SYLLABUS FOR HAMG 1321

Introduction to the Hospitality Industry

Semester Hours Credit: 3

Lecture Hours: 48

Lab Hours: 0

Course Dates/Times:3 Sept. – 27 Oct 2014 / Mondays Wednesdays / 6p.m.-9p.m.

Instructor:Anton Johnston

Office Hours:By Appointment

Instructor Email:

Phone:346-307-1927

Instructor Biography

I have a Bachelor’s Degree in Culinary Management and have been an instructor with Central Texas College since 2005. I also have 25 years’ experience as a restaurant manager in casual and fine dining restaurants.

  1. Introduction
  1. An introduction to comprehending and understanding the needs of consumers, knowing the segmentations of the market, and selecting the best marketing tool to reach your consumers,. There will be a quiz over each chapter each class we meet and the remainder of your grade will be made up of a mid-term, final-exam, term paper, and class participation.

B.HAMG 1321, Introduction to the Hospitality Industry, is a required course for an Associate in Applied Science Degree in Restaurant and Culinary Management, Hotel Management, and Food and Beverage Management. This course is also required for Certificates of completion in Property Management Advanced, Food and Beverage Management, Culinary Arts, Restaurant Operations, Institutional Food Service Operations, and Rooms Division.

  1. Learning Outcomes

Upon successful completion of this course, Principles of Food and Beverage Operations, the student will be able to:

A. Describe the characteristics of the hospitality industry.

B. Explain corporate philosophy.

C. Discuss why service has become such an important facet of the hospitality industry.

D. Suggest ways to improve service.

E.Describe hotel ownership and development via hotel franchising and management contracts.

F. Classify hotels by type, location, and price.

G. Discuss the concept and growth of vacation ownership.

H. Name some prestigious and unusual hotels.

I.Describe the duties and responsibilities of a food and beverage director and other key department heads.

J. Describe a typical food and beverage director’s day.

K. State the functions and responsibilities of the food and beverage departments.

L. Perform computations using key food and beverage operating ratios.

M. Describe the different characteristics of chain and independent restaurants.

N. Identify some of the top chain and independent restaurants.

O. List the classifications of restaurants.

P. Differentiate the characteristics of chain and independent restaurants.

Q.Outline the different managed services segments.

R. Describe the five factors that distinguish managed services operations from commercial ones.

S. Explain the need for and trends in elementary and secondary school foodservice.

T. Describe the complexities in college and university foodservice.

U. Identify characteristics and trends in health care, business and industry, and leisure and recreation foodservices.

V.Describe the importance of planning.

W.Discuss the merits of the different types of planning.

X.Explain how goals are set and strategies are developed and give examples.

Y.Identify the seven steps in operational planning.

  1. Instructional Materials

The instructional materials for this course are viewable through

Student Textbook: Walker.Introduction to Hospitality,6th.ed. Pearson Prentice Hall, 2012. ISBN:0132814652X or 9780132814652.

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.

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 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 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.Special Work: A term paper or other research 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 as follows:

1.Mid-term exam on Oct. 1, 2014.

2.Final exam onOct. 27, 2014.

3. Term paper due on Oct. 27, 2014.

B. A student must be present for all examinations. Students who know in advance they will be absent from an examination due to valid reasons must arrange to take an early examination. Unexpected absences due to illness or other extenuating circumstances will require the student to see the instructor as soon as possible.

C.Examinations will consist of both objective (true/false, multiple choice, fill in-the-blank, and matching) and subjective (short answer and essay) questions, or a combination of both types. Students majoring in Criminal Justice and Law Enforcement 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

  1. Summary of requirements point values:

Midterm Exam / 200 points
Final Exam / 200 points
Writing Assignment: / 100 points
Quizzes 10 @ 10 points each / 100 points
Instructor Evaluation / 100 points
Total Possible Points / 700 points
  1. Letter grades will be assigned based on total points earned as follows:

A 630-700B 560-629C 489-559D 418-488 F Below 417

VII. Notes and Additional Instructions

  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, at
  1. 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. 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. This date can be determined by the instructor but must be within 45 days of the course end date. After completion of the work the instructor can then change the grade of “IP” to the appropriate letter grade. If this work is not completed by the specified date the instructor will change the grade to “F”.
  1. 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.
  1. Instructor Discretion: The instructor reserves the right of final decision in course requirements.
  1. 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. Important Note regarding Feedback and Responsibility for Learning

  1. Feedback: Feedback is the return of data/information about the result of a process and is an important part of the learning process. Feedback in the course will be provided via test scores, graded assignments, and/or instructor evaluation of the student’s progress. You are encouraged to take advantage of the many avenues for feedback available to you. For example, office hours are established primarily to provide the student access to the instructor to discuss academic guidance. I am also generally available before and after class to meet with you. E-mail is another easily available medium to obtain feedback. Additional feedback may be provided at the discretion of the instructor or on your request.
  1. Instructor: As your instructor I will organize and present the coursematerial in a manner designed to facilitate the learning process. I will evaluate your progress periodically via writing assignments and exams and provide feedback on your performance via exam scores, exam critiques, and critique of your writing assignments, etc. I am also available before and after each class period and during office hours to discuss your performance and answer questions.
  1. Student: As the student you are ultimately responsible for yoursuccess in this course.It is your responsibility to attend class regularly,prepare for class by reading assigned text material, participate in class discussions, ask questions when required to improve your understanding, prepare for and complete exams, and complete all other assignments.

IX.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.

  1. DATES:Sept.3, 8

Unit One: Chapters 1-2

  1. Learning Outcomes: Upon successful completion of this unit, the student will be able to:
  1. Describe the characteristics of the hospitality industry.
  1. Explain corporate philosophy.
  2. Discuss why service has become such an important facet of the hospitality industry.
  3. Suggest ways to improve service.
  4. Identify some of the possible career paths available in the hospitality industry.
  5. Establish career goals.
  6. Assess your own strengths and weaknesses.
  7. Describe some of the potential careers in the hospitality and tourism industry.
  8. Discuss aspects of professionalism.
  9. Write a resume.
  10. Prepare for an interview.
  11. Define tourism.
  12. Outline the important international and domestic tourism organizations.
  13. Describe the economic impact of tourism.
  14. List reasons why people travel.
  15. Describe the sociocultural impact of tourism.
  16. Describe ecotourism.
  1. Learning Activities:
  1. Classroom lecture/discussion.
  1. Reading assignments.
  2. Homework and other assignments.
  1. Unit Outline: Follow the sequence of unit learning outcomes.
  1. DATES: Sept. 10, 15

Unit Two: Chapters 3-4

  1. Learning Outcomes: Upon successful completion of this unit, the student will be able to:
  1. Define hotel franchising and management companies.
  1. Classify hotels by type, location, and price.
  2. Explain vertical integration.
  1. Name some prestigious and unusual hotels.
  1. Describe the effects of a global economy on the hotel industry.
  2. Outline the duties and responsibilities of key executives and department heads.
  3. Draw an organizational chart of the rooms division of a hotel and identify the executive committee members.
  4. Describe the main functions of the rooms division.
  5. Describe property management systems and discuss yield management.
  6. Calculate occupancy percentages, average daily rates, and actual percentage of potential rooms revenue.
  7. Outline the importance of the reservations and guest services functions.
  8. List the complexities and challenges of the concierge, housekeeping, and security/loss prevention departments.
  9. Describe the duties and responsibilities of a food and beverage director and other key department heads.
  10. Describe a typical food and beverage director’s day.
  11. State the functions and responsibilities of the food and beverage departments.
  12. Perform computations using key food and beverage operating ratios.
  1. Learning Activities:
  1. Classroom lecture/discussion.
  1. Reading assignments.
  2. Homework and other assignments.
  1. Unit Outline: Follow the sequence of unit learning outcomes.
  1. DATES: Sept. 17, 22

Unit Three: Chapter 5-6

  1. Learning Outcomes: Upon successful completion of this unit, the student will be able to:
  1. Describe the different characteristics of chain and independent restaurants.
  2. Identify some of the top chain and independent restaurants.
  3. List the classifications of restaurants.
  4. Differentiate characteristics of chain and independent restaurants.
  5. Apply the forecasting technique used in the chapter to

measure expected volume of business.

  1. Describe restaurant operations for the front of the house.
  2. Explain the important aspects of food production.
  3. Explain how restaurants forecast their business.
  4. Outline back-of –the-house operations.
  5. Identify the key areas of a restaurant manager’s job.
  6. Outline the functional areas and tasks of a foodservice/restaurant manager.
  7. Outline the different managed services segments.
  8. Describe the five factors that distinguish managed services operations from commercial ones.
  9. Explain the need for and trends in elementary and secondary school foodservice.
  10. Describe the complexities in college and university foodservice.
  11. Identify characteristics and trends in health care, business and industry, and leisure and recreation foodservices.
  12. List and describe the main grape varieties.
  13. Suggest appropriate pairings of wine and food.
  14. Identify the various types of beer.
  15. List the types of spirits and their main ingredients.
  16. Explain a restaurant’s liability in terms of serving alcoholic beverages.
  1. Learning Activities:
  1. Classroom lecture/discussion.
  1. Reading assignments.
  2. Homework and other assignments.
  1. Unit Outline: Follow the sequence of unit learning outcomes.
  1. DATES: Sept. 24, 29/ Oct. 1, 6

Unit Four: Chapters 7-10

Midterm Exam: Oct. 1

  1. Learning Outcomes: Upon successful completion of this unit, the student will be able to:
  1. Discuss the relationship of recreation and leisure to wellness.
  2. Explain the origins and extent of government sponsored recreation.
  3. Distinguish between commercial and noncommercial recreation.
  4. Name and describe various types of recreational clubs.
  1. Identify the major U.S. theme parks.
  1. Describe the operations of a country club.
  2. Outline the history of the gaming entertainment industry.
  3. Describe the various activities related to gaming entertainment.
  4. Explain how gaming entertainment is converging with other aspects of the hospitality business.
  5. Discuss the controversies surrounding the gaming entertainment industry.
  6. Name the main hospitality industry associations.
  7. Describe the various types of meetings.
  8. Explain the difference between meetings, expositions, and conventions.
  9. Describe the role of a meeting planner.
  10. Explain the primary responsibilities of a convention and visitors bureau or authority.
  11. List the steps in event management.
  1. Learning Activities:
  1. Classroom lecture/discussion.
  1. Reading assignments.
  2. Homework and other assignments.
  1. Unit Outline: Follow the sequence of unit learning outcomes.
  1. DATES:Oct.8-27

Unit Five: Chapters 11-16

Final Exam and Term Paper due:October 27.

  1. Learning Outcomes: Upon successful completion of this unit, the student will be able to:
  1. Distinguish the characteristics and practices of leaders and managers.
  2. Define leadership and management.
  3. Distinguish between transactional and transformational leadership.
  4. Describe the key management functions.
  5. Differentiate between leadership and management.
  6. Define marketing.
  7. Describe the steps in the marketing system.
  8. Describe the importance of marketing to the hospitality industry.
  9. Name the four aspects of the SWOT analysis and how they can be used for strategic planning.
  1. Explain the marketing segmentation process.
  1. Name and describe the marketing mix (five Ps).
  2. Explain how sales are conducted in the hospitality business.
  3. Explain the importance of job descriptions.
  4. Give an example of how productivity standards are determined.
  5. Name and describe the employment-related laws.
  6. Discuss how to select, recruit, and orient employees.
  7. Identify methods of employee appraisal and compensation.
  8. Describe employee assistance programs.
  9. Describe the systems of accounts typically used by business organizations in the restaurant, lodging, and club segments of the hospitality industry.
  10. Identify various accounting statements and outline the major components of an income statement, balance sheet, and statement of cash flows.
  11. Review the basic role of managerial finance in hospitality operations, including ratio analysis, cash management,

and budgeting.

  1. Describe features of systems used to control major direct operating costs, including food, beverages, labor, and other operating costs.
  2. Calculate key financial ratios used to analyze the results of operations in hospitality operations.
  1. Identify the characteristics of information technology and information systems in the hospitality industry.
  2. Identify the different types of information systems.
  3. Differentiate between information technology use in hotels and restaurants.
  4. Apply the importance of information systems to the hospitality industry.
  5. Relate hospitality industry technology to management, such as property management systems.
  1. Learning Activities:
  1. Classroom lecture/discussion.
  1. Reading assignments.
  2. Homework and other assignments.
  1. Unit Outline: Follow the sequence of unit learning outcomes.

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