business english writing - american center for education · tenses review writing a letter asking...

American Center for Education Office of the Academic Department • Block B, 1208 Upper Boon Keng Road, Singapore 387312

Telephone: +65 6222 7577 Fax: +65 6224 8418 email: [email protected]

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SENGC 1103

Business English

Writing

Lecturer:

Module

Duration: 45 lecture hours

Year Offered:

Start Date:

End Date:

Final Exam Date:



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Module Introduction

Effective writing skills are indispensable for aspiring Hospitality Management executives, who must be able to write clearly and concisely in the course of their everyday operations responsibilities. In addition, Hospitality Management students also need effective writing skills in order to get the most out of their classes. This writing module is designed to give students the practice they need in applying the writing skills which they will require, both as students and, later, as Hospitality Management professionals. This module is designed to apply and enhance our students’ business English writing skills, including their analytical and persuasive writing abilities, through research and composition assignments. Students will practice thinking critically to evaluate evidence and understand various arguments and points of view in written texts, and use effective writing processes for different types of written documents. This course takes students through the writing process, from deciding on the appropriate written forms and formulating theses, to conducting research, gathering relevant evidence, organizing arguments and information in a logical and coherent manner, drawing conclusions, incorporating quotations, summaries, and paraphrased information, and citing references to sources, as well as preparing, editing, revising, and proofreading drafts.

Module Objectives and Outcomes

In very broad behavioral terms, the students who complete this module should be able to do the following: Writing Process: Develop and understand various strategies for planning, researching, drafting, revising, and editing documents. Collaboration: Learn and apply strategies for successful collaboration, such as working and communicating online with colleagues. Research: Understand and use various research methods such as interviews, surveys to collect data and working ethically with research participants Technology: Select technologies appropriate to the conventions of various types of workplace communication, including email, memos, letters, and reports.



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Teaching Procedures / Methodology

The lecturer might adopt his/her own teaching procedures and methodology based on years of teaching experience.

Evaluation and Assessment Procedures

There are at least two English tests, one middle term test and one final term test, including some other necessary assignments and class performance.

Prerequisites

There are no prerequisites for this module.

Textbook

Mary Ellen Guffey, Carolyn M. Seeffer. Business English, 10th

Edition, Cengage Learning,

2011

Ian Badger, Sue Pedley. Everyday Business Writing, Longman, 2009

Betty S. Azar, Stacy A. Hagen. Understanding and Using English Grammar, Longman, 2009

Module Content Weeks Days Content Remarks

1 1, 2 Dictionary Skills

Tenses Revision

The basics of Business Writing

Introduction to emails, letters, memos

2 3, 4 Parts of Speech

Tenses Revision

Resume/ Cover Letter Writing



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3 5, 6 Sentences: Elements, Varieties, Patterns, Types, Faults

Tenses Review

Writing a letter asking for information and a letter providing

information

4 7, 8 Modifying and Connecting Words

Tenses Revision

Writing a letter of invitation

5 9, 10 Punctuating sentences

Tenses Revision

Confirming an order

6 11,

12

Writing with Style

Tenses Revision

Preparing a Presentation

7 13,

14

Grammar revision

Writing a short report

Oral Presentation

8 15 Revision for the exam



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Total Lecture Hours

This module comprises a total of 45 lecture hours.

Assignment Submission & Examination Schedule

Description(s) Submission Date

Written Assignment 1. Resume

Written assignment 2. Information Letter

Written assignment 3. Writing a short report

Oral Presentation.

Module Grading System Breakdown

Assignments (Written Assignments, Oral Presentation) 40%

Class participation 10%

Mid-term Examination 25%

Final Examination 25%

Total Possible Percentage Points 100%

Grading Scale – Conversion to Letter Grades

Grade Percentage Points Letter Grade

Evaluation

93-100% A Excellent

87-92% A- Excellent

83-86% B+ Good

77-82% B Good

74-76% B- Good



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70-73% C+ Average

67-69% C Average

64-66% C- Average

60-63% D+ Below Average

57-59% D Below Average

56% or less F Failure Note: The grading system for this module may be adjusted with the approval of the Academic Director.

Our Mission, Vision, and Core Values

Our mission is to provide our students with a world-class education and an open-minded,

global perspective in an inclusive learning environment.

Our vision: The American Center for Education offers a model of excellence in higher

education in Asia, producing students who are well prepared to succeed in their future

endeavours.

Our Core Values:

� Integrity

� Academic Excellence

� Inclusiveness

� Continuous Improvement

Culture:

� Our ‘Culture’ includes the values, beliefs, and attitudes that guide and shape the

behaviours and activities of everyone at ACE.

� ACE has a ‘culture of learning’ inspired by UWRF.

� A strong learning environment for our students.

� Our management team will serve as role models for our values.

� The pastoral counselling services that we provide to our students will create a culture

and climate of care, trust, and friendliness for our students.



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SENGL 101

Freshman English

for International

Students

Lecturer: Refer to the lecturer list

Module


Year Offered: Refer to the course schedule

Start Date: Refer to the course schedule

End Date: Refer to the course schedule



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Module Introduction

Freshman English for Hospitality students is divided into 2 components: Listening and Speaking, Reading and Writing. The module focuses on the communication activities, i.e., listening and speaking. It is concerned with improving and enhancing learners' oral-communication abilities in English as a foreign language (EFL). One assumption upon which the course rests is that the students should bring to their roles as EFL learners a strong competence of the full range of EFL abilities--including listening, speaking, reading, and writing--resulted from intensive and extensive learning activities.

This module also trains the students in their effective writing skills for aspiring Hospitality Management executives, who must be able to write clearly and concisely in the course of their everyday operations responsibilities. Some lessons are to give students the practice they need in applying the basic writing skills which they will require, both as students and, later, as Hospitality Management professionals.


In very broad behavioral terms, the students who complete this module should be able to do the following: 1. Comprehend longer English talks/speeches better. 2. Communicate with others in oral English more fluently. 3. Communicate with others in written English more clearly. 4. Read articles in English more comprehensibly. 5. Learn more English words or idioms. 6. Understand English grammar better.


The lecturer might adopt his/her own teaching procedures and methodology based on years of teaching experience.



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There are at least two English tests, one middle term test and one final term test, including some other necessary assignments and class performance.

Prerequisites


Textbook

80% content from NorthStar Listening and Speaking Level 2 or 3 20% content from NorthStar Reading and Writing Level 2 or 3

Module Content Weeks Days Unit Remarks

Lecturers might adjust the content according to their own schedule.



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Total Lecture Hours

This module comprises a total of at least 45 lecture hours.



* Refer to the Lecturer’s announcement * Refer to the Lecturer’s

announcement


Assignments (Homework, Quizzes, Group Work, etc.) 50%

Midterm Examination 25%





Evaluation

93-100% A Excellent

87-92% A- Excellent

83-86% B+ Good

77-82% B Good

74-76% B- Good



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70-73% C+ Average

67-69% C Average

64-66% C- Average









endeavours.

Our Core Values:

� Integrity


� Inclusiveness


Culture:










SMUS 100

Understanding

Music

Lecturer:

Module

Duration: Forty-five lecture hours



Module Introduction

This survey module explores the classics of European and American music in their

historical cultural and social contexts. It will investigate the many ethnic, religious,

political, philosophical, economic and scientific influences that have shaped these

traditions. This module is designed to enable students, regardless of musical background

or ability, to increase their understanding of music. The listening skills and knowledge

acquired will provide a foundation for students to become more critical and discerning

listeners of music of all types.

Module Description

The purpose of Music 100 is to deepen students’ knowledge of music. The module is

designed so that students are involved in learning experiences intended to build on

previous knowledge and understanding of music. Additionally, the module expands

abilities to identify formal (melody, rhythm, timbre, dynamics), historical and stylistic

elements of a piece of music. Students recognize, analyze, and interpret music in a

variety of musical genres typical of Western music culture and North American music

using classroom formats such as in-class discussion, listening, lecture, and related

activities. Students will listen to music and develop an appropriate vocabulary for

interpreting and evaluating the music they hear. The long-term goal of this activity is

that students will make connections between music they hear and the culture of the time

the music was composed. Also, they will transfer the knowledge they have gained from

listening to primarily classical music genres to the various genres of music they listen to in

their personal lives.


The anticipated outcomes and objectives of this module are as follows:

� Students will experience art music of a variety of musical genres typical of Western

music culture and North American music through in-class discussions and activities.

� Students will listen both in and out of class to music representative of the music

studied.

� Students will develop an appropriate vocabulary for describing the music they hear.

� Students will present in-class reports that give an in-depth view of the composer,

aspect of music, or cultural context on which the report is based.

� Students will discuss the influences of society and culture on music.




The teaching procedures and methodology of this module include lectures, in-class

discussions and activities, listening to selected music, and other procedures and methods

which may be announced by the instructor at the time of the delivery of the module.


The evaluation and assessment procedures of this module include a midterm exam, a

final exam, and assignments. The assignments may include homework assignments,

listening reports, quizzes, in-class activities, participation in in-class discussions, and the

preparation and delivery of reports and PowerPoint presentations in class.

Prerequisites


Textbook

Listen by J. Kerman, and G. Tomlinson, 5th

Brief Edition, 2000.

Module Content

Chapter Description Estimated Period



Reading

assignments for

the textbook

will be

announced by

the instructor.

Module Introduction: How We Listen

Music Fundamentals

The Middle Ages

Early Baroque

Late Baroque

Baroque Vocal Music

The Symphony

Classical Forms

Review for the Midterm Examination

Beethoven

Early Romantics

Late Romantic

Music and Modernism

Alternatives to Modernism

Music in America

Review for the Final Examination

Note: the module content and lecture schedule may be adjusted at the time of

the delivery of the module.

Lecture 1

Lecture 2

Lecture 3

Lecture 4

Lecture 5

Lecture 6

Lecture 7

Lecture 8

Lecture 9

Lecture 10

Lecture 11

Lecture 12

Lecture 13

Lecture 14

Lecture 15



Recommended Additional Reading Materials

Total Lecture Hours












Grade Percentage Points Letter Grade Evaluation

93-100% A Excellent

87-92% A- Excellent

83-86% B+ Good

77-82% B Good

74-76% B- Good

70-73% C+ Average

67-69% C Average

64-66% C- Average









endeavors.

Our Core Values:

� Integrity


� Inclusiveness


Culture:










Page 1 of 7 Subject Syllabus Guideline American Center for Education

Syllabus Subject Name: SCOMM 231M: Interpersonal Communication Subject Duration: 45 Lecture Hours Conduct By: American Center for Education (ACE) Contact Email: [email protected] Office Hours: by appointment




Subject Introduction This course has been designed to enable students to learn about the nature of communication as it is evinced in personal, social, and workplace relationships. The intent is to empower students in the use of communication in its varied facets in order to enhance interpersonal connections. Subject Description Introduction to oral communication in interpersonal, group and audience situations. Brief survey of communication rhetoric, principles, and techniques. Students learn the characteristics and process of interpersonal communication including perception, speech and language, nonverbal behaviors, listening and feedback, conflict and conflict resolution, the ethics of interpersonal communication, relationship development and maintenance. The ability to recognize cultural similarities and differences is emphasized, as is the ability to recognize one's own communicative biases and behaviors. Evaluation is based, in part, on the ability to recognize characteristics of interpersonal communication and apply verbal and nonverbal interpersonal strategies in a wide variety of social and work situations. Subject Objectives and Outcomes Students who complete this course will have: • Gained greater understanding of issues that affect interpersonal communication effectiveness (e.g., ethics, perception, language, listening, emotions, conflict, friendship) • Examined and evaluated communication theories with the purpose of understanding and applying skills that will improve interpersonal communication competence • Practiced skills which enhance interpersonal communication effectiveness • Presented a communication project in collaboration with other students • Met deadlines for papers and projects Teaching Procedures / Methodology The teaching procedures and methodology of this module will include lectures, in-class discussions, and assignments. Students may be given quizzes, group projects, and in-class presentation assignments. Evaluation Your final grade in this course will be calculated by dividing total points received by total points possible. Class attendance will be awarded 5 points per day (fewer if tardy), calculated on the basis of 42 days (to give a reasonable allowance for absences). Each reading assignment will




be accompanied by a quiz worth 10 points. Each of the three major exams will be worth 50 points. Each of the three journal submissions will be worth 50 points. The final group project will be valued at 100 points (50 for individual contribution and 50 for the overall group presentation effectiveness). Services The Student Services Department should be contacted by students requesting accommodations for their disabilities. If you have, or suspect you have, a disability which may impact your opportunity to succeed in this course. Acknowledgement Your continued enrolment in this class will carry the presumption that you have read the syllabus, become familiar with the course requirements, and have agreed to honor all conditions and requirements of the course. Textbook Required Text: Wood, Julia T. (2007). Interpersonal Communication: Everyday Encounters, 5th ed. Wadsworth/Thompson Learning Module Content

Session Topic Assignment

1 Introduction to course

2 Diversity and communication Preface

3 *Let’s Get Personal

4 *First Ideas about Communication First half of Ch. 1

5 Definitions and key concepts Complete Ch. 1

6 A model of interpersonal communication

7 *Modeling the classroom

8 *Picking personal models

9 Self-concept First third of Ch. 2

10 *Others in Me S.C. 2.1, 2.2




11 Communication from the generalized other Second third of Ch. 2

12 Race in America S.C. 2.3, 2.5

13 Improving self through communication Comp. Ch. 2, S.C. 2.9

14 The perception process First half of Ch. 3

15 Interpersonal attributions Submit Journals

16 *How I See You

17 *Remaking the Social World Complete Ch. 3

18 Exam # 1

29 The nature of language First half of Ch. 4

20 *Then and Now *Euphemisms

21 *Image Making Complete Ch. 4

22 Developing verbal clarity

*Is Our Language Sexist and Racist?

23 The nonverbal code First half of Ch. 5

*Communicating without Words

24 Cultural influences on nonverbal comm. Complete Ch. 5

25 The listening process First half of Ch. 6

26 Obstacles to effective listening Complete Ch. 6

*Learning to Listen

27 Adapting listening to diverse situations Submit Journals

28 Communication and emotions First half of Ch. 7

29 *Becoming Aware of Social Influences Complete Ch. 7

On Emotions

30 Communication climate First half of Ch. 8

31 *Climates in the Workplace

32 Confirming and disconfirming climates Complete Ch. 8

*Creating Supportive Climates

33 Exam # 2

34 Conflict: Definition, values, and styles First half of Ch. 9

35 *Rewriting Conflict Scripts Complete Ch. 9




36 Friendships First half of Ch. 10

37 Styles and patterns in friendship Complete Ch. 10

*Moving through Friendship

38 Romantic relationships: Definitions and First half of Ch. 11

values

39 *How We Met” Relationship Stories

40 Challenges in romantic relationships Complete Ch. 11

41 Group project work day Submit Final Journals

42 Exam # 3

43 Group project presentations ½ period each




47 Course wrap-up

Late Assignments Policy Assignments not turned in by the due date and time will receive a 25% deduction if turned in within two days. If turned in between two days and 5 days late, the assignment will receive a 50% deduction. Assignments more than five days late will receive no credit. Allowances may be made for absences due to illness, accidents, or unforeseen but necessary absences. Classroom Expectations In order to maximize each student’s learning experience, please show respect for your classmates and instructor. Any behavior deemed by the instructor as being disrespectful or disruptive may result in a student’s being asked to leave the class, which, in turn, will affect attendance/participation points. Specific standards and protocols will be identified by the instructor as the class progresses. General Education Requirements

• Communication Skills: Graduates will be able to understand and communicate ideas and

information in written and spoken English that reveals a mastery of terminology appropriate to their disciplines.




• Analytical and Quantitative Reasoning: Graduates will be able to solve problems through

critical thinking involving analytical and quantitative reasoning at a level appropriate to their disciplines.

• Technology Skills: Graduates will be able to demonstrate competence using technology

appropriate to their disciplines.

• Social Awareness: Graduates will be able to demonstrate an awareness of the relationship

between the individual and the world.

• Information Literacy: Graduates will be able to locate, evaluate, and use information correctly.


Assignments (Homework, Quizzes, Group Work, etc.) 50% Midterm Examination 25%

Final Examination 25% Total Possible Percentage Points 100%


Grade Percentage Points Letter Grade Evaluation 93-100% A Excellent 87-92% A- Excellent 83-86% B+ Good

77-82% B Good 74-76% B- Good 70-73% C+ Average 67-69% C Average 64-66% C- Average 60-63% D+ Below Average 57-59% D Below Average

56% or less F Failure Note: The grading system for this module may be adjusted with the approval of the Academic

Director. Plagiarism Plagiarism is a serious offence. It is knowingly handing in the work of others as if you did it yourself. It includes copying language from other writers or using the ideas of others without acknowledging their source. Attendance




Your attendance at class is required to pass the course. Classmates will depend on your insights and participation, and you will need to demonstrate your grasp of the material to the instructor. Attendance means arriving to class on time and remaining for the entire class. Those who arrive late or slip out before the end of class risk having that class session treated as an absence. If you plan to be absent for any class you must contact school before class. If you are absent, it is your responsibility to find out what was covered in class and to make up any missed work. Our Mission, Vision, and Core Values

Our mission: Our mission is to provide our students with a world-class education and an

open-minded, global perspective in an inclusive learning environment.



endeavors.

Our Core Values:

� Integrity


� Inclusiveness


Culture:










SECON 201

Principles of

Microeconomics

Lecturer:

Module




Module Introduction

Learning more about economics helps students understand how businesses, workers,

consumers, and governments interact in domestic and international markets. Economics

includes the study of unemployment, inflation, economic growth, the distribution of

income and wealth, the balance of payments, and exchange rates, as well as topics

related to labor, banking, the environment, health care, poverty, and government

systems and policies.

Module Description

Students enrolled in SECON 201 PRINCIPLES OF MICROECONOMICS will study the

economic behavior of individual households and firms. Product markets, resource

markets, market structures, and income distribution are examined.


The anticipated outcomes and objectives of this module are to enable the students to:

1. Understand how a market system operates and how market structure

affects economic performance.

2. Understand the relationship between production, technology, and

costs in both the short- and long-term.

3. Examine the role of government within the price system; i.e., in

regulating natural monopoly or solving problems of positive or

negative externalities.




The teaching procedures and methodology of this module include lectures and

discussions.


The evaluation and assessment procedures of this module include a midterm exam, a

final exam, and assignments. The assignments may include writing assignments and

other homework, in-class quizzes, and the preparation and delivery of PowerPoint

presentations in class. Details of homework and other assignments will be announced

by the instructor during the delivery of the module.

Prerequisites


Textbook

Microeconomics by Michael Parkin, Pearson International Edition, Seventh Edition, 2005

(ISBN 0-321-26312-X).

Module Content




Reading

assignments for

the textbook

will be

announced by

the instructor.

Introduction to Economics

Individual Markets: Demand & Supply

The Market System

The U.S Economy: Private & Public Sectors

The Elasticity of Demand and Supply

Consumer Behavior

Review for Midterm Examination

The Theory of Production and Costs

Pure Competition

Pure Monopoly

Monopolistic Competition and Oligopoly

The Demand for Economic Resources

Wage Determination, Interest, Rent & Profits

Review for Final Examination



Lecture 1

Lecture 2

Lecture 3

Lecture 4

Lecture 5

Lecture 6

Lecture 7

Lecture 8

Lecture 9

Lecture 10

Lecture 11

Lecture 12

Lecture 13

Lectures

14 & 15




Total Lecture Hours











93-100% A Excellent

87-92% A- Excellent

83-86% B+ Good

77-82% B Good



74-76% B- Good

70-73% C+ Average

67-69% C Average

64-66% C- Average









endeavors.

Our Core Values:

� Integrity


� Inclusiveness


Culture:










2

SHSMA 1103

Introduction to

Hospitality &

Tourism

Management

Lecturer:

Module




3

Module Introduction

This introductory course module provides a portal to the dynamic field of hospitality,

travel and tourism industry. It provides students with a comprehensive overview of

hospitality and tourism management, including hotels, restaurants, food service,

marketing, service companies, as well as the functional areas of hotel operations.

Module Description

The hospitality, travel, and tourism industry is one of the most exciting sectors of the

global economy, with new hotels and resorts opening around the world. This module is

designed to introduce this industry to aspiring Hospitality Management professionals,

giving them a practical understanding of the industry and a familiarity with the nature of

the many jobs within this sector. This familiarity will enable our students to make well-

informed choices about their own career goals and aspirations within the Hospitality

Management profession. Our students will study different aspects of the travel industry,

including its historical background, the role of governmental policy in the travel industry,

and the different types of travelers, means of transportation, distribution channels, forms

of accommodation, and types of tourist destinations. Our students will also study the

nature of business travel, the airline industry, and the use of online resources in the

travel industry.


The anticipated outcomes and objectives of this module are that, by the time the

students complete this module, they will have a comprehensive overview of hospitality

and tourism management, including hotels, restaurants, food service, marketing, service

companies, as well as the functional areas of hotel operations. By the time the students

have completed this module, they will be equipped with a practical understanding of the

needs of different types of travelers (including tourists and business travelers), and the

overall nature of the travel and hospitality industry today, including the different kinds of

transportation modes, by air, land, and sea. This course will give aspiring Hospitality

Management executives a firm grasps of the basic information they need to know about

the dynamic hospitality and tourism industry.



4



discussions, and assignments, which may include in-class quizzes, group work, and the

preparation and delivery of in-class presentations, as well as homework assignments.

Further details regarding the teaching procedures and methodology will be provided to

the class by the instructor when the module is delivered.


The evaluation and assessment procedures of this module include examinations (at least

one midterm examination, and a final examination), as well as assignments. These

assignments may involve in-class work, quizzes, and / or homework, and may be

presented in written form and / or in the form of oral presentations in class. Further

details regarding the evaluation and assessment procedures will be provided to the class

by the instructor when the module is delivered.

Prerequisites


Textbook(s)

Viewpoint: An Introduction to Travel, Tourism, and Hospitality (4th Edition) by Nona

Starr. (Pearson, Aug 2002, Paperback, 414 pages)

ISBN13: 9780130987877 ISBN10: 0130987875

Note: The assigned textbook(s) may be changed, and/or one or more additional textbooks may be selected by ACE, at the

time of the delivery of this module.



5

Module Content


1

2

3

4

5

6

7

8

9

10

11

12

The content of this module follows the chapters of the

textbook Viewpoint: An Introduction to Travel, Tourism,

and Hospitality (4th Edition) by Nona Starr.

“Places and People—Destination Geography.”

“The North American Aviation System.”

“Airports—Gateways to the World.”

“The International Experience.”

“Travel by Rail.”

“Travel by Road.”

“Cruising.”

“Travelers at Rest—The Hospitality Industry.”

“Touring the World.”

“Meetings and Incentives.”

“Marketing, Sales, and Services.”

“Careers.”

Note: The module content and lecture schedule may be adjusted at the time of

the delivery of this module.

Note: The estimated

period of time (for

example, number of

class days) for each

chapter will be

announced by the

instructor at the time

of the delivery of this

module.



6


Note: Additional recommended reading materials may be announced or assigned by the instructor at the time of the

delivery of this module.

Total Lecture Hours




Note: Details regarding the schedule of examinations and assignment submissions will be announced at the time of the


Module Grading System Breakdown (Weightage)

Note: the module grading system breakdown (weightage) may be adjusted at the time of the delivery of the module.


Midterm Examination(s) 25%





7



93-100% A Excellent

87-92% A- Excellent

83-86% B+ Good

77-82% B Good

74-76% B- Good

70-73% C+ Average

67-69% C Average

64-66% C- Average









endeavors.

Our Core Values:

� Integrity


� Inclusiveness


Culture:










2

SHSMA 1162

Hotel/Lodging

Management

Lecturer:

Module




3

Module Introduction

This course module examines the theoretical applications of rooms division operations

including yield management and other vital hotel information concepts, with emphasis

on the bottom line.

Module Description

This module is designed to equip students with an understanding of important hotel

industry concepts, including rooms division and front office operations and yield

management. Robert Mandelbaum, the Director of Research Information Services for PKF

Hospitality Research, has noted that the profits and revenues of hotels are still driven by

the most basic function of hotels: the renting and servicing of guest rooms. According to

Mandelbaum, of the total revenue earned by the typical American hotel in 2006, 68

percent came from guest room rental revenue. (Source:

http://www.4hoteliers.com/4hots_fshw.php?mwi=1999 )



students complete this module, they will be familiar with the theoretical applications of

rooms division operations including yield management and other vital hotel information

concepts, with emphasis on the bottom line. By completing this module, students will

gain a detailed knowledge of the structure of the front office, its operational

characteristics, its revenue management, its human resource requirements, and its

relationships with guests and with other departments within the same hotel.



4














Prerequisites


Textbook(s)

Managing Front Office Operations (Eighth Edition) by Michael L. Kasavana & Richard M. Brooks (2009) ISBN 978-0-86612-338-9 For more information, see: http://www.eiacademic.com/productview.aspx?id=1042





5

Module Content


1

2

3

4

5

6

7

8

9

10

11

12

13

14

The content of this module follows the chapters of the textbook

Managing Front Office Operations (Eighth Edition) by Michael L.

Kasavana & Richard M. Brooks.

For more information, see: http://www.eiacademic.com/productview.aspx?id=1042&viewId=TOC

“The Lodging Industry”

“Hotel Organization”

“Front Office Operations”

“Reservations”

“Registration”

“Communications and Guest Services”

“Security and the Lodging Industry”

“8 Front Office Accounting”

“Check-Out and Account Settlement”

“The Role of Housekeeping in Hospitality Operations”

“The Front Office Audit”

“Planning and Evaluating Operations”

“Revenue Management”

“Managing Human Resources”



Note: The estimated

period of time (for

example, number of


chapter will be

announced by the



module.



6




Total Lecture Hours














7



93-100% A Excellent

87-92% A- Excellent

83-86% B+ Good

77-82% B Good

74-76% B- Good

70-73% C+ Average

67-69% C Average

64-66% C- Average









endeavors.

Our Core Values:

� Integrity


� Inclusiveness


Culture:










2

SHSMA 1143

Principles of Food

Production and

Sanitation

Lecturer:

Module




3

Module Introduction

Students are given hands-on laboratory experiences in all major areas of food

production. Lectures allow students to bridge the gap of food production with operating

profitable food service and restaurant entities.

Module Description

Food service production and sanitation are essential to Hospitality Management. This

module is designed to give our students a firm grounding in the basic principles,

standards, and techniques required for optimal food service production, presentation,

and sanitation, and how each effects profit, from the perspective of management and

ownership. Students will learn how to display professionalism and explain kitchen

sanitation and safety rules, recipe structure, heat transfer and cooking principles,

including dry, moist, and microwave heat-cooking methods. They will also learn about

the food service industry, modern kitchen organization, standard kitchen equipment and

kitchen utensils, weights and measures, the baking process, and yeast products, and how

to calculate food and labor costs, build menus, and organize preparation. The instructor

will utilize a combination of evaluation instruments to judge the students’ progress in this

course, possibly including quizzes, exams, papers, laboratory experience and production,

field trips and site visits.



students complete this module, they will have gained a firm grounding in the basic

principles, standards, and techniques required for optimal food service production,

presentation, and sanitation, and how each effects profit, from the perspective of

management and ownership, as mentioned in the module description (above). By the

end of the module, the students will know how to display professionalism and explain

kitchen sanitation and safety rules, recipe structure, heat transfer and cooking principles,

including dry, moist, and microwave heat-cooking methods. They will also have learned

about the food service industry, modern kitchen organization, standard kitchen

equipment and kitchen utensils, weights and measures, the baking process, yeast

products, food and labor costs, menus, and preparation.



4





The instructor will utilize a combination of evaluation instruments to judge the students’

progress in this course, possibly including quizzes, exams, papers, laboratory experience

and production, field trips and site visits. Further details regarding the teaching

procedures and methodology will be provided to the class by the instructor when the

module is delivered.








Prerequisites


Textbook(s)

Introduction to Foodservice. International Edition. 11th Edition. By June Payne-Palacio,

Monica Theis (Pearson, Feb 2009, Paperback, 744 pages) ISBN13: 9780137019854 ;

ISBN10: 0137019858 See: http://www.pearsoned.co.uk/Bookshop/detail.asp?item=100000000302257





5

Module Content


1

2

3

4

5

6

7

8

9

10


textbook Introduction to Foodservice. International

Edition. 11th Edition. By June Payne-Palacio, Monica

Theis (Pearson, Feb 2009, Paperback, 744 pages) ISBN13:

9780137019854 ; ISBN10: 0137019858 See: http://www.pearsoned.co.uk/Bookshop/detail.asp?item=100000000302257

“PART 1 The Foundations”

“The Foodservice Industry”

“The Systems Approach”

“PART 2 The Fundamentals”

“Food Safety and HACCP”

“Cleaning, Sanitation, and Safety”

“The Menu”

“PART 3 The Operational Functions”

“Purchasing”

“Receiving, Storage, and Inventory”

“Production”

“Service”

“PART 4 The Facilities”

“Facilities Planning and Design”

Note: The estimated

period of time (for

example, number of


chapter will be

announced by the



module.



6

11

12

13

14

15

16

17

18

APPENDIX

A

APPENDIX

B

“Equipment and Furnishings”

“Environmental Management”

“PART 5 The Management Functions”

“Organizational Design”

“Leadership”

“Human Resource Management”

“Performance Improvement”

“Accounting Procedures”

“Marketing”

“Principles of Basic Cooking”

“Foodservice Equipment”





7




Total Lecture Hours














8



93-100% A Excellent

87-92% A- Excellent

83-86% B+ Good

77-82% B Good

74-76% B- Good

70-73% C+ Average

67-69% C Average

64-66% C- Average









endeavors.

Our Core Values:

� Integrity


� Inclusiveness


Culture:










SACCT 231

Principles of

Accounting I

Lecturer:

Module Duration: Forty-five lecture hours



Module Introduction

Accounting involves measuring business activities and communicating this information to

investors, creditors, and other decision makers who will use it to make sound, informed,

financial decisions. This practice serves to encourage investment activity, which in turn

creates jobs and helps the economy grow. This module is an introduction to financial

accounting as an information system. Topics discussed will include the double-entry

accounting system, the accounting cycle, determining business income, the statement of

retained earnings, the balance sheet, types of business, and business forms.

Module Description

Introduction to financial accounting as an information system, double-entry, business

income, accounting cycle, assets, liabilities, capital, and retained earnings. Technological

prerequisite: Basic knowledge of Windows operating systems and the Microsoft Office

suite.


The objectives and outcomes of this module include the following:

1. Students will learn how an accounting system operates, depending upon the

type and form of the business, and related legal and regulatory issues.

2. Students will acquire, interpret, use, and evaluate information from the

financial accounting system for decision making, primarily from an end-user perspective.

3. Students will learn to apply, analyze, and evaluate accounting information in

groups in a financial statement analysis project. Teamwork skills will also be discussed

and implemented in completing the project. Part of the project grade will be based on

group evaluations.




The teaching procedures and methodology of this module will include lectures, in-class

discussions, and assignments. Students may be given quizzes, group projects, and in-

class presentation assignments.


Students will be evaluated and assessed based on their work on assignments (which may

be in-class assignments as well as homework assignments), in addition to a midterm

examination and a final examination.

Prerequisites

Technological prerequisite: Basic knowledge of Windows operating systems and the

Microsoft Office suite.

Textbook

Introduction to Financial Accounting by Charles T. Horngren, Gary L. Sundem, John A.

Elliott, and Donna R. Philbrick, Pearson Education International, 10th Edition.

Module Content



Chapter Description Estimated

Period

1

2

3

4

5

6

1-6

7

8

9

10

11

12

1-12

1-12

Accounting: The Language of Business

Measuring Income to Assess Performance

Recording Transactions

Accrual Accounting and Financial Statements

Statement of Cash Flows

Accounting for Sales

Midterm Review

Inventories and Cost of Goods Sold

Long-Lived Assets and Depreciation

Liabilities and Interest

Stockbrokers’ Equity

Intercorporate Investments and Consolidations

Financial Statement Analysis





Lecture 1

Lecture 2

Lecture 3

Lecture 4

Lecture 5

Lecture 6

Lecture 7

Lecture 8

Lecture 9

Lecture 10

Lecture 11

Lecture 12

Lecture 13

Lecture 14

Lecture 15




Total Lecture Hours











93-100% A Excellent

87-92% A- Excellent



83-86% B+ Good

77-82% B Good

74-76% B- Good

70-73% C+ Average

67-69% C Average

64-66% C- Average









endeavors.

Our Core Values:

� Integrity


� Inclusiveness


Culture:










SMNGT 250

Global Business and

Society

Lecturer:

Module




Module Introduction

American businesses are being asked to focus greater attention on the ethical and

morale consequences of decisions and actions. As a result, business schools are being

challenged to provide students with more opportunities to learn about ethics and

develop attitudes and decision making skills that focus on ethical consequences. This

module is an explicit effort to connect our discussion of ethics and social responsibility

with the role that American business plays in our global society.

Module Description

This module introduces students to the values that serve as the foundation for American

business organizations and the impact these values have in our global economy. This

module uses tools of social scientific inquiry to examine how globalization has impacted

these values and how business has responded to the challenges of globalization.

Classroom discussions, assigned readings and written reflection and commentary

exercises will examine a wide variety of perspectives that explain how individuals and

businesses develop values, and behave in ethical and unethical ways.


The anticipated outcomes and objectives of this module include helping students to:

1) Understand the historical roots of business values.

2) Evaluate how advertising and the media shape and reflect business values.

3) Examine ethical norms for business practices and understand how norms can

help sole ethical problems.

4) Understand how capitalism and individualism steer business practices, and

understand the ethical implications.

5) Identify how personal values influence the effectiveness of business

socialization and the conflicts that can result.

6) Examine how firms can rebuild trust in business and rectify the loss of integrity

that has plagued many businesses around the world.

7) Understand the role of global firms as corporate citizens – their impact on

global poverty, environmental issues, politics, economics, etc.

8) Understand how businesses can take a proactive stance and plan for the future

values that will guide business decisions in the global environment.

9) Read, write, speak and listen effectively.



10) Think critically, analyze problems systematically and integrate knowledge from

the humanities and social sciences, as we come to understand business values

and their impact on globalization.

11) Understand the concepts and methods of inquiry in the social sciences by

applying them to ethical challenges faced by businesses in the global context.

12) Develop a sense of ethical and social responsibility.


The teaching procedures and methodology of this module include lectures and small-

group discussions, as well as preparation and delivery of PowerPoint presentations.

Classroom and online discussions, assigned readings and written reflection and

commentary exercises will examine a wide variety of perspectives (e.g. free market

principle, theory of maturity and moral development, development of character and

virtue through adoption of ethical norms, role of historical roots in creating current

business values, impact of capitalism and individualism on business practices, application

of Marxist critique of free enterprise, role of employee socialization in the emergence of

business values, role of leader self-interest in creating culture and firm ethics, legal

principles that guide global citizenship, planning and forecasting future business values)

that explain how individuals and businesses develop values, and behave in ethical and

unethical ways. Classroom and online discussions, assigned readings and written

reflection and commentary exercises will challenge students to think about how social

and environmental factors influence the emergence of ethical conflicts and how various

theoretical and practical perspectives (e.g. free market principle, theory of maturity and

moral development, development of character and virtue through adoption of ethical

norms, role of historical roots in creating current business values, impact of capitalism

and individualism on business practices, application of Marxist critique of free enterprise,

role of employee socialization in the emergence of business values, role of leader self-

interest in creating culture and firm ethics, and legal principles that guide global

citizenship) can provide insights about resolving those ethical conflicts.




The evaluation and assessment procedures of this module include two exams (a midterm

exam and a final exam), as well as assignments, which may include case analyses, essays,

discussions, written commentaries on business values and decision making, PowerPoint

presentations, and a final project and/or portfolio assignment. These assignments will be

announced by the instructor. Here are two examples of assignments of the type of which

might be assigned by the instructor:

Example Assignment – Written commentary on business values and decision-making

Desired General Education Outcome: Students will identify factors of the social and

natural environment that influence ethical decision-making.

Description of Assignment: Prepare a written commentary on how three social science

principles impact the development of business values and decision-making.

Assignment Instructions: Read the Business Week article entitled “Go Bankrupt, Then Go

Overseas” available online at:

http://www.businessweek.com/magazine/content/06_17/b3981068.htm

Select three of the principles we have discussed in the course and comment upon how

each principle might have influenced Delphi’s decision to file for Chapter 11 bankruptcy

protection as part of its global expansion strategy. Evaluate which principle provides the

strongest argument in favor of Delphi’s decision and explain your reasoning. Evaluate

which principle provides the strongest argument against Delphi’s decision and explain

your reasoning.

The principles from which you can select are listed below:

� Free market principle

� Theory of maturity and moral development

� Development of character and virtue through adoption of ethical norms

� Role of historical roots in creating current business values

� Impact of capitalism and individualism on business practices

� Application of Marxist critique of free enterprise

� Role of employee socialization in the emergence of business values

� Role of leader self-interest in creating culture and firm ethics

� Legal principles that guide global citizenship

� Planning and forecasting future business values

Example Assignment – PowerPoint Presentation Discussion Forum

Desired General Education Outcome: Students will evaluate ethical conflicts and ways to

address it to serve the world.



Description of Assignment: Students will work in small cooperative learning groups to

gather information from secondary sources about either a global business organization

(e.g. World Trade Organization, International Monetary Fund, World Bank, etc.) or a

multinational corporation that has been in the news because of their involvement in one

or more ethical conflicts. Students will prepare a PowerPoint slide show in which they

summarize their findings about the organization and its impact on business values in the

present, as well as in the historical context. The summary should also highlight a number

of social and historical factors that have impacted the evolution of values within the

organization or business. Students will provide practical suggestions about how the

organization or business can respond to the ethical conflict(s) in ways that will benefit

society and/or the human community. Students will then be asked to evaluate and

comment upon each other’s work.

The instructor may assign these projects, or may assign other projects along similar lines.

Prerequisites


Textbook

International Business: The Challenges of Globalization by John J. Wild, Kenneth L. Wild,

and Jerry C.Y. Han, Fifth Edition, Pearson, 2010.

Module Content




Reading

assignments for

the textbook

will be

announced by

the instructor.

Module Introduction: Introduction to SMNGT 250

Global Business and Society

1. A Free Market for Ethical Values.

Freedom and Markets. Public Trust in Corporations and

Executives. Shareholder Value. Living for Today.

Advertising and Media Shape Values. Values of Free

Enterprise. Case: College Test. Case: Confidentiality Of E-

Mail.

2. Maturity and Moral Development.

Lack of Maturity Brings Stress. Moral Development.

Personal Values of Businesspeople. Need for Ethics in

Business. Case: Inflated Resume. Case: Drug Test. Case:

Bank Deposit Insurance.

3. Ethical Behavior in Business.

Facts, Values, and Acts. Ethical Norms for Business

Actions. Solving Ethical Problems. Good Habits Build

Character and Virtue. Ethics in Business Education. Case:

Double Expense Account. Case: Peta Vs. Pfizer. Case: Tax

Assessment Kickback.

4. Historical Roots Of Business Values.

Questioning The Past. Listening to Our Forebears.

Enterprise Values in The New World. Case: Purchasing

Freedom for Slaves. Case: Tax-Free Camera. Case: Radar

Detector.

5. Factories, Immigrants, and Ideology.

Capitalism and Individualism Steer Business Practices.

Ideology and Values. The Necessity of an Ideology for

Business. Case: Educational Reimbursement. Case: Safe

Drug.


6. Critics of Capitalism.

The Marxist Critique. Free Enterprise Questioned from

Within. Alternatives to Individualism and Capitalism:

Cooperatives. Case: Nike and Sweatshops. Case: California

Lecture 1

Lecture 2

Lecture 3

Lecture 4

Lecture 5

Lecture 6

Lectures 7 & 8

Lecture 9



Sweatshop. Case: Superior's Expense Report.

7. Personal Values and the Firm.

The Firm Forms Workers: Socialization. Why People Work:

Motivation and Ideology. Pressure for More Work.

Balancing Work-Life Conflict. Case: The Purchasing

Manager's Car. Case: CEO and Sex: Astra USA. Case: Local

Manager in Trouble. Case: The Boss’s Work Time.

8. Rebuilding Trust In Business.

Loss Of Integrity. Managing For Self Or Firm. Leaders

Affect The Culture and Ethics Of a Firm. The Corporation

Serves Society. Strategic Planning For Ethics Builds Trust.

Case: Ebola Virus and Entertainment. Case: Stock

Purchase Deal. Case: Home Depot and Certified Wood.

Case: Company Controller.

9. Globalization and American Values.

Global Firms As Corporate Citizens. Business and Global

Poverty. Global Ethical Conduct: Laws, Codes And

Reporting. Challenges for the Global Firm. Case: Merck

and the Orphan Drug. Case: Made in the U.S.A. Or Asia.

Case: ExxonMobil and Global Warming.

10. Business Values for the Future.

Today's Business Values. A Viable Business Creed.

Planning and Forecasting. Future Business Values. Case:

America's Most Admired Corporations. Case: Ford Motor

Interfaith Network. Case: Local Manager in Trouble.




Lecture 10

Lecture 11

Lecture 12

Lecture 13

Lectures

14 & 15




Total Lecture Hours













93-100% A Excellent

87-92% A- Excellent

83-86% B+ Good

77-82% B Good

74-76% B- Good

70-73% C+ Average

67-69% C Average

64-66% C- Average









endeavors.

Our Core Values:

� Integrity


� Inclusiveness


Culture:










SGEOG 110

Physical

Environment:

Patterns and

Systems

Lecturer:

Module




Module Introduction

This module presents a basic understanding of the processes which in combination

produce worldwide patterns of the natural environment: landforms, climate, vegetation

and soils.

Module Description

This module offers students an introduction to the fascinating discipline of geography.

Geography is a discipline that seeks to understand the world and the interrelationships

between humans and their environment. Geographers use data from many sources,

analytical techniques, and Geographic Information Systems (GIS) to study and map the

changing natural and human landscapes from local to global scales. Geographers

approach the world with a multidisciplinary perspective that integrates knowledge from

the social and natural sciences. Geography majors and minors are prepared to pursue

advanced degrees and careers in government, consulting, planning, travel, industry,

geographic analysis, and map design.


The anticipated outcomes and objectives of this module are:

a) To introduce to the students the elements which combine to produce our

present distribution of global environments

b) To provide students with a basic understanding of the processes that help

create the present distribution of continental landforms.

c) To introduce to the students a basic understanding of how the elements of

climate have influenced the development and distribution of natural vegetation and soil

types around the world.

d) To acquaint students with the tools used by Physical Geographers to

organize and systematize global environmental characteristics.





discussions, and assignments, and may also include group project work. The students

may also be assigned to prepare presentations and deliver them in class.


The evaluation and assessment procedures of this module include examinations (a

midterm examination and a final examination), as well as assignments. These


presented in written form and / or in the form of oral presentations in class. Details will

be provided when the module is delivered.

Prerequisites


Textbook

Introduction to Geography by Arthur Getis, Judith Getis, and Jerome D. Fellmann, with

contributions by Victoria L. Getis and Jon C. Malinowski, McGraw-Hill Higher Education,

Tenth Edition, 2006 (ISBN 0-07-282685).



Module Content


Reading

assignments for

the textbook

will be

announced by

the instructor.

Introduction and course mechanics; What is physical geography all

about?

Atmospheric structure and composition (ozone depletion); Earth’s

physical setting (latitude, longitude, time, the season).

Energetics of the earth and atmosphere: Energy transfer processes;

Electromagnetic radiation; Solar energy and terrestrial energy

sources; Energy balances.

The thermal response to energy: Patterns and controls of air

temperature; Human impacts on air temperature (urban heat

islands, the ‘greenhouse effect’).

Atmospheric moisture and clouds: Humidity, cloud formation,

precipitation types and causes.

Atmospheric circulation: Causes of air pressure variation; World

pattern of air pressure; General circulation patterns.

Weather systems: Air masses and fronts; Development of

midlatitude wave cyclones; Tornadoes; Tropical weather and the

development of tropical storms and hurricanes.


The hydrologic cycle – the movement of water in and on the Earth’s

surface; The concept of evapotranspiration; Soil-water balance; The

Earth’s crust.

Earth materials; Weathering and mass wasting; Soil development;

Distribution of world soil types.

Vegetation types and the distribution of the major terrestrial

biomes.

Landform classification; Global distribution of landforms; Fluvial

processes and landforms: Characteristics of stream flow, drainage

patterns, erosional features, depositional features. Glacial

landforms: Glacier features, types and distribution; causes of

glaciation; Alpine glaciers and associated landforms; Continental

glaciation and landforms.

Lecture 1

Lecture 2

Lecture 3

Lecture 4

Lecture 5

Lecture 6

Lecture 7

Lecture 8

Lecture 9

Lecture 10

Lecture 11

Lecture 12



Coastal processes and landforms: Waves, beaches and off-shore

currents; Erosional and depositional features; Types of coastlines.

Global Environments: Climate classification and integration with

soils and vegetation; Low latitude environments: rainforest,

savanna, and monsoon tropical desert.

Global Environments (Cont’d.) Midlatitude environments:

subtropical forest, humid continental forest, Mediterranean Marine

west coast forest, prairie; High latitude environments: boreal

forest, tundra, ice sheets.




Lecture 13

Lecture 14

Lecture 15


Total Lecture Hours













Evaluation

93-100% A Excellent

87-92% A- Excellent

83-86% B+ Good

77-82% B Good

74-76% B- Good

70-73% C+ Average

67-69% C Average

64-66% C- Average











endeavors.

Our Core Values:

� Integrity


� Inclusiveness


Culture:










2

SHSMA 2173

Convention &

Meeting Planning

Management

Lecturer:

Module




3

Module Introduction

This module is designed to provide our students with an overview of successful

convention and meeting planning management, including all services involved in the

execution and follow-up of these events.

Module Description

Conventions and meetings are crucial operations of the hospitality management industry.

Students who aspire to successful careers as professionals in the hospitality management

industry will need to have a good grasp of the skills needed to plan and manage

conventions and meetings, including all of the services involved in the execution and

follow-up of conventions and meetings. This module will give our students an overview

of these matters, and familiarize them with these important aspects of the hospitality

management industry.



students complete this module, they will be familiar with the skills needed to plan and

manage conventions and meetings, including all of the services involved in the execution

and follow-up of conventions and meetings.



4














Prerequisites


Textbook(s)

Meetings, Expositions, Events & Conventions (International Edition, 2nd Edition)

By George Fenich (Pearson, October 2009, Paperback, 544 pages)

ISBN13: 9780138137557; ISBN10: 0138137552

See: http://www.pearsoned.co.uk/Bookshop/detail.asp?item=100000000367200





5

Module Content


1

2

3

4

5

6

7

8

9

10


textbook Meetings, Expositions, Events & Conventions

(International Edition, 2nd Edition)

By George Fenich


PART I: INTRODUCTION

“Introduction to the Meetings, Expositions, Events and

Conventions Industry”

“Meeting, Exhibition, Event, and Convention Organizers

and Sponsors”

“PART II: KEY PLAYERS IN THE MEETINGS, EXPOSITIONS,

EVENTS AND CONVENTION INDUSTRY”

“Destination Marketing Organizations (DMOs)”

“Meeting and Convention Venues”

“Exhibitions”

“Service Contractors”

“Destination Management Companies”

“Special Events Management”

“PART III: KEY ELEMENTS IN MEEC PLANNING”

“Planning MEEC Gatherings”

“Producing MEEC Gatherings”

Note: The estimated

period of time (for

example, number of


chapter will be

announced by the



module.



6

11

12

13

14

15

“Food and Beverage”

“Legal Issues in the MEEC Industry”

“Technology and the Meeting Professional”

“International Issues in MEEC”

“Putting it All Together”








7

Total Lecture Hours














8



93-100% A Excellent

87-92% A- Excellent

83-86% B+ Good

77-82% B Good

74-76% B- Good

70-73% C+ Average

67-69% C Average

64-66% C- Average









endeavors.

Our Core Values:

� Integrity


� Inclusiveness


Culture:










2

SHSMA 2172

Hospitality Sales &

Marketing

Management

Lecturer:

Module




3

Module Introduction

This module surveys the organization and functioning of the marketing and sales

department(s), and the need for sales planning through analyses of products,

competitors, and markets. In addition to Sales Planning & Analysis, students will learn

from industry experts who sell hospitality products.

Module Description

Sales and Marketing Management are essential elements of successful operations in the

hospitality industry. This module is designed to help prepare our students for their

future careers as successful professionals in the exciting hospitality industry, by

familiarizing them with the organization and functioning of the marketing and sales

department(s), and the need for sales planning through analyses of products,

competitors, and markets. During this module, the students will be given opportunities

to learn from industry experts in the sales and marketing management side of the

hospitality industry, who have experience in selling hospitality products. These experts

will share their practical experience and specialized knowledge with our students.



students complete this module, they will be familiar with the organization and

functioning of the marketing and sales department(s), and the need for sales planning

through analyses of products, competitors, and markets.



4














Prerequisites


Textbook(s)

Marketing for Hospitality & Tourism. International Edition. 5th Edition. By Philip Kotler,

John Bowen, James Makens (Pearson, Jun 2009, Paperback, 720 pages)

ISBN13: 9780132453134 ; ISBN10: 0132453134 See: http://www.pearsoned.co.uk/Bookshop/detail.asp?item=100000000356612





5

Module Content


1

2

3

4

5

6

7

8

9

10


textbook Marketing for Hospitality & Tourism by Philip

Kotler, John Bowen, James Makens. See:

http://www.pearsoned.co.uk/Bookshop/detail.asp?item=100000000356612

“PART I: UNDERSTANDING THE HOSPITALITY AND

TOURISM MARKETING PROCESS”

“Introduction: Marketing for Hospitality and Tourism”

“Service Characteristics of Hospitality and Tourism

Marketing”

“The Role of Marketing in Strategic Planning”

“PART II: DEVELOPING HOSPITALITY AND TOURISM

MARKETING OPPORTUNITIES AND STRATEGIES”

“The Marketing Environment”

“Marketing Information Systems and Marketing

Research”

“Consumer Markets and Consumer Buying Behavior”

“Organizational Buyer Behavior of Group Market”

“Market Segmentation, Targeting, and Positioning”

“PART III: DEVELOPING THE HOSPITALITY AND TOURISM

MARKETING MIX”

“Designing and Managing Products”

“Internet Marketing”

Note: The estimated

period of time (for

example, number of


chapter will be

announced by the



module.



6

11

12

13

14

15

16

17

18

“Pricing Products: Pricing Considerations, Approaches,

and Strategy”

“Distribution Channels”

“Promoting Products: Communication and Promotion

Policy and Advertising”

“Promoting Products: Public Relations and Sales

Promotion”

“Professional Sales”

“PART IV: MANAGING HOSPITALITY AND TOURISM

MARKETING”

“Electronic Marketing: Internet Marketing, Database

Marketing, and Direct Marketing”

“Destination Marketing”

“Next Year’s Marketing Plan”








7

Total Lecture Hours














Evaluation

93-100% A Excellent

87-92% A- Excellent

83-86% B+ Good

77-82% B Good

74-76% B- Good

70-73% C+ Average



8

67-69% C Average

64-66% C- Average









endeavors.

Our Core Values:

� Integrity


� Inclusiveness


Culture:










1

Syllabus

SHSMA 2144

Food/Beverage

Management and

Cost Control


Module







2

Module Introduction

This module is designed to give our students a working understanding of the principles of

food, beverage, labor, cost control, and management functions, and their application in

the hospitality industry.

Module Description

A working understanding of the principles of food, beverage, labor, cost control, and

management functions, and their application in the hospitality industry, are essential for

the success of students aspiring to future careers as professionals in this exciting sector.

This module is designed to help prepare our students to succeed in their future

endeavors, by familiarizing them with the basic concepts in food and beverage

management and cost control that they will need to succeed in the hospitality field.



students complete this module, they will have a good grasp of the basic concepts of the

hospitality industry related to food and beverage management and cost control,

including a working understanding of the principles of food, beverage, labor, cost control,

and management functions, and their application in the hospitality industry.



3














Prerequisites


Textbook(s)

Hospitality Cost Control: A Practical Approach by Allen Asch

(Pearson, Jan 2006, Paperback, 256 pages) ISBN13: 9780131116009 ; ISBN10:

0131116002






4

Module Content


1

2

3

4

5

6

7

8

9

10

11

12

13

14

15


textbook Hospitality Cost Control: A Practical Approach

by Allen Asch. See:

http://www.pearsoned.co.uk/Bookshop/detail.asp?item=100000000078334

“Introduction.”

“An Overview of Cost Controlling.”

“Technology Available for Controlling Costs.”

“Cost-Volume-Profit Relationships.”

“Controls in Food Purchasing.”

“Controls in Food Receiving, Storage and Issuing.”

“Controls in Food Production.”

“Controls in Beverage Purchasing, Receiving, Storing and Issuing.”

“Controls in Beverage Production (Incomplete).”

“Costs in Labor.”

“Controls in Labor.”

“Controls for Other Expenses.”

“The Menu as a Marketing Tool.”

“Forecasts in Sales and Controls in Sales and Revenue.”

“Maximizing Sales.”



Note: The estimated

period of time (for

example, number of


chapter will be

announced by the



module.



5




Total Lecture Hours














6



93-100% A Excellent

87-92% A- Excellent

83-86% B+ Good

77-82% B Good

74-76% B- Good

70-73% C+ Average

67-69% C Average

64-66% C- Average









endeavors.

Our Core Values:

� Integrity


� Inclusiveness


Culture:










- 1 -

SEN 021

English Writing 1


Module

Duration: 40 x 3 lecture hours






- 2 -

Module Introduction

This is an 40 days’ English course that includes lessons in reading, writing, listening, and speaking, using the NorthStar Level 2 textbooks.


The objective of this course is to give our students a mastery of intermediate-level English-language skills, which will give them the foundation they need for their further studies in an English-language medium learning environment.



There is one Achievement Test for each of the ten Units in each of the two NorthStar Level 2 textbooks. The Achievement Tests cover reading, writing, listening, and speaking.

Prerequisites


Textbook

NorthStar Level 2 textbooks



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1+2 Reading and Writing Unit 1: Finding the Ideal Job Grammar: descriptive and possessive adjectives

3+4 Listening and Speaking Unit 1: Offbeat Jobs

Pronunciation: stress patterns of nouns and adjectives

5+6 Reading and Writing Unit 2: Country Life or City Life?

Grammar: simple past tense

7+8 Listening and Speaking Unit 2: Building a Better Community

Pronunciation: TH sounds

9+10 Reading and Writing Unit 3: Making Money

Grammar: comparative form of adjectives

11+12 Listening and Speaking Unit 3: A Penny Saved is a Penny Earned Pronunciation: Numbers and Prices

13+14 Reading and Writing Unit 4: A Different Path to Justice

Grammar: should, ought to, and shouldn’t

15+16 Listening and Speaking Unit 4: Innocent or Guilty?

Pronunciation: -ed endings

17+18 Reading and Writing Unit 5: Subway Etiquette

Grammar: imperative sentences

19+20 Listening and Speaking Unit 5: Etiquette

Pronunciation: intonation

21+22 Reading and Writing Unit 6: Serious Fun

Grammar: expressing habitual present with when-clauses

23+24 Listening and Speaking Unit 6: Who’s Game for These Games? Pronunciation: joining words

25+26 Reading and Writing Unit 7: The Best Produce There Is

Grammar: Wh- questions in the simple present tense

27+28 Listening and Speaking Unit 7: Good-Mood Foods

Pronunciation: vowels

29+30 Reading and Writing Unit 8: “I’ll take the train, thanks.”

Grammar: superlative form of adjectives

31+32 Listening and Speaking Unit 8: An Ice Place to Stay

Pronunciation: can and can’t

33+34 Reading and Writing Unit 9: What’s Your Medicine? Grammar: adverbs of manner

35+36 Listening and Speaking Unit 9: Staying Healthy

Pronunciation: reductions

37+38 Reading and Writing Unit 10: Endangered Cultures

Grammar: expressing predictions and future plans

39+40 Listening and Speaking Unit 10: Endangered Languages

Pronunciation: contractions with will

See the descriptions of the content of each unit in the pdf files at these links:

NorthStar 2 Reading and Writing “Scope and Sequence” at:

http://longmankorea.com/longmankorea/upload/sample_page/files/NSRW2_SS.pdf

NorthStar 2 Listening and Speaking “Scope and Sequence” at:

http://longmankorea.com/longmankorea/upload/sample_page/files/NSLS2_SS.pdf



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Total Lecture Hours

This module comprises a total of 40 x 3 lecture hours.




announcement








Evaluation

93-100% A Excellent

87-92% A- Excellent

83-86% B+ Good

77-82% B Good

74-76% B- Good



- 5 -

70-73% C+ Average

67-69% C Average

64-66% C- Average









endeavors.

Our Core Values:

� Integrity


� Inclusiveness


Culture:










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SEN 022

English Writing 2


Module

Duration: 40 x 3 lecture hours






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Module Introduction

This is an 40 days’ English course that includes lessons in reading, writing, listening, and speaking, using the NorthStar Level 3/4 textbooks.


The objective of this course is to give our students a command of advanced English-language skills, which will prepare them for their further studies in an English-language medium learning environment.



There is one Achievement Test for each of the ten Units in each of the two NorthStar Level 3/4 textbooks. The Achievement Tests cover reading, writing, listening, and speaking.

Prerequisites


Textbook

NorthStar Level 3/4 textbooks



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1+2 Reading and Writing Unit 1: Untruth and Consequences

3+4 Listening and Speaking Unit 1: Information Overload

5+6 Reading and Writing Unit 2: Dreams Never Die

7+8 Listening and Speaking Unit 2: The Achilles Heel

9+10 Reading and Writing Unit 3: Dying for Their Beliefs

11+12 Listening and Speaking Unit 3: Early to Bed, Early to Rise

13+14 Reading and Writing Unit 4: Animal Intelligence: Instinct or Intellect?

15+16 Listening and Speaking Unit 4: Animal Intelligence

17+18 Reading and Writing Unit 5: Longevity: Too Much of a Good Thing?

19+20 Listening and Speaking Unit 5: Longevity: Refusing to Be Invisible

21+22 Reading and Writing Unit 6: Give and Learn

23+24 Listening and Speaking Unit 6: Giving to Others: Why Do We Do it?

25+26 Reading and Writing Unit 7: Homing in on Education

27+28 Listening and Speaking Unit 7: What’s the Use of Homework?

29+30 Reading and Writing Unit 8: Eat to Live or Live to Eat?

31+32 Listening and Speaking Unit 8: Goodbye to the Sit-Down Meal

33+34 Reading and Writing Unit 9: The Grass is Always Greener …

35+36 Listening and Speaking Unit 9: Finding a Niche: The Challenge for Young

Immigrants

37+38 Reading and Writing Unit 10: Take it or leave it

39+40 Listening and Speaking Unit 10: No Technology? No Way!

See the descriptions of the content of each unit in the pdf files at these links:

NorthStar 2 Reading and Writing “Scope and Sequence” at:

http://longmankorea.com/longmankorea/upload/sample_page/files/NSRW2_SS.pdf

NorthStar 2 Listening and Speaking “Scope and Sequence” at:

http://longmankorea.com/longmankorea/upload/sample_page/files/NSLS2_SS.pdf



- 4 -

Total Lecture Hours

This module comprises a total of 40 x 3 lecture hours.




announcement








Evaluation

93-100% A Excellent

87-92% A- Excellent

83-86% B+ Good

77-82% B Good



- 5 -

74-76% B- Good

70-73% C+ Average

67-69% C Average

64-66% C- Average









endeavors.

Our Core Values:

� Integrity


� Inclusiveness


Culture:








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