HIA 110

SYLLABUS
Fall, 2000
Web Enhanced Class, Monday, September 25, click here.

 Course:      Introduction to Hospitality Management, HIA 110
Course
Description: This course provides an overview of the hospitality industry.  This includes hotel
                   and foodservice management, focusing on career development, department
                   structure and operations, future trends and the human relation skills needed for
                   success in the hospitality industry.
Instructor:    Rebecca Banner
Office:         C228
Phone:         708-456-0300ext 3625
Email:           rbanner@triton.cc.il.us
Webpage:    www.triton.cc.il.us/faculty/rbanner
Office hours: As posted or by appointment
Text:           Introduction to Hospitality, Second Edition.  John R. Walker. Prentice Hall, Inc. Publishers.1999.
Objectives:
Upon successful completion of the course, the student should be able to:
1) Define hospitality and describe in detail the global scope of the industry.
2) Investigate trends that will have an impact on the future of the hospitality industry and gain an overview of the industry.
3) Develop directions for educational and professional development.
4) Identify management skills necessary to industry specific occupations.
5) Define the roles and responsibilities of a hospitality manager and explain the demands and requirements for effective management.
6) Discuss career opportunities available in the hospitality industry and the qualifications commonly sought by hospitality employers.
Evaluation:
GradingTotal Possible Points:900-1,000 pts.=  A800-899 pts.   =  B700-799 pts.   =  C600-699 pts.   =  D599 or less      =  F Points6
Criteria-Assignments,Class Contribution ,Chapter Questions, Final

Assignments:  This class is assignment(project) driven.  All assignments must be submitted on the due date.  Late assignments will only be accepted prior to the beginning of the class after which they are due and 10 points will be automatically deducted.  These assignments are designed to give you an opportunity to practice skills you are learning in class.  Please note that a significant portion of your grade is in project performance.
Class Contribution: Students are expected to attend class regularly and make significant contributions to the group.

Chapter Questions: At the end of each chapter are discussion and review questions.  A variety of these are required.

Final Exam:  A final exam will be given at the end of the semester.  You may use your notes and assignment contents during this exam.   However, if you are an A student at the time of the final exam, you will be exempt from taking this exam.

Making the Grade
This course is designed to teach you information that will be essential for success in your future career or continued education and personal growth.  You won't need to memorize a bunch of useless facts but to practice the skills you will use in future jobs.  If you attend class regularly, not missing more than two classes during the semester, read the material and answer the chapter questions, you will be on your way to earning an "A" or a "B".  In addition, you must put considerable effort into completing the class projects.  Start working on these early to avoid the end of semester panic.  You will enjoy your educational experience much more if you consistently work on class projects during the semester.  Tutorial assistance is available to you in Room C215 and the Learning Assistance Center in L210.

Web  Enhancements
During this semester you can find assistance at the following sites specific to this course.

http://cw.prenhall.com/bookbind/pubbooks/walker/chapter1/deluxe.html and

www.triton.cc.il.us/faculty/rbanner/110 .

Extra Credit Points
You may earn up to 200 points in extra credit work during the semester.  These can be used to offset lost points in the assignments.  If you have 850 points by the last week of the semester you do not have to take the final exam.
Some suggestions for extra credit:
· Bring in a newspaper or magazine article related to the class topic (15 points).
· Bring in a training manual to share with the class (20 points).
· Give a presentation related to the class topic (50 points.)
· Do 5 or more hours volunteer work at a not for profit agency, such as preparing food or feeding the homeless (30 points).
· Any other activity you would like to do that is pre-approved by the instructor.
· Read a book about a significant leader in the industry and report to the class (50-100pts).
· Access textbook website and work additional chapter questions, submit and email to me.(100pts).
Attendance
More employees are fired for tardiness and attendance problems than for any other reason.  If you are a person who is chronically late, this is a great opportunity to practice being chronically on time.  Students may be subject to termination by the instructor after two unexcused absences.  If an absence is expected the instructor should be notified prior to the class.  Students are expected to be on time to class sessions. The use of electronic devices in the classroom is prohibited.
 
 

Introduction to Hospitality Management
ASSIGNMENTS, FALL 2000


1.  Article Abstract      100 points  Date Due

There are many excellent hospitality magazines.  You will find them at your local library or at hotels, restaurants and country clubs in your community.  You can learn a lot about the current trends and issues of the profession. Trade journals are a good supplement to the textbook.
Locate a recent (1998 or later) journal article describing something that is interesting or unique to the hospitality field.  Avoid articles that might be called promotional pieces.  Find an article with some managerial information included.
Summarize the article, including the interesting points and your impressions from the article.  Use a computer to type your paper, double - spaced, 1 inch margins, minimum length of one page.  Attach a copy of the article to your paper.

2.  WWW, Y2K  and the Hospitality Industry  100 points Date Due

Accessing the hospitality related sites on the internet should prove valuable to you as you continue your education and career.
Locate an item of interest on a hospitality related website.  Print the article along with your summary of  the article, attach and submit.  Be prepared to discuss your findings in class.

3.   Résumé      200points Due Date

Develop a résumé, cover letter and follow up letter for yourself that could be used to submit for a position in the hospitality industry.
1. Your completed résumé should be submitted on quality paper, along with a cover letter and a follow up letter.
2. They should be submitted in a three ring binder with sheet protectors.  This could be the beginning of  your  portfolio which will also include samples of your work or projects that reflect your abilities.
3. Resources to successfully complete this project are on campus.  Accessing the HIA Lab in C215 and/or the Career Services Center in C100 should be valuable.


  Midterm Report         200 points  Due Date
In lieu of a midterm exam you may choose from one of the following:
 
   Hospitality Leader Book Report
This project is meant to introduce you to the entrepreneurs and business leaders in the hospitality industry, as well as assisting you in determining your career path and in accomplishing your career goals.

1. Many sources are available for biographies of individuals who have succeeded in accomplishing their goals.  Among these sources are: your local library, the college library, bookstores, garage sales and in the HIA office.

2. Write a synopsis of your readings.  Summarize with your own conclusions as to the reasons this individual or individuals succeeded.  What people contributed to their success.  What can we learn from this person's development, fortunes and misfortunes.  Be prepared to present to the class.

3. Some possible individuals you can choose from are J. Williard Marriott, Norman Brinker, Conrad Hilton, Auguste Escoffier, Cesar Ritz, Ray Kroc, Colonel Harland Sanders, Ellsworth Statler, to name a few.  These leaders and others have been inspirational to many h>

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linarians.

4. If you have any one else in mind you can read about or do research on, please see your instructor.

Or
Career Interview
This is a valuable project that will not only help you to identify the right career path for you, but also allow you to begin networking with industry leaders. Many students have received immediate or future job offers resulting from this assignment.  To complete this assignment:
1. Identify a management position you would like to hold in the hospitality industry or one that you are curious about.
2. Contact a manager that holds this position.  Your Uncle Ralph (and all family members) are off-limits.  The purpose of this project is to make contact with someone you donāt know in the hospitality industry.
3. Schedule a brief interview with the person.  This is not a job interview.  You will be interviewing your contact, not the other way around.
4. Have a list of at least 15 questions to ask your interviewee dealing with a typical day on the job, their educational background, job responsibilities and tips for success, etc.
5. On the day of the interview, dress professionally.  Wear a conservative suit to impress the manager with your style and sophistication.
6. Write up the results of the interview in a three to five page report.  List the name, position, address, and phone number of the person you interviewed on the top page of the report.  This should be typed, double - spaced with one inch margins.

A visit to The Loon Cafe proved to be a valuable and interesting experience.  The restaurant is a popular site in the western suburbs at 2826 N. Thatcher Ave. River Grove, Il.  It is owned and operated by  the Stamm family, who have been providing delicious food and dining experiences for the last eight years.

Gracious hospitality and tour was provided by the Executive Chef Jeffrey, Cook Louie and Manager Michael Stamm.