Description:

This introductory course is designed to provide students with current information on topics relevant to career exploration, employment and operational specifics of the various segments of the hospitality industry. The course includes exploration of the tourism, lodging, food and beverage and related industries, along with the operational characteristics unique to each and the critical concepts of service management. The identification of current events and trends will be included along with the evaluation of impact on the hospitality industry. This course also identifies and explores career opportunities and includes the professional profiles and job search materials directly related to the hospitality industry. 3 hrs. lecture/wk.

Associated Costs: These are additional (out-of-pocket) expense considerations that students should expect in addition to the course tuition, fees, and textbooks. $25 to $50.

Supplies: Refer to the instructor's course syllabus for details about any supplies that may be required.

Prerequisites: NONE

Textbook(s): For information see - http://bookstore.jccc.net

Course Fees: NONE

Course Objectives:

Upon successful completion of this course the student should be able to:

1. Identify the various career opportunities existing within individual segments of the hospitality industry.
2. Demonstrate a basic understanding of the development of the hospitality industry.
3. Identify the various operational factors distinguishing the various types of operations.
4. Define the problems and opportunities the hospitality industry provides on a day to day operational basis.
5. Define terms related to the hospitality industry and identify relative functions.
6. Describe the unique differences between the operations of a corporate entity and an independently owned hospitality business.
7. Describe the career advantages/disadvantages of each segment.
8. Identify poor sanitation practices and implement good sanitation procedures in a food service operation.

Content Outline & Competencies:

I. The Hospitality Industry
   A. The scope of the hospitality industry
      1. Describe the hospitality industry as an age-old industry.
      2. Discuss the relationship to the hospitality and tourism network.
   B. Service-the mission and product of hospitality
      1. Define the nature of the product.
      2. Discuss issues arising from product delivery.
      3. State the principals of achieving guest satisfaction.
   C. Pursuing opportunities in hospitality
      1. Discuss opportunities abound.
      2. Identify required skills and abilities.
      3. Explain the meeting requirements.

II. Travel and Tourism
   A. The relationship of hospitality to travel and tourism
      1. Discuss the interdependence in the network.
      2. Relate historical ties between hospitality, travel and tourism.
      3. Explain choosing destinations today.
   B. Marketing and promoting hospitality and tourism
      1. Create a destination development plan.
      2. Describe government’s role in destination development.
      3. Identify organizations that promote hospitality and tourism.
      4. Explain the importance of destination’s image.
      5. Illustrate the distribution through travel intermediaries.
   C. The effects of hospitality, travel and tourism
      1. Compare economic gains and costs.
      2. Describe the sociocultural impact.
      3. Explain the tourism and environmental impact.

III. Global Issues and Hospitality
   A. Economic climate
      1. Discuss measuring the economy.
      2. Describe a global economy.
      3. Compare guest responses to economic fluctuations.
   B. Demographics and socioeconomic trends
      1. Define the demographics.
      2. Relate demographic research and life style to trends.
   C. Psychological motives
      1. Discuss basic and secondary human motives.
      2. Describe the push/pull theory.
      3. Relate Maslow's hierarchy of needs.
      4. Explain the psycho centric/allocentric tourists.
      5. Illustrate the psychographic data and hospitality promotion.
   D. Technological innovations
      1. Discuss effects of the industrial age.
      2. Summarize the effects of the computer age.
   E. Political forces
      1. Discuss effects of political events.
      2. Describe government regulations and hospitality.

IV. Leisure Activities and Hospitality
   A. Managing of leisure segments of the hospitality industry
      1. Explain the purpose of leisure segments.
      2. Describe the advent of hospitality professionals in the leisure
segment.
   B. Novel lodging facilities
      1. Compare bed and breakfast with a chateaux operation.
      2. Describe paradors and other unique operations.
   C. Clubs
      1. Define club ownership and the various types of organizations.
      2. Describe club membership.
      3. List the types of clubs.
      4. Compare service at clubs with public operations.
   D. Recreational facilities
      1. Describe various types of theme parks.
      2. Compare resorts to commercial hotel operations.
      3. Describe casino operations.
      4. Discuss various types of cruises.
      5. Explain the entertainment operations.
   E Health and fitness facilities
      1. Define spas and the typical guest they attract.
      2. Discuss fitness clubs and centers.

V. Focus on the Future
   A. Demographics beyond the 1990’s
      1. Attracting a changing work force.
      2. Describe the nature of the future consumer.
      3. Compile a plan to meet the changing needs of the industry.
   B. Technological advancement
      1. Discuss interactive systems.
      2. Illustrate software advancement.
      3. Define property management systems.
      4. Describe telecommunications and other systems.
   C. The global economy
      1. Define the areas of growth.
      2. Project the trends.
      3. Predict the future of the industry.
   D. Ethics in hospitality
      1. Develop guidelines for an ethical work force.
      2. Explain how to make difficult decisions.
      3. Describe ethical issues for the future.

VI. Dynamics of the Lodging Industry
   A. Evolution of lodging facilities
      1. Illustrate the influence of transportation technology.
      2. Describe the influence of economic fluctuations.
   B. Classifying lodging properties
      1. Illustrate through descriptive labels, the different
classifications of properties.
      2. Compare by levels of service.
      3. Relate by market price levels.
   C. Types of lodging ownership
      1. Compare independent ownership with chain ownership.
   D. Marketing
      1. Discuss the market segmentation.
      2. Develop a marketing plan.
      3. Describe the elements of marketing methods.
      4. Define the evolution process.

VII. Hotel Development
   A. An overview of the process
      1. Develop a conceptualization plan.
      2. Describe a feasibility analysis.
      3. Point out the level of commitment.
      4. Outline the design and construction stages.
      5. Describe the opening plan.
   B. Choosing the right location
      1. Describe airport properties and their unique business cycles.
      2. Compare  downtown properties with suburban properties.
      3. Identify highway motels.
      4. Discuss resorts and attractions.
   C. Assessing the concepts feasibility 
      1. Comparing market areas.
      2. Evaluating competition.
      3. Selecting sites.
      4. Evaluating demand.
      5. Develops facilities and services plan.
      6. Prepares the financial estimate.
   D. Financial commitment to a new hotel
      1. Finding investors.
      2. Determining costs.
      3. Controlling costs.
   E. Design of the new hotel
      1. Developing a basic lodging design.
      2. Describe the accessibility factor.
      3. Define ambiance and its impact on customers.

VIII. Hotel Management and Operations
   A. Basic management structure
      1. Illustrate administrative departments and service departments.
   B. Human resources management
      1. Describe personnel needs.
      2. Discuss human resources legislation.
      3. Define immigration issues.
      4. Explain the impact of unions on an operation.
   C. Producing an efficient and profitable operation
      1. Implementing the uniform system of accounts for hotels.
      2. Developing the break even analysis.
      3. Establishing room rates.
   D. Referral and rating systems
      1. Describe referral associations.
      2. Explain reservation systems.
      3. Discuss rating systems.

IX. Specialized Segments of the Hospitality Industry
   A. Meetings, conventions and expositions
      1. Discuss how meetings, conventions and expositions differ from one
another.
      2. Describe how meetings, conventions and expositions differ from
other hospitality areas.
      3. Explain why its a major and growing source of hospitality
revenue.
      4. Illustrate the primary reasons for growth.
      5. Discuss other influences.
   B. Hospitality functions and long term residential health care
      1. Explain the development of long term health care.

X. Serving Safe Food
   A. The challenge to food safety
      1. Providing safe food.
      2. Identifying food safety hazards.
      3. Describing the safe food handler.
   B. Developing a food safety system
      1. Introducing the HACCP system.
      2. Adapting HACCP principals.
   C. The flow of food
      1. Purchasing and receiving safe food.
      2. Storing food safely.
      3. Keeping food safe during preparation .
   D. Maintaining facilities and equipment
      1. Sanitary facilities and equipment
      2. Cleaning and sanitizing processes.
      3. Developing a pest management system.
      4. Describe regulatory agencies and inspections.
  
XI. Contemporary Foodservice Concepts
   A. The relationship between market, concept and menu
      1. Comparing market segments.
      2. Developing the concept.
      3. Designing the theme.
      4. Deciding on the form of service.
      5. Establishing the quality of service.
      6. Developing a menu for the concept.
   B. Contemporary commercial food service concepts
      1. Describe fine dining.
      2. Describe theme restaurants.
      3. Describe casual dinner houses.
      4. Identifies Various ethnic restaurants.
      5. Describe family restaurants.
      6. Discuss cafeteria and/buffet operations.
      7. Compare quick service operations with theme operations.
      8. Describe neighborhood/third places.
      9. Discuss catering and describe the operational differences from
other concepts.
   C. Restaurant ownership
      1. Describe independents.
      2. Compare chain operations.
      3. Discuss franchises.
      4. Compare multi unit foodservice firms with individual units.
   D. Commercial restaurants within other businesses
      1. Identify hotel/motel foodservice potential.
      2. Compare food courts with single unit operations.
      3. Discuss retail operations.
      4. Explain the impact of convenience stores.
   E. Contemporary institutional foodservice
      1. The blurring of boundaries between institutional and commercial
foodservice.
      2. Changing expectations of institutional members and constituents.
      3. Segmenting the institutional foodservice industry.
      4. Running the operation.

XII. Culinary Arts and Foodservice Operations
   A. Historical overview of cooking and culinary arts
   B. Elements of American and European fine dining
      1. Describe the major figures in French culinary tradition.
      2. Illustrate the kitchen brigade system.
      3. Identifies the dining room organization.
      4. Discuss today’s dining room.
      5. Planning career progression, education and training.
   C. Menu planning
      1. Outlining the concept.
      2. Defining customers wants and expectations.
      3. Organizing staff and equipment.
      4.  Developing a margin of profitability.
      5. Discuss benefits of a limited menu.
      6. Implement menu engineering.
   D. The Production cycle
      1. Following standard recipe file.
      2. Forecasting sales.
      3. Purchasing according to sales.
      4. Receiving in an organized manner.
      5. Storing and issuing all food items.
      6. Developing a pre-preparation process.
      7. Define final preparation.
      8. Developing service.
      9. Implementing clean-up and ware washing.
   E. Social issues
      1. Defining equal access.
      2. Describing food safety.
      3. Developing a healthy environment.
      4. Describing food labeling laws and their impact on commerce.

XIII. Beverage Management
   A. Trends in beverage consumption
      1. Describe non-alcoholic beverages.
      2. Discuss alcoholic beverages.
      3. Compare beverages and taxes.
   B. Wines
      1. Naming wines.
      2. Developing wine-making standards.
      3. Describe red wines.
      4. Describe white wines.
      5. Compare the types of wine.
      6. Discuss the wine producing regions.
      7. Compare the relationship of wine to food.
   C. Liquors
      1. Describe the types of distilled liquors.
      2. Selecting bartenders.
   D. Malt beverages
      1. Describe beer making.
      2. Discuss the brewery.
      3. Compare micro breweries.
      4. Explain imported beer market.
      5. Compare trends in beer sales.
   E. Risk management and liquor liability
      1. Describe liquor liability and legislation.
      2. Determine risk management techniques for your operation.

XIV. Building For Success
   A. Some basic business skills
      1. Developing communications.
      2. Working with computers.
      3. Acquiring the needed skills and knowledge.
   B. Steps to a career in hospitality
      1. Comparing self-evaluation skills.
      2. Developing career objectives.
      3. Discovering your opportunities.
   C. Getting the job
      1. Composing letters and resumes.
      2. Developing interview techniques.

Methods of Evaluation of Competencies:

Evaluation of student mastery of course competencies will be accomplished using the following methods:

Three exam scores at 50 points each    150 points
Comprehensive final at 200 points      200 points
1 Project                              100 points
Sanitation exam                        100 points
Tour and/or Speakers                    25 points
Chapter Exercises                       50 points
     Total                             625 points

Quizzes, if necessary, will be added to total points possible.

Caveats:

1. Admission to the Hospitality Program

Disabilities:

If you are a student with a disability, and if you will be requesting accommodations, it is your responsibility to contact Access Services. Access Services will recommend any appropriate accommodations to your professor and his/her director. The professor and director will identify for you which accommodations will be arranged.

JCCC provides a range of services to allow persons with disabilities to participate in educational programs and activities. If you desire support services, contact the office of Access Services for Students With Disabilities (913) 469-8500, ext. 3521 or TDD (913) 469-3885. The Access Services office is located in the Success Center on the second floor of the Student Center.