Hrt 101 Syllabus Fall 2009 New

CALIFORNIA STATE POLYTECHNIC UNIVERSITY THE COLLINS SCHOOL OF HOSPITALITY MANAGEMENT Fall 2009 HRT 101 INTRODUCTION TO THE HOSPITALITY INDUSTRY John Self, PhD Office: 79B-2105 Telephone: (909) 869-4865 E-mail: [email protected] Website: Blackboard Office Hours: M and W 10:00 – 12:00 T 12:00 – 1:00 And by appointment

HRT 101-2 Tuesday & Thursday Time: 1:00- 2:50 p.m. Room: 79A-1263

Note: Use your csupomona.edu email for all correspondence related to this class. Only emails from your CSU email will be answered and considered for course purposes. CATALOG DESCRIPTION: An overview of the hospitality industry with an emphasis on career opportunities, customer service, and personal success strategies. Brief history, description and interrelationships of key leisure industry segments emphasizing the application of technology, ethics, leadership, teams, critical thinking, and service standards for the restaurant, hotel, and travel-related businesses. PRE-REQUISITES: None Required:

(1) Introduction to Hospitality Management by John Walker newest edition (3rd edition) (2) I-Clicker

i-clicker is a response system that allows you to respond to questions I ask during class; you will be graded on that participation. Each clicker has a unique serial number on the back of the remote. It is a good idea to place a piece of scotch tape over that bar code and ID to preserve it. In order to receive credit for your votes, you will need to register your i>clicker remote in class. I-clicker will be used every day in class, and you are responsible for bringing your remote daily.

INSTRUCTIONAL METHODS: Students will become familiar with hospitality issues and course content through assignments and reading material. A. Instructor will provide additional information in a Lecture/Discussion format, which might include videos, exercises, guest speakers, case studies and field research projects. B. Instructor will introduce particular topics, clarify readings, identify major issues of significance, and indicate the focus of class discussion. EXPECTED OUTCOMES: Upon completion of this course, students will have developed the following understanding and competencies: 1. Assess the various career options in the hospitality industry in terms of your career goals. 2. Identify appropriate curricular and professional work experience options for desired career choices. 3. Identify the purposes, strategies, and results of the hospitality industry as a whole and its various segments. 4. Recognize the various components of each segment of the hospitality industry and how they interrelate. 5. Assess your individual skills and the skills of others in providing quality customer service. 6. Identify and discuss current industry issues 7. Assess your individual skills and the skills of others in providing quality customer service. 8. Analyze and evaluate the quality level of customer service in different hospitality settings

HRT 101 INTRODUCTION TO THE HOSPITALITY INDUSTRY

How you will be graded: Midterm 1 Final Exam Research report Resume Library exercise Stock report Personality research Participation (I-Clicker)

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30% 30 10 (turned in to www.turnitin.com ) 5 5 5 5 10 (Based completely on I-Clicker participation)

NOTE: Cellphones and Translators are not allowed during tests. TENTATIVE SCHEDULE Students are expected to have read assigned chapter(s) before class Class 1

Day Th

Date 9/24

Class Activities Course Introduction, Syllabus Blackboard orientation I-Clicker registration Day 1 PP Personality / Library assignments-on Bb Questionnaire Chapter 1: Hospitality Spirit Chapter 2: Tourism

2

T

9/29

3

Th

10/1

Chapter 3: Hotel Business Guest Speaker 2:00 Tengemana Thumbutu, Academic Advisor –Road map Personality paper due

4

T

10/6

Chapter 4: Rooms Division 1:50 Guest Speaker Ms. Patricia Duran, Personality workshop

5

Th

10/8

Chapter 5: Food and Beverage Operations Guest Speakers: 2:00 Donna Dannon & student rep–scholarships/clubs Library exercise due

6

T

10/13

Chapter 6: The Restaurant Business Chapter 7: Restaurant Operations Guest speaker 2:00 Writing Center (Chad)

7

Th

10/15

Chapter 8: Managed Services College grad PP Midterm review If you have a resume, bring to Oct. 22 class! Hand out – Start, stop, change

8

T

10/20

Midterm; 882-E Scantron If you have a resume, bring to Oct. 22 class!

9

Th

10/22

Chapter 10 Recrecation, Theme Parks, and Clubs 2:00 Resume workshop – Ms. Patricia Duran

10

T

10/27

Chapter 12: Meetings, Conventions and Expositions Guest Speaker Ms. Mollie Moore, Darden Restaurants

11

Th

10/29

No class – work on Research paper

12

T

11/3

Chapter 13 Special Events 2:00 Guest speaker Ms. Megan Stang, student leadership

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13

HRT 101 INTRODUCTION TO THE HOSPITALITY INDUSTRY Th 11/5 Chapter 14: Leadership and Management Tour RKR T

11/10

Chapter 15: Planning Research paper due Go over Stock report (due 12/1) Resume example 2:00 Guest speaker Art Barajas, GM, South Hills Country Club

14

Th

11/12

Chapter 16: Organizing Elevator exercise

15

T

11/17

Chapter 17: Communication and Decision Making Resume due Hospitality issues PP

16

Th

11/19

Chapter 18 questions 2:00 Guest speaker Ms. Joy Tafarella, Finances

17

T

11/24

No Class. Work on stock report due Dec. 1

18

Th T

11/26 12/1

No class Thanksgiving Chapter 19: Control Stock report due

19

Th

12/3

Final review

Final

Th

12/ 11

Final 11:30 am to 1:30 pm 882-E Scantron

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EXAMINATIONS: Exams will cover information in the chapters assigned and all material covered in class including guest speakers. Questions can include multiple choice, true/false, matching and/or fill in the blank. Scantron Form 882-E is required for all examinations. Be sure to bring a #2 pencil(s) with eraser(s). Participation: Your participation grade will be based on I-Clicker reports

Grading Scale: B+ C+ D+ F

89.4 – 87.5 79.4 – 77.5 69.4 – 67.5 Below 59.5

A B C D

100 – 93.0 87.4 – 83.0 77.4 – 73.0 67.4 – 63.0

ABCD-

92.9 – 89.5 82.9 – 79.5 72.9 – 69.5 62.9 – 59.5

C= Minimums met. Average work. Satisfies task, nothing more. D= Some minimums not met. Below average work B= Paper completed with better than minimum requirements. Above average work. Not treated simply as a task A= Excellent in every way. Thoughtful, with obvious pride. Not treated simply as a task ACADEMIC INTEGRITY  Those students caught cheating during an exam or on other written assignments will receive a "0" for the exam or paper. Both the person giving and the person receiving information are considered equally cheating. Academic integrity also applies to the plagiarizing of papers prepared by previous groups.  Your research paper will be submitted to an on-line anti-plagiarism website. ATTENDANCE: Attendance is expected, but not required. Page 3

HRT 101 INTRODUCTION TO THE HOSPITALITY INDUSTRY

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PARTICIPATION, ATTENDANCE, AND TARDINESS POLICY: Students are expected to come to class on time, be prepared, and engage in class discussions. PROFESSIONALISM: Professionalism is expected during class. Cell phones must be turned off during all class sessions. Please do not open laptops when we have guest speakers ACADEMIC INTEGRITY: Cheating and plagiarism are unacceptable and contrary to University policy. Students who are found to be copying or using written materials without giving credit to the original authors will receive a grade of F for the assignment. This sanction applies to those who give information as well as those who accept it. COURSE SUCCESS: I am committed to assisting you in achieving success in this course. If you have any questions, concerns, or special circumstances that need to be addressed, please speak with me. Ground rules: • Unless arrangements have been made PRIOR to a scheduled test, absence will result in a grade of zero. • All assignments are due on or before the date and time scheduled, otherwise grade will be zero. • All assignments must be typed, otherwise grade will be zero. • Exams will cover information in the chapters, readings and other activities assigned and all material covered in class including guest speakers. • No extra credit • Laptops must be closed when we have guest speakers Commit to: 1. Attend every class, on time and fully prepared. 2. Be an active listener during lectures. Active listening requires total concentration, asking questions, expressing doubts and demonstrating through nonverbal communication that I am involved. 3. Ask questions when I don’t understand and express my disagreement when I feel I must. However, always be courteous. 4. Take notes. 5. NEVER CHEAT in this class. This makes the true statement of who I am. 6. Practice initiating hospitality skills in this class and on campus. Eye contact, smile and the friendly word. 7. Act enthusiastic when I arrive at work (class) ...no matter how I feel. Enthusiasm is the stuff from which leadership is made. It galvanizes humans into action. BEHAVIORS THAT “PUSH MY HOT BUTTONS” • • • • • • • • • • • • •

INDIFFERENCE: The cancer of relationship, usually nonverbal or an act of omission. TARDINESS: Coming late to class. When lateness is unavoidable, no problem. Call ahead and tell me you must be late. A “PUSHOVER”: Someone who agrees with everything and stands for nothing. DISCOURTESY: People who lack the ability to show respect for others. They ignore the feelings of others. They don’t say “please” and “thank you,” they wear hats in class, put their feet on the seats in front of them and interrupt, or talk, when others are speaking. VICTIMS: People whose lives are miserable and always think it’s someone else’s fault. NEGATIVITY: Negative people who usually view the outcome of actions as failures. WAITING UNTIL QUARTER’S END TO DISCUSS GRADES STUDENTS WHO MISS THE FIRST DAY OF CLASS. Orientation is essential. NOT LIVING UP TO YOUR WORD. If you commit, just do it! YAWNING WITHOUT COVERING CELLPHONES : Turn off when you get in class Using your laptops when there is a guest lecturer Speaking too softly to be heard Page 4

HRT 101 INTRODUCTION TO THE HOSPITALITY INDUSTRY

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There are over 150 four year universities and colleges teaching the business of hospitality with an estimated 4,000 graduates each year. When you graduate, you will face a recruiter who has many applicants competing for the same job that you want. It is my job and yours to see that you’re the one who gets the job.

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