HTM-110 Introduction to Hospitality and Tourism Management

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GENERAL INFORMATION:

Course title:

HTM 110 Introduction to Hospitality and Tourism Management

Campus:

Initiator:

Date:

Pohnpei Campus

Joyce Roby

11/11/14

 

Course description: This course is designed for an exploration of the hospitality industry with emphasis on history and development. Such elements will include lodging providers, food and beverage service providers, travel agencies, transport service providers, attractions providers, event coordinators and natural environment agencies.

COURSE HOURS/CREDITS:

 

 

 

 

 

 

 

Hours per Week

No. of Weeks

 

Total Hours

 

Semester

Lecture

 

 

 

 

 

 

 

 

Credits

3

 

x

16

x

 

48

=

3

Laboratory

 

 

 

x

 

x

 

 

=

 

 

 

 

 

 

 

Workshop

 

 

x

 

x

 

 

=

 

 

 

 

 

 

 

 

 

 

 

Total Semester

Credits

 

3

 

 

 

 

 

 

PURPOSE OF COURSE: (What is the course used for?)

 

 

 

 

 

 

[x] Degree requirement

 

 

 

 

 

 

[x] Degree elective

 

 

 

 

 

 

[

] Certificate

 

 

 

 

 

 

 

[

] Other

 

 

 

 

 

 

PREREQUISITES: None

PSLOS OF OTHER PROGRAMS THIS COURSE MEETS: (Indicate the PSLOs on the left hand column and the corresponding program on the right hand column.)

PSLO # Program
None  

 

 

 

 

INSTITUTIONAL STUDENT LEARNING OUTCOMES (Check all that apply and are linked to the course student learning outcomes.)

 

 

1.

Effective oral communication: capacity to deliver prepared, purposeful presentations

[

]

designed to increase knowledge, to foster understanding, or to promote change in the

 

 

listeners’ attitudes, values, beliefs, or behaviors.

 

 

2.

Effective written communication: development and expression of ideas in writing

[

]

through work in many genres and styles, utilizing different writing technologies, and mixing

 

 

texts, data, and images through iterative experiences across the curriculum.

[X ]

3.

Critical thinking: a habit of mind characterized by the comprehensive exploration of

 

 

issues, ideas, artifacts, and events before accepting or formulating an opinion or conclusion.

[

]

4.

Problem solving: capacity to design, evaluate, and implement a strategy to answer an

 

 

open-ended question or achieve a desired goal.

 

 

5.

Intercultural knowledge and competence: a set of cognitive, affective, and behavioral

[

]

skills and characteristics that support effective and appropriate interaction in a variety of

 

 

cultural contexts.

 

 

6.

Information literacy: the ability to know when there is a need for information, to be able

[X ]

to identify, locate, evaluate, and effectively and responsibly use and share that information

 

 

for the problem at hand.

[

]

7.

Foundations and skills for life-long learning: purposeful learning activity, undertaken

 

 

on an ongoing basis with the aim of improving knowledge, skills, and competence.

 

 

8.

Quantitative Reasoning: ability to reason and solve quantitative problems from a wide

[

]

array of authentic contexts and everyday life situations; comprehends and can create

 

 

sophisticated arguments supported by quantitative evidence and can clearly communicate

 

 

those arguments in a variety of formats.

PROGRAM STUDENT LEARNING OUTCOMES (PSLOs): The student will be able to:

1.Explain the interdependent components of the international hospitality and tourism industry including transportation, customer service, food service, lodging, and attraction management, roles of national and state visitors’ authorities, marketing and sales.

2.Demonstrate professional lodging specific technical skills, supervisory techniques and management skills.

3.Explain the types and elements of food service operations.

4.Demonstrate front of the house technical and supervision techniques.

5.Describe tourism attraction support services and related business opportunities.

6.Describe the importance of developing the FSM as a sustainable tourism destination.

7.Communicate in basic Japanese for lodging, food service and tourism provider guest services.

COURSE STUDENT LEARNING OUTCOMES (CSLOs) (General): The student will be able to:

1.Identify the components of the international hospitality and tourism industry.

2.Identify and explain the economic, cultural and environmental impacts of the hospitality and tourism industries.

3.Describe the role of international hospitality and tourism organizations, bureaus, and authorities.

HTM 110 Intro. To Hospitality and Tourism

Date Recommended by CAC:

11/24/2014

 

Date Approved by VPIA:

12/15/2014

COURSE STUDENT LEARNING OUTCOMES (CSLOs) (Specific): The student will be able to:

CSLO (General) 1: Identify the component of the international hospitality and tourism industry.

Student Learning Outcome (specific)

ISLO

PSLO

Assessment Strategies

1.1 Enumerate and explain the key

3, 6

1,5, 6

Class Exercise, Quiz, and/or Exam

hospitality and tourism industry

 

 

in the form of enumeration, short

providers and how the overall

 

 

answer questions, multiple choice,

hospitality and tourism experience is

 

 

and defining or matching terms.

an interrelated and interdependent

 

 

 

series of elements leading to a total

 

 

 

experience.

 

 

 

1.1.1 Describe and explain the history

 

 

 

and development of the

 

 

 

components of the international

 

 

 

hospitality and tourism industry.

 

 

 

1.1.2 Identify careers and opportunities

 

 

A grading rubric will be used to

in the hospitality and tourism

 

 

assess a presentation on an

industry.

 

 

assignment for the student to

 

 

 

explore and identify at least two (2)

 

 

 

areas of interest in the hospitality

 

 

 

and/or tourism industry; and/or Quiz

 

 

 

and Exam in the form of

 

 

 

enumeration, multiple choice, and

 

 

 

matching terms.

1.2 Identify and explain the modes of

 

 

A grading rubric will be used to

international travel.

 

 

assess a presentation on an

 

 

 

assignment for the student to

 

 

 

explore and identify the different

 

 

 

modes of international travel; and/or

 

 

 

Quiz and Exam in the form of

 

 

 

enumeration, multiple choice, and

 

 

 

matching terms.

1.3 Identify and describe the world’s

 

 

Class Exercise, Quiz, and/or Exam

major tourism venues in reference to

 

 

in the form of answering short

names, size, location, type and other

 

 

answer questions, multiple choice,

descriptive factors.

 

 

and defining or matching terms.

 

 

 

 

1.4 Describe and explain the history of

 

 

Class Exercise, Quiz, and/or Exam

the food and beverage industry.

 

 

in the form of enumeration, short

 

 

 

answer questions, multiple choice,

 

 

 

and defining or matching terms.

CSLO (General) 2: Identify and explain the economic, cultural and environmental impacts of the hospitality and tourism industries.

Student Learning Outcome (specific)

ISLO

PSLO

 

Assessment Strategies

2.1 Identify and explain the advantages

3, 6

1,5,6

 

Group work assignment based on

HTM 110 Intro. To Hospitality and Tourism

 

 

Date Recommended by CAC: 11/24/2014

 

 

 

 

Date Approved by VPIA: 12/15/2014

and disadvantages of sustainable, eco

 

 

course text case studies; Quiz,

and mass tourism.

 

 

and/or Exam in the form of

 

 

 

enumeration.

2.1.1 Identify and describe the

 

 

Class Exercise, Quiz, and/or Exam

characteristics of sustainable,

 

 

in the form enumeration, multiple

eco-tourism and mass tourism.

 

 

choice, and defining or matching

 

 

 

terms.

2.1.2 Describe and explain the

 

 

A grading rubric will be used to

different types of tourism

 

 

assess a group presentation based on

activities.

 

 

their research findings; Quiz, and/or

 

 

 

Exam in the form of enumeration

 

 

 

and short answer questions.

2.2 Identify and explain the cultural

 

 

Written essay assignment on the

impacts of tourism development.

 

 

student’s perspective on tourism

 

 

 

development and the cultural

 

 

 

impacts in the FSM; Quiz and/or

 

 

 

Exam in the form of enumeration

 

 

 

and short answer questions.

2.3 Identify and explain the

 

 

Written essay assignment on the

environmental impacts of tourism

 

 

student’s perspective on tourism

development.

 

 

development and the environmental

 

 

 

impacts in the FSM; Quiz and/or

 

 

 

Exam in the form of enumeration

 

 

 

and short answer questions.

CSLO (General) 3. Describe the role of

international

hospitality and tourism organizations,

bureaus, authorities.

 

 

 

Student Learning Outcomes (specifics)

ISLO

PSLO

Assessment Strategies

3.1 Identify and explain the international

 

 

Group Project and Presentation;

tourism organizations.

 

 

Quiz and/or Exam in the form

3.2 Explain the roles of FSM state and

 

 

enumeration, short answer

national tourism authorities on the

3, 6

1,5,6

questions, multiple choice, and

formulation of hospitality and tourism

 

 

defining or matching terms.

policies.

 

 

 

3.3 Identify and explain the roles of FSM

 

 

 

states and national tourism authorities.

 

 

 

COURSE CONTENT:

Overview of the History of the Hospitality and Tourism Industry

The Lodging Industry

Food Service Industry

Hospitality Management

Trends in the Hospitality Industry

Hospitality and Tourism Networks

 

METHOD(S) OF INSTRUCTION: (Check all that are aligned with the CSLO and will be used as assessment methods in the course.)

[X ] Lecture

[

] Cooperative learning groups

[

] Laboratory

[X] In -class exercises

[X ] Audio visual

[

] Demonstrations

[

] Other

 

 

REQUIRED TEXT(S) AND COURSE MATERIALS:

Kaye (Kye-Sung) Chon and Thomas A. Maier (2010). Welcome to Hospitality: An Introduction. Delmar, New York, 3rd edition. (or latest edition)

REFERENCE MATERIALS:

Internet resources and travel magazines

Clayton W. Barrows and Tom Powers (2005). Introduction to the Hospitality. Hoboken, NJ: John Wiley and Sons, Inc.

INSTRUCTIONAL COSTS:

None

EVALUATION:

Students must achieve C or higher to pass this course

CREDIT BY EXAMINATION:

None

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