ࡱ> :<9c bjbj <)QbQb  lllll8<M#H"""""""$$K'"l"ll#jll""("t" q+4@""#0M#H",''t"'lt"DZ=@}4l""M#' B 2:  GROSSMONT COLLEGE Official Course Outline BUSINESS 158 INTRODUCTION TO HOSPITALITY AND TOURISM MANAGEMENT 1. Course Number Course Title Semester Units Semester Hours BUS 158 Introduction to Hospitality 3 3 hours lecture: 48-54 hours and Tourism Management 96-108 outside-of-class hours 144-162 total hours 2. Course Prerequisites None. Corequisite None Recommended Preparation None. 3. Catalog Description Overview of the hospitality and tourism industry with a focus on basic management theories and principles as they apply to hospitality and tourism; basic structure, organization, and management of industry components and the services/products they deliver. 4. Course Objectives The student will: a. Comprehend the application of management principles and theory to the hospitality and tourism industry. b. Distinguish between the various components of the hospitality and tourism industry. c. Analyze the various employment options available in the hospitality and tourism industry. d. Compare and contrast the gaming and entertainment industry with other hospitality industry components. e. List and compare the major tourism destinations. 5. Instructional Facilities Standard classroom 6. Special Materials Required of Student None. 7. Course Content a. Course introduction; definition of terms; relevance in todays business world. b. Basic business management theories and principles; industry application. c. The hospitality industry; history and organization. d. The tourism industry; history and organization; key agencies. e. The hotel business; development and classification. BUSINESS 158 INTRODUCTION TO HOSPITALITY AND TOURISM MANAGEMENT page 2 7. Course Content (continued) f. Food and beverage operations and management. g. Restaurant and catering operations and management; development and classification. h. The gaming and entertainment industry; management comparisons and contrasts. i. Travel agencies and organizations; transportation industry; air, water and land. j. Meetings, conventions and expositions. k. Recreation attractions, theme parks and resort industry; operations and management. l. Managed services in support of tourism. m. Destinations; economic and political issues; social/cultural impacts. 8. Method of Instruction a. Lecture. b. Group discussion. 9. Methods of Evaluating Student Performance a. Quizzes and competency based tests. b. Reports. c. Term papers. d. Homework. e. Comprehensive final exam utilizing both essay and objective questions. 10. Outside Class Assignments Students will visit hospitality industry business in the area, interview managers in the industry and prepare a report detailing his/her findings. Research paper on hospitality and tourism. 11. Texts a. Required Text(s): Starr, Nona S. Viewpoint: An Introduction to Travel, Tourism, and Hospitality. Upper Saddle River, NJ: Prentice-Hall, Inc., latest edition. b. Supplementary texts and workbooks: None. Addendum: Student Learning Outcomes Upon completion of this course, our students will be able to do the following: Demonstrate knowledge of the many segments of the tourism & hospitality industry and the key management issues related to the industry. Describe and apply best management and business practices in the tourism & hospitality industry workplace. Apply quality management principles in tourism and hospitality industry situations Date approved by the Governing Board: 4/02   ,/qv - . F G H L ` i k v } ~   # xy$Nw6*lhAhEp6OJQJhAhEp>*OJQJhcOJQJhAhAOJQJhAOJQJhG[OJQJh%-OJQJhA>*OJQJhEp>*OJQJhEpOJQJ?-./qr. 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