Perspectives in Hospitality Management
HMGT1101
Fall 2012
| Instructor: Prof. Karen Goodlad | Section Number: 7402 |
| E-Mail: kgoodlad@citytech.cuny.edu | Day: Tuesday |
| Phone Number: 718-260-5638 | Location: N225 |
| Office: N200 | Time: 8:30am-11:00am |
| Office Hours: TBD | Lab Hours: 0 |
| Credits: 3 |
Course Description
An overview of the history, likely direction and organizational structure of the hospitality industry and its role in the local, national and international economy. Examination of the nature and scope of this industry and basic management concepts. Introduction to department mission and interaction with alumni in career exploration.
Course Objectives
Upon completion of HMGT 1101 students will be able to
- Identify the scope of the hospitality and tourism industry
- Describe the characteristics of the Hospitality Industry on a local, national and international perspective
- Outline the duties of key executives and department heads in the hospitality industry and identify property management systems
- Explain the primary differences between hotel classifications
- List the classifications of food and beverage operations
- Describe key management functions
Prerequisites
CUNY proficiency in reading and writing;
corequisite: MAT 0605
Required Text
Walker. John R. (2008). Introduction to Hospitality. Prentice Hall. 5th edition.
Suggested Texts and Readings
New York Times Dining Section
Time Out NY
Eater.com
Course Materials
- USB Drive
- Two (2) Rewritable Disks
- Prepare, a personalized, hard covered, 1½” or 2” thick, 3 ring binder, labeled with your name clearly on the front and, corresponding table of contents with tabbed sections for:
- course syllabus
- class notes/handouts
- homework assignment handouts and project handouts
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.”
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
Course Requirements/Assessment
Electronic Profile 5%
Industry Leader/Organization Profile and Personal Essay 15%
Concierge Marketing Assignment 20%
Tourism Attraction Assignment 20%
Shared Reading 10%
Weekly Chapter Summaries 25%
Class Participation 5%
TOTAL 100%
Criteria for Assessment
Electronic Profile 5%
- Reflect on you as a student and a future industry professional.
- Describe in a short profile your attributes as a student and industry profession
- Utilize various features on OpenLab
Industry Leader/Organization Profile and Personal Essay 20%
- Identify and articulate the scope of the hospitality and tourism industry through written business communication
- Describe the characteristics of the hospitality industry on local, national and international perspective and his/her role with the industry
- Demonstrate the understanding of the duties of the key executives and department heads in the hospitality industry 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 Details
Concierge Marketing Assignment 20%
- Gather, interpret, evaluate and apply information about the hospitality and tourism industries discerningly from a variety of sources
- Derive meaning from experience as well as gather information from observation to better understand the impact of hospitality and tourism on a local, national and international perspective
- Use creativity to solve problems
- Utilize critical and creative thinking methods and apply problem solving strategies
- Engage in high impact and industry specific written, electronic and oral communication
- Better understand the dynamics of a team
Tourism Attraction Assignment 20%
- Gather, interpret, evaluate and apply information about the hospitality and tourism industries discerningly from a variety of sources
- Evaluate the importance of a selected NYC tourism attraction or historically significant location on the local, national and/or international hospitality industry
- Engage in high impact and industry specific written and oral communication
- Oral presentation of the findings utilizing visual aids
- Late assignments are not accepted
- See Handout for Details
Shared Reading 10%
- TBD
Weekly Chapter Summaries 25%
- Read to understand the main objectives of the assigned chapters on a weekly basis and articulate the understanding of the material through written responses to the assigned review questions
- Late assignments are not accepted
Class Participation 5%
- Students are expected to actively participate in thought provoking ways and create an environment in which all students can learn during lecture
