Syllabus

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

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
5% Electronic Profile
15% Industry Leader/Organization Profile and Personal Essay
20% Concierge Marketing Assignment
20% Tourism Attraction Assignment
10% Shared Reading
25% Weekly Chapter Summaries
5% Class Participation
100% TOTAL