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GENERAL INFORMATION:
Course Title: |
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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:
PREREQUISITES: Approval by the HTM Division.
PSLOS OF OTHER PROGAMS THIS COURSE MEETS:
PSLO # | Program |
None |
Institutional Student Learning Outcome:
[X] |
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[ ] |
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[ ] |
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[ ] |
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[ ] |
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[X] |
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[X] |
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[ ] |
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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
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. | ||
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1, 6, 7 | 2,4 | |||
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1, 6, 7 | 5,6 | |||
CSLO (General) 2: Demonstrate quality hospitality service and professional work place habits.. | |||||
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1, 6, 7 | 1,2,4,5,6 |
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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:
CREDIT BY EXAMINATION:
NONE
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