Syllabus

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

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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

  1. Identify the scope of the hospitality and tourism industry
  2. Describe the characteristics of the Hospitality Industry on a local, national and international perspective
  3. Outline the duties of key executives and department heads in the hospitality industry and identify property management systems
  4. Explain the primary differences between hotel classifications
  5. List the classifications of food and beverage operations
  6. 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, 1¬Ĺ‚ÄĚ or 2‚ÄĚ 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: 1¬Ĺ allowable absence

Every lateness (up to 10 minutes after the scheduled start time) equals ¬Ĺ absences. As stated in the college catalog, ‚ÄúIf a student‚Äôs class absences exceed the limit established for a given course or component, the instructor will alert the student that a grade of ‚ÄėWU‚Äô may be assigned.‚ÄĚ

 

 

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

 

 

 

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

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