Course Syllabus
HTM 100 - Introduction To Hospitality Industry
COURSE DESCRIPTION Introduces the hospitality industry as a single, interrelated industry composed of food and beverage, travel and tourism,
lodging, meeting and planning events, recreation and leisure, recreational entertainment, and eco and heritage tourism.
Credit Course
Total Credits - 3
Lecture - 3
COURSE TEXT AND REFERENCES Introduction To Hospitality, 3rd Edition
John R. Walker
Prentice Hall, 2002
COURSE SCHEDULE The class meets for 3 lecture/presentation hours per week.
COURSE FOCUS This course is a core requirement for the Hospitality, Tourism and Management certificate program.
EVALUATION INFORMATION Each assignment and periodic exam will be assigned points. Students will not be allowed
references on exams. The points will be converted to a final grade. The final grading scale
is as follows:
100% - 90% = A
89% - 80% = B
79% - 70% = C
69% - 60% = D
Below 59% = F
STUDENT EXPECTATIONS Each student will spend at least 6 hours per week preparing for class. Attendance is critical in this class.
(*designates a CRUCIAL goal)
Course Learning Outcomes:
1A
The student will name the characteristics of the hospitality industry.
2A
The student will explain corporate philosophy.
3A
The student will discuss why service is an important facet of the hospitality ind
4A
The student will explain various components of tourism.
5A
The student will describe the evolution and economic impact of travel/ tourism.
6A
The student will list why people travel and describe sociocultural impact of trav
7A
The student will describe eco- tourism.
8A
The student will discuss the hotel business development and classifications.
9A
The student will define various hotel terminology.
10A The student will discuss financial aspects of hotel development.
11A The student will classify hotels by type, location and price.
12A The student will identify the effects of a global economy on the hotel industry.
13A The student will outline responsiblities of key hotel executives.
14A The student will discuss hotel and rooms division operation.
15A The student will describe main functions of the rooms division, front desk and
16A The student will outline reservations and guest services functions.
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HTM 100 - Page 1
17A
18A
19A
20A
21A
22A
23A
24A
25A
26A
27A
28A
29A
30A
31A
The student will list challenges of the concierge, housekeeping and and security
The student will define duties of a food/beverage director.
The student will state functions of the food/beverage departments.
The student will perform computations using key food/beverage operating ratio
The student will discuss various aspects of the recreation/ leisure industry.
The student will connect the relationship of recreation and leisure to wellness.
The student will distinguish between commercial and noncommercial recreatio
The student will name and describe various types of recreational clubs.
The student will explain the difference between meetings, expositions and conv
The student will name the main hospitality industry associations.
The student will describe the role of a meeting planner.
The student will list the steps in event management.
The student will explain primary responsibilities of a convention/vistors bureau
The student will understand how internships, mentoring and job shadowing aid
The student will understand hotel operations food and beverage division.
Performance Objectives:
1A The student will name the characteristics of the hospitality industry. Student reponses should include
information about corporate philosophy, missions, goals, objectives/strategies, service, TQM and
how companies strive for excellence.
Applies to the following goal(s):
1A
2A
3A
30A
name the characteristics of the hospitality industry
explain corporate philosophy
discuss why service is an important facet of the hospitality industry
understand how internships, mentoring and job shadowing aid in choosing career paths
4A The student will explain various components of tourism. Student responses should outline the major
influences on the increase in tourism, the various travel modes, and the key organizations and role
they play from a local to a global perspective.
Applies to the following goal(s):
4A
5A
6A
7A
explain various components of tourism
describe the evolution and economic impact of travel/ tourism
list why people travel and describe sociocultural impact of travel/tourism.
describe eco- tourism
8A The student will discuss the hotel business development and classifications. Student responses
should illustrate the various forms of hotel development, the different types of hotels, their
classifications and ways to cater to the business and leisure travel markets.
Applies to the following goal(s):
8A
9A
10A
11A
12A
discuss the hotel business development and classifications
define various hotel terminology
discuss financial aspects of hotel development
classify hotels by type, location and price
identify the effects of a global economy on the hotel industry
13A The student will discuss hotel and rooms division operation. Student responses should give
perspectives that details the rooms division department functions and activities, including a complete
overview of the guest cycle from reservations to checkout. In addition, students should cover duties
and responsibilities of key executives and department heads.
Applies to the following goal(s):
13A outline responsiblities of key hotel executives
14A discuss hotel and rooms division operation
15A describe main functions of the rooms division, front desk and night auditor
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HTM 100 - Page 2
16A outline reservations and guest services functions
17A list challenges of the concierge, housekeeping and and security departments
18A The student will understand hotel operations food and beverage division. Student responses should
include detail processes of the food and beverage deparments and illustrate the duties and
responsibilities of key food/beverage executives.
Applies to the following goal(s):
18A
19A
20A
31A
define duties of a food/beverage director
state functions of the food/beverage departments
perform computations using key food/beverage operating ratios
understand hotel operations food and beverage division
21A The student will discuss various aspects of the recreation/leisure industry. Student repsonses should
include how recreation/leisure are essential to our cultural, moral and spiritual well-being. Students
should identify both government-sponsored recreation, national parks, public recreation agencies
along with commercial recreation/theme parks and clubs. Noncommericial recreation in the form of
voluntary organizations, campus, armed forces and employee recreation should be included.
Applies to the following goal(s):
21A
22A
23A
24A
discuss various aspects of the recreation/ leisure industry
connect the relationship of recreation and leisure to wellness
distinguish between commercial and noncommercial recreation
name and describe various types of recreational clubs
25A The student will explain the difference between meetings, expositions and conventions. Student
responses should illustrate roles of meeting planners, convention planning, and exposition planning.
Applies to the following goal(s):
25A
26A
27A
28A
29A
explain the difference between meetings, expositions and conventions
name the main hospitality industry associations
describe the role of a meeting planner
list the steps in event management
explain primary responsibilities of a convention/vistors bureau authority
Monday, May 10, 2004
HTM 100 - Page 3