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

Riverside Community College District
Integrated Course Outline of Record

Management 62


COURSE DESCRIPTION
62 Restaurant and Hotel Management Units: 3.00
 
Prerequisite: None.
 
Management techniques and concept about giving service in the restaurant and hotel industries; Course is designed to train future food service, hotel, or hospitality industry executives. 54 hours lecture.
 
SHORT DESCRIPTION FOR CLASS SCHEDULE
Management of service in the restaurant and hotel industries with emphasis on training future food ` service, hotel, or hospitality industry executives.
 
ADVISORY ENTRY SKILLS
None.

STUDENT LEARNING OUTCOMES
 Upon successful completion of the course, students should be able to:
  1. Demonstrate understanding of the techniques and concepts about giving service in the restaurant and hotel industries.
  2. Compare the classical approach to organizational structure with the service society concept of organizational structure and contrast the differences between the procedural and convivial dimensions of quality service.
  3. Analyze current issues in management practice with regard to the offer and delivery of the intangible product, service, and evaluate how service delivery provides the competitive advantage.
  4. Identify and interpret current operational challenges in restaurant and hotel management.
  5. Develop skills necessary to demonstrate effective leadership as a future food service, hotel, or hospitality industry executive.
 
COURSE CONTENT
  TOPICS
 
  1. MANAGEMENT OF SRVICE FOR THE RESTAURANT MANAGER
       a.   Psychology of Service         
       b.  Human Relations and Management in Service      
       c.   Personnel Functions in Service Management       
       d.  Types of Service          
       e.  Equipment Used in Service        
       f.   Sanitation and Safety in Service        
       g.  Sales Service          
       h.  Director of Service         
       i.   Service Staff          
       j.   Wine and Beverage Service
  2. MANAGEMENT OF HOTEL INDUSTRY 
       a.   Scope and Organizational Structure        
       b.   Reservations Process         
       c.   Guest Service & Rate Structures        
       d   .Hotel Revenue Cycle         
       e.   Rooms Management Technology        
       f.   Final Exam 
       g.   Laboratory exercises and reading exercises from selected  texts and references.
 
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.
  • Mill, Robert Christie. Restaurant Management: Customers, Operations and Employees. 3rd ed. Prentice Hall, 2007.
  • Goodman, Raymond J. The Management Of Service For The Restaurant Manager. 2nd ed. Irwin Professional Publishing, 1996.
  • Vallen, Jerome and Gary Vallen. Check-In; Check-Out: Managing Hotel Operations. 7th ed. Prentice Hall / Irwin, 2005.
  • -. Little Book of Cases in Hospitality Management: The Stories from Industry Practitioners. Prentice Hall, 2006.
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