/ SYLLABUS FOR HAMG 1321
Introduction to the Hospitality Industry
Face-To-Face Course
Semester Hours Credit: 3
Lecture Hours: 48
Location: CTC – NSA Bahrain
Course Dates/Times: 01/29/2018 - 03/11/2018
In Class sessions:
Mondays and Sundays - from 17:30 to 20:30
First Session: Mon 01/29/2018
Last Session: Sun 03/11/2018
Instructor:Mohamed Ben Yahya
Office Hours:Tuesday 17:30 – 19:30
Instructor Email:
Phone:(+973) 3711 2660
  1. INTRODUCTION
  1. Introduction to the Hospitality Industry introduces students to the various elements of the Hospitality field. It provides an in-depth overview of the world’s largest and fastest growing business. Topics include growth, development and organization of the foodservice and lodging industries; human resources; marketing; security, engineering and maintenance of hospitality facilities; and career opportunities within the hospitality industry.
  1. HAMG 1321, Introduction to the Hospitality Industry, is a required course for an Associate in Applied Science degree in Hotel Management, Restaurant and Culinary Management, and Food and Beverage Management. This course is also required for Culinary Arts, Restaurant Operations, Institutional Food Service Operations, Rooms Division, and Food and Beverage Management certificates of completion.
  1. Prerequisites: none
  1. LEARNING OUTCOME

Upon successful completion, the student will be able to:

  1. Explain the relation of lodging and food and beverage operations to the travel and tourism industry.
  1. Describe the scope of the travel and tourism industry and its economic impact on the local, national, and international levels.
  1. Cite opportunities for education, training, and career development in the hospitality industry.
  1. Summarize the origins of the European and American lodging and food service industries.
  1. Describe the effects of globalization on the hospitality industry.
  1. Evaluate and discuss several major factors, developments, and trends which have affected lodging and food service operations in recent years and which will continue to affect the industry in the future.
  1. Compare and contrast the effects on the industry of franchising, management contracts, referral organizations, independent and chain ownership, and condominium growth.
  1. Identify the general classifications of hotels and describe the most distinctive features of each.
  1. List the common divisions or functional areas of hotel organization (rooms, food and beverage, engineering, marketing and sales, accounting, human resources, and security) and explain the responsibilities and activities of each.
  1. Outline the functional areas or departments typically found in each hotel division.
  1. List and explain the major classification of food services, beginning with the distinction between commercial and institutional operations.

Outline the organization, structure, and functional areas in commercial and institutional food service operations.

  1. INSTRUCTIONAL MATERIALS

A. The instructional materials identified for this course are viewable through

Required Student Textbook:

Walker, John R. 2017. Introduction to Hospitality. Prentice Hall. 7th Edition

ISBN: 9780133762761

IV.COURSE REQUIREMENTS

A.Your first responsibility is scholarship. The grade you receive for this course will not be the grade of the instructor, but rather the grade you and you alone make.

B.You should attend class regularly and be prepared to participate in classroom discussions and to take unannounced quizzes relating to text assignments and lecture material presented from the beginning of the course. Please refer to ‘Class Attendance and Course Progress’ under the Academic Policies section in our current Central Texas College (CTC) Course Catalog.

C.You are encouraged to give your best effort throughout the course. From the beginning, you should plan for a steady, organized, and continuous effort, which in the long run will prove more effective for your final grade than a last minute crash-cram policy. Your course grade is not determined solely by exam grade. Such factors as class participation, initiative, attendance, and individual research papers or projects will be considered in grade computation.

D.From time to time, special library and/or outside assignments will be made to members of the class individually and/or in groups. You are expected to read all assignments and fulfill your responsibilities to any group assignment.

E.You are expected to read all assigned material and bring your textbook/reading materials to class. Keep informed on all assignments, especially after an absence.

F.Good class notes are indispensable for earning a good grade, since both the material assigned and that discussed in class will be the basis for examination material.

G.Scholastic Honesty: All students are required and expected to maintain the highest standards of scholastic honesty in the preparation of all coursework and during examinations. The following are considered examples of scholastic dishonesty:

Plagiarism: The taking of passages from the writing of others without giving proper credit to the sources.

Collusion: Using another’s work as one’s own, or working together with another person in the preparation of work, unless such joint preparation is specifically approved in advance by the instructor.

Cheating: Giving or receiving information on examinations.

Students guilty of scholastic dishonesty will be administratively dropped from the course with a grade of “F” and be subject to disciplinary action, which may include suspension and expulsion.

H.Special Work: A term paper or other project, per requirements of the instructor, will be required. The subject must be appropriate for the course material. Check with the instructor when you have made a selection. The value is indicated in the semester grade computation and has considerable weight on your final average.

V. EXAMINATIONS

  1. There will be a minimum of two major examinations and a written paper and presentation as follows:

1.Mid-term exam on Sunday 02/18/2018

2.Final exam on Sunday 03/11/2018

3. Term Paper and Presentation due on Monday 03/05/2018

B.A student must be present for all examinations. Students who know in advance that they will be absent from an examination due to valid reasons must arrange to take an early examination. Unexpected absences due to illness or extenuating circumstances will require the student to see the instructor about individual make-up work.

C.Students without excused absences will be given a zero for the missed examination.

D.Examinations will consist of both objective (true/false, multiple choice, fill in-the-blank, and matching) and subjective (short answer and essay) questions. Students must be able to communicate both orally and in written form, thus some questions requiring the composition and writing of an essay answer will be required.

VI.SEMESTER GRADE COMPUTATIONS

The final grade in this course will be based on the following:

EXAM POINTS POINTS GRADES

Quizzes 100 900-1000 A=4 pts/sem hr

Mid-term Exam 200 800- 899 B=3 pts/sem hr

Final exam 300 700- 799 C=2 pts/sem hr

Participation 100 600- 699 D=1 pt/sem hr

Term Paper Presentation100 0- 599 F=0 pts/sem hr

Term Paper 200

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TOTAL1000

A term paper or term project is expected from all students. Students may vary in their competency levels on these abilities, so the instructor may need to revisit the term paper concept during the course.

VII. NOTES AND ADDITIONAL INSTRUCTIONS FROM COURSE INSTRUCTOR

  1. Tuition refunds are made only in the case of class cancellation or official and timely withdrawal from CTC or from a course. Please refer to the current course catalog for more details.
  2. GoArmyEdstudents should contact their education counselor before withdrawing and are required to withdraw through the GoArmyEd portal.

Please note: a military withdrawal does not override CTC’s grading policy.

For self-pay students, refunds are computed from the date the Application for

Withdrawal or Refund is filed with the CTC Field Representative or designated student Services Officer. Special conditions apply to students who receive federal, state, and/or institutional financial aid.

Tuition and fees paid directly to the Institution by the Veterans Administration, Title IV (Financial Aid Programs, a sponsor, donor, or scholarship shall be refunded to the source rather than directly to the students.

  1. Course Withdrawals, Student Responsibilities: It is the student’s responsibility to officially withdraw from a course. The instructor cannot initiate a withdrawal based upon a student’s request. Rather, students must initiate the withdrawal with the designated Education Center Representative, through the CTC Field Representative or the Student Services Officer for that region.

Applications for Withdrawal will be accepted at any time before the completion of 75% of the course, after which time the student will be assigned an “FN”- “Failure for Non-attendance.”

  1. Faculty/Administrative Initiated Withdrawals

Faculty are authorized to withdraw students who are not making satisfactory course progress as outlined in the section of the Catalog entitled "Satisfactory Progress Standards”.

A student may be administratively withdrawn by a designated member of the administrative staff of the College under the following conditions:

  • The student has been placed on Academic Suspension or Disciplinary Suspension;
  • The student has an outstanding financial obligation owed to the college;
  • The student registered for a course without the required prerequisite or departmental permission;
  • Students who do not participate or complete graded activities during the first week will be administratively withdrawn.

The college is under no obligation to refund tuition and fees, or other costs associated with a student who is administratively withdrawn.

  1. Incomplete / Course in Progress Grade Policy: An “IP” or “Incomplete” grade may be assigned by an instructor if a student has made satisfactory progress in a course with the exception of a major quiz, final exam, or other project. The “IP” grade may also be assigned based on circumstances beyond a student’s control, such as personal illness, death in the immediate family, or military orders. Notice of absences, with supporting documentation, may be required by the instructor. The instructor makes the final decision concerning the granting of the incomplete grade. With an “Incomplete” grade, students are required to complete a set amount of work before the instructor will submit an official letter grade.
  2. Cellular phones, beepers, and other electronic devices will be turned off while the student is in the classroom or laboratory unless the student is using the device for class purposes. No texting or social networking is allowed during class.
  3. Instructor Discretion: The instructor reserves the right of final decision in course requirements.
  4. Civility: Individuals are expected to be cognizant of what a constructive educational experience is and respectful of those participating in a learning environment. Failure to do so can result in disciplinary action up to and including expulsion.

VIII. COURSE OUTLINE

Note:

The instructor has the right to change the course schedule. Any changes will be announced in class. If the student misses a class period and changes are announced, it is the student’s responsibility to receive the missed information from a classmate or the instructor.

SESSION 1 –Monday 01/29/2018: Class Introduction + Term Paper Assignment + Ch 1

a)Class will meet face-to-face on Monday 01/29/2018From 17:30 to 21:30

SESSION 2–Sunday 02/04/2018: Ch 2

a)Class will meet face-to-face on Sunday 02/04/2018 From 17:30 to 21:30

SESSION 3–Monday 02/05/2018: Quiz 1 + Ch 3, 4

a)Class will meet face-to-face on Monday 02/05/2018 From 17:30 to 21:30

b)Quiz 1: Monday 02/05/2018

  1. Unit One: Chapters 1-4
  1. Learning Outcomes: Upon successful completion of this unit, the student will be able to:
  1. Discuss the history of hospitality through the ages.
  2. Describe the characteristics of the hospitality industry.
  3. Explain corporate philosophy and Total Quality Management.
  4. Discuss the many facets of service and why it has become such an important part of the hospitality industry.
  5. Suggest ways to improve service.
  6. Discuss current trends in the hospitality industry.
  7. Describe hotel ownership and development via hotel franchising and management contracts.
  8. Explain the diamond rating classification of hotels.
  9. Classify hotels by type, location, and price.
  10. Discuss the concept and growth of vacation ownership.
  11. Discuss sustainable/green lodging.
  12. Identify trends influencing the hotel business.
  13. Outline the duties and responsibilities of key executives and department heads.
  14. Draw an organizational chart of the rooms division of a hotel and identify the executive committee members.
  15. Describe the main functions of the rooms division.
  16. Describe property management systems and discuss yield management.
  17. Calculate occupancy percentages, average daily rates, and actual percentage of potential rooms revenue.
  18. Outline the importance of the reservations and guest services functions.
  19. List the complexities and challenges of the concierge, housekeeping, and security/loss prevention departments.
  20. Describe the duties and responsibilities of a food and beverage director and other key department heads.
  21. Describe a typical food and beverage director’s day.
  1. State the functions and responsibilities of the food and beverage departments.
  2. Perform computations using key food and beverage operating ratios.
  1. Learning Activities:
  1. Classroom lecture/discussion. (FA4)
  1. Reading assignments. (FA1)
  2. Homework and other assignments. (CC1, FC1)
  1. Unit Outline: Follow the sequence of unit learning outcomes.

SESSION 4–Sunday 02/11/2018: Ch 5, 6

a)Class will meet face-to-face on Sunday 02/11/2018 From 17:30 to 21:30

SESSION 5–Monday 02/12/2018: Quiz 2 + Ch 7, 8

a)Class will meet face-to-face on Monday 02/12/2018 From 17:30 to 21:30

b)Quiz 2: Monday 02/12/2018

  1. Unit Two: Chapters 5-8
  1. Learning Outcomes: Upon successful completion of this unit, the student will be able to:
  1. List and describe the main grape varieties.
  2. Suggest appropriate pairings of wine and food.
  3. Identify the various types of beer.
  4. List the types of spirits and their main ingredients.
  5. Explain a restaurant’s liability in terms of serving alcoholic beverages.
  6. Describe the significance of classical cuisine.
  7. Identify food trends and practices.
  8. Identify the different characteristics of franchise, chain and independent restaurants.
  9. Summarize menu planning.
  10. Identify some of the top chain and independent restaurants.
  11. Name the classifications of restaurants.
  12. Describe a restaurant’s front of the house.
  13. Explain how restaurants forecast their business.
  14. Describe restaurant service.
  15. Describe front-and back-of-the-house systems.
  16. Outline back –of –the- operations.
  17. Summarize restaurant management financials.
  18. Outline the different managed services segments.
  19. Describe the five factors that distinguish managed services operations from commercial ones.
  20. Explain the need for and trends in elementary and secondary school foodservice.
  21. Describe the complexities in college and university foodservice.
  22. Identify characteristics and trends in health care, business and industry, and leisure and recreation food service.
  1. Learning Activities:
  1. Classroom lecture/discussion. (FA4)
  1. Reading assignments. (FA1)
  2. Homework and other assignments. (CC1, FC1)
  1. Unit Outline: Follow the sequence of unit learning outcomes.

SESSION 6–Sunday 02/18/2018: Mid Term Exam + Ch 9

a)Class will meet face-to-face on Sunday 01/29/2018 From 17:30 to 21:30

b)Midterm Exam: Sunday 02/18/2018

SESSION 7–Monday 02/19/2018: Ch 10, 11

a)Class will meet face-to-face on Monday 02/19/2018 From 17:30 to 21:30

C. Unit Three: Chapters 9-11

  1. Learning Outcomes: Upon successful completion of this unit, the student will be able to:
  1. Summarize the historical impact of transportation on tourism.
  2. Define tourism and describe the important international tourism organizations.
  3. Describe the benefits and prospects of tourism.
  4. Describe the economy impact on tourism.
  5. Identify the promoters of tourism.
  6. Summarize the sociocultural impact of tourism.
  7. Describe ecotourism.
  8. Discuss the relationship of recreation and leisure to wellness.
  9. Explain the origins and extent of government sponsored recreation.
  10. Distinguish between commercial and noncommercial recreation.
  11. Name and describe various types of recreational clubs.
  12. Identify the major U.S. theme parks.
  13. Describe the operations of a country club.
  14. Outline the history of modern casinos.
  15. Describe the various components of modern casino hotels.
  16. Explain how casinos have been integrated into larger hospitality operations.
  17. Understand the basic principles of casino operations
  18. Discuss the different positions within the gaming industry.
  1. Learning Activities:
  1. Classroom lecture/discussion. (FA4)
  1. Reading assignments. (FA1)
  2. Homework and other assignments. (CC1, FC1)
  1. Unit Outline: Follow the sequence of unit learning outcomes.

SESSION 8–Sunday 02/25/2018: Quiz 3 + Ch 12

a)Class will meet face-to-face on Sunday 02/25/2018 From 17:30 to 21:30

b)Quiz 3: Sunday 02/25/2018

SESSION 9–Monday 02/26/2018: Term Paper Outlines + Ch 13

a)Class will meet face-to-face on Monday 02/26/2018 From 17:30 to 21:30

b)Term Paper Outlines: Monday 02/26/2018

SESSION 10–Sunday 03/04/2018: Quiz 4 + Ch 14

a)Class will meet face-to-face on Sunday 02/05/2018 From 17:30 to 21:30

b)Quiz 4: Sunday 03/04/2018

  1. Unit Four: Chapters 12-14
  1. Learning Outcomes: Upon successful completion of this unit, the student will be able to:
  1. List the major players in the convention industry.
  2. Describe destination management companies.
  3. Describe the different aspects of being a meeting planner.
  4. Explain the different types of meetings, conventions, and expositions.
  5. List the various venues for meetings, conventions, and expositions.
  6. Define a special event.
  7. Describe what event planners do.
  8. Classify special events.
  9. Outline the skills and abilities required for event management.
  10. Identify the main professional organizations and associations involved with the special events industry.
  11. Identify the characteristics and practices of leaders.
  12. Define leadership.
  13. Differentiate between leadership and management.
  14. Identify the characteristics and practices of management.
  15. Define management.
  16. Discuss ethics in hospitality.
  1. Learning Activities:
  1. Classroom lecture/discussion. (FA4)
  1. Reading assignments. (FA1)
  2. Homework and other assignments. (CC1, FC1)

2. Unit Outline: Follow the sequence of unit learning outcomes.

SESSION 11 –Monday 03/05/2018: Term Paper + Term Paper Presentation

a)Class will meet face-to-face on Monday 03/05/2018 From 17:30 to 21:30

b)Term Paper Presentation: Monday 03/05/2018

c)Term Paper: Monday 03/05/2018

SESSION 12–Sunday 03/11/2018: Review + Final Exam

a)Class will meet face-to-face on Sunday 03/11/2018 From 17:30 to 21:30

b)Final Exam: Sunday 03/11/2018

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