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Perspectives in Hospitality Management
|Instructor||Prof. Bear Dallis||Class Number||1101|
|Zoom ID||not applicable||Location||N225|
|Office Hours:||Monday 5-6pm||Class Hours||3|
Department Mission Statement
Program Learning Outcomes
The Hospitality Management Department of New York City College of Technology educates students for careers in the hospitality industry through foundational knowledge of hospitality operations and experiences that cultivate diverse perspectives, lifelong learning, collaboration, and community engagement.
- identify and demonstrate skills relevant to the operational areas of hospitality management. (PLO #1)
- utilize the dynamics of collaboration in diverse settings. (PLO #2)
- demonstrate effective communication skills. (PLO #3)
- exhibit the analytical and social skills essential for success in the global workplace. (PLO #4)
- value and integrate lifelong learning, civic engagement, ethical reasoning, and social responsibility. (PLO #5)
An overview of the history, likely directions and organizational structure of the hospitality industry and its role in local, national and global economies. Students are introduced to the nature and scope of the hospitality industry, basic terminology, management concepts, career path explorations and the department’s mission and culture.
Eligibility for ENG 1101 or ENG 1101CO or ENG 1101ML; Pre- or corequisite: MAT 1190 or MAT 1190CO or higher
Upon completion of HMGT 1101, the student will be able to
a. Identify the scope of the hospitality and tourism industry.
b. Describe the characteristics of the hospitality and tourism industry from a local, national and global perspective.
c. Define the roles and responsibilities of key executives and department heads in the hospitality industry.
d. Differentiate hotel classifications.
e. Classify and examine food and beverage operations.
Student Learning Outcomes and Assessment
Electronic Profile 10%
Concierge Assignment 20%
Industry Research Assignment 25%
Shared Reading 15%
Weekly Homework 15%
Class Participation 15%
A 93 – 100
A- 90 – 92.9
B+ 87 – 89.9
B 83 – 86.9
B- 80 — 82.9
C+ 77 – 77.9
C 70 – 76.9
D 60 – 69.9
F 59.9 and below
Walker, J. R. (2020). Introduction to hospitality. 8th Edition. Hoboken, NJ: Pearson.
New York Times New York Sections, https://www.nytimes.com/section/nyregion
New York Times Travel Section, https://www.nytimes.com/section/travel
Suggested Listening (Podcasts)
All in the Industry, https://heritageradionetwork.org/series/all-in-the-industry/
Be a Better Guide, https://www.beabetterguide.com/
Cherry Bombe Radio, https://cherrybombe.com/radio-cherry-bombe
Inside Julia’s Kitchen, https://heritageradionetwork.org/series/inside-julias-kitchen/
Flatbush and Main, https://www.brooklynhistory.org/podcasts/
Fortune on Stage: The Most Powerful Women, https://www.stitcher.com/podcast/cadence13/the-most-powerful-women
American Hotel & Lodging Association. (n.d). News room. Retrieved August 15, 2019 https://www.ahla.com/newsroom
Brefere, L., Eich Drummond, K., & Barnes, B. (2005). So you want to be a chef? your guide to culianary careers. Hoboken, NJ: John Wiley and Sons.
Fiedman, A. (2018). Chefs, drugs and rock & roll: How food lovers, free spitits, misfits and wandereers created a new American profession. New York: Harper Collins.
Hospitality Sales and Marketiing Association International. (n.d.). Isights. Retrieved August 15, 2019: https://global.hsmai.org/insights/
Marriott, J. W., & Brown, K. A. (1997). The spirit to serve: Marriott’s way. New York, NY: Harper Collins
National Restaurant Association. (n.d.) Research and trends. Retrieved August 15, 2019 https://www.restaurant.org/research
Sachs, D. and J. Scott. (2018). The million dollar greeting: today’s best practices for profit, customer retention, and a happy workplace. USA: Apollo Publishers
Sandoval-Strausz, A. (2007). The hotel: an American history. New Haven, CT: Yale Univesity Press. World Tourism Organization. (n.d.) What we do. Retrieved October 12, 2012, from: http://www2.unwto.org/content/why-tourismPrint this page