CULAR 10 - Intro to Hospitality

CULAR 10
(C-ID HOSP 100)
3 units
Intro to Hospitality
54 hours lecture
Grading: letter grade.

Description

This course is an overview of the hospitality industry's structure; Focus on customer service, cultural/economic trends and career opportunities in restaurants, lodging, resorts, and related food service operations.

Transferability

Transferable to CSU Only

Identifiers & Codes

Department: Culinary Arts
School: Career Education
Academic Level: Undergraduate
TOP Code: 130710 - Restaurant and Food Services and Management
CTE Status: Yes
SAM Code: C - Clearly Occupational
CIP Code: 12.0599 - Culinary Arts and Related Services, Other.
Credit or Noncredit: Credit

Class Size Max, Units, Hours

Class Size Maximum: 40
Lecture Hours: 3
Supplemental Hours: 0
Credit Units: 3
Out of Class Hours: 6
Weekly In-Class Hours: 3
Teaching Units: 3
Total Student Learning Hours: 162
Total Contact Hours: 54

Requisites & Limitations on Enrollment

Catalog Information

Grade Mode: Letter Grade
Are there Materials Fees for the course? No
Is the course repeatable? No

Student Learning Outcomes & Course Objectives

Student Learning Outcomes:
  • 1. Classify and compare various segments of the hospitality industry for future career paths.
  • 2. Determine the purposes and goals of professionalism in the hospitality industry.
Course Objectives:

1. Define the various segments of the hospitality industry.
2. Identify entry and advance career opportunities in the industry.
4. Discuss job positions and duties in the industry including restaurants, hotels, catering, cruise ships, gaming and institutional foodservice.
5. Identify and discuss current hospitality trends and how they affect growth.
6. Discuss professional ethics in the industry.
7. Analyze positive customer service policies in the industry.
8. Compare chains, franchised and independent units in the restaurant and hotel industry.
9. Create marketing strategy for the hospital industry.
10. Discuss the impact local and global transformation has on the industry.

Course Content

Course Content:
Introduction to Hospitality/History:
1. Historical perspective
2. Characteristics of hospitality
3. Philosophy of service
4. Trends in hospitality
5. Trade periodicals
3 Hour(s)
 
Hospitality Career Paths
1. Restaurant Operations
2. Hotel Operations
3. Clubs, Cruise Lines, and Gaming
4. Recreation, Special Events
6 Hour(s)
 
Hotel Operation
1. Organization
2. Marketing & Public Relations
3. Management
4. Customer Service
6 Hour(s)
 
Restaurants Operation
1. Classifications of restaurants
2. Restaurant development
3. Theme restaurants
4. Menu planning
5. Current trends in restaurants
9 Hour(s)
 
Clubs, Cruise Lines and Gaming
1. Historical perspective
2. Rail, automobile, and coach travel
3. Airlines
4. Cruise ships
5. Current tourism trends
6. Professional organizations
7. Economic impacts of tourism
3 Hour(s)
 
Special Events
1. Airlines and airports
2. Military
3. Elementary and colleges
4. Health care
5. Leisure and recreation
6. Gaming entertainment
6 Hour(s)
 
Meeting Industry and Conventions
1. Event planners
2. Catering and event costing
3. Abilities for event management
4. Introduction to Beverage perspective
5. Bar operations
6. Current laws and liability
7. Current trends in beverage
6 Hour(s)
 
Travel & Tourism
1. Historical perspective - Entrepreneurship
2. Social media
3. Food blogging
4. Food writing
5. Food trucks
6. Food styling
7. Current trends in upcoming fields
9 Hour(s)
 
1. Historical perspective
2. Food technology summarization
3. Science of food
4. Potential career paths
5. Current trends in Culinology
6 Hour(s)

Methods of Instruction & Active Learning

Instructional Method(s):
  • Lecture
  • Demonstration
  • Discussion
  • Tutorial
  • Technology
  • Video Presentation
  • Collaborative Learning
Examples: PowerPoint presentations are used for each chapter and emphasize various topics. Videos are used to introduce the various case studies and give examples of the hospitality industry. Guest speakers are utilized to give students a perspective of current hospitality industry careers and experiences. Resume templates for students to practice resume writing skills and application Small group discussion, large group discussion Interviewing tutorial Videos, YouTube, current approved textbook videos Projector to show videos Minute papers for students to have critical thinking exercises

Assignment for In and Out of Class

Assignment Types:
  • Substantial college level writing assignment, such as: essay(s), written homework, term/research paper, and/or other (Required).
  • Substantial college level reading assignment, such as: textbook, journal article(s), literature, and/or other (specify)
  • Lab or field activity, product, and/or report
  • Reading Assignment
  • Journal
Examples: Resume writing exercises, research paper will entail current summaries and analytical skills on current hospitality trend, implementation of guest speakers - essays for each Written homework: Weekly journals to explain what transpired in class pertaining to course content and how the student learned from said content. Research paper, journal articles, textbook chapters, current industry businesses, case studies Field project to interview an industry professional in the job of choice. The assignment is to allow students to explain current and realistic job descriptions of varying positions in the workplace. Current event articles, chapter reading, weekly journals.

Methods of Evaluation

Written Evaluations:
  • Essay Exam(s)
  • Term or Other Paper(s)
  • Written Homework
  • Reading Report(s)
Computational or Non-Computational Problem Solving Demonstrations:
  • Quizzes
  • Homework Problem(s)
  • Fieldwork
Further Methods of Evaluation:
  • Skill Demonstrations such as class performances(s), fieldwork, performance exam(s)
  • Objective examinations, such as: multiple choice, true/false, matching items, completion
Examples: Quizzes, Midterm and Final exams (scantron). Field Project written assignment (critical thinking). Research papers pertaining to relevant industry companies, short essays and journal articles. Chapter homework Essays on current hospitality news Short answer quizzes which include critical thinking scenarios. Critical thinking scenario problems which are discussed in class Field project written assignment Field work evaluation of written assignment Chapter Quizzes of Multiple choice, true/false, matching Midterm Exam of multiple choices, true/false, matching Final Exam –Multiple choice, true/false and matching

Diversity, Equity, Inclusion, Accessibilty

The Culinary Arts Department is committed to teaching that promotes inclusive, engaging instruction by incorporating diverse perspectives and accessible methods into every course element, as reflected in the Course Outline of Record. To close equity gaps and ensure all students can participate equally, faculty engage in data-driven program planning, DEIA professional development, and analysis of Student Learning Outcomes assessment. Regular review of course components reinforces faculty commitment to inclusion, whether online or in person, and to staying relevant and in alignment with industry standards and requirements. Course material and instruction are designed using Universal Design for Learning (UDL) principles to foster students’ access and engagement, and to demonstrate their understanding through flexible, scaffolded progression of course skills.

Representative Textbooks and Materials

Representative Textbook:

Introduction to Hospitality. John R. Walker. 7th Edition.Pearson. 2017

Modality