College of the Redwoods CURRICULUM PROPOSAL --Attach the Course Outline— 1. Division: Business and Technology 2. Course Discipline and Number: HRC 19 3. Course Title: Hospitality Leadership and Management 4. X New Change to existing course (Indicate changes on "Summary of Curriculum Changes" form) Replacing existing course 5. (Course to be inactivated) Is this course part of a CR Degree/Certificate Program? No Yes X If yes, specify program code: HRC.AS.RESTAURANT MANAGEMENT, HRC.CA. RESTAURANT MANAGEMENT, HRC.AS.HOSPITALITY MANAGEMENT, HRC.CA.HOSPITALITY MANAGEMENT X Required course Restricted elective 6. Provide explanation and justification for addition/change/deletion: Adding new management degree that corresponds to the AH&LA Management Diploma. 7. List any special materials, equipment, tools, etc. that students must purchase: 8. This course will have an instructional materials fee. No Fee: $ Submitted by: Gaye Warren_ Tel. Ext.4376 X Yes Date: 1/10/2006 Submitting Division/Center Review: Sydney Fisher Larson Date: 1/18/06 CURRICULUM COMMITTEE USE ONLY Approved by Curriculum Committee: No Curriculum Proposal ACASEN: 09.03.04 Yes X Date: 2/10/06 Page 1 May 29, 2016 SUMMARY OF CURRICULUM CHANGES FOR AN EXISTING COURSE FEATURES OLD NEW Catalog Description Grading Standard Units Lecture Hours Lab Hours Prerequisites Corequisites Recommended Preparation Maximum Class Size RepeatabilityMaximum Enrollments Other If any of the listed features have been modified in the new proposal, indicate the "old" (current) information and proposed changes. Course Outline Senate Approved: 09.03.04 2 May 29, 2016 College of the Redwoods Course Outline DATE: 1/10/2006 DISCIPLINE AND COURSE NUMBER: HRC 19 FORMER DISCIPLINE AND NUMBER (If previously offered): COURSE TITLE: Hospitality Leadership and Management TOTAL UNITS: 2 [Lecture Units: 2 Lab Units: ] TOTAL HOURS: 36 [Lecture Hours: 36 Lab Hours: ] MAXIMUM CLASS SIZE: 40 GRADING STANDARD: Letter Grade Only X CR/NC Only Is this course repeatable for additional credit units: No Grade-CR/NC Option X Yes how many total enrollments? Is this course to be offered as part of the Honors Program? No X Yes If yes, explain how honors sections of the course are different from standard sections. CATALOG DESCRIPTION: The catalog description should clearly state the scope of the course, its level, and what kinds of student goals the course is designed to fulfill. An introduction to leadership, management, and quality issues facing today's hospitality industry. Course will provide students with an understanding of diversity and cultural change. Practical information will prepare students to put management tools into action to enhance service and boost business. Special notes or advisories: PREREQUISITES: No X Yes Course: Rationale for Prerequisite? Describe representative skills without which the student would be highly unlikely to succeed . COREQUISITES: No X Yes Rationale for Corequisite? Course: RECOMMENDED PREPARATION: No X Yes Course: Rationale for Recommended Preparation? Course Outline Senate Approved: 09.03.04 3 May 29, 2016 COURSE LEARNING OUTCOMES: What should the student be able to do as a result of taking this course? State some of the objectives in terms of specific, measurable student accomplishments. Describe the traditional functions of management (planning, organizing, coordinating, staffing, directing, and controlling), and explain why a gap typically exists between them and the actual behavior of managers. Describe the dominant contemporary views of leadership. Describe the four fundamental steps of a continuous-improvement process, and identify and describe tools commonly used in the process. Identify seven myths about communication, outline the communication process, and describe barriers to effective communication. Explain the importance and nature of goal-setting in an organization, describe the nature of and need for coaching in today's hospitality organizations, and list guidelines that can help managers handle organizational conflict. Identify forces of change that have made team-building a high priority for many hospitality organizations, and describe the stages a work team goes through during its development. COURSE CONTENT Themes: What themes, if any, are threaded throughout the learning experiences in this course? Continuous improvement, quality service, power and empowerment, communication skills, goal setting, high-performance teams, diversity, managing organizational change, and strategic career planning. Concepts: What concepts do students need to understand to demonstrate course outcomes? Thorough understanding that the work force is changing and becoming more diverse. Issues: What primary issues or problems, if any, must students understand to achieve course outcomes (including such issues as gender, diversity, multi-culturalism, and class)? Managers must apply the laws, procedures, and policies ethically, consistently, and without bias. Skills: What skills must students master to demonstrate course outcomes? Ability to create a personal vision statement after analyzing individual skills, interests, values, and personality type; and identify ways to choose an occupation and implement a career choice. REPRESENTATIVE LEARNING ACTIVITIES: What will the students be doing (i.e., Listening to lectures, participating in discussions and/or group activities, attending a field trip, etc.)? Relate the activities directly to the Course Learning Outcomes. Lectures. DVD/VCR Training tapes. Group activities. Case studies. Course Outline Senate Approved: 09.03.04 4 May 29, 2016 ASSESSMENT TASKS: How will the student show evidence of achieving the Course Learning Outcomes? Indicate which assessments (if any) are required for all sections. Representative assessment tasks: Weekly written tests. Mid term. Homework case studies. Final exam. Required assessments for all sections – to include but not limited to: American Hotel & Lodging Association Certificated Exam – Leadership and Management in the Hospitality Industry. EXAMPLES OF APPROPRIATE TEXTS OR OTHER READINGS Author Robert H. Woods Title (Author, Title, and Date Fields are required): Leadership and Management in the Hospitality Industry Date 2002 Author Title Date Author Title Date Author Title Date Other Appropriate Readings: Course Outline Senate Approved: 09.03.04 5 May 29, 2016 PROPOSED TRANSFERABILITY: UC CSU X NONE X General elective credit If CSU transferability is proposed (courses numbered 1-99), indicate whether general elective credit or specific course equivalent credit is proposed. Specific course equivalent If specific course equivalent credit is proposed, give course numbers/ titles of at least two comparable lower division courses from a UC, CSU, or equivalent institution. PROPOSED GENERAL EDUCATION: Rationale for General Education certification: BOTH 1. , (Campus) 2. , (Campus) NONE X CR UC CSU College of the Redwoods General Education Applicability: AREA Natural Science Social Science Humanities Language and Rationality Writing Oral Communications Analytical Thinking Rationale for inclusion in this General Education category: Proposed California State University General Education Breadth (CSU GE) Applicability A. Communications and Critical Thinking A1 – Oral Communication A2 – Written Communication A3 – Critical Thinking C. Arts, Literature, Philosophy, and Foreign Language C1 – Arts (Art, Dance, Music, Theater) C2 – Humanities (Literature, Philosophy, Foreign Language) B. Science and Math B1 – Physical Science B2 – Life Science B3 – Laboratory Activity B4 – Mathematics/Quantitative Reasoning D. Social, Political, and Economic Institutions D0 – Sociology and Criminology D1 – Anthropology and Archeology D2 – Economics D3 – Ethnic Studies D5 – Geography D6 – History D7 – Interdisciplinary Social or Behavioral Science D8 – Political Science, Government and Legal Institutions D9 – Psychology E. Lifelong Understanding and Self-Development E1 – Lifelong Understanding E2 – Self-Development Rationale for inclusion in this General Education category: Same as above Course Outline Senate Approved: 09.03.04 6 May 29, 2016 Proposed Intersegmental General Education Transfer Curriculum (IGETC) Applicability AREA 1A – English Composition 1B – Critical Thinking-English Composition 1C – Oral Communication (CSU requirement only 2A – Math 3A – Arts 3B – Humanities 4A – Anthropology and Archaeology 4B – Economics 4E – Geography 4F – History 4G – Interdisciplinary, Social & Behavioral Sciences 4H – Political Science, Government & Legal Institutions 4I – Psychology 4J – Sociology & Criminology 5A – Physical Science 5B – Biological Science 6A – Languages Other Than English Rationale for inclusion in this General Education category: Course Outline Senate Approved: 09.03.04 Same as above 7 May 29, 2016 FOR VPAA USE ONLY PROGRAM AND COURSE NUMBER HRC 19 TECHNICAL INFORMATION 1. Department: INFSC Information Science 16. CoRequisite Course: None 2. Subject: HRC 17. Recommended Prep: None Course No: 19 3. Credit Type: D Credit Degree Applicable 18. Maximum Class Size: 40 4. Min/Maximum Units: 2.0 to 19. Repeat/Retake: NR No repeats variable units 5. Course Level: C Clearly Occupational 20. Count Retakes for Credit: yes no 6. Academic Level: UG Undergraduate 21. Only Pass/No Pass: yes no 7. Grade Scheme: UG Undergraduate 22. Allow Pass/No Pass: yes no 8. Short Title: Hospitality Leadership & Mgnmt 23. VATEA Funded Course: yes no 9. Long Title: Hospitality Leadership and Management 24. Accounting Method: W Weekly Census 25. Disability Status: N Not a Special Class 10. National ID (CIP): 52.0901 26. Billing Method: T-Term 11. Local ID (TOPS): 130700 27. Billing Period: R-Reporting Term 12. Course Types: Level One Basic Skills: NBS Not Basic Skills Level Two Work Experience: NWE Not Coop Work Experience Level Three: 28. Billing Credits: 2.0 29. Purpose: I Occupational Ed 30. Articulation No. (CAN): Placeholder for GE OR 31. Articulation Seq. (CAN): DOES NOT APPLY 32. Transfer Status: B Transfers to CSU only Level Four: If GE : Choose One: 33. Equates to another course? 13. Instructional Method: LEC Lecture and/or Discussion 34. The addition of this course will inactive number). Inactive at end of term. 14. Lec TLUs: 3.0 Contact Hours: 36.0 Lab TLUs: Contact Hours: 15. Prerequisite: None Particular Comments for Printed Catalog. . Curriculum Approval Date: February 10, 2006 Course Outline Senate Approved: 09.03.04 (course number). 8 May 29, 2016 (course