NORMANDALE COMMUNITY COLLEGE                                                Effective Review Date:  Spring 2008

COMMON COURSE SYLLABUS                                                            To Be Reviewed Annually

                                                                                                            Last updated: 12/07

I.        IDENTIFYING INFORMATION

          A.    HSMA 1100:  Introduction to the Hospitality Industry

          B.    Offered Fall and Spring Semester

          C.    3 Credits

          D.    Prerequisite:  None

          E.    Catalog Description:  An introduction to hospitality management including hotels, restaurants, foods service,                                                                                      sales, hospitality personnel, service companies, as well as the functional areas of hotel operations.

II.       RECOMMENDED ENTRY SKILLS/KNOWLEDGE

A strong interest in hotel and restaurant management.

III.      OUTLINE OF MAJOR TOPIC AREAS

          A.    To analyze your own personality and your potential success in the Hospitality Industry in the light of what the industry requires of its people.

          B.    An awareness of the part played by the Hospitality Industry in relation to guest services.

          C.    Types of hotels and motels, the history of lodging and food service, and the different ways in which they serve.

          D.    To learn about and understand Related Occupational Career Development Areas

          E.    Learn and understand the Functional Areas of Hotels & Restaurants

IV.     LEARNING OUTCOMES

Upon completion of this course students will be able:

          A.    To analyze your own personality and your potential success in the Hospitality Industry in the light of what the industry requires of its people.

          B.    To create an awareness of the part played by the Hospitality Industry in relation to guest services.

          C.    To understand about the various types of hotels and motels, the history of lodging and food service, and the different ways in which they serve.

          D.    To learn about and understand:

          Related Occupational Career Development Areas           Functional Areas of Hospitality Operations

                 1.     Food and Beverage Sales                                   1.     Engineering & Maintenance

                 2.     Hospitality Personnel                                          2.     Marketing & Sales Divisions

                 3.     Equipment Design - Sales - Service                     3.     Accounting Division

                 4.     Interior Design and Layout                                  4.     Human Resources Division

                 5.     Hospitality Operations                                        5.     Security Division

                 6.     Service Companies

                        a.     Property Management

                        b.     Management Contracts

                        c.     Consulting

                        d.     Accounting

                        e.     Law

          E.    To know the changes that have occurred in the industry in recent years and how these changes affect us, now and in the future.

          F.    To know the activities of the various departments of the Hotel or Motel and to determine how these departments each contribute to successful operation of a modern-day hotel or motel.

          G.    To evaluate the various hospitality career opportunities in the light of one's own personal objectives, via field trips and guest lecturers.

          H.    Identify hospitality careers in the international sector of the Hospitality Industry.

V.      LEARNING METHODS & EVALUATION

The instructor will choose from a combination of evaluation procedures including exams, quizzes, field trips, papers, case studies, site evaluations.