Perspectives in Hospitality Management

HMGT 1101

Fall 2022

InstructoProf. R. AbreuClass Number D406-20567
E-mail       rabreu@citytech.cuny.eduDay               Thursday
       Location        N225
Office       In person/virtualTime            2:30am-5:00pm
Office Hours:Thursday 11:30am-12:300pmClass Hours3
                         Wednesday 3:30pm-4:40pmLab Hours0


Department Mission Statement

Program Learning Outcomes

To graduate students who

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.

  1. identify and demonstrate skills relevant to the operational areas of hospitality management. (PLO  #1)
  2. utilize the dynamics of collaboration in diverse settings. (PLO #2)                         
  3. demonstrate effective communication skills. (PLO #3)
  4. exhibit the analytical and social skills essential for success in the global workplace. (PLO #4)
  5. value and integrate lifelong learning, civic engagement, ethical reasoning, and social    responsibility. (PLO #5)

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.


CUNY proficiency in reading and writing; co-requisite: MAT 0650

Course Objectives

Upon completion of HMGT 1101, the student will be able to

  1. Identify the scope of the hospitality and tourism industry.
  2. Describe the characteristics of the hospitality and tourism industry from a local, national and global perspective.
  3. Define 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 OutcomesMethod of Assessment
a. Discuss the scope of the hospitality and tourism industry (Gen Ed: Communication, PLO #3)  Industry research annotated bibliography, Concierge assignment, Shared reading, Travel blog, Weekly homework, Class participation
b. Gather information from observation in regard to the hospitality industry from a local, national and global perspective (Gen Ed: Inquiry/Analysis, PLO #3)Shared reading, Electronic profile, 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 homework, Class participation
d. Evaluate and examine hotel classifications (Gen Ed: Integration)  Shared reading, Concierge assignment, Travel blog, Weekly homework
e. Evaluate and apply information discerningly from a variety of sources to classify and examine food and beverage operations (Gen Ed: Integration; PLO#3)Shared reading, Industry research annotated bibliography, Travel blog, Weekly homework

Grading Procedures

Electronic Profile                                                                      5%

Industry Research Annotated Bibliography            10%

Concierge Assignment                                                          20%

Travel Blog                                                                             20%

Shared Reading                                                                      15%

Weekly Homework                                                                 15%

Class Participation                                                                 15%

            TOTAL                                                                      100%

Grading System

            A         93 – 100

            A-        90 – 92.9

            B+       87 – 89.9

            B         83 – 86.9

            B-        80 — 82.9

            C+       77 – 77.9

            C         70 – 76.9

            D         60 – 69.9

            F          59.9 and below

Required Text

Walker, J. R. (2020). Introduction to hospitality. 8th Edition. Hoboken, NJ: Pearson.

Suggested Reading

New York Times New York Sections, 

New York Times Travel Section,

Suggested Listening (Podcasts)

All in the Industry,

Be a Better Guide,

Cherry Bombe Radio,

Inside Julia’s Kitchen, 

Flatbush and Main,

Fortune on Stage: The Most Powerful Women,

Suite Spot,


American Hotel & Lodging Association. (n.d). News room. Retrieved August 15, 2019

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.

Fiedman, A. (2018). Chefs, drugs and rock & roll: How food lovers, free spitits, misfits and wandereers created a new American profession. New York: Harper Collins.

Hospitality Sales and Marketiing Association International. (n.d.). Isights. Retrieved August 15, 2019:

Marriott, J. W., & Brown, K. A. (1997). The spirit to serve: Marriott’s way. New York, NY: Harper Collins

National Restaurant Association. (n.d.)  Research and trends. Retrieved August 15, 2019 

Sachs, D. and J. Scott. (2018). The million dollar greeting: today’s best practices for profit, customer retention, and a happy workplace. USA: Apollo Publishers

Sandoval-Strausz, A. (2007). The hotel: an American history. New Haven, CT: Yale Univesity Press. World Tourism Organization. (n.d.) What we do. Retrieved October 12, 2012, from:

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