HTM 320 Hotel Operations Management Hospitality and Tourism Management

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HTM 320 Hotel Operations
Management
Hospitality and Tourism Management
San Diego State University
Instructor:
Michael J. Corr
Lecturer
Office: 619.206.7044
Office Hours: after class and by appointment
Email: [email protected]
Course Description
This course addresses the departmental objectives, property level organization
structures, and components of a hotel’s operating departments. Further, it examines the
property’s internal control resources and procedures and gives the student a general
understanding of the development and management/franchise options for a new
property.
More About the Course
To help conceptualize the concept and skills needed for the course, you will be asked
to:

Identify important roles played by various operating departments, address
concerns and issues and be prepared to discuss and defend solutions for
same

Review the text book, various types of lodging facilities and learn from
industry experts
Address national and regional economic and business dynamics and be
prepared to present relative consequences and effects on the lodging
industry.

Standards and Expectations
You will be expected to:
 Be on time and remain for the entire class
 Contribute to the classroom discussion. Part of your final grade will depend
on participation
 Turn off cell phones, pagers or any electronic device that makes a noise.
 Eating in class is not permitted
 Attend all guest speaker engagements. Attendance for these important
sessions will contribute to your final grade.
 Take notes. Material provided in lectures will be covered on exams. If
you do not attend class you cannot pass this course. It is my practice to
combine my experience with the text in developing lectures. Many exam
questions will not stem from the text!
Course Competencies/objectives
1. Describe the external factors affecting the economic health of the hotel
industry.
2. Identify the three industry service classifications and identify their key
characteristics
3. Identify a number of important roles played by hotel/resort department heads
and state their key objectives
4. Describe patterns of authority and the two most prevalent forms of hotel
organization.
5. Identify the chief departmental responsibilities for the rooms, and food and
beverage departments
6. Describe REVPAR, how it is calculated and why it is a valuable operating
metric
7. Identify and describe the “non operating” departments.
8. Describe the characteristics of a successful revenue management strategy
and how that strategy in deployed into the various distribution channels.
9. Be comfortable with the responsibilities and objectives for a successful sales
discipline. This will include understanding sales strategies, market segments
and the department’s relationships with convention services and other
operating departments
10. Identify and explain the three key strategic imperatives for the Human
Resources Department
11. Identify the various types of control resources and their benefit to the
department head, general manager and executive committee
12. Define “forecasting” and describe its role in hotel operations
13. Describe the various departments within the Accounting Division and their key
responsibilities
14. Understand and be conversant with the basic principals of the property’s
financial statements.
15. Identify and describe the key difference between franchise agreements and
management contrac
Grading Factors
Grading of your work in HTM 320 will be based on test results, your class project and
monthly class assignments relating to the material we are discussing. For students who
ask questions, actively participate in discussion and attend class I may, based on the
final grade, elevate their final grade.
Required Text
Hayes, David K and Ninemeier Jack D; Hotel Operations Management; second edition
ISBN # 0-13-171149-0
Course Schedule
DAY
DATE
TOPIC
Wednesday
January 22
Monday
Wednesday
January 27
January 29
Monday
Wednesday
Monday
Wednesday
Monday
Wednesday
February 3
February 5
February 10
February 12
February 17
February 19
Monday
February 24
Wednesday
February 26
Monday
March 3
Wednesday
March 5
Monday
March 10
Course and topic
introductions
The General Mgr.
Management
Supervision
Human Resources
Human Resources
Accounting
Accounting
Accounting
Revenue
management
Revenue
management
Sales and
Marketing
Sales and
Marketing
Human
Resources
Guest Speaker
Front Office
Wednesday
March 12
No Class
Monday
March 17
Wednesday
March 19
Guest Speaker,
Sales and
Marketing
Housekeeping
READING and
ASSIGNMENTS
Ch. 1 and 2
Ch. 3
Ch. 4
Ch. 4
Ch. 5
Ch. 5
Financial Statements
Ch. 6
Ch. 6
Ch. 7
Ch. 7
Ch. 8
Ch. 9
Monday
March 24
Guest Speaker
Wednesday
Monday
March 26
April 7
Wednesday
April 9
Monday
April 14
Wednesday
April 16
Monday
April 21
Wednesday
April 23
Monday
April 28
Mid Term Exam
Food and
Beverage
Food and
Beverage
Engineering and
Maintenance
Safety and
Security
Franchise
Agreements and
Management
Contracts
Purchasing a
Hotel
Guest Speaker
Wednesday
April 30
Monday
May 5
Wednesday
May 7
Grading:
Semester Exams
Class attendance/participation
Reported Grades
A
>94
A>90
B+
>87
B
>84
B>80
C+
>77
C
>74
C>70
D
<70
F
<60
Project
presentations
Course summary
and review
2nd half exam
45 points each
10 pts
100 pts
CH. 10
Ch. 10
Ch. 11
Ch. 12
Ch. 13
Ch. 14
, La J
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