Jos A.

(Tony) Santana International School of Hospitality & Culinary Arts

Syllabus

CODIFICACION:

HMNG 101

TITULO DEL CURSO:

Introduction to the Hospitality Industry

COURSE DESCRIPTION
This course introduces the student to the most important areas within the Hospitality
Industry, the professional career options within the industry and the management
functions associated with each area. Special importance will be given to Lodging, Food
and Beverage, and the Meeting industries. Case studies, group dynamics, teamwork, and
class discussions will introduce students to effective management styles, the use of the
decision making process to resolve managerial situations and the development of
strategic management thinking skills. Guest speakers from the industry will share their
experiences with students. The course will use the Internet as a research tool, e-mail and
Blackboard as means of communication, and MS Word and PowerPoint for projects and
presentations.
FECHA DE ENVIO A REGISTRADURIA_______________________
FIRMA DEL DECANO_______________________________________

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2012 Derechos reservados. Sistema Universitario Ana G. Mndez

UNIVERSIDAD DEL ESTE

JOSE A (TONY) SANTANA

INTERNATIONAL SCHOOL OF HOSPITALITY
AND CULINARY ARTS

COURSE SYLLABUS

COURSE CODE:

HMNG 101

COURSE TITLE:

INTRODUCTION TO THE HOSPITALITY INDUSTRY

COURSE LEVEL:

COURSE FROM THE PROFESSIONAL COMPONENT

REQUIREMENTS:

NONE

DURATION:

ONE SEMESTER OR PART-OF-TERM

CREDITS:

3 CREDITS [45 CONTACT HOURS]

Year: 2012

Universidad del Este

2012 Derechos reservados. Sistema Universitario Ana G. Mndez

Page 2 of 8

Universidad del Este

Jos A. (Tony) Santana
International School of Hospitality and Culinary Arts

CODE

HMNG 101

TITLE

INTRODUCTION TO THE HOSPITALITY INDUSTRY

COURSE DESCRIPTION
This course introduces the student to the most important areas within the Hospitality Industry, the
professional career options within the industry and the management functions associated with each
area. Special importance will be given to Lodging, Food and Beverage, and the Meeting industries.
Case studies, group dynamics, teamwork, and class discussions will introduce students to effective
management styles, the use of the decision making process to resolve managerial situations and
the development of strategic management thinking skills. Guest speakers from the industry will
share their experiences with students. The course will use the Internet as a research tool, e-mail
and Blackboard as means of communication, and MS Word and PowerPoint for projects and
presentations.
COURSE JUSTIFICATION
This course helps students gain an understanding of the diversity, complexity, and competitiveness
of the modern hospitality industry. It serves as a first outlook of the industry to most, hence
becoming a valuable tool in declaring their area of concentration within the degree offerings of
ISHCA. It also introduces students to the hospitality industry management practices and helps
them see the industry from the managers standpoint.
PROGRAM OBJECTIVES
1. To provide students with strong leadership, operational, managerial, guest service,
interpersonal and technical skills necessary in todays diverse hospitality organizations.
2. To produce graduates who are articulate critical thinkers that possesses good business
sense and entrepreneurial determination.
3. To increase the students hospitality management knowledge to foster the development of
innovative, self-reliant, and driven professionals.
4. To fulfill the hospitality and tourism markets needs for experienced, morally just and
socially responsible individuals who will make significant contributions to organizations.

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2012 Derechos reservados. Sistema Universitario Ana G. Mndez

Page 3 of 8

5. To develop professionals with the capability to understand and evaluate the effects of
technological advances in the field of hospitality and tourism, and the ability to apply
innovative techniques that respond to global economic development.
6. To foster students awareness, appreciation and understanding of research themes in the
field of hospitality and tourism.
7. To develop professionals with diverse experiential learning opportunities that help fulfill
market needs and support the evolution of hospitality and tourism organizations.
COURSE OBJECTIVES
1. Identify the professional career opportunities available within the hospitality industry.
2. Describe the history and development of the hospitality industry and its impact on local and
national economies.
3. Describe the key factors affecting change and growth in the hospitality industry.
4. Describe the structure, nature and operating characteristics of the different sectors of the
hospitality industry: food service, lodging, events, tourism and travel, recreation, and
gaming.
5. Discuss tourisms social and cultural impact and the latest trends toward sustainability and
environmental best practices.
6. Describe management functions and how they shape the managers role in a hospitality
organization.
7. Recognize the benefits of applying the decision making process to the effective solution to
problems.
8. Describe effective leadership styles used to enhance productivity and quality service.
9. Practice the use of skills that are important to learning, e.g. library skills, study skills,
professional image, and so forth.
COURSE CONTENT:
1. The Hospitality Industry
1.1 The Pineapple Tradition
1.2 Characteristics of the Hospitality Industry
1.3 Corporate Philosophy: Empowerment and Service
1.4 Career Paths
1.5 Career Advise for future Hospitality Managers
2. Tourism and Travel
2.1 Definition
2.2 Tourism History
2.3 Tourism Organizations
2.4 Economic Impacts of Tourism
2.5 Social and environmental impacts of tourism
2.6 Sustainability and best environmental practices
2.7 Why People Travel
2.8 Careers in Tourism & Travel

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2012 Derechos reservados. Sistema Universitario Ana G. Mndez

Page 4 of 8

3. The Hotel Business

3.1 Classification of Hotels and Ownership
3.2 Functions and Departments of a Hotel
3.3 Management Structure
3.4 Rooms Division Operations
3.5 Food and Beverage Operations
3.6 Career Path for Hotel Managers
4. The Food & Beverage Business
4.1 Culinary Arts
4.2 Restaurant Development & Operations
4.3 Classification of Restaurants
4.4 Types of Beverages
4.5 Bar and Beverage Management
4.6 Careers in Food Service Management
6. Recreation and Leisure
6.1 Government Sponsored Recreation
6.2 Commercial Recreation
6.3 Non-commercial Recreation
6.4 Careers in Recreation & Leisure
7. The Gaming Entertainment Industry
7.1. Size and Scope of Gaming Entertainment
7.2. Casino Operations
7.3. Careers in Gaming Entertainment
8. Meetings, Events, Expositions, and Conventions
8.1. Size and Scope of the MEEC Industry
8.2. Types of Meetings
8.3. Key Players in the Industry (Planners, Suppliers & DMOs)
8.4. Careers in Events
9. Leadership and Management
9.1 What is a leader and its characteristics
9.2 Different leadership styles and their application
9.3 Difference between a manager and a leader
9.4 Review of examples of excellence in leadership
10. Managerial Areas of the Hospitality Industry
10.1 Importance of Planning in the Organizations Success
10.1.1 Definition of strategic planning and strategic management
10.1.2 Difference between strategic and operational planning
10.1.3 Project management

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2012 Derechos reservados. Sistema Universitario Ana G. Mndez

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10.2 The Organizing Function

10.2.1 Designing an organizational structure
10.2.2 Authority and responsibility
10.2.2 Teamwork and how to build productive teams
10.3 The importance of effective communications and application of the decision making
process
10.3.1 Interpersonal communication
10.3.2 Organizational communication
10.3.3 The decision making process
10.4 Implementation of the control process in the hospitality industry
10.4.1 Importance of control strategies
10.4.2 Qualities of an effective control system
10.4.3 Types of control systems
TEACHING STRATEGIES AND LEARNING ASSESSMENT:
1. Suggested Teaching Strategies:
1.
2.
3.
4.
5.
6.
7.
8.

Guest speakers
Class discussion
Cooperative research work
Oral and written presentations
Practice exercises
Case Studies
Visits to operations
Videos

2. Suggested Assessment Strategies

1.
2.
3.
4.
5.

Rubrics for oral and written presentations

Partial and final exams
Group dynamics
Surveys
Reflections

STUDENT EVALUATION
Grading Scale:
90% - 100% =A
80% - 89% =B
70% - 79% =C
60% - 69% =D
Below 60% =F

Suggested Method of Evaluation:

Attendance & Image
10%
Assignments
10%
Partial Exams (2)
40%
Final Exam
20%
Project & Presentation
20%

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2012 Derechos reservados. Sistema Universitario Ana G. Mndez

Page 6 of 8

SUGGESTED TEXTBOOK
Introduction to Hospitality Management
John R. Walker
Prentice Hall 4th edition (2013)
ISBN-10: 0132959941
BIBLIOGRAPHY:
Books:
Library Call Number:
647.94068 An43i

E-book (E-brary)

Book Information:
Angelo, Rocco M. & Vladimir, Andrew N. Hospitality Today, An Introduction
7th Edition 2010. Lansing, MI. Educational Institute of the American Hotel &
Motel Association
Getz, D.; Carlsen, J.; Morrison, A. (2004) Family Business in Tourism and
Hospitality. CABI Publishing.

E-book

Brody, Derrick (2009). Latest Trends in Hotel Industry. Global Media.

E-book

Chaudhary, J.K. (2009). Career in Hospitality, Travel and Tourism Industry.

Global Media

Websites:
http://www.ahla.com/ - American Hotel & Lodging Association
http://www.restaurant.org/ - National Restaurant Association
http://www.hcareers.com/ - Careers in Hospitality
http://www.wiredhotelier.com/home.html - Wired Hotelier (news and information)
http://www.prtourism.com/ - Puerto Rico Tourism Company
http://www.prhta.org/ - Puerto Rico Hotel & Tourism Association
http://www.hospitality-industry.com/ - Hospitality Industry directory
http://www.meetpuertorico.com - Puerto Rico Convention Bureau
Videos
http://youtu.be/vCTl0ZV6FiM - Careers inside the hotel (Virtual Tour)
http://youtu.be/GTvFrsX3RMY - A Day in the Life Event Planner
http://youtu.be/1U1vzGelcdU - Career Profile - Wedding Planner
http://youtu.be/Aht96RUMjkw - Career Profile - Executive Chef
http://youtu.be/y0vaHlPlSYY - Career Profile - Hotel Audio Visual Manager

Universidad del Este

2012 Derechos reservados. Sistema Universitario Ana G. Mndez

Page 7 of 8

Periodicals and Journals:

El Nuevo Da
Caribbean Business
Travel & Hospitality Career Directory
Hotel & Motel Management
Nation's Restaurant News
Hospitality (Online Journal)
International Journal of Contemporary Hospitality Management (Online Journal)
Leisure & Hospitality Business (Online Journal)
Lodging Hospitality (Online Journal)
Progress in Tourism, Recreation, and Hospitality Management
Restaurant/Hotel Design International (Online Journal)
Travel & Hospitality Career Directory
IMPORTANT NOTES:
Students receiving Vocational Rehabilitation services, who present evidence, should communicate
with his/her professor at the beginning of the semester to arrange for reasonable accommodations
and the necessary assistance equipment, conforming to the Retention and Development Assistant
Vice-chancellors recommendations. Also those students with special needs, who require any type
of assistance and accommodation, should communicate with his/her professor.
Plagiarism:
Students must observe those academic practices geared to avoid documents and written work.
The Manual of Academic and Administrative Norms (April, 2004), in its Chapter XII, Article 35,
defines this concept and the procedures to follow in those cases were evidence exists about this
practice.

Universidad del Este

2012 Derechos reservados. Sistema Universitario Ana G. Mndez