`
HAMG 2380
COURSE INFORMATION
LIFETYLE ARTS & DESIGN CAREERS
HOTEL RESTAURANT MANAGEMENT
HAMG 2380
FALL 2012 CRN # 21500
Course Location: JBW building room 219
Course Semester Credit Hours: 1 Lecture / 320 Lab / 3 Hrs / 3 Credit
Course Contact Hours: 336
Course Length: 16 weeks)
Type of Instruction: Lecture/ Lab
Instructor Information:
Ezat Moradi
Central campus, JBW building Room 101 J
email: ezat.moradi@hccs.edu
Telephone number (713) 718-6072
Fax number
(7130 718-6073
COURSE DESCRIPTION
Career-related activities in the student’s area of specialization offered through an individualized
agreement among the college, and student. Under the supervision of the
college and the employer, the student combines classroom learning with work
experience. Includes a lecture component.
COURSE PREREQUESITE(s):
6 semester hours in HAMG or RSTO courses. Approval of Co-op instructor.
COURSE STUDENT LEARNING OUTCOMES (SLO)
LEARNING OBJECTIVES
By the end of semester student will be able to:
1. Explain why job related performance objectives are needed.
2. Identify and discuss the three major characteristics of a performance objective (performance,
condition, and criterion).
3. Analyze his/her job and write three job related performance objectives.
4. Define the ten principles of hospitality and travel accounting HAMG 2332, TRVM 2305.
5. Define hospitality/travel marketing and explain the major differences between the conventional
marketing and hospitality service marketing TRVM 1345, HAMG 2307, TRVM 2391,TRVM 1327.
6. Explain the rights and responsibilities that the law grants to or impose upon a hotelkeeper or a
carrier, and illustrate the possible consequences of failure to satisfy legal obligations. HAMG 1340,
HAMG 2337.
`
HAMG 2380
COURSE INFORMATION
LIFETYLE ARTS & DESIGN CAREERS
7. Describe the issues and the need for individualized safety and security programs in lodging,
hospitality and travel businesses HAMG 2337, RSTO 2301.
8. Define service management, give a historical overview of service and explain meaning of service in
meeting and exceeding guest expectations HAMG 1313, TRVM 1300.
9. Describe the dynamic role of personnel management in the hospitality industry in terms of training,
coaching, team building, and training methods for individuals or groups in the hospitality industry
HAMG 1324, TRVM 2391.
10. Synthesize front office procedures including check-ins, reservations, auditing and front desk
operations, and explain their interrelationships to the total system of rooms division management
HAMG 1313.
11. Outline the essential principles and procedures of effective food and beverage cost control RSTO
2301, HAMG 2332, RSTO 1325.
SCANS or CORE CURRICULUM STATEMENT
1. Problem solving- In this course students will apply their knowledge and solve problems at their
place of employment.
2. Critical thinking- communications skills- In this course students will get along with their
coworkers and stay employed until the end of semester. Students will also prepare a four page
work related summary report by the end of the semester. In this report students will explain how
they apply their knowledge and resolved daily work related critical issues during the semester.
COURSE CALENDAR
Students will meet for 16 hours in room 219 at JBW building to prepare the objectives, have the objectives on
coop agreement form and obtain their supervisor’s signature. During the semester instructor will assist students to
apply their knowledge by summarizing the curriculum in class and have students to prepare a summary report
related to their job description by the end of semester.
INSTRUCTIONAL METHODS
Lecture/ Lab
STUDENT ASSIGNMENTS
Student and instructor will prepare three job related individualized objectives for the semester. Student
will fill out the coop agreement forms and obtain his/her supervisor’s signature. Student will also work at
least at least 320 during the semester in a hospitality related business.
STUDENT ASSESSMENT(s)
Instructor will visit student’s supervisor and the supervisor will use a prepared instrument to evaluate
student quality of work. In addition also a combination of students’ class attendance and his/her report
project will be used for the assessment.
INSTRUCTIONAL MATERIALS
No textbook required
`
HAMG 2380
COURSE INFORMATION
LIFETYLE ARTS & DESIGN CAREERS
HCC POLICY STATEMENT – ADA
Students who require reasonable accommodations for disabilities are encouraged to report to
Room 102 SJAC, or call (713)718-6164 to make necessary arrangements. Faculty is only
authorized to provide accommodations requested by the Disability Support Services Office.
HCC POLICY STATEMENT - Academic Honesty
Students are responsible for conducting themselves with honor and integrity in fulfilling course
requirements.
HCC POLICY STATEMENT - Student attendance, 3-peaters, withdrawal deadline
I.
Attendance:
a. Students are expected to attend all classes ( see college catalog for attendance
policy).
b. Students are responsible for all work missed during an absence.
c. If a student missed more than two classes, he/she may be withdrawn from the
course by the instructor.
2.
Withdrawal:
It is the responsibility of the student to officially drop or withdraw from a
failure to officially withdraw may result in student receiving a grade of
“F” or “FX” in the course. A student may officially withdraw in any of the
following ways:
a.
Complete an official withdrawal form at the campus he or she is
attending or any other HCCS campus.
b.
Complete the online withdrawal form by using his or her student I.D
Course requirement and Grading Policy:
a.
Tests:
Student’s grade will be determined by their supervisor’s evaluation and a
combination of class attendance and their project. Students are required to
attend all lecture classes and tern in a report project related to their work
experience during the semester. Instructor will visit with student’s supervisor and
the supervisor will use a prepared instrument to evaluate students’ work
performance.
`
HAMG 2380
COURSE INFORMATION
LIFETYLE ARTS & DESIGN CAREERS
b.
Grades:
A = 90-100
B = 80-89
C = 70-79
D = 60-69
F = 59 or below
c.
Final Evaluation Criteria:
Term Project
Class attendance
Supervisor's evaluation
20%
20%
60%
TESTING:
None
PROJECTS, ASSIGNMENTS, PROTFOLIOS, SERVICE LEARNING, INTERNSHIPS, ETC.:
To be announced in class.
COURSE CONTENT:
Cooperative education is a capstone course; the purpose of which is three fold: student will gain
practical work experience by working at least 320 hours in a hospitality or a travel related job; they will
learn how to write job related performance objectives; and thirdly during the semester students will be
given an overview of core courses in hospitality and travel curriculum.
The basic concepts will be covered through interactive lecture/discussion. Because the course
emphasizes a practical approach to hospitality/travel education the interactive question and answer
method will provide an opportunity for students to share their practical work experience with the class.
MAKE-UP POLICY:
Only under special circumstances, which students could not control, and with the
instructor’s approval, a make-up exam will be given.
INSTRUCTOR REQUIREMENTS
Lab requirement:
During the semester student will work the minimum of 320 hours in a hospitality related business.