Perspectives in Hospitality Management
HMGT 1101
| Instructor Bora Park Zawadzki | Class Number | D404-32480 | |
| Email bparkzawadzki@citytech.cuny.edu | Day | Fridays | |
| Phone 718-974-7568 | Location | N228 | |
| Office Namn 225B | Time | 11:30AM-2PM | |
| Office Hours | Class Hours | 3 | |
| Lab Hours | 0 | ||
| Credits | 3 |
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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 leader/organization profile and personal essay, concierge marketing assignment, tourism attraction assignment, 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) |
Personal profile, concierge marketing assignment, tourism attraction 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 , weekly chapter summaries, class participation |
| d. Evaluate and examine hotel classifications
(Gen Ed: Integration) |
Tourism attraction assignment, 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) | Tourism attraction assignment, weekly chapter summaries |
Prerequisites
CUNY proficiency in reading and writing; co-requisite: MAT 0605
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.
Required Text
Walker, J. R. (2016). Introduction to hospitality. 7th Edition. Upper Saddle River, NJ: Prentice Hall.
Suggested Reading
At-a-glance statistical figures. (n.d.). Retrieved October 15, 2012, from American Hotel & Lodging Association: http://ahla.com
Jobs & careers. (2012, January 01). Retrieved October 15, 2012, from National Restaurant Association: http://www.restaurant.org
Trends and research. (2012). Retrieved October 10, 2012, from Hospitality Sales and Marketing Association International: http://www.hsmai.org
About world tourism organization (UNWTO). (n.d.). Retrieved October 12, 2012, from World Tourism Organization: http://www2.unwto.org/en/content/who-we-are-0
Brefere, L., Eich Drummond, K., & Barnes, B. (2005). So you want to be a chef? your guide to culinary careers. Hoboken, NJ: John Wiley and Sons.
Core values & heritage. (n.d.). Retrieved October 19 2012, from Marriott: http://www.marriott.com/culture-and-values/core-values.mi
Marriott, J. W., & Brown, K. A. (1997). The spirit to serve: Marriott’s way. New York, NY: Harper Collins.
Sandoval-Strausz, A. (2007). The hotel: an American history. New Haven, CT: Yale University Press.
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 10%
Concierge Marketing Assignment 20%
“36 Hours In..” Assignment 20%
Shared Reading 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
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 Marketing 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
Shared Reading
10%
- Apply knowledge and analyze social, political, economic, and historical issues
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
- 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
*Late assignments will not accepted
MISSION STATEMENT
The mission of the Department of Hospitality Management of New York City College of Technology is to provide students with a hospitality career education that integrates applied management practices and theory with liberal arts and sciences. To fulfill its mission, the department will: offer a comprehensive applied management curriculum; provide students with the necessary professional and communications skills for successful careers; foster an understanding of social responsibility through involvement in community service.
STUDENT ACCESSIBILITY:
Qualified students with disabilities, under applicable federal, state, and city laws, seeking reasonable accommodations or academic adjustments must contact the Center for Student Accessibility for information on City Tech’s policies and procedures to obtain such services. Students with questions on eligibility or the need for temporary disability services should also contact the Center at The Center for Student Accessibility:
300 Jay Street, room L-237, 718 260 5143. http://www.citytech.cuny.edu/accessibility/
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.”
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
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.
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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.
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.
