STH 102 Introduction to Tourism & Hospitality
Department of Marketing, Entrepreneurship, Hospitality & Tourism
Monday, Wednesday, Friday 10am-10:50am
Spring, 2016
Class Location: Bryan 205
Instructor: Tiffany Reynolds
Office: 479 Bryan Building
Office Hours: M,W 1pm-3pm, and by appointment
E-mail: tmreyno3@uncg.edu *Email is the best way to reach me*
Required Text

Angelo, Rocco M. & Vladimir, Andrew N. Hospitality Today: An Introduction. 7th edition

Other required readings & information will be posted on Canvas
Student Learning Outcomes
Upon successful completion of this course students will be able to:
1. Identify major components of the hospitality and tourism industry; explore roles of each and its interrelatedness.
2. Describe kinds of operations, organizations and management practices in the industry.
3. Identify and describe career opportunities in the hospitality and tourism industry and explore an
individual career plan.
4. Distinguish the differences in ownership formats in the hospitality businesses, including franchising,
contracted, sole-proprietorship, partnerships and corporations.
5. Develop the service perspective necessary for success in the industry.
6. Analyze current and future trends and their impact on the tourism and hospitality industry.
Academic Integrity Policy
Each student is required to follow the Academic Integrity Policy on all work submitted for the course. Refer to
the UNCG Undergraduate Bulletin or go to: http://sa.uncg.edu/handbook/academic-integrity-policy/
Attendance Policy
Regular attendance and participation is expected for each class. We will have discussion and complete inclass exercises which will represent a portion of your final grade. Should a situation arise that will require you
to miss more than one class, please contact me PRIOR to the classes that will be missed. If you miss class
you will still be responsible for all the material covered in class.
Classroom Expectations
Please remember that this course is part of the Bryan School of Business and Economics, therefore, students
are to act as business professionals. This includes coming to class prepared and on time. Use of cellphones
and other electronic devices is prohibited.
We will occasionally have guest speakers. When guests are present students expected to dress in business
casual attire and demonstrate professional behavior. Failure to comply will result in a deduction of 10 points
from your class participation grade.
Introduction to Tourism & Hospitality
Spring 2016 Syllabus
Communications
Please use only your UNCG email account for this course. Please check your account regularly for instructions,
clarification and other information.
Email is my best method of communication. When emailing, please use the course name/designator and your
full name. I will typically respond to all email correspondence within 24 hours. If you have a question
regarding an assignment and are emailing less than 48 hours in advance of the deadline, I cannot guarantee
that you will receive a response on time, so please plan accordingly.
Assignment Policies
All assignments are expected to be turned the date and time they are due. Late assignments will result in a
reduction of one letter grade each day they are late. Assignments more than three days late will not be
accepted.
A variety of assignments and formats for assignments will be used and directions for each will be discussed in
class. If you have any questions regarding assignments, please seek guidance early.
Course Structure & Activities
This class is designed to familiarize you with the unique aspects of working in the hospitality and tourism
industry. Therefore we will utilize lectures, class discussions and guest speakers to help reinforce a realistic
view of the industry.
I strive to create an interactive and hospitable learning environment where students are actively engaged in
their learning. I also enjoy input from all students, not just the loud ones! This not only creates a more
engaging atmosphere, but it also helps to reinforce important knowledge. Hospitality is an industry built upon
relationships, therefore, I expect that students will develop relationships with one another. Classroom
participation will represent a portion of your grade. Please be prepared to be engaged and an active member
during our time together. (SLOs 1-8)
Assignment 1: Industry Manager Interview (SLO 3)
In this assignment students will conduct an informational interview with a manager within the hospitality or
tourism industry. Due date is: March 14, 2016 and students may turn this in at any time PRIOR to
the due date. Additional details will follow. Please do not complete this assignment until further instruction
is given.
Assignment 2: Career Services Approved Resume (SLO 3)
Students will create work with Career Services to create/update their resume to proper standards as outlined
by Career Services. Utilizing the knowledge gained in Assignment 1, students will then create a proposed
career plan. A written assignment will also accompany this project. Due date is: April 22, 2016 and
students may turn this in at any time PRIOR to the due date. Additional details will follow. Please do
not complete this assignment until further instruction is given.
Group Project: Industry Research and Presentation (SLO 1, 2, 4, 5, 6)
Students will work in small groups to create and deliver a presentation to the class. Each group will be
assigned a specific field within the industry and discuss current issues and future opportunities. Additional
information to follow. Due date is April 4th and presentations will be given in class April 4, 6 & 8th.
Exams: (SLOs 1-6)
Each exam will represent 15% of your course grade. Exams will cover all assigned material & all topics and
exercises covered in class. If you are going to be missing a scheduled exam, please speak with me PRIOR to
the exam date. Make up exams will not be given. The final exam will be on the last day of class, April 25,
2016.
Page 2
Introduction to Tourism & Hospitality
Spring 2016 Syllabus
Grading
The following is a breakdown of each portion of your grade:
Points
100
200
200
150
200
150
1000
Description
Classroom Participation
Assignment 1
Assignment 2
Exam 1
Group Project & Presentation
Exam 2
Total Points Available
Grade/Points
Grade/Points
Grade/Points
Grade/Points
Grade/Points
A+: 1000-970
B+: 899-870
C+: 799-770
D+: 699-670
F: <600
A:
969-930
B:
869-830
C:
D:
669-630
A-:
929-900
B-:
829-830
C-: 729-700
D-:
629-600
769-730
Course Schedule
The following is a typical schedule for this course and is subject to change:
Wk #
1
2
3
4
5
6
Dates
Jan 11
Topic
Course Intro/History of Travel
Readings*
Prologue
Jan 13
Service Makes the Difference
Ch 1
Jan 15
The Travel & Tourism Industry
Ch 2
Jan 18
No Class
Jan 20
No Class
Jan 22
Exploring Hospitality Careers
Ch 3
Jan 25
Hospitality Professionalism
Jan 27
Understanding the World of Hotels
Readings
Provided
Ch 6
Jan 29
Hotels
Ch 7
Feb 1
Hotels
Feb 3
Hotels
Feb 5
Hotels
Feb 8
Understanding the Restaurant Industry
Feb 10
Restaurants
Feb 12
Restaurant Organization & Management
Feb 15
Restaurants
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Activities
Guest Speaker
Ch 4
Ch 5
Introduction to Tourism & Hospitality
Wk #
Spring 2016 Syllabus
Dates
Topic
Feb 17
Restaurants
Feb 19
Restaurants
Feb 22
Exam 1
Feb 24
An Introduction to the Meetings Industry
Feb 26
Meetings
Feb 29
Club Management
Mar 2
Club Management
Mar 4
Club Management
9
Mar 7-13
Spring Break!
10
Mar 14
Floating Resorts: The Cruise Line Business
Mar 16
Floating Resorts
Mar 18
Floating Resorts
Mar 21
Gaming & Casino Hotels
Mar 23
Gaming & Casino Hotels
Mar 25
No Class
Mar 28
Professional Presentations
Mar 30
Managing Human Resources
Apr 1
Managing Human Resources
Apr 4
Industry Presentations
Apr 6
Industry Presentations
Apr 8
Industry Presentations
Apr 11
Marketing Hospitality
Apr 13
Marketing Hospitality
Apr 15
How Management Companies Manage
Apr 18
How Management Companies Manage
Apr 20
Franchising is Big Business
Ch 16
Apr 22
Ethics in Hospitality
Ch 17
Apr 25
Final Exam
7
8
11
12
13
14
15
16
Readings*
Ch 9
Ch 8
Ch 10
Assignment 1 Due
Ch 11
Guest Speaker
Readings
Provided
Ch 13
Group Projects Due
Ch 14
Ch 15
*Readings are expected to be completed PRIOR to class*
Page 4
Activities
Assignment 2 Due