SYLLABUS FOR HAMG 1321
Introduction to the Hospitality Industry
Semester Hours Credit: 3
Lecture Hours: 48
Lab Hours: 0
Course Dates/Times: 3 Sept. – 27 Oct 2014 /
Mondays & Wednesdays / 6p.m.-9p.m.
Instructor: Anton Johnston
Office Hours: By Appointment
Instructor Email: ibrownsfan@yahoo.com
Phone: 346-307-1927
Instructor Biography
I have a Bachelor’s Degree in Culinary Management and have been an instructor with Central
Texas College since 2005. I also have 25 years’ experience as a restaurant manager in casual and
fine dining restaurants.
I.
Introduction
A. An introduction to comprehending and understanding the needs of consumers,
knowing the segmentations of the market, and selecting the best marketing tool to
reach your consumers,. There will be a quiz over each chapter each class we meet
and the remainder of your grade will be made up of a mid-term, final-exam, term
paper, and class participation.
B.
II.
HAMG 1321, Introduction to the Hospitality Industry, is a required course for
an Associate in Applied Science Degree in Restaurant and Culinary Management,
Hotel Management, and Food and Beverage Management. This course is also
required for Certificates of completion in Property Management Advanced, Food
and Beverage Management, Culinary Arts, Restaurant Operations, Institutional
Food Service Operations, and Rooms Division.
Learning Outcomes
Upon successful completion of this course, Principles of Food and Beverage
Operations, the student will be able to:
A.
HAMG 1321
Describe the characteristics of the hospitality industry.
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B.
C.
D.
E.
F.
G.
H.
I.
J.
K.
L.
M.
N.
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P.
Q.
R.
S.
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U.
V.
W.
X.
Y.
III.
Explain corporate philosophy.
Discuss why service has become such an important facet of the hospitality industry.
Suggest ways to improve service.
Describe hotel ownership and development via hotel franchising and management
contracts.
Classify hotels by type, location, and price.
Discuss the concept and growth of vacation ownership.
Name some prestigious and unusual hotels.
Describe the duties and responsibilities of a food and beverage director and other key
department heads.
Describe a typical food and beverage director’s day.
State the functions and responsibilities of the food and beverage departments.
Perform computations using key food and beverage operating ratios.
Describe the different characteristics of chain and independent restaurants.
Identify some of the top chain and independent restaurants.
List the classifications of restaurants.
Differentiate the characteristics of chain and independent restaurants.
Outline the different managed services segments.
Describe the five factors that distinguish managed services operations from
commercial ones.
Explain the need for and trends in elementary and secondary school foodservice.
Describe the complexities in college and university foodservice.
Identify characteristics and trends in health care, business and industry, and leisure
and recreation foodservices.
Describe the importance of planning.
Discuss the merits of the different types of planning.
Explain how goals are set and strategies are developed and give examples.
Identify the seven steps in operational planning.
Instructional Materials
The instructional materials for this course are viewable through
http://www.ctcd.edu/im/im_main.asp
Student Textbook: Walker. Introduction to Hospitality, 6th.ed . Pearson Prentice Hall, 2012.
ISBN: 0132814652X or 9780132814652 .
IV.
Course Requirements
A.
HAMG 1321
Your first responsibility is scholarship. The grade you receive for this course will
not be the grade of the instructor, but rather the grade you and you alone make.
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V.
B.
You should attend class regularly and be prepared to participate in classroom
discussions and to take unannounced quizzes relating to text assignments and lecture
material presented from the beginning of the course.
C.
You are encouraged to give your best effort throughout the course. From the
beginning, you should plan for a steady, organized, and continuous effort, which in
the long run will prove more effective for your final grade than a last minute crashcram policy. Your course grade is not determined solely by exam grade. Such
factors as class participation, initiative, attendance, and individual research papers
will be considered in grade computation.
D.
From time to time, special library and/or outside assignments will be made to
members of the class individually and/or in groups. You are expected to read all
assignments and fulfill your responsibilities to any group assignment.
E.
You are expected to read all assigned material and bring your textbook to class.
Keep informed on all assignments, especially after an absence.
F.
Good class notes are indispensable for earning a good grade, since both the material
assigned and that discussed in class will be the basis for examination material.
G.
Special Work: A term paper or other research project, per requirements of the
instructor, will be required. The subject must be appropriate for the course material.
Check with the instructor when you have made a selection. The value is indicated in
the semester grade computation and has considerable weight on your final average.
Examinations
A.
There will be a minimum of two major examinations and a written paper as follows:
1.
Mid-term exam on Oct. 1, 2014.
2.
Final exam on Oct. 27, 2014.
3.
Term paper due on Oct. 27, 2014.
B.
A student must be present for all examinations. Students who know in advance they
will be absent from an examination due to valid reasons must arrange to take an
early examination. Unexpected absences due to illness or other extenuating
circumstances will require the student to see the instructor as soon as possible.
C.
Examinations will consist of both objective (true/false, multiple choice, fill in-theblank, and matching) and subjective (short answer and essay) questions, or a
combination of both types. Students majoring in Criminal Justice and Law
Enforcement must be able to communicate both orally and in written form, thus
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some questions requiring the composition and writing of an essay answer will be
required.
VI.
Semester Grade Computations
A.
B.
Summary of requirements point values:
Midterm Exam
Final Exam
Writing Assignment:
Quizzes 10 @ 10 points each
Instructor Evaluation
Total Possible Points
Letter grades will be assigned based on total points earned as follows:
A 630-700
VII.
200 points
200 points
100 points
100 points
100 points
700 points
B 560-629
C 489-559
D 418-488 F Below 417
Notes and Additional Instructions
A.
Tuition refunds are made only in the case of class cancellation or official and timely
withdrawal from CTC or from a course. Please refer to the current course catalog
for more details, at http://europe.ctcd.edu/library/catalog.php.
B.
GoArmyEd students should contact their education counselor before withdrawing
and are required to withdraw through the GoArmyEd portal.
Please note: a military withdrawal does not override CTC’s grading policy.
For self-pay students, refunds are computed from the date the Application for
Withdrawal or Refund is filed with the CTC Field Representative or designated
Student Services Officer. Special conditions apply to students who receive federal,
state, and/or institutional financial aid.
Tuition and fees paid directly to the Institution by the Veterans Administration,
Title IV (Financial Aid Programs, a sponsor, donor, or scholarship shall be refunded
to the source rather than directly to the students.
C.
Course Withdrawals, Student Responsibilities: It is the student’s responsibility to
officially withdraw from a course. The instructor cannot initiate a withdrawal based
upon a student’s request. Rather, students must initiate the withdrawal with the
designated Education Center Representative, through the CTC Field Representative
or the Student Services Officer for that region.
Applications for Withdrawal will be accepted at any time before the completion of
75% of the course, after which time the student will be assigned an “FN”- “Failure
for Non-attendance.”
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Incomplete / Course in Progress Grade Policy: An “IP” or “Incomplete” grade
may be assigned by an instructor if a student has made satisfactory progress in a
course with the exception of a major quiz, final exam, or other project. The “IP”
grade may also be assigned based on circumstances beyond a student’s control, such
as personal illness, death in the immediate family, or military orders. Notice of
absences, with supporting documentation, may be required by the instructor. The
instructor makes the final decision concerning the granting of the incomplete grade.
With an “Incomplete” grade, students are required to complete a set amount of work
before the instructor will submit an official letter grade. This date can be determined
by the instructor but must be within 45 days of the course end date. After
completion of the work the instructor can then change the grade of “IP” to the
appropriate letter grade. If this work is not completed by the specified date the
instructor will change the grade to “F”.
D.
E.
Cellular phones, beepers, and other electronic devices will be turned off while
the student is in the classroom or laboratory unless the student is using the device
for class purposes. No texting or social networking is allowed during class.
F.
Instructor Discretion: The instructor reserves the right of final decision in course
requirements.
G.
Civility: Individuals are expected to be cognizant of what a constructive educational
experience is and respectful of those participating in a learning environment.
Failure to do so can result in disciplinary action up to and including expulsion.
VIII. Important Note regarding Feedback and Responsibility for Learning
I. Feedback: Feedback is the return of data/information about the result of a process and is
an important part of the learning process. Feedback in the course will be provided via
test scores, graded assignments, and/or instructor evaluation of the student’s progress.
You are encouraged to take advantage of the many avenues for feedback available to
you. For example, office hours are established primarily to provide the student access to
the instructor to discuss academic guidance. I am also generally available before and
after class to meet with you. E-mail is another easily available medium to obtain
feedback. Additional feedback may be provided at the discretion of the instructor or on
your request.
1. Instructor: As your instructor I will organize and present the course material in a
manner designed to facilitate the learning process. I will evaluate your progress
periodically via writing assignments and exams and provide feedback on your
performance via exam scores, exam critiques, and critique of your writing
assignments, etc. I am also available before and after each class period and
during office hours to discuss your performance and answer questions.
2. Student: As the student you are ultimately responsible for your success in this
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course. It is your responsibility to attend class regularly, prepare for class by reading
assigned text material, participate in class discussions, ask questions when required to
improve your understanding, prepare for and complete exams, and complete all other
assignments.
IX.
Course Outline
Note:
The instructor has the right to change the course schedule. Any changes will be announced
in class. If the student misses a class period and changes are announced, it is the student’s
responsibility to receive the missed information from a classmate or the instructor.
A. DATES:Sept.3, 8
Unit One: Chapters 1-2
1.
Learning Outcomes: Upon successful completion of this unit, the student
will be able to:
a.
b.
c.
d.
e.
f.
g.
h.
i.
j.
k.
l.
m.
n.
o.
p.
q.
2.
Learning Activities:
a.
b.
c.
3.
HAMG 1321
Describe the characteristics of the hospitality industry.
Explain corporate philosophy.
Discuss why service has become such an important facet of the
hospitality industry.
Suggest ways to improve service.
Identify some of the possible career paths available in the hospitality
industry.
Establish career goals.
Assess your own strengths and weaknesses.
Describe some of the potential careers in the hospitality and tourism
industry.
Discuss aspects of professionalism.
Write a resume.
Prepare for an interview.
Define tourism.
Outline the important international and domestic tourism
organizations.
Describe the economic impact of tourism.
List reasons why people travel.
Describe the sociocultural impact of tourism.
Describe ecotourism.
Classroom lecture/discussion.
Reading assignments.
Homework and other assignments.
Unit Outline: Follow the sequence of unit learning outcomes.
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B. DATES: Sept. 10, 15
Unit Two: Chapters 3-4
1.
Learning Outcomes: Upon successful completion of this unit, the student
will be able to:
a.
b.
c.
d.
e.
f.
g.
h.
i.
j.
k.
l.
m.
n.
o.
p.
2.
Name some prestigious and unusual hotels.
Describe the effects of a global economy on the hotel industry.
Outline the duties and responsibilities of key executives and department
heads.
Draw an organizational chart of the rooms division of a hotel and
identify the executive committee members.
Describe the main functions of the rooms division.
Describe property management systems and discuss yield management.
Calculate occupancy percentages, average daily rates, and actual
percentage of potential rooms revenue.
Outline the importance of the reservations and guest services
functions.
List the complexities and challenges of the concierge, housekeeping, and
security/loss prevention departments.
Describe the duties and responsibilities of a food and beverage director
and other key department heads.
Describe a typical food and beverage director’s day.
State the functions and responsibilities of the food and beverage
departments.
Perform computations using key food and beverage operating ratios.
Learning Activities:
a.
b.
c.
3.
Define hotel franchising and management companies.
Classify hotels by type, location, and price.
Explain vertical integration.
Classroom lecture/discussion.
Reading assignments.
Homework and other assignments.
Unit Outline: Follow the sequence of unit learning outcomes.
C. DATES: Sept. 17, 22
Unit Three: Chapter 5-6
1.
HAMG 1321
Learning Outcomes: Upon successful completion of this unit, the student will be able
to:
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a.
b.
c.
d.
e.
f.
g.
h.
i.
j.
k.
l.
m.
n.
o.
p.
q.
r.
s.
t.
u.
2.
Learning Activities:
a.
b.
c.
3.
D.
Describe the different characteristics of chain and independent
restaurants.
Identify some of the top chain and independent restaurants.
List the classifications of restaurants.
Differentiate characteristics of chain and independent restaurants.
Apply the forecasting technique used in the chapter to
measure expected volume of business.
Describe restaurant operations for the front of the house.
Explain the important aspects of food production.
Explain how restaurants forecast their business.
Outline back-of –the-house operations.
Identify the key areas of a restaurant manager’s job.
Outline the functional areas and tasks of a
foodservice/restaurant manager.
Outline the different managed services segments.
Describe the five factors that distinguish managed services operations from
commercial ones.
Explain the need for and trends in elementary and secondary school
foodservice.
Describe the complexities in college and university foodservice.
Identify characteristics and trends in health care, business and industry, and
leisure and recreation foodservices.
List and describe the main grape varieties.
Suggest appropriate pairings of wine and food.
Identify the various types of beer.
List the types of spirits and their main ingredients.
Explain a restaurant’s liability in terms of serving alcoholic
beverages.
Classroom lecture/discussion.
Reading assignments.
Homework and other assignments.
Unit Outline: Follow the sequence of unit learning outcomes.
DATES: Sept. 24, 29/ Oct. 1, 6
Unit Four: Chapters 7-10
Midterm Exam: Oct. 1
1.
Learning Outcomes: Upon successful completion of this unit, the student will be able
to:
a.
HAMG 1321
Discuss the relationship of recreation and leisure to wellness.
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b.
c.
d.
e.
f.
g.
h.
i.
j.
k.
l.
m.
n.
o.
p.
2.
Learning Activities:
a.
b.
c.
3.
E.
Explain the origins and extent of government sponsored
recreation.
Distinguish between commercial and noncommercial recreation.
Name and describe various types of recreational clubs.
Identify the major U.S. theme parks.
Describe the operations of a country club.
Outline the history of the gaming entertainment industry.
Describe the various activities related to gaming entertainment.
Explain how gaming entertainment is converging with other aspects of
the hospitality business.
Discuss the controversies surrounding the gaming entertainment
industry.
Name the main hospitality industry associations.
Describe the various types of meetings.
Explain the difference between meetings, expositions, and
conventions.
Describe the role of a meeting planner.
Explain the primary responsibilities of a convention and visitors
bureau or authority.
List the steps in event management.
Classroom lecture/discussion.
Reading assignments.
Homework and other assignments.
Unit Outline: Follow the sequence of unit learning outcomes.
DATES: Oct. 8-27
Unit Five: Chapters 11-16
Final Exam and Term Paper due: October 27.
1.
Learning Outcomes: Upon successful completion of this unit, the student will be able
to:
a.
b.
c.
d.
e.
f.
g.
h.
i.
Distinguish the characteristics and practices of leaders and managers.
Define leadership and management.
Distinguish between transactional and transformational leadership.
Describe the key management functions.
Differentiate between leadership and management.
Define marketing.
Describe the steps in the marketing system.
Describe the importance of marketing to the hospitality industry.
Name the four aspects of the SWOT analysis and how they can be used for
strategic planning.
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j.
k.
l.
m.
n.
o.
p.
q.
r.
s.
t.
u.
v.
w.
x.
y.
z.
aa.
bb.
2.
Learning Activities:
a.
b.
c.
3.
Explain the marketing segmentation process.
Name and describe the marketing mix (five Ps).
Explain how sales are conducted in the hospitality business.
Explain the importance of job descriptions.
Give an example of how productivity standards are determined.
Name and describe the employment-related laws.
Discuss how to select, recruit, and orient employees.
Identify methods of employee appraisal and compensation.
Describe employee assistance programs.
Describe the systems of accounts typically used by business organizations in
the restaurant, lodging, and club segments of the hospitality industry.
Identify various accounting statements and outline the major components of an
income statement, balance sheet, and statement of cash flows.
Review the basic role of managerial finance in hospitality operations, including ratio
analysis, cash management,
and budgeting.
Describe features of systems used to control major direct operating costs,
including food, beverages, labor, and other operating costs.
Calculate key financial ratios used to analyze the results of operations in hospitality
operations.
Identify the characteristics of information technology and information systems in
the hospitality industry.
Identify the different types of information systems.
Differentiate between information technology use in hotels and restaurants.
Apply the importance of information systems to the hospitality industry.
Relate hospitality industry technology to management, such as property
management systems.
Classroom lecture/discussion.
Reading assignments.
Homework and other assignments.
Unit Outline: Follow the sequence of unit learning outcomes.
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