HRIM100 Introduction to Tourism and Hospitality

Department of Business Studies: Hospitality and Tourism Management

I. Course Number and Title
HRIM100 Introduction to Tourism and Hospitality
II. Number of Credits
3 credits
III. Minimum Number of Instructional Minutes Per Semester
2250
IV. Prerequisites
None
Corequisites
None
V. Other Pertinent Information
None
VI. Catalog Course Description
A discussion of the economics and nature of the industry, its problems and opportunities; growth trends; technological changes; planning, including location, design, selection of materials, equipment, supplies, financing, essential forms, and procedures.
VII. Required Course Content and Direction
  1. Learning Goals:

    1. An introduction to the history of the hospitality industry.
    2. Overview of the segments involved within the industry.
    3. Discussion of hospitality organizations, including franchising and management companies.
    4. Overview to hospitality operations, such as human resources, managing people, and marketing the hospitality field.
    5. Career opportunities available.
    6. Industry rating services and association.
    7. Industry specific publication.
    8. An overview of the commercial and non commercial segments.
    9. Travel and tourism segment to include social, cultural, and ecological impact.
    10. An appreciation of the fundamentals of the industry.

    Core Learning Objectives:
    Category III: Responsible Citizenship
      The student will be able to:
      1. demonstrate an understanding of major ethical concerns.
      2. demonstrate familiarity with contemporary environmental issues.
      3. identify the effects of a person�s actions on the community.
  2. Planned Sequence of Topics and/or Learning Activities:

    1. Discuss the various types of hospitality operations.
    2. Overview franchising, contracting and chain companies.
    3. Discuss the non-commercial segment professionals and sites.
    4. Understand how travel and tourism interact within the industry.
    5. Origins of the hospitality industry.
    6. Segments of the hospitality industry.
    7. Career development.
    8. Hospitality organizations, including franchising and management companies.
    9. Operations including food service, lodging, human services management, managing people.
    10. Travel and Tourism segment to include overview of travel and tourism, meeting planning, conventions, social and cultural impact, as well as ecotourism.
    11. Noncommercial market to include professionals involved and facilities, such as long-term care providers.
    12. Career opportunities, leadership, management service, and professionalism will be discussed.
  3. Assessment Methods for Core Learning Goals:

  4. Reference, Resource, or Learning Materials to be used by Students:

    1. See course outline for required textbook.
    2. CR tapes, slides, demonstrations, special charts, and exhibits are used throughout the course for illustrative purposes.
VIII. Teaching Methods Employed
  1. Students participate in open discussions, prepare reports, and may conduct independent project(s).
  2. Quizzes and tests at appropriate subject intervals all add to serve as a basis for grading purposes.

Review/Approval Date - 12/00; Core Goals/Objectives added 4/04