UNIVERSITI TEKNOLOGI MARA
COURSE INFORMATION
Confidential
CODE
: HTF 670
COURSE
: FOODSERVICE INFORMATION
TECHNOLOGY
LEVEL
: Degree
CREDIT UNIT
: 3.0
CONTACT HOURS
: Lecture : 3.0 hrs/week
PART
: 06
PRE-REQUISITE
: NONE
LECTURER
: MOHD SAIFULNIZAM ABU BAKAR
CONTACT
: 04-382 2759 / 019 2765752
Email
: mohdsaiful071@ppinang.uitm.edu.my
ROOM
: Pejabat Am JSKM/JSG Level 3
COURSE DESCRIPTION
The course focuses on information technology and its application in foodservice
management. Developments such as e-commerce, intranet/internet, web-technology
and telecommunication are discussed as to how they can be successfully applied in
the foodservice industry.
COURSE OUTCOMES
At the end of the course the students should be able to :1.
2.
3.
Compare and contrast components of computer hardware, software, and
networks.
Analyze and justify solution for study pertaining to information technology in
foodservice organization.
Propose and justify the organization management based on the dimension of
foodservice objectives.
Faculty of Hotel & Tourism Management
B.Sc (Hons) Foodservice Management
© Hak Cipta Universiti Teknologi Mara
1 July 2009
SYLLABUS CONTENT
No.
Topic
Lecture
Hours
1.0
Information Systems in Global Business
1.1
The information system revolution
1.2
Information system in the enterprise
3 hours
2.0
Global E-Business: How Business Use Information Systems
2.1
Component of a Business
2.2
Types of Business Information Systems
2.3
System that Span the Enterprise
3 hours
3.0
Information systems, Organizations and Strategy
3.1
Organizations, and information systems
3.2
How information systems impact organization and
business firm
3.3
The impact of IT on management decision-making
3 hours
4.0
Ethical and Social Issues in Information System
4.1
Understanding ethical and social issues related to system
4.2
The moral dimension of information system
3 hours
5.0
IT Infrastructure and Emerging Technologies
4.1
IT Infrastructure : Hardware and Software
4.2
Managing Hardware and Software Technology
3 hours
6.0
Foundation of Business Intelligence: Database and Information
Management
6.1
The Database Approach to Data Management
6.2
Database Management Systems
6.3
Using Database to Improve Business Performance and
Decision Making
6.4
Managing Data Resources
3 hours
7.0
Telecommunications, The Internet, and Wireless Technology
7.1
Contemporary networking infrastructure
7.2
The Global Internet
7.2
The wireless revolution
4 hours
8.0
Securing Information System
8.1
System Vulnerability and Abuse
8.2
Technologies and Tools for Protecting Information
Resources
4 hours
Faculty of Hotel & Tourism Management
B.Sc (Hons) Foodservice Management
© Hak Cipta Universiti Teknologi Mara
1 July 2009
9.0
E-Commerce: Digital Market and Digital Goods
a.
Electronic Commerce and the Internet
b.
Electric Commerce & M – commerce
c.
Electronic Commerce Payment System
4 hours
10.0
Managing Knowledge
10.1 Decision Making and Information System
10.2 System for Decision Support
10.3 Intelligent System for Decision Support
4 hours
11.0
Information Systems in Hospitality Industries
11.1
Hotel industry
11.2
Tourism industry
11.3
Food service industry
4 hours
12.0
Enhancing Decision Making
12.1 Decision making and DSS
12.2 Systems for Decision support
12.3 Group decision – Support system
12.4 Executive support system
4 hours
42 hours
TEACHING METHODOLOGY
a) Lectures given to cover basic principles and examples for each topic.
b) Group and class discussion.
ASSESSMENT
a.
Test
Test 1
Test 2
:
:
10%
10%
b.
Group assignment involving written report and presentation
:
20%
c.
Individual assignment (case study)
:
10%
:
50%
Total :
100%
Final Examination
Faculty of Hotel & Tourism Management
B.Sc (Hons) Foodservice Management
© Hak Cipta Universiti Teknologi Mara
1 July 2009
REFERENCES
1.
Laudon & Laudon., (2000) Management Information System. Prentice Hall
2.
Turban, McLean, and Wetherbe,. (2002) Information Technology for Management
2nd Edition. John Wiley and Sons, Inc.
3.
Cox, B. H & Koolzen. W. (2004) Internet Marketing in Hospitality. Prentice Hall,
USA.
4.
Tesone. D.V., (2005). Hospitality Information Systems and E-Commerce. John
Wiley & Sons, Inc.
5.
Frenzel, C. (2000)., Management of Information Technology , Thomson
Publishing, International Edition
Faculty of Hotel & Tourism Management
B.Sc (Hons) Foodservice Management
© Hak Cipta Universiti Teknologi Mara
1 July 2009
COURSE OUTCOMES – PROGRAM OUTCOMES MATRIX
COURSE CODE
HTF 670
CENTRE OF STUDY
Department of Foodservice Management
COURSE NAME
Foodservice Information Technology & ECommerce
UPDATED BY
Zulhan Othman / Mohd Izzat Zulkifly / Zurena Rena
CREDIT HOURS
03
DATE
1 JULY 2009
PROGRAM OUTCOMES
COURSE OUTCOMES
PO1
1.
Compare and
contrast components
of computer
hardware, software,
and networks.
PO2
PO3
PO4
PO5
PO6
PO7
PO8
PO9
TEACHING
METHODOLOG
Y
ASSESSMENT
 Lecture
Test /
assignment /
final exam
√
.
2.
3.
Analyze and justify
solution for study
pertaining to
information
technology in
foodservice
organization
Propose and justify
the organization
management based
on the dimension of
foodservice
objectives.
Faculty of Hotel & Tourism Management
B.Sc (Hons) Foodservice Management
© Hak Cipta Universiti Teknologi Mara
 Lecture
√
 Lecture
√
1 July 2009
Test / individual
assignment /
final exam/ case
study
Test / group
project/ final
exam