College of the Redwoods
CURRICULUM PROPOSAL
--Attach the Course Outline—
1. Division: Business and Technology
2. Course Discipline and Number: HRC 23
3. Course Title: Hospitality Training and Development
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: 4/28/06
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 23
FORMER DISCIPLINE AND NUMBER (If previously offered):
COURSE TITLE: Hospitality Training and Development
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.
Explores the concept of training in a hospitality organization by emphasizing the impact
training and development has on employees. Students will learn why training is vitally
important to a hospitality business through a variety of assessment methods and
instructional design techniques and processes.
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 effects such factors as the work force, strategic planning, and
technology have had on the hospitality training industry.
 Explain how the principles of adult learning apply to training and development in
the hospitality industry.
 Identify the variables to consider when calculating the costs of training and the
costs of not training, and describe how training directors develop cost-benefit
analyses for training and development activities.
 List methods for identifying the training and development needs of a hospitality
organization, and explain how to use the information gained from a needs
assessment.
 Summarize the advantages and disadvantages of various types of technologybased training, and describe the challenges involved in designing and delivering a
Web-based course.
 Differentiate between measurement and evaluation, and identify criteria that training
directors use to validate training activities.
 List the steps in the four-step training method and describe the training issues
involved with each one.
 Identify the professional continuing-education resources available to complement
hospitality-industry training and development, describe the training styles and
topics frequently used to train supervisors and managers, and explain how
supervisory and management training and development can facilitate
organizational change.
COURSE CONTENT
Themes: What themes, if any, are threaded throughout the learning experiences in this course?
 The importance of training and the impact it can have on a hospitality business.
 The similarities and differences in methods and standards of training.
 The challenges facing managers regarding the training of employees.
Concepts: What concepts do students need to understand to demonstrate course outcomes?
 How to assess and analyze the training needs of new and established operations.
 Training and development is an investment in the hospitality business.
 The value of technology to measure and evaluate training.
 Different training techniques are most effective when training employees,
supervisors, and managers.
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 laws, procedures, and policies ethically, consistently, and
without bias.
Skills: What skills must students master to demonstrate course outcomes?
 Examine employee strengths and weaknesses regarding training.
 Determine a course of training based on operational goals.
 Assess how or when technology can be utilized in the training process.
 Evaluate the cost of training versus the value gained from training.
 Utilize training assessments effectively.
 Implement training tools and techniques particular to the hospitality industry.
Course Outline
Senate Approved: 09.03.04
4
May 29, 2016
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.
Individual presentations.
Case studies.
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.
 Individual project.
 Final exam.
Required assessments for all sections – to include but not limited to:
 American Hotel & Lodging Association Certificated Exam – Training and
Development for the Hospitality Industry
EXAMPLES OF APPROPRIATE TEXTS OR OTHER READINGS
Author Debra
Date
F. Cannon
Title
(Author, Title, and Date Fields are required):
Training and Development for the Hospitality Industry
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
23
TECHNICAL INFORMATION
1. Department: INFSC Information Science
16. CoRequisite Course: none
2. Subject: HRC
17. Recommended Prep: none
Course No: 23
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 Training & Devel
23. VATEA Funded Course:
yes
no
9. Long Title: Hospitality Training and Development
24. Accounting Method: W Weekly Census
10. National ID
11. Local ID
(CIP):
(TOPS):
52.0901
130700
12. Course Types:
 Level One Basic Skills: NBS Not Basic Skills
25. Disability Status: N Not a Special Class
26. Billing Method: T-Term
27. Billing Period: R-Reporting Term
28. Billing Credits: 2.0



Level Two Work Experience:
NWE Not Coop Work Experience
29. Purpose: I Occupational Ed
Level Three:
30. Articulation No.
Placeholder for GE OR
(CAN):
DOES NOT APPLY
31. Articulation Seq.
Level Four: If GE : Choose One:
32. Transfer Status: B Transfers to CSU only
13. Instructional Method:
LEC Lecture and/or Discussion
14. Lec TLUs: 3.0 Contact Hours: 36.0
Lab TLUs:
Contact Hours:
(CAN):
33. Equates to another course?
34. The addition of this course will inactive
number). Inactive at end of
term.
15. Prerequisite: none
Particular Comments for Printed Catalog.
.
Curriculum Approval Date: 04/28/06
Course Outline
Senate Approved: 09.03.04
(course number).
8
May 29, 2016
(course