HTM 465 - Restaurant Technology
Spring 2016
Instructor:
Jeff Campbell
ka-lei-do-scope – from the Greek kailos (beautiful)
edios (form). an endless variety of patterns.
a succession of changing phases or actions –
shifting information, values, etc.
Office Hours:
By appointment- contact me at: j.jeffrey.campbell@gmail.com
Course Description
This course is designed to function as an opportunity for students – whether engaged in
the Restaurant Emphasis or not – to gain insight into how restaurant concepts succeed
or fail as well as some of the main functional capabilities restaurant leaders must
command in order to compete in a highly volatile segment of the hospitality industry.
Much of the course entails visits to San Diego restaurants and direct communication
with recognized leaders of the local industry.
Course Objectives
Upon completion of this course, the student should be able to:



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Explain the basics of how restaurants operate and demonstrate insight into the
practices and behaviors that mean the difference between failure and success.
Outline the differentiating factors between different segments of the restaurant
industry and give specific examples of best practices within each segment.
Define the critical elements required to establish – and sustain – a successful
restaurant concept in the 21st Centiry.
Display an essential grasp of some of the major challenges and issues facing the
restaurant industry in 2016.
Competencies
HTM 465 provides students opportunities to develop the following competencies of the
HTM Kaleidoscope Competency Model:
Business Savvy
Planning
Creative Decision Making
People Savvy
Interpersonal Communication
Self Savvy
Professionalism
Self-Development
Spirit of Optimism
Resources
Blackboard
Computer-based learning, using Blackboard, will be a part of the class. All
students should get a Blackboard account and visit the HTM 380 course site
before every class. Visit http://courses.sdsu.edu. Students will obtain weekly
announcements, download materials, and turn in online assignments here.
Structure and Assessment
In addition to actively participating in each class session and restaurant visit,
students are required to actively participate in a variety of other activities
designed to practice their leadership competencies.
Restaurant
Visit Journal
40%
In-Class
Exercises
10%
HTM 465
Final Exam
40%
Issues
Discussions
10%
Restaurant Visit Journal
Students will be assigned a written journal-type paper based upon each
restaurant visit conducted during the course. This will give them the opportunity
to capture the major lessons embedded in each subject operation. This set of
assignments will account for 40% of each student’s grade for the course.
Final Exam
Students will generate 40% of their final grade with the results of a Final Exam
taken at the conclusion of the semester.
Lectures and In-Class Discussions
20% of the final grade will be based on other in-class discussions and activities.
Grading
Evaluation
Leadership Exercises (In-class)
Study Guide
Quizzes 1 & 2
Lectures and Class Discussions
94 and above
90-93
87-89
84-86
80-83
A
AB+
B
B-
Weight
20%
40%
30%
10%
77-79
74-76
70-73
60-69
Below 60
C+
C
CD
F
Academic Integrity
The faculty and staff demand the highest levels of academic and professional
integrity in all work at San Diego State University and especially in the HTM
program. Positive leadership cannot exist without integrity and your actions
determine your level of integrity. Plagiarism, cheating on exams or any other type
of academic dishonesty, will be referred directly to the Office of Student Rights
and Responsibilities for disciplinary action.
.
Optional Industry Experiences
You will have opportunities throughout the semester to get involved in the
industry. San Diego professionals in the HTM industry are solidly behind the
HTM degree program and will offer job shadows, training sessions, meetings,
and other mentor opportunities throughout the semester. Students are
encouraged to make contacts early, learn about the tremendous array of
opportunities in the field, and engage themselves in practical experiences to
complement the classroom experiences.
As part of this opportunity, we will have guest lecturers from the Hospitality
Industry – or other fields of endeavor – as part of the semester’s program. You
are encouraged to prepare ahead of time for any such occasions and be ready to
take advantage of the opportunity to ask questions and to interact with these
guests.
Meeting Standards

To receive full credit for assignments, they must be submitted on time in a
complete and error-free fashion (e.g. typos). All assignments are due at the
beginning of class on the due date specified in the attached course outline.

I will be available to discuss papers and presentations with you before they
are due. I can be used as a “sounding board” for your ideas and outlines and,
as time allows, I will be happy to read rough drafts and make suggestions.

All papers and presentations will be graded based on content (how deeply
you have thought about the topic, integration of your experiences with course
concepts, communication of insights, accuracy of concept application, etc.)
and presentation (organization, grammar, spelling, style, etc.). Remember,
you will be evaluated on both what you say and how you say it.

Please inform me if any special circumstances arise for you during the
semester. That is, if you are having difficulty in class due to extenuating
outside circumstances, please talk to me as soon as possible so we can
minimize the effects of these circumstances.
Remember, HTM is all about exceeding expectations!