COLLEGEWIDE COURSE OUTLINE OF RECORD
HOS P 114, INTRODUCTION TO HOSPITALITY
COURSE TITLE: Introduction to Hospitality
COURSE NUMBER: HOSP 114
PREREQUISITES: Demonstrated competency through appropriate assessment or successful completion of ENGL 025 Introduction to College Writing II, ENGL 032 Reading Strategies for College II, and MATH 044 Mathematics.
DIVISION: Health and Public Services
PROGRAM: Hospitality Administration
CREDIT HOURS: 3
CONTACT HOURS: Lecture: 3
DATE OF LAST REVISION: Fall, 2004
EFFECTIVE DATE OF THIS REVISION: Fall, 2005
CATALOG DESCRIPTION: This course is designed to develop an understanding of the hospitality industry and career opportunities, and responsibilities in the food service and lodging industry. Introduces procedures for decision making which affects operation management, products, labor, and revenue.
MAJOR COURSE LEARNING OBJECTIVES: Upon successful completion of this course the student will be expected to:
1. Discuss different job placement techniques.
2. Discuss the function of service and its impact on hospitality operations.
3. Describe the management functions of planning, organizing, staffing, controlling, and leadership.
4. Discuss early contributors to the hospitality industry and their impact on management philosophy and leadership.
5. Evaluate various segments of the foodservice industry.
6. Discuss how supply, demand, labor, and competition affect the hospitality industry.
7. Identify major consumer concerns and how they impact the foodservice industry.
8. Identify and describe the principal types of lodging properties.
9. Discuss the major departments in a hotel and how they function.
10. Examine key features of hotels relating to competition.
11. Assess the impact tourism has on the economy.
12. Discuss destination mix activities.
17. Describe the various channels of distribution found in tourism.
18. Interact with guest speakers representing various hospitality industry segments.
COURSE CONTENT: Topical areas of study include -
Industry trends Philosophy of the hospitality industry
Career opportunities Industry growth and development
Industry trade periodicals Leaders and their contributions
Professional organizations within the organization, structure, and functional areas
REQUIR ED TEXTS/CURRICULUM MATERIALS: (latest edition)
Introduction To Hospitality, by John R. Walker, 4th edition, 2006
MINIMUM FACULTY CREDENTIALS:
A qualified faculty member in Hospitality Administration is one who has an earned baccalaureate or higher degree, from a regionally accredited institution, with academic preparation and/or work experience appropriate to the course and/or specialty being taught, and who has professional certification in the field.
ACADEMIC HONESTY STATEMENT:
The College is committed to academic integrity in all its practices. The faculty value intellectual integrity and a high standard of academic conduct. Activities that violate academic integrity undermine the quality and diminish the value of educational achievement.
Cheating on papers, tests or other academic works is a violation of College rules. No student shall engage in behavior that, in the judgment of the instructor of the class, may be construed as cheating. This may include, but is not limited to, plagiarism or other forms of academic dishonesty such as the acquisition without permission of tests or other academic materials and/or distribution of these materials and other academic work. This includes students who aid and abet as well as those who attempt such behavior.
ADA STATEMENT:
Ivy Tech Community College seeks to provide effective services and accommodations for qualified individuals with documented disabilities. If you need an accommodation because of a documented disability, you are required to register with Disability Support Services at the beginning of the semester. If you will require assistance during an emergency evacuation, notify your instructor immediately. Look for evacuation procedures posted in your classrooms.
SYLLABUS
The instructor will provide students with a course syllabus on the first scheduled class meeting. The syllabus should communicate clear and concise information to help the student understand the scope of the course and expectation for successful completion.
METHOD (S) OF DELIVERY: must be specified in syllabus given to students
MATERIALS AND SUPPLIES: N/A
METHODS OF EVALUATION:
EVALUATIVE CRITERIA :
Quizzes 3 @ 100 300
Final Exam 100
Participation & Dress Code 15 @ 10 150
Attendance & Punctuality 15 @ 10 150
Field Trip Observations
Class & self tours 2 @ 50 100
Guest Speaker Notes 50
Final Project 150
1,000 Points
SCALE: 92% = A 84% = B 75% = C 72% = D
MAKE-UP POLICY:
Tests and Practical may not be made up. Students may take a test prior to the test date. Medical excuses should be reviewed with the instructor.
GRADING:
The quality of student performance or competency level, as determined by the instructor at the completion of a course, is indicated by a letter grade of A, B, C, D, or F. Ivy Tech does not use pluses and minuses as a part of its grading system.
ATTENDANCE POLICY:
Regular attendance is expected at scheduled class meetings or other activities assigned as part of a course of instruction. Instructors keep attendance records. When personal circumstances make it impossible to attend scheduled classes and activities, the college expects students to confer with instructors in advance. Work missed due to unexcused absence cannot be made up. Depending on the circumstances the instructor has the option of allowing students to make up the material missed.
Instructors in awarding grades and considering involuntary withdrawal will consider absences. Students are not excused from completion of the course work and should make arrangements with their instructors to complete all work.
For every 2 tardies, the student will be given an absence.
The student also understands that it is the policy of the Hospitality Administration program that absences in excess of two (2) will result in a reduction of one (1) letter grade for each additional absence.
COURSE STANDARDS & EXPECTATIONS
1. A course of this nature is not able to function effectively without student participation and interaction with the instructor. Therefore, attendance is expected at scheduled meetings or other activities assigned as part of course instruction.
2. Not all chapter information contained in the text will be covered in class; attention will focus upon certain important items. Please note that students are responsible for all chapter material where or not it is discussed in class. The instructor may add, delete, or expand upon information deemed appropriate for the course.
3. At the instructor’s discretion, assignments may be done in-class or for submission at a future date.
4. Unless otherwise specified, assignments submitted for grading must be typewritten and on paper no smaller than 8" x 10". Handwritten work or work of a non-professional nature will not be accepted.
5. Assignments are collected at the beginning of the scheduled class. Late assignments will not be accepted. If a student is absent on the day an assignment is due, please fax or e-mail the assignment to the instructor before the next class. For non-compliance, the instructor reserves the right to down-grade or not accept the assignment.
6. Quiz format will be discussed prior to the scheduled quiz date. Content will be taken from the text as well as topics previously discussed in class.
7. Paper will be provided for the quizzes.
8. Quizzes will be returned one week after they are taken. No makeup quizzes will be given nor assignments accepted after they have been returned to the class.
9. No visitors (including children) are permitted in class at any time.
10. Please turn off pagers, cellular phones, stereo headphones, etc... while in class.
LAST DAY TO WITHDRAW FROM CLASS WITHOUT NEGATIVE IMPACT ON GPA : 4 / 1 1 /0 8
FORMAT FOR PAPERS, PROJECTS, OR OTHER ASSIGNMENTS:
The term paper must be a minimum of 3 numbers of typewritten pages, not including the cover page, bibliography or attachments. The papers will be double spaced with a one-inch margin on all four sides of the paper. The typeface will be 12 points using a standard typeface such as Times New Roman or Arial (no fancy fonts please).
You may use the Publication Manual of the American Psychological Association (APA), Modern Language Association's Guide for Writing Research Papers (MLA), or A Manual for Writers (Turabian) as a style guide. Whatever you decide to use, be consistent throughout the paper.
You should use a minimum of five references written within the last 5 years with at least two from the Internet. References should not include the textbook or your class notes.
When you submit your term paper, you should have a cover page, which states the title of your paper, the course number and name, the date, and your name.
SERVICE CRITIQUE
Please refer to the handout regarding the Criteria for the Service Critique.
CASE STUDIES
During the semester the instructor will assign case studies depicting a typical scenario found within the realm of management related to the hospitality industry. Students are expected to analyze the information presented and determine their solution to the problem. There is not necessarily a right or wrong response to the case study scenario. Students will be evaluated on their ability to support, defend, and justify their decision(s).
The instructor will specify the length of each assignment, but generally each case study is to be a from 1-2 pages; 12-font; 1" margins, double-spaced. It is not necessary to include a cover page, but please put your name on the response. Please do not use fancy covers or binders..
Case studies will be graded for content and writing style. Most of the grade will focus on content, which includes depth of analysis and the ability to present ideas clearly. Writing style includes grammar, punctuation, spelling, and sentence structure.
INSTRUCTOR INFORMATION:
Carol Weissert:
Email:
Office: NMC 501, mail-slot
INTRODUCTION TO HOSPITALITY
HOS-114
SPRING, 2008
TUESDAY 1:00 – 3:50
NMC 407
Week 1 January 15
Introduction
Class Outline
Assignment: Chapter 1
Week 2 January 22
Industry Overview
Week 3 January 29
Discussion: Chapter 1
Assignment: Chapter 2
Week 4 February 05
Discussion: Chapter 2
Assignment: Chapter 3
Week 5 February 12
Discussion: Chapter 3
Review: Chapters 1, 2, 3
Assignment: Chapter 4
Week 6 February 19
Exam: Chapters 1, 2, 3
Discussion: Chapter 4
AYK 1 & 2
Assignment: Chapters 5 & 6
Week 7: February 26
Discussion: Chapters 5, 6
Review: Chapters 4, 5, 6
Assignment: Chapters 7 & 8
Week 8 March 04
Field Trip
Assignment: Chapters 9 & 10
Week 9 March 11
No Class
Week 10 March 18
Quiz: Chapters 4, 5, 6
Discussion: Chapters 7 & 8
Assignment: Chapters 9 & 10
Week 11 March 25
Discussion: Chapters 9 & 10
Review: Chapters 7, 8. 9. 10
Assignment: Chapter 12
Week 12 April 01
Quiz: Chapters 7, 8, 9, 10
Discussion: Chapter 12
Assignment: Chapter 11, Review Questions
Week 13 April 08
Discussion Chapter 11
Research Project
Assignment: Chapter 13
Week 14 April 15
Discussion: Chapter 13
Meeting Planning
Guest Speaker
Assignment: Chapter 14
Week 15 April 22
Discussion: Chapter 14
Management Goals & Responsibilities
Leadership Qualities
Project Presentations
Assignment: Chapter 15
Week 16 April 29
Discussion: Chapter 15
Marketing Plans
Review: Chapters 11, 12, 13, 14, 15
Project Presentations
Week 17 May 06
Project Presentations
Final Exam: Chapters 11, 12, 13, 14, 15
EVALUATION
Quizzes 3 @ 100 300
Final Exam 100
Participation & Dress Code 15 @ 10 150
Attendance & Punctuality 15 @ 10 150
Field Trip Observations
Class & self tours 2 @ 50 100
Guest Speaker Notes 50
Final Project 150
1,000 Points
GRADING SCALE
92% - A
84% - B
75% - C
72% - D
FINAL PROJECT
1. Contact a hospitality business and make arrangements to shadow an employee for at least 2 – 3 hours
2. Write up your description of the business, your activity and observations. Construct a case study problem based on your experience. (50 points)
3. Present your description of the business, your activity and your case study (50 points)
4. Solicit group participation, select solution and substantiate. (50 points)
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