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: mcorr@cox.net 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