HRM-101 Introduction to Hospitality Management. & NUMBER: CREDITS ...
TEXTBOOK: Introduction to Hospitality, John Walker, 5th edition 2009. Prentice
Hall ...
BERGEN COMMUNITY COLLEGE Division of Business, Social Science and Public Service STUDENT COURSE OUTLINE SEMESTER : Fall 2010 INSTRUCTOR:
TELEPHONE:
OFFICE:
OFFICE HRS:
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COURSE TITLE & NUMBER:
HRM-101
CREDITS & HRS:
3 credits, 3 hours lecture,
PREREQUISITE:
NONE
COURSE DESCRIPTION:
TEXTBOOK:
.
Introduction to Hospitality Management
Introduction to Hospitality Management is a study of the fundamental principles of hotel, restaurant, and food service operations. Basic managerial and operating functions prevalent in the industry are considered in conjunction with the various job opportunities available. Introduction to Hospitality, John Walker, 5th edition Prentice Hall Publishing
2009
COURSE OBJECTIVES & ASSESSMENT: Given a textbook, course hand-outs and lecture material the student will: 1. Differentiate between the many types of lodging properties by describing and explaining those differences; 2. Explain the many types of restaurants in the industry by showing examples of their operations; 3. Analyze the concepts involving commercial and non-profit food operations; 4. Discover current industry trends by utilizing various trade magazines; 5. Define the many job responsibilities through the industry; 6. Identify the structure of the major departments found in hotels; .
COURSE CONTENT: Week
Date
Subject
#1
Introduction to the course & program
#2
Service Attitude & Industry Pitfalls
#3
Lodging Industry & Markets
#4
Transient Guest
#5
Business Guest – EXAM #1
#6
Extended-stay Guest
#7
Resort Guest
#8
Convention Guest
#9
Market Pricing
#10
Lodging Organizational Chart – EXAM #3
#11
Institutional Food Service
#12
Banquet Operations
#13
Restaurant Guest
#14
Restaurant Business
#15
Club Management – EXAM #3
TEACHING TECHNIQUES:
EVALUATION & GRADING
1. Lectures 2. Course Hand-outs 3. Trade Show 4. Industry Magazines Exams - Week 5, 10, 15 Magazine Assignment
