Weekly Schedule

Week 1, AUG 30, Introduction, Overview of Course

  • Syllabus review
  • Log onto City Tech Webpage, register
  • Create an electronic profile including objectives for the course

Week 2, SEPT 6, History of Hospitality

  • Examine the characteristics of the hospitality industry
  • In-class group assignments
  • Examine the characteristics of the hospitality industry

 READ BEFORE CLASS: Chapter 1
DUE IN CLASS: 1) Electronic Profile and 2) Chapter Summary

Week 3,  SEPT 13, Library: Exploring Resources and Identifying Valuable Sources

  • Finding academically appropriate Sources of information
  • Importance of citations
  • APA standards
  • Distribution of Industry Leader Profile/Personal Essay

READ BEFORE CLASS: Review websites of organizations or industry leaders in your area of interest
DUE IN CLASS: Summary of three organizations or industry leaders in your area of interest

Week 4, SEPT 20, Travel & Tourism: A World’s Perspective

  • Discussion of Travel  &  Tourism Industry
  • Define tourism and list the benefits of tourism
  • Distribution of Concierge Marketing Assignment

READ BEFORE CLASS: Chapter 2
DUE IN CLASS: 1) Industry Leader/Organization Profile and Personal Essay and 2) Chapter Summary

Week 5, SEPT 27, Travel & Tourism: The Brooklyn Water Front
***Class will meet at the Brooklyn Bridge Park Pier ____

  • Describe the importance of Marketing to the Hospitality Industry

Record attributes of the BBP as it appeal to specific Demographics

READ BEFORE CLASS: click link: Brooklyn Bridge Park
DUE IN CLASS: 1) Three important facts to know about visiting the Brooklyn Bridge Park and  2) Chapter Summary

·                   Describe the importance of Marketing to the Hospitality Industry

Record attributes of the BBP as it appeal to specific Demographics

Week 6, OCT 11, Lodging, Business Trends

READ BEFORE CLASS: Chapter 3 and 4
DUE IN CLASS: Chapter Summaries

Week 7, OCT 18, Lodging, Operations

READ BEFORE CLASS: Chapter 5
DUE IN CLASS: 1) Concierge Marketing Assignment and 2) Chapter Summary

Week 8, OCT 25, National Parks System

READ BEFORE CLASS: Chapter 10
DUE IN CLASS: Chapter Summary

Week 9, NOV 1, Operations in Food Service

READ BEFORE CLASS: Chapters 6 & 8
DUE IN CLASS: Chapter Summary

Week 10, NOV  8, Dimensions of Food and Beverage Management

READ BEFORE CLASS: Chapters 7 & 9
DUE IN CLASS: Chapter Summary

Week 11, NOV 15, Hospitality Accounting: Understanding Terms

READ BEFORE CLASS: Chapter 17 and terms and definitions handout
DUE IN CLASS: Chapter Summary

Week 12, NOV 29, Special Events and Meetings: Organization is the Key to Success

READ BEFORE CLASS: Chapters 12 & 13
DUE IN CLASS: Chapter Summaries

Week 13, DEC   6, Hospitality Human Resources

READ BEFORE CLASS: Chapter 16
DUE IN CLASS: Chapter Summary

Week 14, DEC   13
DUE IN CLASS: Final Presentations

Week 15, DEC   20
DUE IN CLASS: Final Presentations

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