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Home My WebLink AboutHRM-101 1 Bergen Community College Division of Business and Social Sciences Department of Hotel Restaurant Management Course Syllabus HRM-101 – Introduction to Hospitality Management Semester and year: Section Number: HRM-101 Meeting Times: Locations: Instructor: Office Location: Phone: Departmental Secretary: Office Hours: Email Address: Official Catalog Course Description This course studies the fundamental principles of hotel, restaurant, and food service operations. Basic managerial and operating functions prevalent in the industry are considered in conjunction with the various job opportunities available. Credits: 3 (3 lecture) Pre-requisites: None Co-requisites: None Student Learning Outcomes: As a result of meeting the requirements in this course, students will be able to: Student Learning Outcome: Means of Assessment: 1. Discuss and analyze the key factors that contribute to the growth and development of the hospitality and tourism industries. An individual written response, a group discussion with reflection, or a presentation, depending on the instructional delivery method. Rubrics will evaluate content accuracy, depth of analysis, application of knowledge, and communication skills. 2. Describe the current trends and challenges the hospitality and tourism industry faces in the context of global economic, environmental, health, and other social concerns. Students will complete a research-based presentation, case study analysis, or written report that describes and evaluates current trends and challenges in the hospitality and tourism industry. The assessment will emphasize the impact of global economic shifts, environmental concerns, health crises, and various social issues, such as labor shortages, sustainability, and equity. 2 3. Explain hotel classifications and describe the different types of hotel ownership, development, and management contracts. Students will demonstrate their understanding of hotel classifications, ownership types, development models, and management contracts through a diagram- based assignment, which may include creating an infographic, drafting a written explanation, or participating in an interactive group activity. 4. Identify potential career paths for hospitality graduates, highlighting the numerous opportunities available to those with the knowledge, skills, and personal qualities expected of future industry leaders. Students will complete a career exploration project in which they will identify and describe potential career paths in the hospitality and tourism industry. The assessment will highlight the wide range of opportunities available to hospitality graduates and require students to connect those roles to the knowledge, skills, and personal attributes essential for future industry leaders. 5. Analyze the importance of effective leadership and management, as well as the characteristics of effective leaders, in the hospitality industry. Students will demonstrate their ability to analyze the significance of effective leadership and management in the hospitality industry through a case study analysis, a leadership profile project, or a written essay. The assessment will focus on identifying key leadership characteristics and linking them to successful outcomes in real-world hospitality settings. Course Content: Introduction to Hospitality Management • Definitions and scope of hospitality and tourism • Overview of major industry sectors and career pathways • Core functions of hospitality management (operations, customer service, HR, marketing) • The role of leadership and management in service excellence • Current trends, innovations, and challenges facing the industry • Introduction to ethical, environmental, and cultural considerations • Explore guest experience and the importance of service quality Travel and Tourism • History and development of global tourism • Classification of tourism types and markets • The role of transportation, accommodation, and attractions • Economic, social, and environmental impacts of tourism • Tourism planning and sustainable tourism practices 3 • Current trends and technologies in travel Hospitality Careers • Overview of career paths in the hospitality industry • Job positions in hotels, restaurants, resorts, cruise lines, and tourism services • Skills and qualifications required for industry success • Leadership and management pathways • Resume-building and career planning strategies • Professionalism and workplace expectations • Emerging roles and future trends in hospitality employment The Restaurant Industry • Classification of restaurants and dining concepts • Front-of-house and back-of-house operations • Menu design, pricing, and food cost control • Staffing roles, training, and service etiquette • Health, safety, and regulatory compliance • Trends in dining (e.g., technology, sustainability, delivery) • Career paths in the restaurant and food service industry Hotel Industry • Types and classifications of hotels (e.g., luxury, boutique, resort, budget) • Hotel ownership, franchising, and management contracts • Key departments: front office, housekeeping, food and beverage, maintenance • Revenue management and performance metrics such as ADR, occupancy, and RevPAR • Guest services and customer satisfaction • Technology in hotel operations • Current trends and challenges in the hotel industry Hotel Management • Functions and responsibilities of hotel management • Organizational structure and departmental coordination • Front office, housekeeping, and food & beverage management • Financial management: budgeting, forecasting, and revenue strategies • Guest satisfaction, quality assurance, and service recovery • Human resources and staff development in hospitality settings • Technology integration and performance analysis • Ethical considerations and sustainability in hotel management Managed Services • Definition and scope of managed services • Sectors served: education, healthcare, business & industry, leisure, and transportation • Contract management and client partnerships • Menu planning and nutritional considerations • Operational efficiency and cost control • Staffing, training, and service delivery • Quality assurance and compliance with regulations • Trends and challenges in managed services Cruise Industry 4 • History and growth of the cruise industry • Types of cruise lines and ship classifications (e.g., luxury, river, expedition) • Onboard departments and operations Cruise itineraries and destination planning • Marketing and sales strategies in cruising • Health, safety, and environmental regulations • Current trends, innovations, and challenges in the cruise industry • Career opportunities on board and onshore Management Companies • Definition and purpose of hospitality management companies • Structure and scope of management agreements • Owner vs. management company responsibilities • Benefits and challenges of third-party management • Major global and regional management firms • Performance metrics and accountability • Strategic decision-making and brand alignment • Case studies of successful management company partnerships Textbook Information: Hospitality Today: An Introduction, 9th Edition Publisher: American Hotel & Lodging Educational Institute • 180-Day eBook: ISBN 978-0-86612-774-5 • 365-Day eBook: ISBN 978-0-86612-774-5 • Print Textbook: ISBN 978-0-86612-773-8 Rental/Purchase Link: https://shopahlei.servsafebrands.com/hospitality-today-an-introduction- ninth-edition-ebook You can rent a paperback textbook or eBook using the link above. Grading Policy: Performance is graded on a scale of A to F. Grades are based on the quality of written assignments, class participation, projects, and the final exam project. • Virtual/In-Person Discussions/Participation: 40% • Final Exam Project: 20% • Written Assignments/Projects: 40% A student's final grade for the course is primarily based on their performance in required work (lab performance, examinations, attendance, etc.) and on their mastery of the material covered in the course. Class participation will also be assessed, and this assessment will contribute to determining the student's final course grade. Late Work: Course assignments, projects, and discussions must be submitted on time. Any student with extenuating or emergency circumstances that prevent submission on the due date should discuss his/her situation individually with the instructor. Late submissions will result in a reduction of the grade. Assignments will not be accepted more than two weeks after the due date. The final project must be submitted by the due date. Late discussion posts will not be accepted. 5 All written assignments should be formatted in accordance with MLA style. Teaching Techniques: 1. Lectures 2. Videos - Slideshows 3. Interactive Activities 4. Projects 5. Course Handouts via Canvas 6. Class Trips 7. Industry Professional Virtual Presentations BCC Attendance Policy All students are expected to attend every scheduled meeting of each course in which they are registered. Attendance and lateness policies and sanctions are to be determined by the instructor for each section of each course. These will be established in writing on the individual course outline. Attendance will be kept by the instructor for administrative and counseling purposes. Append a statement on the departmental/discipline attendance policy (if any). Append a statement on the attendance policy for the course. Other College, Divisional, and/or Departmental Policy Statements Statement on plagiarism and/or academic dishonesty: Academic Matters - Bergen Community College - Acalog ACMS™ Statement on the appropriate use of AI (see the following link for guidance): AI-Guidance-Resource-Page.pdf (bergen.edu) ADA Statement: Disability Services (Office of Specialized Services) | Bergen Community College Sexual Harassment Statement: HR-003-001.2018-Policy-Prohibiting-Sexual-Harassment.pdf (bergen.edu) Statement on acceptable use of BCC technology: Acceptable-Use-Policy.pdf (bergen.edu) Student and Faculty Support Services Accessibility Statement Bergen Community College is committed to ensuring the full participation of all students in its 6 programs. If you have a documented disability (or think you may have a disability) and, as a result, need a reasonable accommodation to participate in this class, complete course requirements, or benefit from the College’s programs or services, contact the Office of Special Services (OSS) as soon as possible at 201-612-5270 or www.bergen.edu/oss. To receive any academic accommodation, you must be appropriately registered with OSS. The OSS works with students confidentially and does not disclose any disability-related information without their permission. The OSS serves as a clearinghouse on disability issues and works in partnership with faculty and all other student service offices. Student Support Services Bergen Community College provides exemplary support to its students and offers a broad variety of opportunities and services. A comprehensive array of student support services including advising, tutoring, academic coaching, and more are available online at https://bergen.edu/currentstudents/. Sidney Silverman Library Online Resources: General Search and Databases: Library | Bergen Community College Guides BY SUBJECT - LibGuides at Bergen Community College 7 Course Outline and Calendar Refer to Canvas for due dates. This course outline and calendar are tentative and subject to change based on the class's progress. Modules Chapter Readings Assignment Due Dates 1 Introduction to Hospitality Management Chapter 1 – The Meaning of Hospitality Discussion Forum and Chapter Summary Week 1 2. Travel and Tourism Chapter 2 – The Travel and Tourism Industry Assignment/Discussion Week 2 3. Hospitality Careers Chapter 3 – Exploring Hospitality Careers Assignment/Discussion Week 3 4. The Restaurant Industry Chapter 4 – Understanding the Restaurant Industry Assignment/Discussion Week 4 5. The Restaurant Business Chapter 5 – Restaurant Organization and Management Assignment/Discussion Week 5 6. Hotel Industry Chapter 6 – Understanding the World of Hotels Assignment/Discussion Week 6 7. Hotel Management Chapter 7 - Hotel Organization and Management Assignment/Discussion Week 7 8. Managed Services Chapters 8 and 9 – Club Management – An Introduction to the Meeting and Events Industry Assignment/Discussion Week 8 9. Cruise Industry Chapter 10 – Floating Resorts: The Cruise Line Business Assignment/Discussion Week 9 10. Gaming Entertainment Chapter 11- Gaming and Casino Hotels Assignment/Discussion Week 10 11. Hospitality Management Chapter 12 – The Management of Hospitality Enterprises Assignment/Discussion Week 11 12. Franchises Chapter 13 – Franchising is Big Business Assignment/Discussion Week 12 13. Management Companies Chapter 14 – How Management Companies Manage Hotels Assignment/Discussion Week 13 14. Beverages & Ethics in Hospitality Management Chapter 15 - Ethics in Hospitality Management- Beverage Lecture Assignment/Discussion Week 14 15. Final Project None Final Project Week 15