12/22/2024 3:44:43 AM	HOSP 80 Course Outline as of Fall 2024	Changed Course
CATALOG INFORMATION
Discipline and Nbr:  HOSP 80	Title:  INTRO TO HOSPITALITY
Full Title:  Introduction to Hospitality
Last Reviewed:10/23/2023

Units		Course Hours per Week			Nbr of Weeks	Course Hours Total
Maximum	3.00	Lecture Scheduled	3.00		17.5 max.	Lecture Scheduled	52.50
Minimum	3.00	Lab Scheduled	0		6 min.	Lab Scheduled	0
		Contact DHR	0			Contact DHR	0
		Contact Total	3.00			Contact Total	52.50
		Non-contact DHR	0			Non-contact DHR Total	0

Total Out of Class Hours:  105.00

Total Student Learning Hours: 157.50

Title 5 Category:  AA Degree Applicable
Grading:  Grade Only
Repeatability:  00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As: 
Formerly: 

Catalog Description:

Students will learn about the structure and financial performances of hospitality industry, food and lodging, resorts, tourism enterprises, attractions and related operations. Students will focus on orientation to customer service, cultural/economic trends, and career opportunities.

Prerequisites/Corequisites:

Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description:

Students will learn about the structure and financial performances of hospitality industry, food and lodging, resorts, tourism enterprises, attractions and related operations. Students will focus on orientation to customer service, cultural/economic trends, and career opportunities.

(Grade Only)
Prerequisites:
Recommended:
Limits on Enrollment:
Transfer Credit:CSU;
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP

ARTICULATION, MAJOR, and CERTIFICATION INFORMATION

Associate Degree:		Effective:		Inactive:
Area:
CSU GE:	Transfer Area			Effective:	Inactive:
IGETC:	Transfer Area			Effective:	Inactive:
CSU Transfer:	Transferable	Effective:	Fall 2014	Inactive:
UC Transfer:		Effective:		Inactive:
C-ID:
CID Descriptor: HOSP 100	Introduction to Hospitality Management	SRJC Equivalent Course(s): HOSP80

Certificate/Major Applicable: Both Certificate and Major Applicable

COURSE CONTENT

Student Learning Outcomes:
At the conclusion of this course, the student should be able to:

1. Describe the hospitality industry and its history.

2. Compare specializations of the industry, such as hotels, restaurants, wineries, and cruise ships.

3. Differentiate among different service operations (i.e. luxury, full service, limited service, budget).

 

Objectives:

At the conclusion of this course, the student should be able to:

1. Express an understanding of basic management theory, marketing, and hospitality ethics.

2. Discuss travel motivators, emerging travel trends, and the social impact of tourism.

3. Describe career opportunities and requirements in the industry, and entry-level and advancement opportunities.

4. Describe the interrelated nature of hospitality and tourism.

5. Discuss the needed steps to achieve success in service.

6. Describe the benefits and long-term prospects for tourism.

7. Describe the relationship of human/social need for hospitality services.

8. Define the various goals of various hospitality elements and related products and services

9. Describe the service relationship in terms of psychological needs and social-psychological experiences.

10. Define the basic role of business in the field of hospitality.

11. Identify major challenges to the hospitality industry.

12. Identify key qualities, philosophies, or experiences associated with success in the field.

Topics and Scope

I. The Hospitality Industry

    A. Service defined

    B. Service businesses compared to. manufacturing businesses

    C. Components of strategic service vision

    D. Basic service priorities

    E. Keys to delivering good service

    F. Enhancing the lives of guests through service

    G. Origins and history of hospitality industry

         1. The Green Book, International Hotel, history of traveling as a person of color in the U.S.

    H. Industry specializations

II. The Travel and Tourism Industry

    A. The changing world

    B. The nature of the Travel and Tourism Industry

    C. Why people travel

    D. The social impact of travel

    E. The sociology of leisure

    F. COVID and the tourism industry

    G. Destination attractions

III. Lodging and Lodging Operations

    A. Hotel development and ownership

    B. Types and locations of hotels

    C. Hotel chains

    D. Sustainable lodging

IV. Hotel Organization and Management

    A. Revenue vs. cost centers

    B. Compliance with the American with Disabilities Act (ADA)

    C. Financial controls

    D. Quality controls

V. Selecting a Career Niche

    A. Determine your personal skills inventory

    B. Skills dealing with data, people, or things

    C. Résumé/cover letter

    D. Interview preparation

    E. Informational interviewing

VI. The Cruise Line Industry

    A. Cruising history

    B. Cruise ship organization

VII. Understanding the Restaurant Industry

    A. Restaurant segments

    B. Why restaurants fail

    C. Community and social impact of business failures

    D. Building a successful restaurant

    E. Slow food movement

    F. Farm-to-Table

VIII. Catering and Managed Services

    A. Airlines and airports

    B. Colleges and universities

    C. Health care facilities

    D. Business and industry

IX. Food and Beverages

    A. Wineries

    B. Breweries

    C. Distilleries

    D. Cheese makers

    E. Farmer's markets

X. Club Management

    A. Types of clubs

    B. Club ownership

    C. Club organization

    D. Club operations

XI. Theme Parks and Attractions

XII. Gaming and Casino Hotels

    A. Gaming in the United States

    B. Casino hotels

    C. Casino organization

    D. Casino operations

    E. Gaming and leisure

    F. Social impact and ethics of gaming

XIII. Meetings Industry

    A. Types of meetings

    B. The meeting planning process

    C. Meeting planner careers

    D. Local Events

    E. Destination attractions

    F. Special Events

    G. Event Management

XIV. Recreation

XV. Franchising

    A. Hotels

    B. Restaurants

    C. Other

XVI. Marketing Hospitality

   A. Market concept

   B. Sales management

   C. Advertising

   D. Managing marketing communications

   E. Trends - Eco-tourism, Farm-to-Table, Organic

XVII. Ethics

    A. Society

    B. Community

    C. Environmental

XVIII. Managing and Leading Hospitality

Assignments:

1. Weekly reading assignments (approximately 40-60 pages)

2. Case study analyses of any one of the following: hotel, winery, or restaurant visit

3. Written assignments, such as

    A. Responses to Chapter Questions

    B. Resume

    C. Cover Letters

    D. Interview Questions

4. Hospitality trend reports

5. Additional class activities, such as groupwork, role playing, or case study discussions.

6. Chapter quizzes (10-15) and Final Exam

Methods of Evaluation/Basis of Grade.

Writing: Assessment tools that demonstrate writing skill and/or require students to select, organize and explain ideas in writing.		Writing 15 - 25%
Written assignments; hospitality trend reports
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.		Problem Solving 25 - 35%
Case study analyses; class activities
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.		Skill Demonstrations 0 - 0%
None
Exams: All forms of formal testing, other than skill performance exams.		Exams 25 - 35%
Chapter quizzes and final exam
Other: Includes any assessment tools that do not logically fit into the above categories.		Other Category 5 - 15%
Class activities; attendance and participation

Representative Textbooks and Materials:

Introduction to Hospitality. 8th ed. Walker, John. Pearson. 2019.

Exploring the Hospitality Industry. 4th ed. Walker, John. Pearson. 2018.

Hospitality Today, An Introduction. 8th ed. Angelo, Rocco and Vladimir, Andrew. Educational Institute. 2017 (classic).

Introduction to Tourism and Hospitality in BC. Westcott, Morgan and Bird, Geoffrey. 2020.

Instructor prepared materials.

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