PDF of syllabus 1101 goodlad f15
Additional updates made on 11/9/15 are in Green
The weekly schedule has been changed. The schedule on this page (not the PDF) is the most accurate.
| Instructor Prof. Karen Goodlad, CSW | Class Number | D400 | |
| E-mail kgoodlad@citytech.cuny.edu | Day | Thursday | |
| Phone 718.260.5638 | Location | N206 | |
| Office Namm 200 | Time | 8:30 a.m. – 11:00 p.m. | |
| Office Hours | Class Hours | 3 | |
| Lab Hours | 0 | ||
| Credits | 3 |
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Course Description
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.
Course Objectives
Upon completion of HMGT 1101, the student will be able to
- Identify the scope of the hospitality and tourism industry.
- Understand and describe the characteristics of the hospitality and tourism industry from a local, national and global perspective.
- Explore the roles and responsibilities of key executives and department heads in the hospitality industry.
- Differentiate hotel classifications.
- Classify and examine food and beverage operations.
Student Learning Outcomes And Assessment
| Student Learning Outcomes | Method of Assessment |
| a. Discuss scope of the hospitality and tourism industry(Gen Ed: Communication) | Industry leader/organization profile and personal essay, concierge marketing assignment, tourism attraction assignment, weekly chapter summaries, class participation |
| b. Gather information from observation in regard to the hospitality industry from a local, national and global perspective(Gen Ed: Inquiry/Analysis) | Personal profile, concierge marketing assignment, tourism attraction assignment, weekly chapter summaries, class participation |
| c. Understand and discuss the roles and responsibilities of key executives and department heads in the hospitality industry (HMGT Discipline) | Shared reading , weekly chapter summaries, class participation |
| d. Evaluate and examine hotel classifications(Gen Ed: Integration) | Tourism attraction assignment, weekly chapter summaries |
| e. Evaluate and apply information discerningly from a variety of sources to classify and examine food and beverage operations (Gen Ed: Integration) | Tourism attraction assignment, weekly chapter summaries |
Grading Procedures
A 93-100 points A- 90-92.9 points
B+ 87-89.9 points B 83-86.9 points B- 80-82.9 points
C+ 77-79.9 points C 70-76.9 points
D 60-69.9 points
F 59.9 –0 points
Personal Profile 5%
Industry Leader/Organization Profile and Personal Essay 15%
Concierge Marketing Assignment 20%
“36 Hours In…” Assignment 20%
Shared Reading 10%
Weekly Chapter Summaries 25%
Class Participation 5%
TOTAL 100%
Learning outcomes per assignment
Electronic Profile 5%
- Identify and articulate a personal profile for a public forum
- Discuss, in a short profile, attributes of a student and industry professional
- Utilize various features of OpenLab
Industry Leader/Organization Profile and Personal Essay 15%
- Discuss the scope of the hospitality and tourism industry through written business communication
- Gather information from observation in regard to the hospitality and tourism industries from a local, national and international perspective and his/her role within the industry
- Understand and discuss the roles and responsibilities of key executives and department heads in the hospitality and tourism industries and their impact on trends in the industry
- Describe key management functions using professional terms and communication standards
- Late assignments are not accepted
- See handout for additional information
Concierge Marketing Assignment 20%
- Discuss scope of the hospitality and tourism industry
- Gather information from observation in regard to the hospitality industry from a local, national and global perspective
- Evaluate and examine hotel classifications
- Engage in high impact and industry specific written and oral communication
- Late assignments are not accepted
- See handout for additional information
“36 Hours In…” Assignment 20%
- Discuss the scope of the hospitality and tourism industry
- Gather information from observation in regard to the hospitality industry from a local, national and global perspective
- Evaluate and apply information discerningly from a variety of sources to classify and examine food and beverage operations
- Late assignments are not accepted
- See handout for additional information
Shared Reading 10%
- Apply knowledge and analyze social, political, economic, and historical issues
Weekly Chapter Summaries 25%
- Read to understand the main objectives of the assigned chapters on a weekly basis
- Articulate the understanding of the material through written responses
- Late assignments are not accepted
Class Participation 5%
- Articulate knowledge developed in a manner in which all students can benefit from an engaging learning environment
Prerequisites
CUNY proficiency in reading and writing; co-requisite: MAT 0605
Required Text
Walker, J. R. (2013). Introduction to hospitality. 6th Edition. Upper Saddle River, NJ: Prentice Hall.
Suggested Reading
At-a-glance statistical figures. (n.d.). Retrieved October 15, 2012, from American Hotel & Lodging Association: http://ahla.com
Jobs & careers. (2012, January 01). Retrieved October 15, 2012, from National Restaurant Association: http://www.restaurant.org
Trends and research. (2012). Retrieved October 10, 2012, from Hospitality Sales and Marketiing Association International: http://www.hsmai.org
About world tourism organization (UNWTO). (n.d.). Retrieved October 12, 2012, from World Tourism Organization: http://www2.unwto.org/en/content/who-we-are-0
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.
Core values & heritage. (n.d.). Retrieved October 19 2012, from Marriott: http://www.marriott.com/culture-and-values/core-values.mi
Marriott, J. W., & Brown, K. A. (1997). The spirit to serve: Marriott’s way. New York, NY: Harper Collins.
Sandoval-Strausz, A. (2007). The hotel: an American history. New Haven, CT: Yale Univesity Press.
Walker, J. R. (2013). Introduction to hospitality. (6th ed.). Upper Saddle River, NJ: Prentice Hall.
Attendance Policy
The department policy for attendance follows the rules printed in the college catalog (page 30): “A student may be absent without penalty for up to 10% of the number of scheduled class meetings during the semester.
Lecture classes meeting 1 time/week for 15 weeks: 2 allowable absences
Lecture classes meeting 1 time/week for 5 or 7 weeks: 1 allowable absence
Laboratory classes meeting 1 time/week for 15 weeks: 1½ allowable absence
Every lateness (up to 10 minutes after the scheduled start time) equals ½ absences. As stated in the college catalog, “If a student’s class absences exceed the limit established for a given course or component, the instructor will alert the student that a grade of ‘WU’ may be assigned.”
| Week | Date | Topic | Reading Assignments | Assignments Due* |
| 1 | 8/27 | IntroductionElectronic Profile Distributed | NY Times Travel Section | |
| 2 | 9/3 | ▫ History of Hospitality▫ OpenLab▫ ePortfolio | Chapter 1, pgs 3-23NY Times Travel Section | ▫ Chapter Summary▫ Electronic Profile |
| 3 | 9/17 | Information LiteracyOrganization Profile & Personal Essay Distributed | Chapter 1, pgs 23-46NY Times Travel Section | Chapter Summary |
| 4 | 9/24 | Travel & Tourism | Chapter 9NY Times Travel Section | ▫ Industry Leader/ Organization Profile & Personal Essay ▫ Chapter Summary |
| 5 | 10/1 | Travel & Tourism on the Brooklyn WaterfrontSite Visit of the Brooklyn Bridge Park | NY Times Travel SectionReview the Brooklyn Bridge Park Website and Readings | ▫ Three facts about the Brooklyn Water Front▫ Chapter Summary |
| 6 | 10/8 | Lodging | Chapter 2NY Times Travel Section | Chapter Summary |
| 7 | 10/15 | Rooms division manager functionsSite visit to the Aloft Hotel
Concierge Assignment Distributed |
Chapter 3NY Times Travel Section | Chapter Summary |
| 8 | 10/22 | Food and Beverage Management | Chapter 4 and 5NY Times Travel Section | ▫ Chapter Summary▫ Selection of NYC Attraction for Concierge Assignment |
| 9 | 10/29 | Dimensions of Managing Food Service | Chapter 6 and 7NY Times Travel Section | Chapter Summary |
| 10 | 11/5 | Concierge Presentations36 Hours in… Assignment Distributed | NY Times Travel Section | Concierge Assignment |
| 11 | 11/12 | Oral Presentations | NY Times Travel Section | |
| 12 | 11/19 | Site Visit: Waldorf Astoria
Meetings & Conventions and Events |
Chapter 12 and 13
NY Times Travel Section |
Chapter Summary |
| 13 | 12/3 | Theme Parks and National Parks | Chapter 10
NY Times Travel Section |
Chapter Summary |
| 14 | 12/10 | Hospitality Leadership, the human factor | NY Times Travel Section | “36 Hours in…” |
| 15 | 12/17 | Hospitality Management Accounting “Showcase” | Vocabulary WordsNY Times Travel Section |
*Late assignments will not accepted
