Edited 11/9/15, updates in Green
Edited 10/9/15, updates in red
| Due Date Sept 3 | 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 17 | Â 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 24 |  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 1 |
 No chapter reading assigned, see syllabus | |
| Oct 8 | Â 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 15Site visit to the Aloft Hotel, Meet on campus as usual | Â Chapter 3Begin reading Bourdain’s chapter “From Our Kitchen to Your Table” pages 64-74, here is a google version of the book | 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 22 |  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?
Make sure you have read Bourdain’s chapter “From Our Kitchen to Your Table” pages 64-74, here is a google version of the book we will have an in-class discussion about the chapter. |
| Oct 27class will meet on Tuesday, Food and Beverage Management will meet on Thursday the 29 | Â Chapter 6 and 7 |
Chapter 6, Review questions #1, #2, #3Chapter 7, Review questions #1,#2, #5List and define, in detail, four terms from each chapter that were new to you (a total of 8 terms).Make sure you have read Bourdain’s chapter “From Our Kitchen to Your Table” pages 64-74, here is a google version of the book we will have an in-class discussion about the chapter. |
| Nov 5 | Â Read both:Concierge Handout, Click HereConcierge Handout #2, Click HerePublic Speaking Resources, Click Here | Come to class prepare for your presentation. Hand in your Concierge Assignment |
| Nov 12 | Â | Prepare for oral presentation |
| Nov 19 Site Visit to the Waldorf Astoria |
 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 3 Â |
Chapter 10 | Review text book questions #1 & #2
Identify two national parks you would like to visit and explain, in detail, why you wish to visit that park. |
| Dec 10: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 11Â in preparation for an in-class assignment. |
Dec 17: Accounting Showcase, prepare by reading the studying the handout provide in class.
