PDF of the Syllabus is here.

Perspectives in Hospitality Management

HMGT 1101

Fall 2020

Instructor Prof. GoodladClass Number27456 LC02
E-mail       kgoodlad@citytech.cuny.eduDay               Tuesday
Zoom ID        https://zoom.us/my/hmgtgoodladLocation        Virtual via Blackboard Collaborate
Office       VirtualTime             8:30am-11:00am
Office Hours:Tuesday 11:30am-1:00pmClass Hours3
                         Wednesday 2:30pm-4:00pmLab 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

Recorded Sessions

Students who participate in this class with their camera on or use a profile image are agreeing to have their video or image recorded solely for the purpose of creating a record for students enrolled in the class to refer to, including those enrolled students who are unable to attend live.  If you are unwilling to consent to have your profile or video image recorded, be sure to keep your camera off and do not use a profile image. Likewise, students who un-mute during class and participate orally are agreeing to have their voices recorded.  If you are not willing to consent to have your voice recorded during class, you will need to keep your mute button activated and communicate exclusively using the “chat” feature, which allows students to type questions and comments live.

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, https://www.nytimes.com/section/nyregion 

New York Times Travel Section, https://www.nytimes.com/section/travel

Suggested Listening (Podcasts)

All in the Industry, https://heritageradionetwork.org/series/all-in-the-industry/

Be a Better Guide, https://www.beabetterguide.com/

Cherry Bombe Radio, https://cherrybombe.com/radio-cherry-bombe

Inside Julia’s Kitchen, https://heritageradionetwork.org/series/inside-julias-kitchen/ 

Flatbush and Main, https://www.brooklynhistory.org/podcasts/

Fortune on Stage: The Most Powerful Women, https://www.stitcher.com/podcast/cadence13/the-most-powerful-women

Suite Spot, https://www.travelmediagroup.com/suite-spot-hotel-marketing-podcast/


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

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