Introduction to Hospitality
Management
HRM 110
Course Syllabus
Spring 2003 Semester
Instructor: Joseph Nyakairu
Office Telephone: 320-3795 ext 24
Email: josephn@comfsm.fm
Office Hrs: MWF 11:30am~1Z:3OPm or by appointment
Class Schedule
T Thu:3:00pm-4:25pm
Classroom 3
General Objectives:
Welcome to the world of
Hotel and Restaurant Management (IJRM). In this course you will have the opportunity to learn about the fascinating world of opportunities that
exist for you as a graduate with an HRM degree. All types and forms of
hospitality settings will be presented and discussed. You will have
the opportunity
to learn the
basic elements of the international hospitality industry including your future
place in the industry, the restaurant business, restaurant operations, issues
facing food service, institutional food service, the history of the lodging
industry, meeting the guests needs, hotel and motel operations, competition,
the international tourism industry, destination management, ecotourism,
sustainable development theory, marketing and most importantly the role of
service in the industry.
Perhaps the most important
lessons you can take from this
course are those pertaining
to the start
up, management and marketing of your own
small hospitality business.
Specific Objectives:
1. Discuss
the foundation and history of the hospitality industry.
2. Discuss
the economic challenges facing the FSM and how tourism development can help
meet these challenges.
3. Describe
the global dimensions of the hospitality tourism industry.
4. Discuss your
future career options for working on the hospitality industry.
5. Describe the food service industry.
6. Identify
the different types of food service establishments.
7. Define
hospitality and tourism entrepreneurship, employment and franchising
opportunities.
8. Describe
the processes of restaurant management.
9. Describe
the front of the house, back of the house and the office functions used in
different restaurant settings.
lO.List the competitive forces shaping the
restaurant business in the FSM and other international markets.
11. Describe
the role of human relations management in the restaurant business.
12. Discuss
institutional food service and the possible career opportunities for HRM
graduates.
13. Describe
the evolution of the lodging industry.
14. Identify
the types of lodging available to travelers.
15. Describe
the major function areas and departments in different types of hotels and
lodging settings.
16. Explain
yield management and hotel marketing.
17. Discuss
the types of hotel ownership.
18. Discuss
the economics of the hotel business.
19. Explain
the importance of tourism to the FSM economy.
20. Describe
the factors affecting travel and tounsm.
21. List
all the public services and infrastructure involved in maintaining a tourist
economy.
22. Discuss
the theory of sustainable tourism development and ecotounsm.
23. Describe
the non-economic effects of tourism.
24. Describe
international feeder markets to the FSM and other regional and international
travel destinations.
25.Discuss the theory of quality service as
the foundation for all hospitality offerings.
26. Describe
how to manage the service transaction and how quality service is a sustainable
competitive advantage.
Textbook:
The required text book is “Introduction to the Hospitality Industry,
Powers/Barrows and is available at the Pohnpei Campus book store. You are
required to have a new or used copy by 8/22/2002.
Methods of instruction: Classroom instruction,
HRM hotel lobby lab, HRM kitchen lab.
Course Content:
1. The
Hospitality Industry and you.
2. Forces
for growth and change in the Hospitality Industry.
3. The
restaurant business.
4. Restaurant
operations.
5. Restaurant industry organization, chain, independent or
franchise.
6. Issues
facing food service.
7. Lodging, meeting guests needs through
superior service.
8. Hotel
and motel operations.
9. Forces
shaping the hotel industry.
10. Competition
in the lodging
business.
11. Tourism and travel trends.
12 .Destinations as tourism generators.
13. Hospitality as a service based
industry.
Attendance Policy: Students are allowed 6 absences. If
you cannot make it to class you must call the Pohnpei Campus main office and
leave a message for the instructor before the start of the class you will miss.
You must be on time to class. Once class begins you may not leave the classroom
without permission from your instructor. Accumulated tardiness will be
calculated into your absence total. If you are late 4 times (15 minutes
or more) this will count as one absence.
The COM-FSM attendance
policy is followed.
Students must also follow
all rules and procedures as listed in the COM-FSM College catalog. It is your
responsibility to familiarize yourself with the catalog.
Participation:
This class will be as
interesting as you make it through participation. Ask questions, get involved.
Evaluation:
There
are a possible 200 points you cart earn during the semester.
There
are 10 quizzes at 10 points each. 100.
There
is a mid term at 25 points and a final at 50 points. 75
Participation
is worth 25 points. 25
200