Discipline: Management Degree Credit  [X]
Non Credit  [ ]
Nondegree Credit  [ ]
Comm Service  [ ]
 

Riverside Community College District
Integrated Course Outline of Record

Management 60


COURSE DESCRIPTION
60 Intro Hospitality Mgmt Units: 3.00
 
Prerequisite: None.
 
An introduction to hospitality management covering travel and tourism, resorts, clubs, casinos, lodging, and food and beverage industries with consideration given to issues in environment, technology, ethics, and international arena. 54 hours lecture.
 
SHORT DESCRIPTION FOR CLASS SCHEDULE
Management in travel and tourism, resorts, clubs, casinos, lodging, and food and beverage industries.
 
ADVISORY ENTRY SKILLS
None.

STUDENT LEARNING OUTCOMES
 Upon successful completion of the course, students should be able to:
  1. Identify and describe the component sectors of the hospitality industry and the competitive and change forces affecting the industry.
  2. Compare and contrast career opportunities in travel and tourism industry, resort, club and casino operations, lodging services, and food and beverage industry.
  3. Identify and describe food service delivery options, facility concerns and management issues.
  4. Discuss the advantages and disadvantages of food service delivery options.
  5. Identify and describe lodging types, facility concerns and management issues.
  6. Analyze factors affecting tourism and related hospitality businesses.
  7. Apply methods and concepts of management to hospitality industry issues and concerns.
  8. Analyze issues facing hospitality management in environment, technology, ethics and international arena.
  9. Evaluate some of the more leadership and technical skills required of the hospitality manager in area of human resource management, accounting and finance, marketing, law and automation.
  10. Assess operations and formulate strategic responses to management issues in the industry.
 
COURSE CONTENT
  TOPICS
 
  1. Essence and Scope of Hospitality
    a.   Career Options in hotel, motel, resort, restaurant, and casino, and related tourism operations.  
    b.   Forces affecting Growth and Change in the Hospitality Industry.Managerial Leadership for Hospitality Industry
    c.   Hospitality Management Career Opportunities
    d.   Role of service in the hospitality industry 
  2. Food Service Industry
    a.   Food & Beverage or restaurant businesses:  institutional, hotel/motel and stand-alone food service.
    b.   Restaurant facilities:  architecture, layout and service delivery; the commercial kitchen
    c.   Restaurant operations
    d.   Restaurant industry organization:  Chain, Independent & Franchise
    e.   Competitive  forces in food service
    f.   On-site food service
    g.   Food service management issues
    h.   Finance & Control
  3. Lodging:  Hotels, Motels and Resorts, and Lodging Alternatives
    a.   Meeting guest needs
    b.   Organization, Operation & management
    c.   Lodging facilities:  architecture, amenities, security, and design
    d.   Hotel/Motel Rooms Division, Reservations, Front Office, Uniformed Services
    e.   Hotel/Motel Operations:  Housekeeping, Maintenance and Engineering
    f.   Forces shaping the lodging industry
    g.   Competition in the lodging industry
    h.   Casino management & issues
  4. Travel & Tourism
    a.   History, Supply, Demand, and Structure
    b.   Destinations as tourism generators
  5. Management in the Hospitality Industry        
    a.   General Management perspectives
    b.   Ethics, environment, technology and international issues in hospitality management
    c.   Planning in hospitality management
    d.   Organizing in hospitality management
    e.   Staffing and human resource management in hospitality industry
    f.   Control in hospitality management
    g.   Leadership and directing in hospitality management    
    h.   Hospitality accounting and finance      
    i.   Hospitality law        
    j.   Hospitality automation        
    k.  marketing
 
METHODS OF INSTRUCTION
 Methods of instruction used to achieve student learning outcomes may include, but are not limited to:

  • Presentation of lectures and discussions on the various aspects of the hospitality industry, operations and processes.
  • Developing and assigning case studies and application exercises to build depth of understanding and analytical skills.
  • Creating and having students participate in cooperative learning tasks such as small group or paired activities to explore and identify appropriate methods and strategies topic areas in hospitality management decision-making.
  • Developing and assigning tasks or activities such as presentations in order to assess student learning of and ability to apply hospitality management concepts and practices to decision-making situations.
  • Computer-assisted and/or web-enhanced instruction to enhance and reinforce course content.
  • Online instruction involving concept and skill development, discussion, and cooperative learning
 
METHODS OF EVALUATION
 Students will be evaluated for progress in and/or mastery of learning outcomes by methods of evaluation which may include, but are not limited to:

  • Individual and group assignments designed to demonstrate successful understanding and application of basic concepts.
  • Case study presentations, written and/or oral, designed to demonstrate analysis and problem-solving related to hospitality industry issues.
  • Problem-solving exercises/discussion designed to stimulate strategic thinking, analysis, and understanding of concepts.
  • Quizzes/examinations designed to assess students’ ability to recall, critically analyze and apply key concepts and course content.
  • Participation as required by instructor to ensure progress in mastering the course content and participation in collaborative learning projects
  • Term project
  • Final examination designed to assess students’ mastery of the essential concepts explored in the course.
ASSIGNMENTS

Required Reading Assignments


Required Writing Assignments


Other Outside-of-Class Assignments
 
COURSE MATERIALS
 All materials used in this course will be periodically reviewed to ensure that they are appropriate for college level instruction. Possible texts include:

  • Walker, John. Introduction to Hospitality. 4th ed. Prentice Hall, 2006.
  • Powers, Barrows, Tom and Clayton W.. Introduction to Management in the Hospitatily Industry. 8th ed. Wiley & Sons, 2005.
  • Powers, Barrows, Tom and Clayton W.. Introduction to Management in the Hospitality Industry, Student Workbook. 8th ed. Wiley & Sons, 2005.
  • Lundberg, Donald E.. The Hotel and Restaurant Business. 6th ed. Wiley & Sons, 1994.
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