MIRA COSTA COLLEGE
Hospitality 100
INTRO to Hospitality and Food Service
INSTRUCTOR
Shae Geary
EMAIL
sgeary@miracosta.edu
OFFICE HOURS ___________
Mon. 5-6 p.m. by appointment
COURSE DESCRIPTION:
An overview of the history, likely direction and organizational structures of the hospitality
industry and its role in the local and national economy. Discussion of opportunities open to
students and challenges facing them in the hospitality management industry. Examination of the
nature and scope of this industry and basic management concepts.
LOCATION:
The course will meet on Mondays on the Oceanside campus as follows:
600-8:00 pm Classroom OC T-3516
PLUS 1 hour of instruction and assignments each week to be completed on class BlackBoard site
at: blackboard.miracosta.edu
Sign in with your SURF ID and password.
REQUIRED TEXTS:
Introduction to Hospitality, John R. Walker, Prentice-Hall, 4th Edition. Students in previous
semesters have secured the required text at the Mira Costa College Bookstore or online from the
following sources:
www.follett.com
www.abebooks.com
www.amazon.com
COURSE OBJECTIVES:
Upon successful completion of the course the student will be able to:
 Identify career opportunities in the hospitality industry to include: travel industry, hotel
management, culinary arts and food service management, meeting/event planning.
 Identify the major classifications of the lodging industry.
 Discuss why service is an important facet of the hospitality industry.
 Describe the organizational structure of various hospitality employers including: hotels,
restaurants, airlines, meeting and event planning, managed services, travel industry,
clubs, gaming entertainment, beverage management, recreation and leisure.
 Access hospitality, travel and culinary arts web sites.
STUDENT LEARNING OUTCOMES:
Upon successful completion of the course, the student learning outcomes will include:
 Ability to relate general management theory and principles to hospitality, food service,
and tourism.
 Completion of written and/or oral presentation that measure a student’s ability to
summarize textbook chapter according to criteria provided by instructor and graded
based on that criteria utilizing a rubric.
 Demonstration of ability to engage in Critical Thinking and effective problem solving
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Application of Discipline and Technical Skills
Demonstration of Professional Communication and Work Habits
EMAIL CONTACT: Typically, emails are answered once each day during the week (MonFri). Please allow 24 hours for your instructor’s response to your email.
To receive a response to your email, please include the following:
1. Your course number (i.e. Hosp 100) in the SUBJECT LINE; and
2. Your first AND last name typed in your email.
ATTENDANCE POLICY:
In the Hospitality industry, punctuality and attendance count. Accordingly, classes begin
promptly and students are expected to attend all class sessions and to be on time.
Of course, there may be an occasion or two during the semester when you are unable to attend
class. In such instances you are requested to contact your professor prior to the session if
possible. Students who miss two consecutive class sessions without notifying the instructor are
subject to being dropped without further notice.
ASSESSMENT STRATEGY:
Points Possible:
10
Class Participation
20
Essay 1
100 Homework (10 points per assignment)
25
Exam 1
50
Mid-term
25
Exam 3
100 Written Portfolio: On My Way
20
Oral Presentation
50
Group hotel site visit project
100 Final Exam
500
Total possible points
YOUR Score
______________________ points
______________________ points
______________________ points
______________________ points
______________________ points
______________________ points
______________________ points
______________________ points
______________________ points
______________________ points
YOUR TOTAL ______________________ points
Grades will be awarded as follows:
A 450-500 points;
B 400 – 449 points
D 270 – 314 points
F Below 269 points
C 315 – 399 points
IMPORTANT DATES AND DROP INFORMATION:
August 28: Last day to add a class
September 4: Last day to DROP classes with no ”W”
November 18: Last day to DROP classes with a “W” grade. If you discover this course is not for
you, be sure to drop by this date.
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Students are responsible for completing all necessary paperwork if they decide to drop. The
instructor is required to insure that all students are “attending” and active. Therefore, the
instructor retains discretion to DROP students WITHOUT ADDITIONAL NOTICE for ANY of the
following unless discussed and approved in advance with instructor:
1. Missing ANY Class during the first two weeks; or
2. Missing 2 consecutive classes or more than 3 total classes during the semester.
INSTRUCTIONAL METHODS INCLUDE:
Instructor lectures, PowerPoint summaries of text material, guest speakers, reading, written
assignments, student discussions, in-class assignments, site visits, online assignments on class
BlackBoard, student presentations and examinations.
INSTRUCTOR EXPECTATIONS:
It is standard practice in a professional setting for cell phones to be turned off. This same
standard is required for this course. Cell phones are not to be utilized for any reason once
students enter the classroom. No food is permitted in the classroom, although beverages
in covered containers may be brought to the classroom.
Additionally, the instructor requires students to maintain college level work and professional
behavior in the classroom. Professional behavior includes providing full attention to speakers
(guest speakers, other students, or the instructor), and refraining from private
conversations. Working on homework assignments is prohibited in the classroom and all
assigned reading is to be completed PRIOR to entering the classroom.
Students will be challenged during this course and standards are set high; HOWEVER, this course
is intended to be fun, informative and enlightening about the hospitality industry, and will ideally
inspire students to work towards a career in the field of hospitality.
STUDENTS WITH DISABILITIES:
MiraCosta College is committed to providing educational opportunities to diverse populations. It
is the goal of the college to offer mainstream education whenever possible. Since independence
is encouraged, no student is obligated to accept supportive assistance; however, the college is
committed to providing support services when and if such support is needed and requested.
Students needing assistance, even on a temporary basis, are urged to make use of the Disabled
Students Programs and Services. Please notify the instructor if you have a disability (either
physical and/or learning) that would require accommodation so that you are successful in this
course. Students should identify themselves within the first 3 weeks in the semester.
ACADEMIC DISHONESTY:
Plagiarism and cheating constitute violations of academic honesty whether perpetrated actively
or passively. All violations and suspected violations of academic honesty will result in a failing
assignment grade for the parties involved in cheating.
HOSPITALITY 100
Description of Course Assignments and Expectations for Class Projects
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APA FORMAT:
The Hospitality industry utilizes a standardized format for all written assignments. Written work
must be prepared using APA Format (Publication Manual of the American Psychological
Association, Fifth Edition, Washington, D.C., 2001, as a reference guide. All editorial formats,
abbreviations, use of statistics, graphs, citations and reference must conform to APA style.
Footnotes are not permissible.
Unless otherwise instructed, all papers are to be simply bound with a staple in the upper lefthand corner. No report covers are to be used. All papers must be computer generated, doublespaced on white bond or computer paper (8 ½” x 11” with no holes), standard margins of 1-inch
around all sides, Courier New font, 12 points. Correct spelling, sentence structure and
grammatical construction are expected. Proofreading is a MUST!
Standard title (cover) page begins with the assignment name centered on the title page; one
double space below, type the course title/section number; one double space below, type
instructor’s name; one double space below, type due date of the assignment. All entries on the
cover page are centered under assignment name.
Additional details on APA Style are available in the Library or Writing Center. In addition,
samples of APA Style are under the Course Documents section of the course Blackboard site.
Electronic BlackBoard (Bb) system:
BlackBoard will be used to conduct 1 hour of class session each week. Students should plan to
read the BlackBoard ANNOUNCEMENTS and ASSIGNMENTS every Tuesday when new
assignments will be posted. Assignments posted on Tuesdays are to be completed prior to 3:00
pm on the day of the next class session.
Also BlackBoard will be utilized to post copies of course lecture summaries, course assignments,
announcements, course documents, and to foster a discussion among students. To access
Blackboard, type the following into your Internet browser address bar:
blackboard.miracosta.edu
Once into the site, use your SURF ID and password to log on.
EXAM:
An exam provides a brief assessment of your understanding of definitions and concepts essential
to developing the “language” (also known as jargon) of the hospitality industry. There will be a
total of four exams in this course including a MidTerm and Final Exam. To prepare for exams,
review the textbook chapters, vocabulary, notes from class discussions and lectures.
Make-up Exams:
There are no make-up exams in this class after the exam date. If you are absent, a grade of zero
will be recorded and averaged UNLESS you make arrangements in advance of the exam. If you
are unable to take the exam on the scheduled date, and you make arrangements ahead of time
with the instructor, a penalty of 10% will automatically be deducted from your score.
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GROUP SITE VISITS TO HOTELS
The class will be divided into groups of equal size. Over the course of the semester, the groups
will conduct a site visit-assignment together to one hotel in the area. Please wear business
attire to all site visits and prepare a one-page summary of your experience at the sites.
Your report will be due at the next class session following the visit.
Each group will conduct a site visit to one hotel lobby. Groups will visit the lobby of their selected
hotel in the San Diego market. The hotel selected to visit will be a 3-5 star property. The purpose
of the visit is to review different activities within the lobby area. Each student will assess the
hotel based on your own individual observations during the group site visit.
Detailed instructions for completing this project will be provided in class. The Site Visit to Hotel
Lobbies will be the culmination of several weeks of preparation work with your group members.
ORAL PRESENTATION:
Students will be required to prepare an oral presentation based on an informational interview
conducted with an industry professional. Written guidelines and discussion of the process will be
provided in class. A PowerPoint summary will accompany each student’s oral presentation,
covering the material prepared in the ON MY WAY written portfolio.
Presentation of ideas in a succinct and informative way is an important factor in measuring
readiness for managerial responsibilities. Business attire is required for all oral presentations.
PARTICIPATION GRADE:
The participation grade is determined by your attendance in class, completion of course
assignments, participation in group projects, and professional conduct during class time as
demonstrated by note taking, asking questions, active participation on Blackboard or sharing
comments/observations about course work with the class. Professional conduct also reflects
refraining from engaging in private conversations during class and includes demonstrating
courtesy to fellow students and the instructor, guest speakers, etc., as well as refraining from
distracting activities such as cell phone usage once in the classroom.
Students are expected to participate in class on a regular basis by taking notes and being an
active listener. On a weekly basis, you are encouraged to read supplemental materials in the form
of journals, trade or consumer articles pertinent to the topic to be covered.
PORTFOLIO:
Students are encouraged to keep a portfolio of written assignments, which will provide a
summary and study guide. No grade will be given for the portfolio, but it is strongly encouraged
for organization. The portfolio could prove useful for future employment opportunities.
READING ASSIGNMENTS:
You are expected to read the textbook chapter assignments prior to class to prepare for class
participation. Following your own personal learning style, prepare answers to the Review
Questions listed at the end of each assigned chapters. Review questions will be discussed in class.
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RESEARCH:
Our libraries at both San Elijo and Oceanside contain excellent resources for the writing
assignments required for this course; and the librarians are especially eager to be of assistance.
The Internet can be a valuable research tool, but caution must be used when citing web-sites
which vary widely in quality and accuracy. Utilizing resource material from the library is still the
best means of insuring the highest standards for your research. Students may also access the
MiraCosta Library resources online by using their SURF ID and password to log on. The MCC
Library website is www.miracosta.edu/library. Our college librarians will help you with library
resources both in person and online.
WRITTEN ASSIGNEMENTS:
Assignments are due at the beginning of class at 6:00 pm on the day
scheduled and will not be accepted after the due date and time. A grade of
zero is recorded and averaged for any assignment not received on the due
date. Only APA format is accepted. APA Format will be reviewed in class. All
assignments are due in hard copy format and must be computer generated.
Written assignments are not accepted via email or fax.
NOTE: Staff in the Writing Center at MiraCosta (760.795.6667) are
available to assist you in developing your writing skills. Additionally, you are
encouraged to obtain assistance review from the writing staff with sample
assignments.
This course and all assignments are posted on our MiraCosta Blackboard
located as follows:
blackboard.miracosta.edu
Instructions for access to our course are posted at the above site.
Use your MiraCosta College SURF ID and password to log on.
“On My Way To....”
As part of career exploration, you are required to observe and interview an industry professional on a
typical workday. Business attire appropriate to the site is a given.
THE PROCESS: One Step at a Time
STEP 1: Identify
In your week 2 essay, you identify a particular sector of the Hospitality Industry that interests you for your
study. You will then select a specific business and individual within that sector to interview for your Guided
Observation.
STEP 2: Job Description
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Prepare a job description for the position that you will research
Job Descriptions may be found at http://www.bls.gov/oco/ocos015.htm
STEP 3: Selection of your Professional
Submit to your professor the name of the professional you wish to interview along with that person’s business
title, company name, address, email and telephone number.
STEP 4: Appointment & Written Confirmation
Once your professor approves that professional, call to introduce yourself and set up observation. Follow up
immediately with a letter or fax confirmation.
STEP 5: Prepare Interview Questions
Prior to interview, complete a list of ten career-oriented questions beginning with three basic questions that
may be used for interview of ANY professional in the hospitality industry.
STEP 6: Interview Professional—your observations of “A day in the life of______”
Complete observation and interview of professional.
STEP 7: Acknowledgment
Send a "thank you" note to industry professional.
STEP 8: Summary/Documentation (APA FORMAT)
Submit completed documentation (due Week 15) to include:
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One-two page written summary describing your experience
photocopy of your confirmation letter to your professional
completed interview questions & answers
observation form signed by the professional you interviewed (see form on next page)
photocopy of "thank you" letter
copy of the job description for the position you are seeking
STEP 9: Oral Presentation
Prepare highlights from "A day in the life of..." observation in a PowerPoint to be given as an oral presentation
(3-4 minutes).
MiraCosta College Hospitality Industry
Career Exploration
Guided Observation Form
This form attests that __________________________(name of student) has met with me to complete a site
visit/observation of "A day in the life of " to serve as a first-hand glimpse of some of my
professional responsibilities.
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He/she acted in a professional manner in the following ways:
* Called to introduce him/herself and the assignment
* Set up a mutually convenient time for observation
* Arrived on time for the observation
* Dressed in appropriate business attire
* Was prepared for the discussion and demonstrated knowledge of subject
* Asked questions that were career oriented
* Presented him/herself in a pleasant manner
On ___________________ , I met with ____________________ and he/she has completed
(date)
(name of student)
the guided observation in a satisfactory manner according to the above
guidelines.
__________________________________________
(signature of working professional)
Include the following information or attach a business card to this form:
Professional’s Title, Company, Address, Telephone, Email Address
Please offer the student suggestions to encourage success in identifying, progressing, and
reaching realistic career goals.
Please return completed form to the student.
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