Subject: Fall 2014
Author: %inncode%user
Company: Hilton Hotels Corporation

INTRODUCTION TO HOSPITALITY
Fall 2014
HFT 1000

Thursday 6 p.m.

Building 9 Room 207

A THREE CREDIT HOUR CLASS

SESSION XXXX 2014
West Campus

PROFESSOR DAWN O’FLANNERY WALZAK,CHME

PHONE: 407-493-5733

EMAIL: dawn.walzak@hilton.com

Introduction to the Hospitality and Tourism              Industry HFT 1000 - Fall 2014
Syllabus

Course Description:

The purpose of this course is to introduce the dimensions, scale and career opportunities of the hospitality industry. The course gives an overview of fourteen key areas essential to understanding this fast paced industry. The course also gives an overview of management techniques used in the industry today.

Credit Hours:

3

Required Text:

Introduction to Hospitality, John Walker, 6th edition, Person, ISBN# 0-13-281465-X.

Major Instructional Areas:

History of Hospitality	Types of Hospitality Organizations Skills Identification		Leadership and Professionalism Careers in Hospitality
Course Objectives:

At the successful completion of this course, the student will be able to: Outline the History of the development of the hospitality industry.
Describe the aspects of tourism

Outline the traditional organization chart for each segment of the industry Define key industry terms.

Give an overview of the hotel and restaurant business Discuss leisure and recreation markets in the industry. Explain elements of a successful Human Resources Program Discuss current ethical issue facing the industry today.
Participate in class project to enhance and broaden the student's knowledge of a hospitality corporation.

Course Organization:

This course is divided into 5 categories which will comprise the fin al grade for college credit. These are:

Four (Progress tests) | 40%
Final Exam | 15%
Project | 25%
Classroom Participation | 10%
Cover Letter/ Resume | 10%
General Grading Scale: |

A | 90-100
B | 80-89
c | 70-79
D | 60-69
F | Below 60

•	Disclaimer:  Change in the syllabus, schedule, and or college policy may be made at any time during the semester per instructor discretion.

INTROD UCTION TO HOSPITALITY

CLASS PROJECT: COMPANY RESEARCH PAPER

You must choose a current hotel or restaurant company and do a background check on the topics provided and any additional information you find relevant.

'
L       Corporate offices- location, phone number, names of top corporate managers.
Ex.  CEO, COO, CFO.

II.	Public or private company? If public which stock market is it under and what is the symbol.  What is the current stock price?

III.	Brief history of company- founder, circumstances, dates, etc.

IV.	How is the company regarded in the industry?

V.	Who are there chief competitors?

VI.	What are the current industry trends in your segment?

VII.	Describe the financial position of the company, past and present and future.

The project must be typed, double-spaced with a minimum of three pages maxim um of five pages. The project is due week 11  and will be marked 5 points late for each day including weekends.  Project is to be individual not in groups.

CLASSROOM POLICIES:

•	Attendance:  Punctual and regular attendance is mandatory in this course.  More than three absents during the semester without permission from the Professor may have an adverse effect on your grade earned in the course. On the fourth missed class you will lose the all the participation points earned in the class.  Students are responsible for all materials covered in class.  Irregular attendance will result in a letter sent to your mailing address informing you of possible withdrawal from the class. Do not be late the day of the tests or final exam, if you arrive more than 10 minutes late 10 points will be taken off. If you come in and take a progress test and leave immediately after the test, without permission of the faculty member you will lose your participation grade for that day, which counts for an absence.  If you stop attending class and do not speak to the professor you are in jeopardy of failing the course.  Tum off cell phones before entering class.

•	Make-up Exams:  Make-up exams will be given only for emergency situations provided the instructor is notified in advance.  Upon your absence and its approval, the exam will be placed in the testing center located in the University Center, building 11, room 142. Exams must be taken the day before the next class meeting.  Any test missing will have an adverse effect on your grade, and the make-up test will not be given unless approved by the Professor prior to the date of the scheduled test.  Notification must be by phone not by e-mail, leave a message if I am unavailable.  All tests including the final will be taken on a Green Scantron form and requires a #2 pencil.  Late project and/or assignments will penalized 5 points per day late including weekends.

•	Academic Honesty: Each student is expected to do his or her own work, unless otherwise specified. Cheating will not be tolerated and will result in an automatic 0 on the exam or assignment.
•	

INTRODUCTION TO HOSPITLAITY |
HFT 1000 |
COURSE SCHEDULE
WEEK | DATE | ASSIGNMENT TOPIC | TEXT | TEST |
1 | 28-Aug | Syllabus/Hospitality/Hotel Business | Ch. 1,2 | |
2 | 4-Sep | Rooms Division | Ch. 3 | |
3 | 11-Sep | F&B Operations/Beverages | Ch. 4,5 | |
4 | 25-Sep | Restaurant Business | Ch. 6 | TEST 1 |
5 | 2-Oct | Restaurant Operations/Managed Services | CH. 7,8 | |
6 | 16-Oct | Tourism | Ch. 9 | TEST 2 |
7 | 23-Oct | Recreation Attractions/Clubs | Ch. 10 | |
8 | 30-Oct | Gaming Entertainment | Ch. 11 | |
9 | 6-Nov | Meetings Conventions Expositions | Ch. 12 | TEST 3 |
10 | 13-Nov | Special Events/Leadership Management | Ch. 13 | |
11 | 20-Nov | Guest Speaker/Theme Parks | Ch.14 | TEST 4 |
12 | 4-Dec | Review for Final-Projects Due | | |
13 | 11-Dec | FINAL EXAM | | |
| | T1-1-4,T2-5-8,T3-9-12,T4-13-17 | | |

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VALENCIA STUDENT COMPETENCIES:

The following Valencia Student Competencies will be reinforced throughout the entire course.

THINK - Think clearly, critically, and creatively. Analyze, synthesize, integrate, and evaluate in many domains of human inquiry.

To think, what must you do?

1.	Analyze data, ideas, patterns, principles, and perspectives
2.	Employ the facts, formulas, and procedures of the disciplines
3.	Integrate ideas and values from different disciplines
4.	Draw well-supported conclusions
5.	Revise conclusions consistently with new observations, interpretations, or reasons
6.	How and where must you think?
7.	With curiosity and consistency
8.	Individually and in groups

VALUE - Make reasoned value judgments and responsible commitments To value, what must you do?
1.	Recognize the values expressed in attitudes, choices, and commitments
2.	Distinguish among personal, ethical, aesthetic, cultural, and scientific values
3.	Employ values and standards of judgment from different disciplines
4.	Evaluate your own and others' values from individual, cultural, and global perspectives
5.	Articulate a considered and self-determined set of values
6.	How and where must you value?
7.	With empathy and fair-mindedness
8.	Individually and in groups

COMMUNICATE -

To communicate, what must you do?

1.	Identify your own strengths and need for improvement as communicator
2.	Employ methods of communication appropriate to your audience and purpose
3.	Evaluate the effectiveness of your own and other's communication
4.	How and where must you communicate?
5.	By speaking, listening, reading and writing
6.	Verbally, non-verbally, and visually
7.	With honesty and civility

ACT - Act purposefully, respectfully, and responsibly

1.	To act, what must you do?
2.	Apply disciplinary knowledge, skills, and values to educational and career goals