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

Demonstrate and perform basic entry-level to supervisory duties and functions in a
restaurant, hotel, and travel/tourism services setting.
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

College of Micronesia - FSM

COMFSM Menu

HTM-250 Facilities Management and Practicum