial versus non commercial activity 5 Describe the organisational structure of various hospitality employers including hotels, restaurants, airlines, meeting and event planning, managed services, travel industry, clubs, gaming, entertainment, beverage management, recreation and leisure WEEK 2 - History of Hospitality, 21st Century and current industry trends, Star ratings History of Hospitality Star ratings Hotel group/chain presentations Research based activities 1 Access, prepare and present up-to-date information on the hospitality industry from a variety of relevant sources 5 Describe the organisational structure of various hospitality employers including hotels, restaurants, airlines, meeting and event planning, managed services, travel industry, clubs, gaming, entertainment, beverage management, recreation and leisure HOS110 - Introduction to Hospitality Page 4/14

5 WEEK 3 - Hospitality Sectors Identifying the sectors The relationship between sectors Report writing skills for the Hospitality industry Research sector characteristics 2 Demonstrate knowledge of the hospitality industry including different industry sectors and relevant industry legislation WEEK 4 - Departmental Breakdowns Employee roles and responsibilities Departments Industry Guest to present Interrelationships Research based activities 1 Access, prepare and present up-to-date information on the hospitality industry from a variety of relevant sources 3 Describe different functional areas in hospitality establishments and identify the interrelationships of these areas 5 Describe the organisational structure of various hospitality employers including hotels, restaurants, airlines, meeting and event planning, managed services, travel industry, clubs, gaming, entertainment, beverage management, recreation and leisure HOS110 - Introduction to Hospitality Page 5/14

6 WEEK 5 - Hotels; types and influences Hotel Styles Gaps in the market Stakeholder needs Legislations Organisational structures involving Research based activities Legislations important to the industry Customer profile and market research 1 Access, prepare and present up-to-date information on the hospitality industry from a variety of relevant sources 2 Demonstrate knowledge of the hospitality industry including different industry sectors and relevant industry legislation WEEK 6 - Planning for Hospitality Planning for quality service and product Market research, essential consideration for business development Applying the key elements to quality product and customer service 1 Access, prepare and present up-to-date information on the hospitality industry from a variety of relevant sources 3 Describe different functional areas in hospitality establishments and identify the interrelationships of these areas HOS110 - Introduction to Hospitality Page 6/14

7 WEEK 7 - Hospitality Management Problem solving and decision making Applying the seven stages of problem solving and decision making to various real life scenarios Group activity and discussion 1 Access, prepare and present up-to-date information on the hospitality industry from a variety of relevant sources 2 Demonstrate knowledge of the hospitality industry including different industry sectors and relevant industry legislation 3 Describe different functional areas in hospitality establishments and identify the interrelationships of these areas 5 Describe the organisational structure of various hospitality employers including hotels, restaurants, airlines, meeting and event planning, managed services, travel industry, clubs, gaming, entertainment, beverage management, recreation and leisure ASSESSMENT DUE: Quiz Description: 40 minutes duration Weighting: 20.00% Instructions: Conducted Online in moodle WEEK 8 - Hospitality Management Leadership Styles Leadership style questionnaire Leadership styles suitable for hospitality the industry Group activities and discussion 3 Describe different functional areas in hospitality establishments and identify the interrelationships of these areas HOS110 - Introduction to Hospitality Page 7/14

8 5 Describe the organisational structure of various hospitality employers including hotels, restaurants, airlines, meeting and event planning, managed services, travel industry, clubs, gaming, entertainment, beverage management, recreation and leisure WEEK 9 - Hospitality Management Delegation Application of the six points of delegation Group activities & discussion 2 Demonstrate knowledge of the hospitality industry including different industry sectors and relevant industry legislation 3 Describe different functional areas in hospitality establishments and identify the interrelationships of these areas 5 Describe the organisational structure of various hospitality employers including hotels, restaurants, airlines, meeting and event planning, managed services, travel industry, clubs, gaming, entertainment, beverage management, recreation and leisure WEEK 10 - Hospitality Management Current Industry Trends Current trends and why Technology; positives and negatives Use of technology What s new in the industry 1 Access, prepare and present up-to-date information on the hospitality industry from a variety of relevant sources 2 Demonstrate knowledge of the hospitality industry including different industry sectors and relevant industry HOS110 - Introduction to Hospitality Page 8/14

9 legislation ASSESSMENT DUE: Individual Assignment Description: 2500 Word Report Weighting: 30.00% Instructions: WEEK 11 - Sustainability in the hospitality Environmental, social and economic dimensions of sustainability in the hospitality industry Understanding corporate social responsibility (CSR) Course review Preparation for final exam Research the industry for examples of how hospitality is practicing CSR 1 Access, prepare and present up-to-date information on the hospitality industry from a variety of relevant sources 2 Demonstrate knowledge of the hospitality industry including different industry sectors and relevant industry legislation HOS110 - Introduction to Hospitality Page 9/14

10 ASSESSMENT Student Assessment Exams will take place in weeks 12 & 13. Please refer to the official Exam Timetable for further information. The purpose of the assessment tasks is to demonstrate that you have met the learning objectives as set out above. Informal questioning will be used frequently during lectures and tutorials to provide feedback to students on their current level of learning and to highlight areas for development. A final exam will assess your overall assimilation of subject concepts. Assignment briefs will be available in class as indicated and then on Moodle. The overall assessment program is the following: No Assessment Issued Due Weighting Type Outcomes 1 40 minutes duration Week 7 Week % Quiz 1,2,3, Word Report Week 1 Week % Individual Assignment 1,2,3,4,5 3 2 Hour Duration-Short Answer Exam Week/s Exam Week/s 50.00% Final Exam 1,2,3,4,5 Learning Management System - Moodle You have access to all subject notes on the learning management system (LMS) Moodle. To access your subjects through Moodle please go to: Instructions to Students You are required to prepare for assessments by reading the subject matter in subject notes, handouts and readings. Class work and practical application of theory assist in reinforcing the importance of this subjects topics. You are required to participate in class discussions and activities. Details of assignments will be handed out in class and be available on Moodle. Note: It is important to remember that the ability to give clear effective oral presentations is considered as an essential workplace skill, particularly in the hospitality industry where it is likely that you will be called upon to communicate with a broad range of people. HOS110 - Introduction to Hospitality Page 10/14

11 Academic Integrity The ICMS community depends upon shared academic standards. Plagiarism, cheating and collusion are regarded as a serious breach of the academic standards of ICMS. Academic dishonesty in any form by a student represents an impairment of these standards. If any academic dishonesty occurs, such as cheating in an examination, the student will automatically receive a fail grade for the subject and also be reported to the Registrar for disciplinary action and other penalties as outlined in the Academic Handbook. Assessment Objectives The assessments are designed to assess your: understanding of concepts/principles discussed in the subject ability to apply the concepts and logic thereof ability to develop and support an argument/position ability to analyse, critique and think ability to identify enhancements to strategies, systems and practices discussed in the subject Engagement will be based on your: ability to work as part of a team if there are group assignments individual involvement during lecturers/tutorials respectful conduct and interaction with others Assessment Criteria The individual assignment will have specific questions that will need to be specifically answered. More generally however, the following main criteria will apply when marking assignments: relevance of answers to questions evidence of reading and research description and understanding of the concepts used (accurate, coherent, unambiguous) clarity of communication (marked down for irrelevant discussion or padding) logical and justifiable argument or position The following criteria will also be considered: all references and quotations to be acknowledged as per the ICMS style guide correct expression (spelling, grammar) academic integrity, i.e., originality of the work (plagiarism is an automatic fail) respect of minimum and maximum word length where appropriate (aim for quality, not for quantity) Feedback and Evaluation The feedback and evaluation will normally take place within seven days of submission of assignments and marks will be posted on Moodle. In the case of large classes, feedback may take up to, but no later than, fourteen days. Grades will be given as a letter denoting the level achieved. (High Distinction - H.D. Distinction D Credit C Pass P Fail F) HOS110 - Introduction to Hospitality Page 11/14

12 Submitting Assessment Tasks An ICMS assignment cover sheet MUST be attached to each piece of written assessment and filled out with complete details. You can obtain the ICMS assignment cover sheet from the student website. There is also a copy attached to the Subject Outline. All work submitted must be in both soft and hard copy by the due date and time. ICMS Grading in this Subject The Academic Senate at ICMS has a set of guidelines on the distribution of grades across the range from fail to high distinction. Your final result will include one of these grades plus a standardized numerical mark (SNM). Your final SNM and grade will be determined using a two-stage process. The first stage is an assessment of performance on individual assessment tasks against the identified criteria and standards. The second stage is an assessment of overall performance in the Subject, including all requirements, activities and assessment tasks. Final grades to describe achievement will be awarded on the basis of your overall performance and the extent to which you demonstrate fulfilment of the learning outcomes. The relationship between SNMs and Final Grades is shown in the table below. Standardised Mark (%) Grade Grade Point HD D C P F 0.0 HIGH DISTINCTION Denotes performance which meets all subject outcomes in such an exceptional way and with such marked excellence that it deserves the highest level of recognition DISTINCTION Denotes performance which clearly deserves a very high level of recognition as an excellent achievement in the subject CREDIT Denotes performance which is substantially better than would normally be expected of competent students in the subject PASS Denotes performance which satisfies subject outcomes FAIL Denotes performance which does not meet subject objectives HOS110 - Introduction to Hospitality Page 12/14

13 Performance Level To complete this subject satisfactorily you must: Attend all lectures and tutorials Actively participate in the tutorial classes and presentations Read widely - including but not limited to the readings specified each week Complete all specified learning activities, assessment tasks and homework tasks Submit all assessment tasks on or before the due date Demonstrate satisfactory involvement in the group assignment HOS110 - Introduction to Hospitality Page 13/14

14 Student Declaration Student Name: Student No: Subject Code: Subject Name: Lecturer/Tutor: Assignment Title: Word Count: Due Date: I am aware of ICMS policy on plagiarism as stated in the ICMS Student Handbook. This assignment does not breach those requirements nor has it been previously submitted for assessment contributing to any other subject or course. The ideas and information that are not mine have been referenced accordingly. Signed: HOS110 - Introduction to Hospitality Page 14/14