A PDF version of the syllabus is available here: syllabus 1101 goodlad f19 revised.
Perspectives in Hospitality Management
HMGT 1101
Fall 2019
| Instructor Prof. Karen Goodlad, CSW | Class Number | LC402 | |
| E-mail kgoodlad@citytech.cuny.edu | Day | Tuesday | |
| Phone 718.260.5638 | Location | N206 | |
| Office Namm 200 | Time | 8:30 a.m. – 11:00 a.m. | |
| Office Hours: Tuesday, 11:30-12:45
Thursday, 11:00-12:15 |
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
- Identify the scope of the hospitality and tourism industry.
- Understand and describe the characteristics of the hospitality and tourism industry from a local, national and global perspective.
- Explore the roles and responsibilities of key executives and department heads in the hospitality industry.
- Differentiate hotel classifications.
- 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, 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 |
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
American Hotel & Lodging Association. (n.d) News room. Retrieved August 15, 2019 https://www.ahla.com/newsroom
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: https://global.hsmai.org/insights/
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 https://www.restaurant.org/research
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: http://www2.unwto.org/content/why-tourism
Suggested Listening (Podcasts)
All in the Industry
Be a Better Guide
Cherry Bomb Radio
Inside Julia’s Kitchen
Flatbush and Main
Fortune on Stage: The Most Powerful Women
Sharper Hotel Marketing
Suite Spot
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
Electronic Profile 5%
Industry Research Assignment 10%
Concierge Assignment 20%
“36 Hours In…” Assignment 20%
“Our Stories” 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
“36 Hours In…” 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
“Our Stories” 10%
- Reflect on the transition to learning in college
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
- Read and discuss the articles published in the travel section of the NYTimes
- 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.
| Week | Date | Topic | Reading Assignments | Assignments Due* |
| 1 | 8/27 | Introduction
Electronic Profile Distributed |
NY Times Travel Section | |
| 2 | 9/3 | ▫ History of Hospitality
▫ OpenLab ▫ ePortfolio
|
Chapter 1, pgs 3-23
NY Times Travel Section |
▫ Chapter Summary
▫ Electronic Profile
|
| 3 | 9/10 | Information Literacy
Industry Research Paper Distributed |
Chapter 1, pgs 23-46
NY Times Travel Section |
Chapter Summary |
| 4 | 9/17 | Travel & Tourism
|
Chapter 9
NY Times Travel Section |
Chapter Summary Industry Research Paper |
| 5 | 9/24 | 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 |
| 6 | 10/15 |
Lodging, Hotel Business Concierge Assignment Distributed |
Chapter 2
NY Times Travel Section |
Chapter Summary
|
| 7 | 10/22 | Lodging, Operations Management
Site Visit of Knickerbocker |
Chapter 3 and 4
NY Times Travel Section
|
Chapter Summary Selection of NYC Attraction for Concierge Assignment |
| 8 | 10/29 | Food and Beverage Management
|
Chapter 6 and 7
NY Times Travel Section |
Chapter Summary |
| 9 | 11/5 |
Dimensions of Managing Food Service
|
Chapter 8 NY Times Travel Section
|
Chapter Summary
|
| 10 | 11/12 | Theme Parks and the National Parks System | Chapter 10
NY Times Travel Section
|
Chapter Summary |
| 11 | 11/19 | Concierge Presentations
36 Hours in… Assignment Distributed |
NY Times Travel Section | Concierge Assignment |
| 12 | 11/26 | Concierge Presentations
|
NY Times Travel Section | |
| 13 | 12/3 | Meetings & Conventions and Events
|
Chapter 12 and 13
NY Times Travel Section |
Chapter Summary |
| 14 | 12/10 | Hospitality Leadership, the human factor
|
Chapter 14
Handouts/Links NY Times Travel Section |
“36 Hours in…” |
| 15 | 12/17 | Hospitality Management Accounting “Showcase” | Vocabulary Words
NY Times Travel Section |
*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’s 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 – 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
