Department: Business Studies
Discipline: Hospitality/Tourism
Subject Code: HM
Course #: 269
Course Title: Hospitality Industry Computer
HARRISBURG AREA COMMUNITY COLLEGE
FORM 335
Course Form 335 must be updated at least every five years per AP 765 to include, at
a minimum, the following elements. [§335.2]
1.
Digital Description [§335.2] (Insert new/revised digital description below):
Credit hours:
Lecture hours:
Lab hours:
3.0
3.0
0.0
BL: [ ]⅓ [ ]½ [ ]⅔ [ ] Other (Indicate fraction or percent)
2.
Maximum Enrollment (Insert new/revised maximum enrollments below):
Face-to-Face:
Virtual/Online:
Blended:
3.
4.
Catalog Description [§335.2] (Insert new/revised description in space below):
The information processing needs of hospitality and tourism operations. The
hardware, specialized software, and generic applications employed in hospitality
management are discussed.
Minimum Grade Required
Prerequisites: CIS 105
C
Corequisites:
Other:
5.
Learning Outcomes [§335.2]
[These outcomes are necessary to enable students to attain the essential
knowledge and skills embodied in the program’s educational objectives.]
Upon successful completion of the course the student will be able to:
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Identify front-of-the-house and back-of-the house managerial responsibilities
for lodging, food service operations and travel operations
Define the three phases of the hotel guest cycle, the food service guest cycle
and of the travel clients cycle and describe activities within each phase
Identify and describe features of the three major components necessary for a
complete computer system--input/output units, a central processing unit, and
external storage devices
12/1/04
Form Template Reviewed & Updated: 10/26/07; 1/11/08; 1/16/09; 7/14/09; 7/31/12; 7/30/13; 8/26/13
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Department: Business Studies
Discipline: Hospitality/Tourism
Subject Code: HM
Course #: 269
Course Title: Hospitality Industry Computer
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6.
Distinguish systems software from applications software and identify basic
concerns that users generally have in operating any type of applications
software
Describe the basic functions performed by generic applications software,
such as word processing, electronic spreadsheet analysis, and database
management packages
Identify the hardware and describe the software necessary for
telecommunications
Explain the elements in the process of selecting and implementing a
computer system at a hospitality and travel/tourism operations
Identify and describe the functions performed by front office modules such
as an in-house reservations module, rooms management module, guest
accounting module, and general management module
Identify and explain the function of files maintained by the modules of back
office package, including accounts receivable, accounts payable, payroll, and
financial reporting
Identify and explain the function of common property management system
interfaces which include point-of-sale systems, call accounting systems,
electronic locking systems, and guest-operated devices
Explain the functions performed by service applications hardware, such as
precheck terminals, cashier terminals, display screens, various printing
devices, and a printer controller
Describe common hardware configurations of ECR/POS systems used by
hospitality operations
Identify and describe the function of major files maintained by ECR/POS
system software
Identify and explain the function of files maintained by management
applications, such as recipe management, pre-costing and post-costing, sales
analysis, and back office accounting application
Apply the Uniform System of Accounts for the Hospitality Industry using
electronic spreadsheet
Apply Airline Reporting Corporation (ARC) Account system using
electronic spreadsheet
Compile guest, client history list using database application software
Perform mail merger to guest, client (GNR, CNR) with word processors for
marketing and sales purpose
Planned Sequence of Instruction [§335.2]
[These must be designed to help students achieve the learning outcomes.]
1.
Automation in the lodging industry
structure of lodging operations
history of hotel automation
computer based property management systems
12/1/04
Form Template Reviewed & Updated: 10/26/07; 1/11/08; 1/16/09; 7/14/09; 7/31/12; 7/30/13; 8/26/13
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Department: Business Studies
Discipline: Hospitality/Tourism
Subject Code: HM
Course #: 269
Course Title: Hospitality Industry Computer
Automation and food service operations
the food service guest cycle
history of food service automation
computer based restaurant management systems
Automation in the travel industry
the structure of the travel industry
history of automation in the travel industry
U.S. and international travel automation types
PMS back office applications
PMS interfaces
2.
3.
Week
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14.
15.
Generic back-office applications using word processor, spreadsheet
database software, and travel office module will be utilized.
Internet applications and the Hospitality Industry
Topic
Automation in the Hospitality Industry
Essentials of Computer Systems
Generic Applications Software *
Computer-Based Reservation systems
Rooms Management and Guest Accounting applications
Property Management System Interfaces*
F&B Applications-Service*
F&B Management Applications*
Hotel Sales and Food Service Catering Applications*
Accounting Applications*
Selecting and Implementing Computer Systems
Managing Information Systems
Sales and Marketing Mail Merge and Database *
Sales and Marketing Mail Merge and Database *
Sales and Marketing Mail Merge and Database Applications*
* Theory and Various Computer Applications
7.
Assessment of Student Learning [§335.44]
[Methods of assessment should be appropriate for Learning Outcomes listed
above.]
Assessment of student learning outcomes for the course, as required by AP 765, is
part of regular curriculum maintenance and/or improvement. The specific plan
12/1/04
Form Template Reviewed & Updated: 10/26/07; 1/11/08; 1/16/09; 7/14/09; 7/31/12; 7/30/13; 8/26/13
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Department: Business Studies
Discipline: Hospitality/Tourism
Subject Code: HM
Course #: 269
Course Title: Hospitality Industry Computer
has been determined by the pertinent faculty involved and is maintained in the
College’s assessment management system.
8.
List of Texts, References, Selected Library Resources or other Learning
Materials (code each item based on instructional use) [§335.2]: CLecture/Laboratory, A-Lecture, B-Laboratory, LC-Lecture/Clinical, CLNClinical, I-Online, BL-Blended, D-Independent Study, P-Private Lessons, EInternship, F-Cooperative Work-Study, FE-Field Experience. [These resources
must be easily accessible to students.]
Cahill, John & Michael Kasavana. Managing Technology in the Hospitality
Industry. Latest Edition
9.
Prepared by Discipline Faculty Proponent: Getachew Kassahun
Date: 10/2/13
10.
Approved by Department Chairperson: Michelle E. Myers
Date: 10/23/13
11.
Approved by Associate Provost: Tim Dolin
Date: 10/23/13
This course meets all reimbursement requirements of Chapter 335,
subchapters A / B.
This course was developed, approved, and offered in accordance with the
policies, standards, guidelines, and practices established by the College. It is
consistent with the college mission.
If the course described here is a transfer course, it is comparable to similar
courses generally accepted for transfer to accredited four-year colleges and
universities.
12.
Director, Curriculum Compliance & Assessment: Erika Steenland
Date: 10/23/13
13.
Provost & VP, Academic Affairs: Suzanne E. O’Hop, Ph.D.
14.
Original Date of course approval by the college: 199530
15.
Date(s) of subsequent reviews [Indicate change: Learning Outcomes; textbook(s)]:
Date: 10/24/13
Fall 2001
12/08
201420: textbook
12/1/04
Form Template Reviewed & Updated: 10/26/07; 1/11/08; 1/16/09; 7/14/09; 7/31/12; 7/30/13; 8/26/13
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