Syllabus

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Perspectives in Hospitality Management

syllabus 1101 goodlad s19 revised

HMGT 1101

Revised as of March 12, 2019, 8:00am

 

Instructor  Prof. Karen Goodlad, CSW Class Number D402
E-mail        kgoodlad@citytech.cuny.edu       Day                Tuesday
Phone        718.260.5638 Location         N225
Office¬† ¬†¬†¬†¬†¬†¬† Namm 200¬†¬†¬†¬†¬†¬†¬†¬†¬† Time¬†¬† ¬†¬†¬†¬†¬†¬†¬†¬†¬†¬† 8:30 a.m. ‚Äď 11:00 a.m.
Office Hours: Monday, 11:30-12:45

Tuesday, 12:30-1:45

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

  1. Identify the scope of the hospitality and tourism industry.
  2. Understand and describe the characteristics of the hospitality and tourism industry from a local, national and global perspective.
  3. Explore the roles and responsibilities of key executives and department heads in the hospitality industry.
  4. Differentiate hotel classifications.
  5. 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 research, concierge assignment, shared reading, 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)

Shared reading, Eprofile, concierge 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, concierge assignment, weekly chapter summaries, class participation
d. Evaluate and examine hotel classifications

(Gen Ed: Integration)

 

Shared reading, assignment, 36 hours…, 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) Shared reading, 36 hours…, 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 ‚Äď0 points

 

Electronic Profile                                                                      5%

Industry Research Assignment                                               10%

Concierge Assignment                                                            20%

‚Äú36 Hours In‚Ķ‚ÄĚ Assignment ¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬† 20%

Shared Reading                                                                       10%

Weekly Homework                                                                 25%

Class Participation                                                                 10%

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 Research Assignment                                                                                                  10%

  • 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 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

 

 

 

 

‚Äú36 Hours In‚Ķ‚ÄĚ 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

 

 

‚ÄúShared Reading ‚Ä̬†¬†¬†¬† ¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬† ¬† 10%

  • Discussion of trends in NY Times Travel section

 

 

Weekly Homework                                                                                                                   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                                                                                                                  10%

  • Articulate knowledge developed in a manner in which all students can benefit from an engaging learning environment
  • Active contribution to weekly reading and class discussion

 

 


Professionalism and Participation

The Department of Hospitality Management follows industry standards in order to educate, develop and mentor future hospitality and tourism professionals. In order to successfully complete a course, students must consistently participate in class and meet deadlines.

 

 

 

 

Prerequisites

CUNY proficiency in reading and writing; co-requisite: MAT 0605

 

Required Text

Walker, J. R. (2016). Introduction to hospitality. 7th 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.

Week Date Topic Reading Assignments Assignments Due*
1 1/29 Introduction

Electronic Profile Distributed

NY Times Travel Section
2 2/5 ‚Ėꬆ History of Hospitality

‚Ėꬆ OpenLab

‚Ėꬆ ePortfolio

 

Chapter 1, pgs 3-23

NY Times Travel Section

‚Ėꬆ¬† Chapter Summary

‚Ėꬆ¬† Electronic Profile

 

3 2/19 Information Literacy

Industry Research Paper Distributed

Chapter 1, pgs 23-46

NY Times Travel Section

 

Chapter Summary

4 2/26  

Lodging, Hotel Business

 

Chapter 2

NY Times Travel Section

Chapter Summary

Industry Research Paper Distributed

5 3/5 Lodging, Operations Management

Site Visit of a NoMo SoHo Hotel

Chapter 3

NY Times Travel Section

 

 

Chapter Summary

 

6 3/12 Dimensions of Managing Food Service

 

Chapter 8

NY Times Travel Section

 

Chapter Summary

7 3/19 Travel & Tourism

Concierge Assignment Distributed

Chapter 9

NY Times Travel Section

 

Chapter Summary

 

8 3/26 Travel & Tourism on the Brooklyn Waterfront

Site Visit of the Brooklyn Bridge Park

NY Times Travel Section

Review the Brooklyn Bridge Park Website and Readings

 

Chapter Summary

9 4/2 Theme Parks and the National Parks System Chapter 10

NY Times Travel Section

Chapter Summary
10 4/9 Concierge Presentations

36 Hours in… Assignment Distributed

NY Times Travel Section Concierge Assignment
11 4/16  

Food and Beverage Management

 

 

Chapter 4 and 6

NY Times Travel Section

 

Chapter Summary

Selection of NYC Attraction for Concierge Assignment

12 4/30 Concierge Presentations

 

NY Times Travel Section
13 5/7 Meetings & Conventions and Events Chapter 12 and 13

NY Times Travel Section

Chapter Summary
14 5/14 Hospitality Leadership, the human factor

 

Handouts/Links

NY Times Travel Section

‚Äú36 Hours in‚Ķ‚ÄĚ
15 5/21 Hospitality Management Accounting ‚ÄúShowcase‚ÄĚ Vocabulary Words

NY Times Travel Section

*Late assignments will not accepted

*Late assignments will not accepted

 

 

 

MISSION STATEMENT

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.

 

NYC COLLEGE OF TECHNOLOGY STATEMENT ON ACADEMIC INTEGRITY

Students and all others who work with information, ideas, texts, images, music, inventions, and other

intellectual property owe their audience and sources accuracy and honesty in using, crediting, and citing

sources. As a community of intellectual and professional workers, the College recognizes its responsibility for providing instruction in information literacy and academic integrity, offering models of good practice, and responding vigilantly and appropriately to infractions of academic integrity. Accordingly, academic dishonesty is prohibited in The City University of New York and at New York City College of Technology and is punishable by penalties, including failing grades, suspension, and expulsion. The complete text of the College Academic Integrity Policy Manual may be found on the College website.

 

STATEMENT OF ACADEMIC DISHONESTY AND PLAGARISM

As stated in the Academic Integrity Policy Manual, “academic dishonesty occurs when individuals plagiarize or cheat in the course of their academic work. Plagiarism is the presenting of someone else‚Äôs ideas without proper credit or attribution. Cheating is the unauthorized use or attempted use of material, information, notes, study aids, devices or communication during an academic exercise.”

 

STATEMENT OF CLASSROOM BEHAVIOR

Each student has the right to study and learn in a comfortable, safe, supportive environment that promotes

self-esteem ‚Äď free of fear, humiliation, intimidation, offensive or suggestive language.

 

PROFESSIONALISM AND PARTICIPATION

The Department of Hospitality Management follows industry standards in order to educate, develop and

mentor future hospitality and tourism professionals. In order to successfully complete a course, students must consistently participate in class and meet deadlines.

 

USE OF ELECTRONIC DEVICES

As stated in the Student Handbook, the use of cellular phones and audio equipment in all academic and study areas of the college is prohibited. Students are not permitted to take calls or text message during class. Students may not use their cell phones as calculators. In some instances, an instructor may allow the use of personal electronic devices for in class activities.

 

ORAL PRESENTATION STYLE STATEMENT:

The Hospitality Management Department has developed a standardized format for all oral presentations.

Refer to the Oral Presentation Rubric.

 

WRITING STYLE STATEMENT

The hospitality management department has developed a standardized format for all written assignments.

Written work must be prepared using APA Style Publication Manual of the American Psychological

Association as a reference guide. All editorial formats, abbreviations, use of statistics, graphs, citations and references must conform to APA style. Footnotes are not permissible. Visit the City Tech Library website for APA Style Guides.

 

Revised November 2018 for Spring 2019

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