University of North Carolina at Greensboro
Joseph M. Bryan School of Business & Economics
Department of Marketing, Entrepreneurship,
Hospitality, and Tourism
STH 102: INTRODUCTION TO TOURISM AND HOSPITALITY
Spring 2014
Overview of the products and services provided by the tourism and hospitality industries. Introduction to the
roles of industry managers at all organizational levels.
Instructor:
Office:
Email:
Class info:
Office hours:
Dr. Bonnie Canziani
473 Bryan Building
bonnie_canziani@uncg.edu
MWF as follows: MW 12 to 12:50 in Bryan 112; F--Web assignments & tests on BB
MW 8:30 to 10; 11-12 and by appointment.
Required Text:
Walker, John R. Introduction to Hospitality. 6th edition—used okay.
Other required readings will be posted—check Blackboard weekly.
STUDENT LEARNING OUTCOMES (SLOS):
Having successfully completed this course, the student will be able to:
1. Identify major components of the hospitality and tourism industry; explore the roles of
each and its inter-relatedness.
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 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 major work submitted for the
course. Refer to the UNCG Undergraduate Bulletin or go to: http://sa.uncg.edu/handbook/academicintegrity-policy/
ATTENDANCE POLICY:
You have three free passes for necessary absences—don’t have to notify me re: the first three. 5 points
deducted from final grade for each recorded absence after that.
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Validated health or formal approved UNCG documentation, e.g., sport team travel, must accompany all
requests for consideration of special circumstances.
FINAL EXAMINATION:
No final exam is given. Final exam period reserved for group presentation overflow—attendance on all
presentation days will be part of project grade.
ADDITIONAL REQUIREMENTS:
Students with documented disabilities requiring accommodation need to notify the instructor at the
beginning of the semester or as soon as accommodation request is authorized by UNCG.
OTHER REQUIREMENTS:
Students are expected to be prepared for class by having read all materials and chapters prior to class. Guest
speakers will be invited. NO LAPTOPS, CELLPHONES, HATS, GUM CHEWING, FOOD CONSUMPTION, OR OTHER
DRASTICALLY IMPROPER BEHAVIOR WHEN GUEST SPEAKERS ARE PRESENT. [And I don’t care for them either,
thanks for being considerate.]
Student/Faculty Communications
1. Please use the email subject heading, STH 102/ Student Last Name, for ALL student questions
regarding this course sent to my email.
2. Use only your UNCG email account for this course. Blackboard is set up to allow me to mail all
students at once using your UNCG email addresses. Instructions, clarifications and other
guidance are often provided via Blackboard email so it is essential that you are able to receive
UNCG email messages regarding the course.
3. It is the responsibility of the student to make sure that s/he keeps his/her email account in
good working order. Students are required to regularly check the email account they are using
for this course.
4. If you cannot access the course materials, either on the course website or via the links provided
by the instructor, please contact me via email as soon as possible. Sometimes there is a
problem with the server where the course is located or websites go down for some reason and
appropriate action cannot be taken unless a problem is identified. Don't assume that someone
else has notified the instructor of the problem. ALWAYS CHECK FIRST W/ 256-TECH when you
have a tech problem to see if it is the compatibility with your particular internet browser.
They are also the first to know if it is a campus wide problem.
5. Computer [including printer problems] on the day the assignment or test is due will not be accepted as
an excuse for late assignments. The due date is the last day an assignment can be turned in -- it can be
turned in any time before that date. The operative concept here is -- Don't wait until the last minute to
print it out before turning in an assignment.
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Evaluation Methods and Guidelines
The final grade will be determined by a composite evaluation of your performance in the following areas:
4 online tests
[25 pts each]
Description
Will be on BB from Weds 1 pm---due Fridays 5 pm
5 home works to be submitted to BB x 10 pts each
Group projects (written portions submitted to BB)
For group work, one per group due, no individual work due
TOTAL POSSIBLE
Points value
100 pts
SLOs Met
1, 2,4-6
50 pts
1-6
50 pts
1-3
200 PTS
ASSIGNMENT POLICY:
Due to the format of the class, no work is accepted outside of class [or outside of BB channels, e.g., tests on
BB]—do NOT email, put under my door, or in my mailbox any work assignments.
1. All tests cover material after the previous test—regular tests are not comprehensive. No make-ups of tests
1-4 will be given for any reason. A comprehensive 25-pt opt-in test will be posted during last two weeks to
replace lowest test score of the semester – optional.
2. Student evaluations of the course will be via a link in the course to a Bryan School central and confidential
website and are not conducted by the instructor [moi].
Scoring Equivalencies for the Final Course Grade
200-194
193-186
185-180
179-174
173-166
A+
A
AB+
B
165-160
159-154
153-146
145-140
139-134
BC+
C
CD+
133-126
D
125-120
D119 and below F
ABBREVIATED TOPICAL OUTLINE/CALENDAR (topics or assignments may be adjusted by instructor
during the semester as benefits the learning environment; a full calendar will be posted to the UNCG
course management system each semester):
WEEK
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
Topic
History and Operational Characteristics of the Hospitality & Tourism Industry
Service Quality and Hospitality Values
Career Focus and Group Projects
The Tourism System and Economics
Tourism and Destination Marketing
Hotel Development
Hotel Operations
Hotel Food and Beverage
Meetings and Conventions Industry
Restaurant Classifications
Restaurant Operations
Beverages: Alcohol Laws
Beverage Classifications
Project Presentations
Project Presentations
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