Curriculum proposal number_______2004.67_____________
Curriculum Action Request (CAR) (Form 4-93) - Maui Community College
1. Author(s): Lorelle Solanzo Peros and Debbie Nakama
2. Authors’ unit(s): Business and Hospitality
3. Date submitted to Curriculum Committee____11/01/04__________________
4. a. General type of action?
b. Specific type of action
Addition
__regular
__experimental
__other (specify)
___________
X course
_ program Alpha/No. of present course: HOPE 44
Deletion
__course
__from program
__program
__other (specify)
___________
Modification
X number/alpha
X__title
__credits
_X_description
X_prerequisites
__corequisites
__ program
__other (specify)
___________
5. Reason for this curriculum action: Presently, the HOPE students acquire skills and knowledge to
obtain entry-level positions in the hotel industry. This limits the graduate’s ability for promotion into
mid and upper management positions. Therefore, the reasons for this curriculum action are:

To fill a critical need in the Hospitality Industry for middle and top management positions as
indicated by the following: (a) a survey completed by human resource managers of Maui hotels
conducted in 2002 and 2004, and (b) Maui Community College’s Hospitality Advisory
Committee.

To provide preparation for those students wishing to transfer into a Baccalaureate degreegranting institution.

To conform to UHCC hotel programs to assure system articulation.

To strengthen the connection between UH Manoa TIM Program and MCC’s Hospitality Institute
by: (a) increasing the academic rigor and course number; (b) developing a sequence of courses to
articulate as pre-TIM; and (c) changing the program degree from AAS to AS.

To upgrade program offerings to meet/exceed industry, state, and national accreditation standards
(CHRIE – Council on Hotel, Restaurant, and Institutional Education).
6. Existing course: HOPE 44: Basic Principles of Hotel Management – Three (3) credits
alpha/number title
credits
7. Proposed new/modified course: HOST 270: Hospitality Management
alpha/number title
(3) credits
credits
8. New course description or page number in catalog of present course description, if unchanged.
Introduces, examines, and explains the basic principles of supervision and management in the
hospitality industry. Focuses on the elemental roles, functions, and responsibilities shared by
supervisors and managers. Explores rudimentary skills and techniques that must be employed in a
day-to-day work setting to achieve positive, productive results.
9. Prerequisite(s): C.A. in Hospitality Services, or consent
10. Corequisite(s) N/A
11. Recommended preparation: N/A
12. Is this course cross-listed?
___yes
_X__no
If yes, list course
13. Student contact hours per week
lecture/discussion/computer lab_3_hours
explain
lab__hours
lecture/lab__hours
other___hours
14. Revise current MCC General Catalog page(s)_______pg. 34, 108____________________
15. Course grading
___letter grade only
___credit/no credit
16. Proposed semester and year of first offering?
17. Maximum enrollment__24___
__yes
_Fall_semester
___audit
___05__year
Rationale, if applicable:
18. Special scheduling considerations?
19. Special fees required?
__X_either
_X_yes
X__no
__no
If yes, explain:
If yes, explain.
20. Will this request require special resources (personnel, supplies, etc.?)
__yes
X__no
If yes, explain.
21. Is this course restricted to particular room type? __yes _X_no If yes, explain:
22. X Course fulfills requirement for Proposed HOST AS program/degree
X Course is an elective for other Business program/degree
X_Course is elective for AA degree
23. This course
__increases
__decreases
_X_makes no change in number of credit required
for the program(s) affected by this action
24. Is this course taught at another UH campus? X__yes __no
a. If yes, specify campus, course, alpha and number
Kapiolani Community College [FSHE 290]
b. If no, explain why this course is offered at MCC
25. a. Course is articulated at
__UHCC __UH Manoa __UH Hilo __UH WO __Other/PCC
b. Course is appropriate for articulation at
_X_UHCC _X_UH Manoa __UH Hilo __UH WO X__Other/PCC
c. Course is not appropriate for articulation at
__UHCC __UH Manoa __UH Hilo __UH WO __Other/PCC
d. Course articulation information is attached? __yes _X_no
Proposed by
Approved by
________________________________
Author or Program Coordinator/Date
_________________________________
Academic Senate Chair/Date
Requested by
_________________________________
Division or Unit Chair/Date
_________________________________
Chief Academic Officer/Date
Recommended by
_________________________________
Curriculum Chair/Date
Revised Sept 2003/AC
_________________________________
Chancellor/Date
MAUI COMMUNITY COLLEGE
COURSE OUTLINE
1. ALPHA AND NUMBER
HOSPITALITY & TOURISM 270
HOST 270
COURSE TITLE
HOSPITALITY MANAGEMENT
CREDITS
Three (3)
DATE OF OUTLINE
June 23, 2004
2. COURSE DESCRIPTION
Introduces, examines, and explains the basic
principles of supervision and management in
the hospitality industry. Focuses on the
elemental roles, functions, and responsibilities
shared by supervisors and managers. Explores
rudimentary skills and techniques that must be
employed in a day-to-day work setting to
achieve positive, productive results.
3. CONTACT HOURS/TYPE
3 Hours - Lecture
4. PREREQUISITES
C.A. in Hospitality Services, or consent
APPROVED BY____________________________________DATE________________
5. GENERAL COURSE OBJECTIVES
The objective of this course is to acquaint students with principles of leadership, supervision and
management, and quality issues facing today's hospitality industry. The course includes topics on
the following: continuous improvement strategies, quality service, power and empowerment,
communication skills, goal setting, high-performance teams, diversity, managing organizational
change, and strategic career planning.
6. STUDENT LEARNING OUTCOMES
For assessment purposes, these are linked to #7. Recommended Course Content.
Upon successful completion of this course, the student will:
A.
B.
C.
D.
E.
F.
G.
H.
I.
J.
K.
L.
M.
N.
O.
P.
Q.
R.
S.
define the concept of management and identify fundamental management skills and
responsibilities;
discuss the various roles of a manager and describe the traditional functions of
management (planning, organizing, coordinating, staffing, directing, and controlling);
discuss the decision-making process in hospitality and the role of empowerment;
explain how personal attitudes, values and ethics are formed, modified or changed in
individuals;
describe the dominant contemporary views of leadership and management; differentiate
between management and leadership;
discuss techniques used to manage change and motivate individuals;
identify myths about communication, outline the communication process, and describe
barriers to effective communication;
explain the importance and nature of goal-setting in an organization and continuous
improvement processes;
identify forces of change that have made team-building a high priority for many
hospitality organizations, describe the stages a work team goes through during its
development, and identify factors that influence organizational culture;
describe the process of employee selection, placement, orientation, training, appraisal and
discipline;
list guidelines to address organizational conflict;
describe the role of the union in the hospitality industry;
plan, conduct and evaluate a training session;
describe the role and use of computers in hospitality management information systems;
forecast business volume, plan staffing requirements and evaluate budgetary goals;
discuss the importance of community relations to hospitality operations;
describe the impact of quality service on hospitality operations;
discuss the importance of respecting cultural diversity in the workplace; and
create a career plan based on personal skills, interests, and values.
7. RECOMMENDED COURSE CONTENT AND APPROXIMATE TIME SPENT ON
EACH TOPIC
Linked to #6. Student Learning Outcomes.
To meet the objectives of the course, the following areas of course content would be included in
a class:
1 class session Introduction
Icebreaker/get acquainted activity
Introduction to the course syllabus including a discussion of course
materials, assignments, projects and site visitations
1 -2 weeks
The Changing Nature of Leadership and Management Process [SLO – A, B, C, E]
Traditional & Contemporary Principles of Management
Leadership in the 21st Century
Definition of Management
Management Styles
Management Roles & Responsibilities
1 – 2 weeks
Motivation Through Leadership [SLO – A, B, C, D, E, F, I]
Empowerment
Get to Know Your Employees
Motivational Strategies
Identifying Motivational Problems
Leadership Styles and Motivations
Teambuilding
1 – 2 weeks
Communication Skills [SLO – G, I]
Myths About Communication
The Communication Process
Barriers to Effective Communication
Speaking & Presenting Skills
Listening Skills
Nonverbal Communication
Written Communication
Communication and Technology
1 -2 weeks
The Quest for Quality [SLO – A, B, C, E, F, I, Q]
Deming’s Fourteen Points for Quality
Characteristics of High Performance Organizations
Malcolm Baldrige Award – Criteria for Performance Excellence
1 -2 weeks
Quality Service [SLO – C, D, P, Q]
The Value of Guests
The Cost of Guest Dissatisfaction
Moments of Truth
Guest Service and Service Quality Gaps
Service Recovery
Quality Service Starts at the Top
1 -2 weeks
Recruitment, Selection, Training & Orientation [SLO – A, B, D, E, F, I, J, L, M]
The Manager and the Human Resources Department
Learning from Employee Turnover
Interviewing Applicants
The Selection Decision
Human Resource Planning
Orientation and Training
Importance of Training
Training Methods
Orientation
Union guidelines
Employee Motivation
1 -2 weeks The Challenge of Diversity [SLO – A, D, D, P, R]
Managing Diversity
The Changing Work Force
Evolving Approaches to Dealing with Workplace Diversity
Fostering Diversity in the Workplace
1 -2 weeks Power & Empowerment [SLO – A, B, C, E, F]
Centralization vs. Decentralization
Power & Authority
Sharing Power Through Delegation
Empowering Others
1 -2 weeks Goal Setting, Coaching and Conflict Management [SLO – A, B, D, G, K]
Goal Setting
Managers as Coaches
Conflict Management – causes, skills, strategies
1 -2 weeks Discipline [SLO – A, B, D, J, K, L]
Myths about Discipline
Purpose of Disciplinary Action
Progressive Discipline
When to Take Disciplinary Action
Managing the Disciplinary Process
Union issues
1 -2 weeks
Evaluating and Coaching [SLO – A, B, D, F, G, H, J, R, M]
Performance Evaluations
Obstacles to Effective Performance Evaluations
Approaches to Performance Evaluations
Goal Setting
Coaching
Informal On-The-Job Coaching
1 – 2 weeks Managing Productivity and Controlling Labor Costs [SLO – A, B, O]
Productivity Standards
Planning Staffing Requirements
Forecasting Business Volume
Budgets
Variance Analysis
1 -2 weeks Continuous Improvement [SLO – A, B, H, N, Q]
Continuous Improvement Process
Tools for Generating Ideas
Tools for Analysis
Data Gathering Tools
1 -2 weeks Managing Organizational Change [SLO – A, B, D, F, H, N]
Characteristics of Change
The Change Process
Managing Change
Overcoming Resistance to Change
1 -2 weeks Strategic Career Planning
Professional Development [SLO – S]
Strategic Career Planning
Executing the Plan
8. TEXT AND MATERIALS, REFERENCE MATERIALS, AUXILIARY MATERIALS
AND CONTENT
Appropriate text(s) and materials will be chosen at the time the course is offered
from those currently available in the field. Examples include:
Leadership & Management in the Hospitality Industry, Second Edition
King, Judy & Woods, Robert
AH&LA 2002
Introduction to Hospitality Management
Barrows, Clayton & Powers, Tom
Wiley & Sons, 2002
Auxiliary Materials and Content
Classroom/A.V. Equipment/Computer/Power Point
Blackboard/Overhead Transparencies/Smart Board
Industry Magazine Features/Newspaper Articles
Appropriate Videos, Films, and TV Programs
Other Appropriate Materials/Equipment Available
Site Visitation Forms (i.e. required liability waivers, instructions for visitation and activities, etc.)
9. RECOMMENDED COURSE REQUIREMENTS AND EVALUATION
GENERAL COURSE REQUIREMENTS
Attendance, Punctuality, and Participation
Homework Assignments
Quizzes
Tests and Exams
Presentations, Demonstrations, Group Work, Exercises,
and Projects
0 – 5%
10 – 20%
0 – 5%
20 – 30%
40 – 50%
Not to exceed 100% of grade
These percentages establish a minimum and maximum range for area to be, or may be evaluated
in this course. A faculty member, in a similar syllabus, would be capable of planning the
evaluation of this course within these parameters to suit the method and number of presentations,
his/her own teaching convictions, and/or the needs of the students accordingly.
10. METHODS OF INSTRUCTION
Instructional methods will vary considerably with instructors. Specific methods will be at the
discretion of the instructor teaching the course and might include, but are not limited to the
following.
a. lecture, class discussions, group activities, demonstrations, computer simulations;
b. quizzes and other tests with feedback and discussion;
c. oral reports and other student presentation;
d. problem solving and case studies;
e. projects, on-site classes, site visitations;
f. powerpoint presentation, videos, DVDs, CD-ROMs with detailed viewing guide and
discussion questions;
g. cable/outreach/video streaming;
h. appropriate videos/industry guest speakers;
i. other appropriate techniques when available;
j. homework assignments such as:
1. reading, or watching, and writing summaries and reactions to current lodging industry
issues in the media including newspapers, video, magazines, journals, lectures, webbased materials, and other sources;
2. reading text and reference materials, and answering discussion questions;
3. researching current lodging industry issues and problems;
k. web-based assignments and activities;
l. reflective journals;
m. group or individual research projects with reports or poster presentations;
n. study logs and study groups;
o. service-learning, community service, and/or civic engagement projects; and
p. other contemporary learning techniques (such as project-based learning, case-base learning,
co-op, internships, self-paced programs, etc.)