36 Hours…

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New York Times “36 Hours on the Brooklyn Water Front” Article

Students will choose to conduct the research and submit the assignment in pairs or individually.

20% of course grade

Task

You have been hired by the New York Times to write the “36 Hours in…” column.  Your first assignment is to write a “36 Hours on the Brooklyn Water Front” article.  Students will be provided a category of tourism and will gather information about their category along the Brooklyn Water Front. Students will also participate in a field trip to the Brooklyn Bridge Park to support their research.

Role and Audience
The article is to be written to satisfy one of the following reasons for tourists to travel:

  1. Historic/heritage Tourism           4.  Volunteer Tourism
  2. Ecotourism                                     5.  Cultural Tourism
  3. Culinary Tourism

Format

  • Write an article following the format used in the NY Times “36 Hours in…” column.
  • Submit your “article” as a post on the course assignment page on the HMGT1101 OpenLab site. Choose the category “36 Hours in…”.
  • Embed in your post the links to the online sources you use, also include an APA style reference list at the end of the “article”.
  • Upload to the site only the photos you will use in your post. All photographs must be your own and must include a photo credit.
  • Alternative format, post a PDF of your “article” on the OpenLab site, choose the category “36 Hours in…”.

Expectations

Use the criteria discussed in class when choosing and describing your selected restaurants, hotel, and points of interest:

  • Restaurants: menu, ambience, service, price value
  • Hotel: service, ambience, price value, amenities
  • Points of interest: appropriateness, feasibility (within 36 hour time frame)

All writing must be original

Criteria for Assessment
See assignment rubric for more information.

Student Learning Outcomes
Upon completion of this assignment, students will be able to:

  • 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

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