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:
- 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
- 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:
- Communicate effectively
- Demonstrate mathematical literacy
- Practice community engagement and social responsibility
- Demonstrate an understanding of Ojibwe and other Native American cultures
- 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 | Due |
|---|---|---|