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Contents

HMGT 101 Introduction to the Hospitality Industry

This introductory course acquaints students with the scope and complexity of the hospitality industry. The course examines career opportunities, food service, lodging, travel and tourism, hospitality as a service industry, and management in the hospitality industry. This includes organizational structures and human resource management. Students will examine trends as well as integrated technology and its effects on guest service in the hospitality industry.

Credits

3

Hours Weekly

3

Course Objectives

  1. Categorize the businesses and organizations that are part of the hospitality and tourism industry and
    explain how they are related.
  2. Summarize the origins of the lodging and food service industries, including discussing the responsibilities and activities involved with each in achieving the goals of financial profit and guest service.
  3. Discuss the scope of the hospitality and tourism industry and the way it impacts the community and
    government at the local, national, and international levels and demonstrate the ability to analyze tourism data.
  4. Explain how past and present trends have changed the hospitality and tourism industry and project ways
    in which new trends will affect the industry’s future as it relates to employment and the marketing of goods and services.
  5. Research the physical, educational, technological, and organizational requirements of the hospitality
    industry so as to determine a career interest.
  6. Explain relationships between industry and associate resources, including professional organizations and
    allied representatives.
  7. Outline effective quality management techniques for people, facilities, products, and economics in the
    hospitality industry in order to help analyze the impact of management style on guest services and employee relationships.

Course Objectives

  1. Categorize the businesses and organizations that are part of the hospitality and tourism industry and
    explain how they are related.

    Program Goal(s)

    Degree: Hospitality Management - A.A.S. Degree (Career)

    1. Function at the entry-level or mid-level management position within the hospitality field.

  2. Summarize the origins of the lodging and food service industries, including discussing the responsibilities and activities involved with each in achieving the goals of financial profit and guest service.

    Program Goal(s)

    Degree: Hospitality Management - A.A.S. Degree (Career)

    1. Function at the entry-level or mid-level management position within the hospitality field.

    Degree: Hospitality Management - A.A.S. Degree (Career)

    3. Maintain appropriate cost control and financial management skills.

  3. Discuss the scope of the hospitality and tourism industry and the way it impacts the community and
    government at the local, national, and international levels and demonstrate the ability to analyze tourism data.

    Program Goal(s)

    Degree: Hospitality Management - A.A.S. Degree (Career)

    1. Function at the entry-level or mid-level management position within the hospitality field.

  4. Explain how past and present trends have changed the hospitality and tourism industry and project ways
    in which new trends will affect the industry’s future as it relates to employment and the marketing of goods and services.

    Program Goal(s)

    Degree: Hospitality Management - A.A.S. Degree (Career)

    4. Utilize problem-solving skills related to managerial issues with the hospitality/tourism industry.

  5. Research the physical, educational, technological, and organizational requirements of the hospitality
    industry so as to determine a career interest.
  6. Explain relationships between industry and associate resources, including professional organizations and
    allied representatives.

    Program Goal(s)

    Degree: Hospitality Management - A.A.S. Degree (Career)

    6. Operate in a context of legal, ethical, and service modes as set by the industry.

  7. Outline effective quality management techniques for people, facilities, products, and economics in the
    hospitality industry in order to help analyze the impact of management style on guest services and employee relationships.

    Program Goal(s)

    Degree: Hospitality Management - A.A.S. Degree (Career)

    5. Demonstrate beginning managerial techniques and supervisory skills, incorporating human resource management components.