HTM-250 Facilities Management and Practicum

GENERAL INFORMATION:

Course Title:
HTM250 Internship

Campus: Pohnpei Campus Initiator: Debra W. Perman Date: 3/17/15
Course Description: A semester length course in which the student will apply the learned basic skills and knowledge in hospitality and tourism through a supervised internship at a hotel, restaurant, and travel or tourism services setting. The student is expected to successfully fulfill a total of 144 internship hours, at which 44 hours must be completed at the College in a teaching restaurant or food services facility.

Course Hours/Credits:

  Hours per Week No. of Weeks Total Hours Semester Credits
Lecture     /16  
Workshop     /48  
Internship 9 16 144/48 3
      Total Semester Credits: 3

 

Purpose of Course:

  • [X] Degree Requirement

PREREQUISITES: Approval by the HTM Division.

PSLOS OF OTHER PROGAMS THIS COURSE MEETS:

PSLO # Program
None  

Institutional Student Learning Outcome:

[X]
  • 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.
[ ]
  • 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.
[ ]
  • . 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.
[ ]
  • Problem  solving:  capacity  to design,  evaluate, and implement a strategy  to answer an open-ended question  or achieve  a desired goal.
[ ]
  • 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.
[X]
  • Information literacy:  the ability  to know when there is a need for information, to be able
     to identify, locate, evaluate, and effectively and responsibly use and share that information for the problem  at hand.
[X]
  • .Foundations and skills  for life-long  learning:  purposeful  learning activity,  undertaken on an ongoing  basis with the aim of improving knowledge, skills, and competence.
[ ]
  • 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, 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. Demonstrate and perform  basic entry-level to supervisory duties and functions  in a
    restaurant, hotel, and travel/tourism services  setting.
  2.  Demonstrate quality hospitality service and professional work place habits.

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

CSLO (General)  1: Demonstrate and perform  basic entry to supervisory level  duties and functions in a restaurant, hotel, and travel/tourism services  setting.

Student Learning Outcome (specific) ISLO PSLO Assesment Strategies
1.1  Demonstrate proper  food and beverage management skills. 1, 6, 7 3,4 Classroom simulations demonstrating basic entry to supervisory activities of a hote, restaurant, and travel or tourism service setting in which a grading rubric will be used to rate each student activity; and students' internship performance as evaluated by the on site supervisor.

1.2 Demonstrate basic lodging management and supervisory skills and techniques.

1, 6, 7 2,4

1.3 Perform basic job  specific  functions

at a travel or tourism setting.

1, 6, 7 5,6
CSLO (General) 2: Demonstrate quality hospitality service and professional work place habits..

2.1 Demonstrate how the overall hospitality service  mix is an interrelated and interdependent series of elements  leading to the total quality hospitality experience.

1, 6, 7 1,2,4,5,6

Classroom  simulations focusing  on quality customer service and proper work ethics at which grading rubrics will  be used to rate the student's performance; student's internship performance as evaluated by the onsite supervisor; and the student's oral report of his/her internship experience at which a grading  rubric will be used to ratethe student's presentation.

1, 6, 7 1,2,4
   

COURSE CONTENT

•     Front/Back Office Operations
•     Food and Beverage  Management
•     Travel and Tourism Practices

METHOD(S) OF INSTRUCTION:

•    None

REFERENCE MATE RIALS:

Bardi, Jaimes  A. (2011). Hotelfrontoffice management.New Jersey:  John Wiley & Sons,  Inc.

Gee, C. & Fayos-Sola, E. (1997). Internationaltourism:  a global perspective.  Madrid:  World Tourism Organization

Cousins,  J., Foskett,  D., & Gillespe,  C. (2002).  Foodand beverage  management. UK: Pearson
Education  Ltd.

Kotler.  P., Bowen . J., & Makens .  .I. (2006).  Marketingfo:hospitality and tourism.  N..J. Pearson/Prentice  Hall

Rutherford. D. & O'Fallon,  M. (2007).  Hotel management operations. John Wiley.

 

INSTRUCTIONAL  COSTS:

•     Health Certificate  for Food Handling  $20.00  per student

EVALUATION:

  • Student must achieve  a C or better to pass the course.
  • Summative Assessment: Tabulation of ratings on internship performance evaluation reports  from worksite supervisors and the student's internship experience report in the form of a presentation.

CREDIT BY EXAMINATION:

NONE

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