Faculty Syllabus

Evaluation System: Grading Scale with Assignments and Point Totals
This course is graded on a total point system. Your grades are available for viewing under the "Gradebook" section on the Blackboard site.

• Graded Learning Activity: 8 at 25 points each= 200 points
• Give'em the Pickle: 50 points 
• Hospitality Career Assigment 100 points
• Restaurants Trends Assignment: 100 points 
• Interview an Industry Professional: 100 points 
• Guest Speaker Summary: 50 points
• Movie Presentation: 100 points
• Movie Written Assignment: 100 points
• Field Trip Report: 50 points
• Final Exam: 150 points

TITLE: Introduction to Hospitality

Top of FormBottom of FormAUTHOR: John R. Walker

ISBN:  13: 9780137838189

PUBLISHER: Pearson

Purchase only the e-book or hard copy- you do NOT need the Revel access option.

Course Description

            HAMG 1321, INTRODUCTION TO HOSPITALITY as an in-person class.  This course is designed to give an introduction to the hospitality industry and an appreciation of the scale and importance of the five key industry segments, Travel/Lodging, Meeting/Event Planning, Restaurant, Managed Services and Recreation. Analysis of the main industry components will be explored, developing knowledge of varying elements of the industry and the constraints under which sectors and services have to operate.

Course Rationale
           This course has been designed to introduce students to the service industries and to develop an appreciation of contemporary developments. Drawing upon the importance of inter-sector relationships and examination of purpose and strategy, students are challenged to explore the social and economic impacts to each sector. Guest satisfaction is examined in all key industry sectors to provide an insight on how customers interact with the service delivery system.

 Instructional Methodology

We strive to create an environment of applied learning for all program students. This course is designed using the most current information and techniques of instruction.  All hospitality courses are designed to include elements of writing, critical analysis, and presentation techniques, research and group learning. Your mastery of the presented material is a key to your success in the industry.

COURSE LEARNING OBJECTIVES/OUTCOMES

1. Research and explore the history of the hospitality industry, illustrating the development both past and present.

2.  Examine current customer service needs/trends, identifying how industry is approaching/meeting the wants and needs of the new age consumer.

3.  Developing understanding of the terminology used throughout hospitality operations and justify the need/importance of them.

4.  Identify the differing social impacts of the various sectors encompassed within the hospitality industry.

5.  Critically evaluate current hospitality career choices, applying own aspirations.

6.  Develop an understanding of organizational structures within the hospitality industry sectors, applying theoretical analysis to structures adopted.

7.  Understand risks and crises in the hospitality industry and give reasoned solutions on how these can be eliminated or proactively managed.

8.  Apply industry norm calculations to determine food needs, guest occupancy at a hotel, transportation needs, and room capacities.