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Frederick
Community College HOS 110–Online - Introduction to Hospitality Management SPRING 2012
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Class begins: 1/30 |
Class ends: 5/18 |
Last Day to Withdraw:
4/16 |
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Instructor
Information: |
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Name: Jon Kimbrough, CHE |
Office: Monroe |
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E-mail: jkimbrough@frederick.edu |
Phone
Number: 301-788-9912 |
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Contact
Hours: Email Anytime |
Campus
Mail Box #: 121 |
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Course
Information: |
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Credits: 3 |
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On-campus
Meetings: None |
On-campus
Exams: None |
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Prerequisites: EN 50, EN 52 |
Corequisites: None |
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Course
Description: |
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Develops an understanding of the
hospitality industry and introduces the student to career opportunities
available. Provides a basic
understanding of the organizational structure and departmental functions
within hotel and foodservice establishments.
Examines the forces and issues that are shaping current and the future
hospitality industry. Develops an understanding
of competition and the role of management in providing product and service
excellence. Various types of
operations will be discussed emphasizing value chain analysis and defining
service as a competitive advantage. |
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Core
Learning Outcomes: |
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1.
Define hospitality and tourism using
examples of current hospitality practices. |
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2.
Describe the growth and development
of the hospitality and tourism industry. |
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3.
Identify professional hospitality
organizations and explain their purposes and benefits to the industry. |
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4.
Outline the organizational,
structural, and functional areas of the various hospitality organizations. |
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5.
Differentiate between the types of
foodservice and lodging operations |
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6.
Identify industry trends as they
relate to career opportunities and the future of the industry. |
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Instructional
Methods: |
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Online
Learning to include: Multi
Media Presentations Asynchronous
Discussion Video
Interviews Internet
Research |
How is this course organized: |
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1)
Online Chapter
Assignments:
There will be weekly homework assignments for each chapter due on the last
day of each week (Friday). Each student is responsible for all scheduled
readings and the timely completion of homework assignments. All late work
will have a 5 point deduction for each day late until on value remains. a)
Review Questions- Read the assigned
chapter(s) then answer the “Review Questions” in the weekly assignment
folder. 2)
Term Project: Each student is required to research and
present to the class a term project on a hospitality business (See Hospitality Business List). This
term paper and presentation is an opportunity for students to discover career
information about any segment of the hospitality industry that they have
wanted to learn about. This paper will also help students gain insight to
assist their professional development. This paper will also help answer
student questions about this hospitality industry as a whole. On
the third (7th) week of class, students must submit a written
proposal listing the nature and intent of your inquiry. All term papers
(projects) must be ready by the 15th week of class. 3)
Examinations: There will be two (2) major examinations
each worth 100 points. Both
examinations will be Open Book multi-choice
and will cover all material since the previous scheduled examination. Exams
will be timed and administered via blackboard. Note: Make-up test will NOT
be given without prior notice or documentation of medical emergency. |
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Text(s)
and Course Materials: |
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Introduction To Hospitality Package with One
Key Access ISBN: 9780136078388 Edition/Copyright: 5TH '09 Publisher: PEARSON $78.75 $105.00 |
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Progress
Report: |
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By
the end of the fourth week of the semester, you will have an opportunity to
evaluate your progress in this course and decide if you need to make any
adjustments (additional study, tutoring, conference with instructor) to
assure your success in this course. |
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Evaluation
Methods: |
Tests / Papers /
Projects
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Point or
Percentage Value
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Final Grade Scale |
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Mid term |
100
points |
20% |
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Term Project |
100
points |
20% |
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Chapter Assignments |
140
points |
26% |
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Final Examination |
100
points |
20% |
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Online Participation (10 points/wk) |
140
points |
14% |
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TOTAL |
580
points |
100% |
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Student Services |
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A variety of
services are available to assist students in succeeding at FCC. Students can
learn more about these services by visiting the Student Services web page: http://www.frederick.edu/student_services/index.aspx. Students with
disabilities who are in need of accommodations or who have questions related
to disabilities services should contact the Services for Students with
Disabilities (SSD) office at 301-846-2408. Students can learn more about
these services by visiting the Services for Students with Disabilities web
page: http://www.frederick.edu/student_services/disability.aspx. |
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Participation
Policy: |
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Students
are expected to complete all work during the specified period as the
objectives of the course will be achieved through power point presentations,
video discussions and review assignments.
Exams will cover reading, lecture notes and corresponding homework
assignments. Class work missed cannot
be made up unless prior arrangements have been made with the instructor. In case of sudden illness or an emergency,
the student is expected to notify the instructor as soon as possible. An evaluation of the reason for missing
deadlines will determine whether make-up assignments will be allowed. Each week of online absence will correlate
to a ten (10) point reduction in the participation grade in addition to loss
of assignment. In this manner, poor
online attendance will adversely affect your final grade. |
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Email Policy: |
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With
the exception of MOL students, all FCC students will receive and are expected
to use their FCC email address for correspondence with faculty and staff at
the college. Students can establish and access their FCC email accounts at https://myfcc.frederick.edu. Email is an instructional tool essential to
student-instructor and student-student communication. In the Blackboard
environment by default, your email address is available to all students in
this course. However,
students are permitted to use email addresses of other students in this
course only for the purpose and the duration of this course. The
instructor can be expected to respond to regular student email inquiries
(grades, posted assignments, and tests excluded) within the time frame of 24
to 48 hours. |
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Academic
Integrity: |
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Work in this course is subject to the provisions of the
FCC Code of Academic Integrity. Plagiarism in any form will not be tolerated.
As a student, it is your job to practice academic honesty at ALL times. Make sure that all sources, particularly
Internet sources, get proper credit for quotations, paraphrases, and ideas. More
information about this and the Student Conduct Code are available at http://www.frederick.edu/student_services/studentpolicies.aspx
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You must
send your Academic Integrity Pledge to the instructor. The form is available at http://courses.frederick.edu/_utilities/regform.htm
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Topical Outline
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Week |
Date(s) |
Chapter |
Topic |
Assignments |
Due |
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1 |
1/30 -2/3 |
- 1 |
· Introduction
to Course · Welcome
to the Hospitality Industry |
Email
your professor and Introduce yourself, Video
Discussion & Review Questions 1-6 page 32 |
2/3 |
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2 |
2/5 -2/11 |
2 - - |
· Tourism |
Video Discussion
& Review Questions 1-6 page
82 |
2/10 |
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3 |
2/12-2/18 |
3 - - |
· The
Hotel Business |
Video Discussion
& Review Questions 1-5 page
118 |
2/17 |
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4 |
2/19-2/25 |
4 - - |
· Rooms
Division Operations |
Video Discussion
& Review Questions 1-7 page
162 |
2/24 |
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5 |
2/26-3/3 |
5 - - |
· Food
& Beverage Operations |
Video Discussion
& Review Questions 1-6 page
195 |
3/2 |
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6 |
3/4-3/10 |
6 |
· Restaurant
business |
Video Discussion
& Review Questions 1-7 page
233 |
3/9 |
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7 |
3/11-3/17 |
7 - - |
· Restaurant
Operations · Term Project Proposal Due |
Video Discussion
& Review Questions 1-2 page
272 |
3/16 |
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Online Mid term 3/11-3/18 |
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Spring Break 3/19 -3/25 |
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8 |
3/26-3/31 |
8 - |
· Managed
Services · Continued · Discussion
& Review |
Video Discussion
& Review Questions 1-8 page
308 |
3/30 |
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9 |
4/1- 4/7 |
9 - - |
· Beverages · Continued · Discussion
& Review |
Video Discussion
& Review Questions 1-2 page
341 |
4/6 |
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10 |
4/8-4/14 |
10 11 |
· Recreation,
Theme Parks, and Clubs · Gaming
Entertainment |
Video Discussion
& Review Questions 1-6 page
379 1-5 page
399 |
4/13 |
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4/16 Last day to Withdraw |
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11 |
4/15-4/21 |
12 13 |
· Meetings,
Conventions, Expositions · Special
Events |
Discussion
& Review Questions 1-2 page
432 1-2 page
462 |
4/20 |
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12 |
4/22-4/28 |
14 - - |
· Leadership
and Management |
Discussion
& Review Questions 1 page 490 |
4/27 |
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13 |
4/29-5/5 |
15 16 - |
· Marketing · Human
Resources |
Discussion
& Review Questions 1-8 page
522-23 1-5 page
551 |
5/4 |
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15 |
5/6-5/12 |
- - - |
· Online
Final Exam · Last
Day of Class |
Term
Projects Due |
5/11 |
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NOTE: Your instructor reserves
the right to make changes to this outline as needed. |