SYLLABUS FOR HAMG 1321Introduction to Hospitality Industry

Semester Hours Credit: 3Lecture Hours: 48

Lab Hours: 0

Course Dates/Times: 11 Mar – 1 May 2014 /Tuesdays & Thursdays/ 6:00 p.m. – 9:00 p.m.

Instructor: Michelle Daniels Kaercher

Office Hours: Immediately following class or by appt.

Instructor Email: michelledaniels336@hotmail.com

Phone: 07450062708

INSTRUCTOR BIOGRAPHYMichelle Daniels Kaercher graduated from Oklahoma State University with a B.S. in Hotel and Restaurant Management. Following graduation, she was hired by Brinker International as a Manager for Chili’s Restaurant in Tulsa, Oklahoma. During her 2nd year with Chili’s she moved to Fort Smith, Arkansas and opened a new Chili’s. Following the successful opening, she later moved to Houston, Texas and worked in another Chili’s restaurant and was promoted to General Manager. Upon promotion, she was given the opportunity to open another new Chili’s in Enid, Oklahoma. After 2 successful years in the position of General Manager, she was promoted to Managing Partner. During her time with Brinker International she recruited college graduates at job fairs, hired and trained hundreds of employees as well as new managers.

I. INTRODUCTION

A. Introduction to the Hospitality Industry introduces students to the various elements of the Hospitality field. It provides an in-depth overview of the world’s largest and fastest growing business. Topics include growth, development and organization of the foodservice and lodging industries; human resources; marketing; security, engineering and maintenance of hospitality facilities; and career opportunities within the hospitality industry.

B. HAMG 1321, Introduction to the Hospitality Industry, is a required course for an Associate in Applied Science degree in Hotel Management, Restaurant and Culinary Management, and Food and Beverage Management. This course is also required for Culinary Arts, Restaurant Operations, Institutional Food Service Operations, Rooms Division, and Food and Beverage Management certificates of completion.

HAMG 1321

FOR STUDENTS OFTHE REAL WORLD

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II. LEARNING OUTCOMES

Upon successful completion, the student will be able to:

A. Explain the relation of lodging and food and beverage operations to the travel and tourism industry.

B. Describe the scope of the travel and tourism industry and its economic impact on the local, national, and international levels.

C. Cite opportunities for education, training, and career development in the hospitality industry.

D. Summarize the origins of the European and American lodging and food service industries.

E. Describe the effects of globalization on the hospitality industry.

F. Evaluate and discuss several major factors, developments, and trends which have affected lodging and food service operations in recent years and which will continue to affect the industry in the future.

G. Compare and contrast the effects on the industry of f r a n c h i s i n g , management contracts, r e fe r ra l o rgan iza t ions , independen t and cha in ownership, and condominium growth.

H. Identify the genera l classifications of hotels and describe the most distinctive features of each.

I. List the common divisions or functional areas of hotel organization (rooms, food and beverage, engineering, marketing and sales, accounting, human resources, and security) and explain the responsibilities and activities of each.

J. Outline the functional areas or departments typically found in each hotel division.

K. List and explain the major classification of food services, beginning with the distinction between commercial and institutional operations.

Outline the organization, structure, and functional areas in commercial and institutional food service operations.

III. INSTRUCTIONAL MATERIALS

A. The instructional materials identified for this course are viewable throughhttp://www.ctcd.edu/im/im_main.asp

Introduction to Hospitality

by John R. Walker, 6th Edition

B. Additional references may be required that are available in the Central Texas College library

IV. COURSE REQUIREMENTS

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A. Your first responsibility is scholarship. The grade you receive for this course will not be the grade of the instructor, but rather the grade you and you alone make.

B. You should attend class regularly and be prepared to participate in classroom discussions and to take unannounced quizzes relating to text assignments and lecture material presented from the beginning of the course.

C. You are encouraged to give your best effort throughout the course. From the beginning, you should plan for a steady, organized, and continuous effort, which in the long run will prove more effective for your final grade than a last minute crash-cram policy. Your course grade is not determined solely by exam grade. Such factors as class participation, initiative, attendance, and individual research papers will be considered in grade computation.

D. From time to time, special library and/or outside assignments will be made to members of the class individually and/or in groups. You are expected to read all assignments and fulfill your responsibilities to any group assignment.

E. You are expected to read all assigned material and bring your textbook to class. Keep informed on all assignments, especially after an absence.

F. Good class notes are indispensable for earning a good grade, since both the material assigned and that discussed in class will be the basis for examination material.

G. Special Work: A term paper or other research project, per requirements of the instructor, will be required. The subject must be appropriate for the course material. Check with the instructor when you have made a selection. The value is indicated in the semester grade computation and has considerable weight on your final average.

V. EXAMINATIONS

A. There will be a minimum of two major examinations and a written paper as follows:

1. Mid-term exam on April 10, 2014

2. Final exam on May 1, 2014

3. Paper due on April 03, 2014

B. A student must be present for all examinations. No make-up examinations will be given. Students who know in advance they will be absent from an examination due to valid reasons must arrange to take an early examination. Unexpected absences due to illness or extenuating circumstances will require the student to see the instructor about individual make-up work in lieu of the missed examination. Students without excused absences will be given a zero for the examination missed.

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C. Examinations will consist of both objective (true/false, multiple choice, fill in-the-blank, and matching) and subjective (short answer and essay) questions, or a combination of both types. Students majoring in Criminal Justice and Law Enforcement must be able to communicate both orally and in written form, thus some questions requiring the composition and writing of an essay answer will be required.

VI. SEMESTER GRADE COMPUTATIONS

POINTS GRADES 900-1000 A=4 pts/sem hr 800- 899 B=3 pts/sem hr 700- 799 C=2 pts/sem hr 600- 699 D=1 pt/sem hr 0- 599 F=0 pts/sem hr

A. Lab points are awarded on projects as follows: appearance, mise en place, preparation time, sanitation, and presentation.

B. A student must take the final examination to receive a grade for this course.

VII. Notes and Additional Instructions

A. Tuition refunds are made only in the case of class cancellation or official and timely withdrawal from CTC or from a course. Please refer to the current course catalog for more details, at http://europe.ctcd.edu/library/catalog.php.

B. GoArmyEd students should contact their education counselor before withdrawing and are required to withdraw through the GoArmyEd portal.

Please note: a military withdrawal does not override CTC’s grading policy.HAMG 1321 4 of 12

Component Possible Points

Face-to-face Attendance/Assignments

Quizzes 4@ 50 points160 points

200 pointsLabs 4 @ 30 pts 240 pointsMid-term Exam 200 pointsFinal Exam 200 pointsTotal 1000 points

For self-pay students, refunds are computed from the date the Application for Withdrawal or Refund is filed with the CTC Field Representative or designated Student Services Officer. Special conditions apply to students who receive federal, state, and/or institutional financial aid.

Tuition and fees paid directly to the Institution by the Veterans Administration, Title IV (Financial Aid Programs, a sponsor, donor, or scholarship shall be refunded to the source rather than directly to the students.

C. Course Withdrawals, Student Responsibilities : It is the student’s responsibility to officially withdraw from a course. The instructor cannot initiate a withdrawal based upon a student’s request. Rather, students must initiate the withdrawal with the designated Education Center Representative, through the CTC Field Representative or the Student Services Officer for that region.

Applications for Withdrawal will be accepted at any time before the completion of 75% of the course, after which time the student will be assigned an “FN”- “Failure for Non-attendance.”

D. Incomplete / Course in Progress Grade Policy : An “IP” or “Incomplete” grade may be assigned by an instructor if a student has made satisfactory progress in a course with the exception of a major quiz, final exam, or other project. The “IP” grade may also be assigned based on circumstances beyond a student’s control, such as personal illness, death in the immediate family, or military orders. Notice of absences, with supporting documentation, may be required by the instructor. The instructor makes the final decision concerning the granting of the incomplete grade. With an “Incomplete” grade, students are required to complete a set amount of work before the instructor will submit an official letter grade. This date can be determined by the instructor but must be within 45 days of the course end date. After completion of the work the instructor can then change the grade of “IP” to the appropriate letter grade. If this work is not completed by the specified date the instructor will change the grade to “F”.

E. Cellular phones, beepers, and other electronic devices will be turned off while the student is in the classroom or laboratory unless the student is using the device for class purposes. No texting or social networking is allowed during class.

F. Instructor Discretion : The instructor reserves the right of final decision in course requirements.

G. Civility: Individuals are expected to be cognizant of what a constructive educational experience is and respectful of those participating in a learning environment. Failure to do so can result in disciplinary action up to and including expulsion.

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VIII. IMPORTANT NOTE REGARDING FEEDBACK AND RESPONSIBILITY FOR LEARNING

A. Feedback: Feedback is the return of data/information about the result of a process and is an important part of the learning process. Feedback in the course will be provided via test scores, graded assignments, and/or instructor evaluation of the student’s progress. You are encouraged to take advantage ofthe many avenues for feedback available to you. For example, office hours are established primarily to provide the student access to the instructor to discuss academic guidance. I am also generally available before and after class tomeet with you. E-mail is another easily available medium to obtain feedback. Additional feedback may be provided at the discretion of the instructor or on your request.

1. Instructor: As your instructor I will organize and present the course material in a manner designed to facilitate the learning process. I will evaluate your progress periodically via writing assignments and exams and provide feedback on your performance via exam scores, exam critiques, and critique of your writing assignments, etc. I am also available before and after each class period and during office hours to discuss your performance and answer questions.

2. Student: As the student you are ultimately responsible for your success in this course. It is your responsibility to attend class regularly, prepare for class by reading assigned text material, participate in class discussions, ask questions when required to improve your understanding, prepare for and complete exams, and complete all other assignments.

IX. COURSE OUTLINE

Note: The instructor has the right to change the course schedule. Any changes will be announced in class. If the student misses a class period and changes are announced, it is the student’s responsibility to receive the missed information from a classmate or the instructor.

A. DATES:Unit One: Chapters 1-4

1. Introducing Hospitality - March 112. The Hotel Business March - 113. Rooms Division Operations - March 134. Food and Beverage Operations - March 13

1. Learning O u tco m es : Upon successful completion of this unit, the student will be able to:

a. Describe the characteristics of the hospitality industry. b. Explain corporate philosophy.c. Discuss why service has become such an important facet of the

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hospitality industry.d. Suggest ways to improve service.e. Describe hotel ownership and development via hotel

franchising and management contracts.f. Classify hotels by type, location, and price.g. Discuss the concept and growth of vacation ownership. h. Name some prestigious and unusual hotels.i. Outline the duties and responsibilities of key executives and

department heads.j. Draw an organizational chart of the rooms division of a hotel

and identify the executive committee members.k. Describe the main functions of the rooms division.l. Describe property management systems and discuss yield

management.m. Calculate occupancy percentages, average daily rates, and

actual percentage of potential rooms revenue.n. Outline the importance of the reservations and guest

services functions.o. List the complexities and challenges of the concierge,

housekeeping, and security/loss prevention departments.p. Describe the duties and responsibilities of a food and

beverage director and other key department heads.q. Describe a typical food and beverage director’s day.r. State the functions and responsibilities of the food and

beverage departments.s. Perform computations using key food and beverage

operating ratios.

2. Learning Activities:

a. Classroom lecture/discussion. b. Reading assignments. c. Homework and other assignments.

Homework includes completing 4 learning outcome objectives on paper after each class, and prior to the next session.

3. Unit Outli ne : Follow the sequence of unit learning outcomes.

B. DATES:Unit Two: Chapters 5-8

5. Beverages - March 18 7. Restaurant Operations - March 206. The Restaurant Business - March 258. Managed Services - March 27

1. Learning O u tco m es : Upon successful completion of this unit, the student will be able to:

a. List and describe the main grape varieties.b. Suggest appropriate pairings of wine and food.

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c. Identify the various types of beer.d. List the types of spirits and their main ingredients.e. Explain a restaurant’s liability in terms of serving alcoholic

beverages.f. Describe the different characteristics of chain and independent

restaurants.g. Identify some of the top chain and independent restaurants. h. List the classifications of restaurants.i. Differentiate characteristics of chain and independents restaurants. j. Describe restaurant operations for the front of the house.k. Explain the important aspects of food production. l. Explain how restaurants forecast their business. m. Outline back-of-the-house operations.n. Identify the key areas of a restaurant manager’s job.o. Outline the functional areas and tasks of a foodservice/restaurants

manager.p. Outline the different managed services segments.q. Describe the five factors that distinguish managed services

operations from commercial ones.r. Explain the need for and trends in elementary and secondary

school foodservice.s. Describe the complexities in college and university foodservice.t. Identify characteristics and trends in health care, business and

industry, and leisure and recreation food service.

2. Learning Activities:

a. Classroom lecture/discussion. b. Reading assignments.c. Homework and other assignments.

Homework includes completing 5 learning outcomes on paper prior to the class session which will discuss said objectives. This will clarify questions and improve class discussion.

3. Unit Outli ne : Follow the sequence of unit learning outcomes.

C. DATES:Unit Thr ee: Chapters 9-11

9. Tourism - April 110. Recreation, Attractions, and Clubs - April 3 (Term Paper Due)11. Gaming Entertainment - April 8 (Mid-term Review)

1. Learning Outco m es : Upon successful completion of this unit, the student will be able to:a. Define tourism.b. Outline the important international and domestic tourism

organizations.c. Describe the economic impact of tourism. d. List reasons why people travel.e. Describe the sociocultural impact of tourism. f. Describe ecotourism.g. Discuss the relationship of recreation and leisure to wellness.

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h. Explain the origins and extent of government sponsored recreation.

i. Distinguish between commercial and noncommercial recreation. j. Name and describe various types of recreational clubs.k. Identify the major U.S. theme parks.l. Describe the operations of a country club. m. Outline the history of modern casinos.n. Describe the various components of modern casino hotels. o. Appreciate the spread of casino gaming.p. Understand the basic principles of casino operationsq. Discuss the different positions within the gaming industry.

2. Learning Activities:

a. Classroom lecture/discussion. b. Reading assignments.c. Homework and other assignments.

Homework will be to complete 4 learning objectives per class session on paper to discuss at the following class.

3. Unit Outli ne : Follow the sequence of unit learning outcomes.

MID-TERM EXAM: 10 April 2014

D. DATES: Unit Four: Chapters 12-14

12. Meetings, Conventions, and Expositions- April 15 & 1713. Special Events - April 2214. Leadership and Management - April 24

(Final Review - April 29)

1. Learning O utco m es : Upon successful completion of this unit, the student will be able to:

a. List the major players in the convention industry. b. Describe destination management companies.c. Describe the different aspects of being a meeting planner.d. Describe the different types of contractors.e. Explain the different types of meetings, conventions, and

expositions.f. List the various venues for meetings, conventions, and

expositions.g. Define a special event.h. Describe what event planners do. i. Classify special events.j. Outline the skills and abilities required for event

management.k. Identify the main professional organizations and

associations involved with the special events industry.

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l. Identify the characteristics and practices of leaders and managers.

m. Define leadership management.n. Differentiate between leadership and management. o. Describe the key management functions.

2. Learning Activities:

a. Classroom lecture/discussion.b. Reading assignments. (Identified chapters shall be read prior to

class attendance.)c. Homework and other assignments.

3. Unit Outline: Follow the sequence of unit learning outcomes.

FINAL EXAM: 1 May 2014

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Appendix 1 – Article Report Grading Criteria

Name:

Course:

ARTICLE REPORT GRADING CRITERIA

Written Report Criteria PointValue

PointsEarned

Copy of the article included with report. 5Report submitted on time. 5Article must be subject-related, current and from a recognized source. How would you answer the question:“ S o w hat does your a r ticle have to do with the ho s p itality industry?”

5

The report must be in the correct format, typed and no more than one page in length. The article copy must be stapled to the report. Correct grammar and spelling must be used.

5

Total Points for Written Criteria 20

Oral Report Criteria PointValue

PointsEarned

Completed presentation within time limit. Use of correct speech and presentation techniques. 5

Total Points for Written and Oral Criteria 25

Appendix 2 – Current Events Article Report FormatHAMG 1321 11 of 12

CENTRAL TEXAS COLLEGE CURRENT EVENTS ARTICLE REPORT

NAME:

DATE:

COURSE: SECTION:

Publication Title:

Issue Date: Page(s):

Article Title:

ARTICLE SUMMARY/MAIN POINTS: (You need only a few complete sentences – just enough to express the purpose of the article).

YOU’RE CONCLUSIONS (Reaction, Agree/Disagree, Your opinion, etc.):

CERTIFICATION OF AUTHORSHIP: I certify that I am the author of this paper, and that it is written in my own words except where indicated by quotation marks and it was prepared by me specifically for this course.

STUDENT SIGNATURE:

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