Syllabus

Perspectives in Hospitality Management

HMGT1101

Fall 2015

 

Instructor Prof. Damien Duchamp Class Number E502
E-mail         dduchamp@citytech.cuny.edu         Day               Tuesday
Phone        718.260.5000 Location           N225
Office¬† ¬†¬†¬†¬†¬†¬† ¬† ¬† Namm 200¬†¬†¬†¬†¬†¬†¬†¬† Time¬†¬† ¬†¬†¬†¬†¬†¬†¬†¬† ¬† ¬† 6:00 p.m. ‚Äď 8:30 p.m.
Office Hours Class Hours 3
  Lab Hours 0
Credits 3

______________________________________________________________________________

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 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 ‚Äď0 points

 

Personal Profile                                                                        5%

Industry Leader/Organization Profile and Personal Essay     15%

Concierge Marketing Assignment                                          20%

‚Äú36 Hours In‚Ķ‚ÄĚ 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

 

‚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

 

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: 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

 

Week Date Topic Reading Assignments Assignments Due*
1 9/1 Introduction
Electronic Profile Distributed
NY Times Travel Section
2 9/8 History of Hospitality‚Ėꬆ Open Lab Session Chapter 1
NY Times Travel Section
Electronic Profile
3 9/25 Information Chapter 1
NY Times Travel Section
NYT Review
4 9/29 Types of Concierges Chapter 1
NY Times Travel Section
Chapter 1 Summary
5 10/6 Lodging: Franchises, Management Contracts Chapter 2
NY Times Travel Section
Chapter 2 Summary
6 10/13 Lodging Chapter 3
NY Times Travel Section
Chapter 3 Summary
NYT Reaction
7 10/20 Rooms division manager functions Chapter 3
NY Times Travel Section
Industry Leader/ Organization Profile
8 10/27 Food and Beverage Management Chapters 4 & 5 and NY Times Travel Section Selection of NYC Attraction for Concierge Assignment
9 11/3 Dimensions of Managing Food Service: Food Trucks  Chapters 6 &7 and NY Times Travel Section Three facts about the Brooklyn Water Front
10 11/10 Theme Parks and the National Parks System
Chapter 10
NY Times Travel Section
Review the Brooklyn Bridge Park Website and Readings
Concierge Assignment
11 11/17 Concierge Presentations36 Hours in… Assignment Distributed HandoutNY Times Travel Section
12 11/24 Concierge Presentations36 Hours in… Assignment Distributed
13 12/1 Meetings & Conventions and Events Chapter 12 and 13NY Times Travel Section Chapter Summary
14 12/8 Hospitality Human Resources Chapter 14NY Times Travel Section Chapter Summary‚Äú36 Hours in‚Ķ‚ÄĚ
15 12/15 Hospitality Management Accounting ‚ÄúShowcase‚ÄĚ Vocabulary WordsNY Times Travel Section

 

*Late assignments will not accepted

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