Maui Community College
Course Outline
1. Alpha
HOST Number
101
Course Title
Introduction to Hospitality & Tourism
Credits
3
Department
Business/Hospitality
Date of Outline
9/15/09 Effective Date 08/01/10
2. Course Description:
Author Lorelle Peros
5-year Review Date Fall 2015
Provides an overview of the travel industry and related major business
components. Analysis of links between hotel, food, transportation,
recreation, and other tourism-related industries will be addressed.
Cross-list
Contact Hours/Type
3. Pre-requisites
3
HOST 20 with grade C or better, and ENG 19 with grade C or better or
placement at least ENG 22; or consent.
Pre-requisite may be waived by consent
Co-requisites
AS Program
BUSN 121
AA LE - Elective
Category
AAS Hospitality and Tourism
and Category:
BAS Program
no
N/A
Recommended Preparation
4. Function/Designation
yes
Category
Developmental/Remedial
Additional Category
List Additional Programs and Category:
PR - Program Requirement
List Additional Programs
List Additional Programs and Category:
Other/Additional: Explain:
See Curriculum Action Request (CAR) form for the college-wide general education student learning
______________________________________________________
______________________
Chancellor
Approval Date
Revised 6/28/2016
Course Outline, page 1
2
outcomes (SLOs) and/or the program learning outcomes (PLOs) this course supports.
This course outline is standardized and/or the result of a community college or system-wide agreement.
Responsible committee: Hospitality and Tourism Program Coordinating Council
5. Student Learning Outcomes (SLOs): List one to four inclusive SLOs.
For assessment, link these to #7 Recommended Course Content, and #9 Recommended Course
Requirements & Evaluation. Use roman numerals (I., II., III.) to designate SLOs
On successful completion of this course, students will be able to:
I. Analyze the roles and interrelationships of the various sectors of the travel and tourism industry and
how they impact the industry.
II. Analyze the factors that influence destination choices and how they impact travel and tourism.
III. Determine how historical and current concepts and trends may impact the travel industry.
IV.
6. Competencies/Concepts/Issues/Skills
For assessment, link these to #7 Recommended Course Content, and #9 Recommended Course
Requirements & Evaluation. Use lower case letters (a., b.…zz. )to designate competencies/skills/issues
On successful completion of this course, students will be able to:
a. Identify key attributes of sectors in the travel and tourism industry such as organizational
structure/chart, function, and interrelationships of various departments and careers.
b. Identify key characteristics and use of channels of distribution in the tourism industry.
c. Explain sales and marketing processes and marketing research activities.
d. Analyze the impact each sector has on the success of the travel and tourism industry.
e. Identify the impact of tourism locally, nationally, and globally.
f. Describe factors influencing tourism and travel patterns (such as motivational, seasonal, cultural,
economic, etc.)
g. Describe what makes the State of Hawaii and each of its islands a unique destination.
h. Identify government tourism policy, planning, and administration at the international, national, and
local levels.
i. Identify components that comprise destination planning and development.
j. Use travel and tourism industry concepts and terms appropriately.
k. Explain travel trends.
l. Interpret industry statistics.
m.Use historical trends to predict the impact that current events may have on the tourism industry.
7. Suggested Course Content and Approximate Time Spent on Each Topic
Linked to #5. Student Learning Outcomes and # 6 Competencies/Skills/Issues
1 class session Introduction (I, II, III), (a-m)
Icebreaker/get acquainted activity
Introduction to the course syllabus including a discussion of course
materials, assignments, projects and site visitations
Revised 6/28/2016
course outline
3
4 – 6 weeks
The Business of Travel: Tourism— the Big Picture (I), (a, b, c, d)
Sectors in travel and tourism
Organizational structure, chart, department functions and interrelationships
Careers in travel and tourism
Travel agencies
Tour operators and wholesalers
Transportation - air, land, sea
Accommodations
Food Service
Technology Services
Guest Relations
Attractions and Recreation
Gaming entertainment
Conventions and Event Planning
4 – 6 weeks
Factors Influencing Destination Choices and its Impact on Travel and Tourism (II),
(e, f, g, h, i, j, k, l)
Impact of tourism
Workforce needs
Multiplier effect
Cost-benefit analysis
Statistical indicators
Visitor arrivals & expenditures
Lengths of stay
Tax revenues
Social, cultural, and environmental impacts
Factors influencing tourism
Government tourism policy, planning, and admnistration
Destination planning and development
3 – 4 weeks
Historical concepts and trends (III), (j, k, l, m)
Current travel events and trends
Technology
Travel and Tourism industry concepts
Travel and Tourism industry terms
Pioneers of travel
Historical events and their effects on travel
8. Text and Materials, Reference Materials, and Auxiliary Materials
Appropriate text(s) and materials will be chosen at the time the course is offered from those currently
available in the field. Examples include: Textbooks: Walker, John R. Exploring the Hospitality
Industry; Cook, Roy. Tourism: The Business of Travel.
Appropriate reference materials will be chosen at the time the course is offered from those currently
available in the field. Examples include: newspapers, hospitality-related magazines, internet resources.
Revised 6/28/2016
course outline
4
Appropriate auxiliary materials will be chosen at the time the course is offered from those currently
available in the field. Examples include:
9. Suggested Course Requirements and Evaluation
Linked to #5. Student Learning Outcomes (SLOs) and #6 Competencies/Skills/Issues
Specific course requirements are at the discretion of the instructor at the time the course is being offered.
Suggested requirements might include, but are not limited to:
Attendance and Participation (I, II, III, a - m)
Homework Assignments (I, II, III, a, b, c, d, e, f, g, j, k, l, m)
Quizzes (I, II, III, a, b, c, d, e, f, h, j, k, l, m)
Tests and Exams (I, II, III, a-m)
Presentations, Demonstrations, Group Work, Exercises
and other Projects (I, II, III, a-m)
0 -- 10%
20 -- 30%
0 -- 20%
30 -- 40%
30 -- 60%
Not to exceed 100% of grade
10. Methods of Instruction
Instructional methods will vary considerably by instructor. Specific methods are at the discretion of the
instructor teaching the course and might include, but are not limited to:
a. lecture, class discussions, and group activities;
b. quizzes and other tests with feedback and discussion;
c. oral reports and other student presentations;
d. problem solving and case studies;
e. projects, on-site classes, site visitations;
f. powerpoint presentation, videos, dvds;
g. cable/outreach/video streaming;
h. appropriate dvds/videos/industry
i. guest speakers;
j. homework assignments such as: reading, or watching, and writing summaries and reactions to
current lodging industry issues in the media including newspapers, video, magazines, journals, lectures,
web-based materials, and other sources; 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. service-learning, community service, and/or civic engagement projects; and
o. other contemporary learning techniques (such as project-based learning, laboratory sessions,
internships, etc.)
11. Assessment of Intended Student Learning Outcomes Standards Grid attached
12. Additional Information:
Revised 6/28/2016
course outline
5
Revised 6/28/2016
course outline