HOSP 250
OFFICIAL COURSE OUTLINE
School of Business
I.
COURSE NUMBER: HOSP 250
II.
COURSE NAME: Hospitality Management
III.
CREDIT HOURS: 3.0
IV.
PREREQUISITE: ENWR 105 or HONP 100
V.
CATALOG DESCRIPTION OF THE COURSE:
Provides students a basic understanding of the hospitality industry by tracing the
industry's growth and development; reviewing the organization of hotels, resorts, casino,
timeshares, food & beverage, club management, managed foodservice and related
operations; and by focusing on industry trends and career opportunities.
VI.
AIMS OF THE COURSE:
The aim of this course is to help students understand, gain knowledge, and develop an
appreciation of the multifaceted elements of hospitality management by exploring all
aspects of the field. Students will be exploring career opportunities and have the
opportunity to build the skills essential to managerial success in this industry.
VII.
SPECIFIC OBJECTIVES OF THE COURSE
Upon completion of this course students will be able to:
 Identify major components of the hospitality and tourism industry and
explore the roles of each.
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Identify and describe the components of the lodging industry and
review its operations.
Identify and describe the components of the food and beverage
industry and review its operations.
Identify and describe the components of the managed services and
review its operations.
Identify and describe the components of the club industry and review
its operations.
Identify and describe the components of gaming entertainment and
review its operations.
Identify and describe the major components of contemporary
hospitality management.
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HOSP 250
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VIII.
Discuss industry trends as they relate to career opportunities and the
overall development of the industry
CONTENT AND SCOPE OF THE COURSE:
 Identify major components of the hospitality and tourism industry and explore the
roles of each.
o The interrelated nature of hospitality and tourism
o Characteristics of the hospitality industry
o Service focus and customer orientation
o Tourism development and impacts on communities
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Identify and describe the components of the lodging industry and review its
operations.
o Hotel development and ownership
 Franchising
 Referral Association
 Management contracts
 Real Estate Investment Trust
o Classification of hotels
 City center hotels
 Resort hotels
 Airport hotels
 Freeway hotels and motels
 Casino hotels
 Convention hotels
 Full-service hotels
 Economy/budget hotels
 Boutique hotels
 All suites extended-stay hotels
 Timeshares
 Bed and breakfast Inns
o International perspectives
o The function and departments of a hotel
 Room division operations
 Food and beverage operations
 Catering and banquet
 Marketing
 Human recourses Management
 Accounting, finance and cost control
Identify and describe the components of the food and beverage industry and review its
operations.
o The restaurant business
 Developing a restaurant
 Menu planning
 Classifications of restaurants
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HOSP 250
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o Restaurant operations
 Restaurant forecasting
 Customer service
 Food/kitchen production
 Purchasing, receiving, storing/issuing, and budgeting
 Food safety and sanitation
o Beverage management
 Wine
 Beer
 Spirits
 Nonalcoholic beverage
 Bars and beverage operations
 Liquor liability and the law
Identify and describe the components of the managed services and review its
operations.
o Airlines and airports
o Military
o Elementary and secondary schools
o Colleges and universities
o Health care facilities
o Business and industry
o Leisure and recreation
Identify and describe the components of the clubs industry and review its operations.
o Size and scope of club industry
o Club management structure
o Food and beverage operations
o Types of clubs
Identify and describe the components of gaming entertainment and review its
operations.
o Historical review of gaming entertainment
o Gaming development and regulation
o Native American gaming
o Size and scope of gaming entertainment
o Gaming impacts on society and communities
Identify and describe the major components of contemporary hospitality management.
o Globalization
o Diversity
o Branding
o Technology
o Customer relations
Discuss industry trends as they relate to career opportunities and the overall
development of the industry
o Industry trend analysis and applications
o Skills assessment and career paths
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HOSP 250
IX.
X.
PROCEDURE, TECHNIQUES AND METHODS
1. Lectures and class discussion
2. Small group discussion
3. Audio-visual: films and tapes
4. Case studies
5. Written reports
6. Blackboard site
7. Field trips
8. Guest speakers
EDUCATIONAL DIMENSIONS OF THE STRATEGIC CHARTER SUPPORTED BY
THE COURSE:
This course equally addresses all five educational dimensions outlined in the SBUS
strategic charter under the section entitled “Our Educational Philosophy.” These
dimensions include (1) Thinking Skills, (2) Discipline-specific knowledge &
competencies, (3) Communication Skills, (4) Change management, and (5) Selfdevelopment. 1 As an introduction course, HOSP 250 will synthesize these discrete
dimensions into a whole for the student to experience as a technologist in various
hospitality faculties.
XI.
BASIC REQUIREMENTS FOR COMPLETION OF THE COURSE
Student learning will be evaluated with all or some combination of the following2:
1. Written exams based on lectures, discussions and assigned readings. Each exam
should include multiple choice and essay questions.
2. Written research paper(s) (individual and/or group).
3. Oral presentation(s) (individual and/or group).
4. Class attendance.
5. Class participation.
XII.
REPRESENTATIVE TEXTBOOKS/READINGS
The following textbooks and readings are acceptable:
Bardi, James A. (2006). Hotel Front Office Management (4th ed.). John Wiley & Sons.
1
The individual instructor syllabi will identify each of the educational dimensions addressed in the course together
with the methods, techniques, and procedures used to achieve those goals.
2
The individual instructor syllabi will provide an outline of the grade distribution scheme along
with the respective weights for each of the required grading instruments used in the course. Also,
the syllabi will explain any policies (e.g., penalties for submitting work late) relating to these
requirements.
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HOSP 250
Dittmer, Paul R. and Keefe, J. Desmond, (2005). Principle of Food; Beverage, and Labor
Cost Controls (8th ed.) New York: John Wiley & Sons, Inc.
Goeldner, C.R. and Ritchie, J.R. (2003). Tourism: Principles and Practice, (9th ed.) John
Wiley and Sons.
Hinkin, Timothy, R. (2005) Cases in Hospitality Management: A Critical Incident
Approach, 2nd Edition, John Wiley & Sons, Inc.
Jaszay, Christine (2006). Ethical Decision-Making in the Hospitality Industry, Prentice
Hall.
Kincaid, Judith W., (2003). Customer Relationship Management: Getting it Right! (1st
ed.), Saddle River, NJ: Prentice Hall.
Meyer, D. (2006). Setting the table: The transforming power of hospitality in business.
New York: Harper Collins. ISBN: 9780060742751
Nykiel, Ronald (2005). Hospitality Management Strategies. Prentice Hall
O’Halloran, Robert, Jarvis, Ken, and Allen-Chabot, Amy (2006) Cases in Hospitality and
Tourism Management, Prentice Hall
Rutherford, Denney G. and O'Fallon, Michael J. (2006), Hotel Management and
Operations, 4th Edition, John Wiley and Sons.
Spear, M. C., & Gregoire, M.B. (2004). Foodservice Organizations, (5th ed.).
Upper Saddle River, NJ: Prentice Hall, Inc.
Tesone, D.V. and Ricci, Peter (2006). Little Book of Cases in Hospitality Management,
The Stories From Industry Practioners, Prentice Hall.
Trunk, P. (2007). Brazen careerist: The new rules for success. New York: Warner
Business Books. ISBN-: 978-0446578646
Vallen, Gary K., and Vallen, Jerome J (2008) Check-In Check-Out (8th ed.) Prentice-Hall,
Inc. Upper Saddle River, New Jersey
Walker, J. R. (2008). Introduction to Hospitality (5th ed.) Prentice Hall Inc. Upper
Saddle River, New Jersey
Woods, Robert H. and King, Judy Z. (2002). Leadership and Management in the
Hospitality Industry (2nd ed.) Educational Institute of the American Hotel & Lodging
Association.
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HOSP 250
Woods, (2002). Managing hospitality human resources, (3rd ed.) Educational Institute of
the American Hotel & Lodging Association.
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