Course Syllabus

Fall 2019 Syllabus Intro to Hospitality.doc

Course Title:              Introduction to the Hospitality Industry

Course Number:        BUS 109-01   

Credits:                      3

Class Times:               FRI 9:00 a.m. – 12:00 noon

Instructor:                  Dale Hegstrom

Home: 715 822-5284 (please do not call after 9 p.m.)

Cell: 715 419-0476 (when texting, leave your name, please!)          

dhegstrom@lco.edu

Office Hours:             FRI 12:00 noon – 1 p.m.

Textbook(s):               Introduction to Hospitality, Walker John R., Seventh Edition, ISBN 9780155762761.

Course Description: This class is designed to introduce students to the fascinating and challengingly related fields in hospitality and tourism, with an emphasis on food and beverage, lodging, transportation and entertainment. Students will explore career opportunities, trends, issues, and challenges facing the tourism, hospitality, and casino industries, as well as the impact of casinos on Native American communities. (Fall, Spring).

Ojibwe Culture & Tradition:

The Mission Statement of LCOOCC reads, in part:

“The Lac Courte Oreilles Ojibwa Community College mission is to provide

         Anishinaabe communities with post-secondary and continuing education while

          advancing the language, culture, and history of the Ojibwa.”

In order adhere to the college's mission statement, this course will incorporate Ojibwe language, culture and tradition into class activities wherever possible. Specific activities relating to Ojibwe culture and tradition have been included in the class schedule.

                                    Prerequisites: None. This course is required for the Certificate in Culinary Arts.

Course Specific Outcomes:  

At the conclusion of this course, the successful student will be able to:

  1. Identify the five key components of the hospitality industry.

           Assessment: Hospitality component essays, Midterm and Final Exam

 2.   Identify and be able to articulate the meaning of hospitality in the Ojibwe

           Tradition.

           Assessment: Hospitality component essays, Midterm exam

  1. Describe the major operational disciplines of the components of the hospitality industry.

           Assessment: Final exam essay questions

General Education Program Outcomes:

Students receiving an associate degree will:

  1. Communicate effectively
  2. Demonstrate mathematical literacy
  3. Practice community engagement and social responsibility
  4. Demonstrate an understanding of Ojibwe and other Native American cultures
  5. Locate, gather and synthesize information

Grading Criteria:      The final grade for the course will be determined by totaling the composite average points for each of the categories identified below which will be worth the following weight values.

 

Component

Points

Weight

Class Participation (discussion and insight)

 

280

28%

Quizzes 12@ 10 pts)

120

12%

Midterm Exam

100

10%

 

 

 

Final Exam

100

10%

Essays (4 500-word essays)

400

40%

Total

1000

100%

 

            The following table relates the conversion of cumulative points to a percentile that is used to determine your final grade for the course. This is not an official college grading scale. Your grading scale may differ.

 

Cumulative Points

Percent

Grade

 

90-100%

A

 

80-89%

B

 

70-79%

C

 

60-69%

D

 

<60%

F

 

 

 

Computer Use: All students receive an LCO.EDU email account for the duration of the semester. All official notifications about your courses, Canvas, financial aid, and student evaluations are done through your LCO.EDU email account. You can access your LCO.EDU email account from any browser.
Attendance Policy: Students will be allowed up to a maximum of 3 hours of missed class periods per semester. If for any reason you find yourself unable to continue attending this class, I strongly recommend that you stop at the Registrars Office and fill out a Withdrawal Form. You need to do this so that you do not jeopardize your GPA and future Financial Aid.  I fully expect that if you plan to be absent from class, you will let me know as a professional courtesy. You will not get credit for class if you miss, but your call will be regarded as a sign of your maturity and professionalism, which is as important to me and
your employer as your performance.

                          

Academic Honesty Policy: This is my policy on plagiarism. I fully understand that writing is difficult and copying is easy. If I determine that you have at least tried to put an author’s thoughts in your own words, I do not consider this plagiarism. However, if you simply lift portions of another author’s works and put it in your paper without significant changes and without honoring the author by citing it, I consider this cheating.   This is a serious infraction, and will be dealt with by informing the Department Head, the Academic Dean, and, depending upon the severity, could be grounds for failing the course.

 COURSE REQUIREMENTS

 Assignments and Tests: It is a well-established fact that students get much more out of a course when they attend and participate in class discussions and activities regularly. From time to time you may experience an unexpected event that prevents you from attending class. If you miss a test or are unable to turn in your assigned work for that particular missed class period, you will have 1 class period to turn in your work or make-up your test.  Late assignments and make-up tests will not be allowed under any other circumstances.  Please note, assignments are due at the beginning of each class period.

 Reading Assignments: You will be expected to complete assigned material before coming to class. You will be held accountable for the work assigned even if you miss class (excused or unexcused). Please note that in all higher education courses, students are expected to dedicate at least two hours of preparation for every hour of classroom attendance.

 Special Note Regarding Incompletes: There will be no incomplete grades issued for this course. If exceptional circumstances occur which prevent you from completing all of the course requirements your grade will be determined on the basis of whatever attendance and evaluation data that you have generated in the time that you did attend and zeroes for missing data. It may be necessary to repeat the course if your output is below the passing requirements.

Mid-Term Examination: The mid-term exam will be a 100-point written exam, comprised of multiple choice and essay questions on Chapters 1-7 in our text and materials covered in weekly PowerPoint presentations as well as articles posted in Canvas.

Final Examination:  The final exam will be a 100-point written exam, comprised of multiple choice and essay questions on Chapters 8-14 in our text and materials covered in weekly PowerPoint presentations as well as articles posted in Moodle.

 

Introduction to the Hospitality Industry

BUS 109 Syllabus

PART 1     INTRODUCING HOSPITALITY AND LODGING

 DATE                     LESSON CONTENT/READING ASSIGNMENT /WRITTEN ASSIGNMENT

 WEEK 1

8/30                        Introductions, Syllabus 

                                    Read Chapter 1, “Introducing Hospitality" 

Write a 500-word essay on a hospitality  lodging experience you, or someone you know, has had including, who was involved,  what the occasion was, where the  experience took place, when this occurred,  why the experience was either positive or negative, and be prepared to present your paper in class on 9/6.

9/2                          LABOR DAY HOLIDAY

 

WEEK 2

9/6                          LAST DAY ADD/DROP

 

9/6                          Today we review Chapter 1 and you should be able to 1) discuss the history of hospitality through the ages, 2) describe the characteristics of the hospitality industry, 4, explain corporate philosophy and Total Quality Management, 4) discuss the facets of service and why it is so important, 5) suggest ways to improve service and 6) identify current trends in the hospitality industry.

 

                                Read Chapter 2, “The Hotel Business”

                                Read Chapter 3, “Rooms Division”           

                                Quiz Chapter 1

                                Essay #1, Hospitality Lodging Experience is due and will be presented.

 WEEK 3

 9/13                        As we review Chapter 2 and you should be able to 1) describe hotel ownership via franchising and management contracts, 2) explain the diamond rating classification of hotels, 3) classify hotels by rating system type, location and price, 4) discuss the concept and growth of vacation ownership, 5) define sustainable/green lodging and 6) identify trends influencing the hotel business.

After class lecture and discussion today on Chapter 3, you should be able to 1) outline the duties and responsibilities of key hotel executives and department heads, 2) draw a hotel organizational chart, 3) describe the main functions of the rooms division departments, 4) describe property management and yield management systems, 4) calculate occupancy percentages, average daily rates and actual percentage of potential rooms revenue, 5) outline the importance of reservations and guest services functions and 6) describe challenges of concierge, housekeeping and security/loss prevention departments.

.

                                         Read Chapter 4, “Food and  Beverages”                         

                                         Read Chapter 5, “Beverages”

                                          Quiz Chapters 2-3  

 Write a 500-word essay on a hospitality  dining experience you, or someone you know, has had including, who was involved, what the occasion was, where the experience took place, when this occurred, why the experience was either positive or negative, and be prepared to present your paper in class on 9/20.

                                                                   

WEEK 4

 9/17                        CONSTITUTION DAY

 9/18                        MEDICINE POLE CEREMONY

 

PART 2   BEVERAGES, RESTAURANTS  AND MANAGED SERVICES

9/20                        Today we will review Chapter 4 and you should be able to 1) describe duties and responsibilities of the food and beverage director and other key department heads, 2) state the functions and responsibilities of the food and beverage departments and 3) perform computations using key food and beverage operating ratios.

Today as we review Chapter 5, you should be able to 1) list and describe the main grape varieties, 2) suggest appropriate pairings of wine with food, 3) identify the various types of beer, 4) list the types of spirits and their main ingredients and 5) explain restaurant liability in terms of serving alcoholic beverages.

 

Read Chapter 6, “The Restaurant Business”  

Essay #2, Hospitality Dining Experience is due and will be presented.

 Quiz Chapters 4-5

                                                               

 

WEEK 5

9/27                     Our discussion today will center around your ability to 1) explain what is important about classical cuisine, 2) identify food trends and practices, 3) define the differences among franchises, chains and independent restaurants, 4) summarize the contents of menu planning, 5) name some of the top chain and independent restaurants and 6) name the classifications of restaurants.

 

Read Chapter 7, “Restaurant Management”

Quiz Chapter 6 

                                        

               

WEEK 6

10/04                     The discussion today will center on your ability to 2) describe a restaurant’s front of the house, 2) how restaurants forecast their business, 3) describe restaurant service, 4) identify front and back of the house systems, 5) outline back of the house operations and 6) identify restaurant management financials.

 

                                Mid-Term Exam Review Chapters 1-7                       Quiz Chapter 7 

                                Read Chapter 8 “Managed Services”

                               

 

WEEK 7

10/11                     Our review and discussion will concern your ability to 1) identify the different managed service segments, 2) identify the five factors that distinguish managed services operations from commercial ones. 3) describe the needs and trends in elementary and secondary school foodservice, 4) identify the complexities of college/university foodservice and 5) identify characteristics and trends in health care, business and industry, and leisure and recreation foodservices.

 

MID-TERM EXAM

Read Chapter 9 “Tourism”                                            Quiz Chapter 8

 

 

PART 3      TOURISM, RECREATION, ATTRACTIONS CLUBS AND GAMING AND MANAGED  SERVICES

 

WEEK 8

10/14                     INDIGENOUS PEOPLES’ DAY HOLIDAY

 

10/18                     At the conclusion of today’s class, you should be able to 1) summarize the impact of transportation on tourism, 2) define tourism and identify the important international tourism organizations, 3) describe benefits and prospects of tourism, 4) describe the economic impact of tourism, 5) identify the promoters of tourism, 6) summarize the sociocultural impact of tourism and 7) describe ecotourism.

 

                                Read Chapter 10, “Recreation,

                                Attractions, and Clubs”  

Write a 500-word essay on a road trip experience you, or someone you interview has had including, who was involved, what the occasion was, where the

experience took place, when this occurred, why the experience was either positive or negative, and be prepared to present your paper in class on 10/25.

Quiz Chapter 9

 

WEEK 9

10/25                     After today’s class, you should be able to 1) identify the relationship of recreation and leisure to wellness, 2) explain the origins and extent of government-sponsored recreation, 3) distinguish between commercial and non-commercial recreation, 4) identify the various types of recreational clubs, 5) identify some of the major attractions in the United States, and 6) describe country club operations.

                                               

                                Read Chapter 11, “Gaming Entertainment”  

                                Essay #3, Hospitality Road Trip  is due and will be presented.

                                 Quiz Chapter 10

WEEK 10

 

11/01                     This week’s learning objectives include your ability to 1) tell a story about the history of modern casinos, 2) describe the components of modern casino hotels, 3) explain how casinos have been integrated into larger hospitality operations, 4) describe the major principles of casino operations and 5) identify the major professions of casino operations.

 

                                Read Chapter 12, “Meetings  Conventions, and Expositions”  

                                Write a 500-word essay on an entertainment experience you or someone you interview has had, including who was involved, what

the occasion was, where the experience took place, when this occurred, why the experience was either positive or negative, and be prepared to present your paper in class on 11/08.

                                Quiz Chapter 11

 

PART 4      ASSEMBLIES, EVENTS, ATTRACTIONS, LEADERSHIP AND MANAGEMENT

 

WEEK 11

                  

                11/08                     You should be able, after this week’s session, to 1) list the major players in the convention industry, 2) describe destination management companies, 3) describe what it takes to be a meeting planner, 4) identify the different types of meetings, conventions and expositions, and 5) name the various venues for meetings, conventions and expositions.

 

                                                Read Chapter 13, “Special Events” 

                                                Essay #4, Hospitality Entertainment will be presented.

                                                Quiz Chapter 12

WEEK 12

 

11/11                     VETERANS DAY HOLIDAY

 

11/15                 This week, our study of special events will include your ability, at the conclusion of the class, to 1) define what a special event is, 2) describe what event planners do, 3) classify special events, 4) describe what it takes to manage events, and 4) identify the main professional organizations and associations involved with the special events industry.

                                Read Chapter 14, “Leadership and Management” Quiz Chapter 13

 

LAST DAY TO WITHDRAW

 

 

WEEK 13

 

11/22                     Our final chapter discussion should result in your ability to 1) identify the characteristics and practices of leaders, 2) define leadership, 3) identify the characteristics and practices of management, 4) define management, 5) differentiate between leadership and management and 6) identify the characteristics of ethics in hospitality.

 

WEEK 14

                                                               

11/28-29               THANKSGIVING HOLIDAY/BREAK

 

WEEK 15

                                                                                                               

12/6                     Final Exam Review Chapters 9-14                               Quiz Chapter 14

                               

WEEK 16

 

12/14                     FINAL EXAM

 

 

 

 

 

 

 

Course Summary:

Date Details