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RECM 0040 - Leisure Aspects of the Hospitality Industry

http://catalog.sierracollege.edu/course-outlines/recm-0040/

Catalog Description DESCRIPTION IS HERE: Hours: 54 lecture Description: Provide students with tools to review the structure and financial performances of the hospitality industry; food and lodging, resorts, tourism enterprises, attractions, and related operations. Focusing on orientation of customer service, cultural/economic trends, and career opportunities. (CSU) Units 3 Lecture-Discussion 54 Laboratory By Arrangement Contact Hours 54 Outside of Class Hours Course Student Learning Outcomes Compare employment opportunities between the hospitality field and other related recreation professions. Analyze the relationship of human/social needs, physical needs, and intellectual needs for hospitality and recreation services. Distinguish between management process for hiring, training, and developing personnel to create a safe effective business. Course Content Outline I. Welcome to the Hospitality Industry A. The Pineapple Tradition B. Characteristics of the Hospitality Industry C. Corporate Philosophy D. The Focus on Service E. Success in Service F. Human and Social Needs for Service II. Tourism A. What is Tourism? B. The Five Ages of Tourism C. Tourism Organizations D. The Economic Impact of Tourism E. Why People Travel F. Social and Cultural Impact of Tourism III. The Hotel Business: Development and Classification A. Hotel Development and Ownership B. Financial Management and Profits C. Classification of Hotel D. Hotel Integration E. Trends and Challenges in Hotel Development F. Financing Formats for Hotels G. Marketing Strategies for Hotels IV. Hotel and Rooms Division Operation A. The Functions and Departments of a Hotel B. Role of the Hotel General Manager C. Reservations D. Housekeeping E. Concierge F. Trends and Challenges in Hotel and Rooms Division Operations V. Hotel Operation: Food and Beverage Division A. Food and Beverage Management B. Food and Beverage Planning C. Kitchen D. Bars E. Room Service/In-room Dining F. Trends and Challenges in Food and Beverage Operations VI. The Restaurant Business: Development and Classification A. Culinary Arts B. Restaurant Development C. Menu Planning D. Classifications of Restaurants E. Trends and Challenges in Restaurant Development F. Marketing Strategies for Restaurants VII. Restaurant Operations A. Front of the House B. Back of the House C. Budgeting D. Restaurant Accounting E. Trends and Challenges in Restaurant Operations F. Financing Formats for Restaurants VIII. Non-Commercial Food Service Management A. Trends in Non-Commercial Food Service Management IX. Beverages A. Wines B. Beer C. Spirits D. Non-Alcoholic Beverages E. Bars and Beverage Management F. Trends in the Beverage Industry X. Recreation and Leisure A. Commercial Recreation B. Non-commercial Recreation C. Trends and Challenges in Recreation and Leisure XI. Meetings, Conventions, and Trade Shows A. Types of Meetings B. Key Players in the Industry C. Trends in Conventions, Meetings, and Trade Shows XII. Cruise Ships A. Entertainment B. Food and Beverage C. Housekeeping D. Trends and Challenges in the Cruise Ship Industry E. Financing Format for Cruise Ships F. Marketing Strategies for Cruise Ships XIII. Casinos A. Casino Hotels B. Gaming Operations C. Indian Casinos D. Food and Beverage E. Trends and Challenges in Casino Operations F. Financing Format in Casinos G. Marketing Strategies for Casinos Course Objectives Course Objectives 1. Explain the relationship of human/social needs for hospitality services; 2. Define the goals of various hospitality elements and related products and services; 3. Explain the role of courtesy in service; 4. Identify and interpret various marketing roles in the field of hospitality; 5. Identify major challenges to the hospitality industry; 6. Distinguish between human resources management processes for hiring, training, and developing personnel; 7. Differentiate key qualities, philosophies, and experiences associated with success and failure in the field; 8. Define the basic role of financing in the field of hospitality. Methods of Evaluation Objective Examinations Reading Assignments 1. Read a chapter in textbook on hospitality on future trends in the hospitality industry, then record a list innovative products and/or services to meet the unique needs of future customers. 2. Read the book “A Complaint it a Gift: Recovering Customer Loyalty when Things Go Wrong” then write a personal reflection paper discussing four specific techniques that you learned and how you will apply them in your career as a hospitality professional. Writing, Problem Solving or Performance 1. Visit a hotel property of your choosing and conduct an informational interview and facilities tour with the general manager of the establishment, then write a 2-3 page paper summarizing the conversation and your observations. 2. Visit a restaurant in your local area and submit a 2-3 page paper summarizing your experience regarding service, quality of atmosphere, quality of food served and a statement of similarities of your experience to other guests. 3. In groups of 3-4 students, create a hospitality business plan; a Power Point presentation and; make a corresponding ten minute oral presentation. Other (Term projects, research papers, portfolios, etc.) Methods of Instruction Lecture/Discussion Distance Learning Other materials and-or supplies required of students that contribute to the cost of the course.