| Due DateSept 4 | Textbook ChapterChapter 1, pgs 3-23 | Questions to answerTextbook Review Question 1What did you learn about the history of hospitality that was most significant to you? |
| Sept 11 | Chapter 1, pgs 23-46 | Using examples from Disney’s Approach to Guest Service, describe a time when you experienced “Disney Like” service.Conduct a Self Assessment of yourself. What will you work on to meet the expectations of the hospitality industry?Would you or would you not want to visit the place written about in the “36 Hours in…” article and why. |
| Sept 18 | Chapter 9 | Chapter review questions #2 and #3Would you or would you not want to visit the place written about in the “36 Hours in…” article and why. |
| Oct 2 |
No chapter reading assigned, see syllabus | |
| Oct 9 | Chapter 2 | Chapter review questions #1 and #2List four terms from the chapter that were new to you and explain how they are used in the industry. |
| Oct 16 | Chapter 3 | Chapter review questions #2 and 5Think about the statement: “The path of success is more like a jungle gym than a ladder“. How might this statement pertain to career development in the rooms division of a hotel. Use evidence from the text to support your answer. |
| Oct 23 | Chapter 10 | Review questions #1 & #2Identify two national parks you would like to visit and explain, in detail, why you wish to visit that park. |
| Oct 30 | Chapter 6 and 7 |
Chapter 6, Review questions #1, #2, #3Chapter 7, Review questions #1,#2, #5
List and define, in detail, four terms from each chapter that were new to you (a total of 8 terms). Look on line for a website for a food truck that you can find in New York City. Bring in the menu, identify the location(s) the food truck is parked and two reasons you want to try their food.
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| Nov 6 | Chapter 4 and 5 | Chapter 4, Review questions #1, #3Is it important to offer a variety of beverage options in a full service restaurant?
Is any particular beverage more important than another?Use terms from the text to explain your answers. What inventory controls are important in a F&B operation? Why? |
| Nov 13 | Read both:Concierge Handout, Click HereConcierge Handout #2, Click Here
Public Speaking Resources, Click Here |
Come to class prepare for your presentation. Hand in your Concierge Assignment |
| Dec 4 edited | Chapter 12 and 13 | List, and define in detail, three words from each chapter that are new to you.Describe the main types of meeting set-ups.
Describe, in detail, the tasks an event planner needs to address before, during and after an event. Describe, in detail, four of the classifications of special events and explain the skills required by a professional to plan these events. What skills and abilities do you have to be an event planner? |
| Dec 11 edited
Dec 18 |
Chapter 14 and Human Resources Articles:
Accounting Vocabulary |
Think of a leader you admire. Using the information presented in the chapter, make a list of their qualities.
What have you learned about your own leadership qualities based on those of the person you admire. Explain, in detail using examples from the text, Visit HRcareers.com, bring in a job description for a job you would like to attain in the next six months.
Read and memorize the vocabulary words distributed in class on December 11 in preparation for an in-class assignment. |
HMGT1101, Perspectives in Hospitality Management, F14
"Hospitality starts with the genuine enjoyment of doing something well for the purpose of bringing pleasure to other people." Danny Meyer, USHG
