HRIM220 HRIM Seminar

Department of Business Studies: Hospitality and Tourism Management

I. Course Number and Title
HRIM220 HRIM Seminar
II. Number of Credits
3 credits
III. Minimum Number of Instructional Minutes Per Semester
2250 minutes
IV. Prerequisites
HRIM210 or HRIM280 or Permission of the Department of Business Studies
Corequisites
None
V. Other Pertinent Information
Spring Semester

This course represents the application of classroom theory to actual problems encountered in industry. Case studies that allow the student to apply principles of business, economics and spitality management to problem situations found in the industry are included. The course includes design basics and evaluation for kitchen facility planning in the industry.

This is a writing intensive course. It meets the requirements of Bucks County Community College's Core Curriculum Category II Integration of Knowledge parallel experience goals and objectives.
VI. Catalog Course Description
This course surveys problems and solutions in the hospitality industry. It discusses the student's responsibility and relationships as employee, employer, and manager in the HRIM industry. The student will develop a food service equipment and layout design. The student will focus on and review ethical decision-making.
VII. Required Course Content and Direction
  1. Learning Goals:

    Discipline Related:

    The student, having successfully completed this course, will be able to:
    1. Apply knowledge acquired on the job and in the classroom during problem solving sessions making connections among science, cultural and social issues.
    2. Analyze and solve industry problems and complete case studies dealing with the changing cultural and social issues.
    3. Use the scientific method to apply current peer reviewed literature to the industry.
    4. Plan kitchen facility including floor plan, layout and equipment specifications.
    5. Evaluate and discuss the thought processes that go into an ethical decision, keeping culture, societal and related issues in the forefront.

    Core Learning Goal:
    Category II:
    Integration of Knowledge: Students will be able to:
    learn to make connections among disciplines: scientific, cultural and social.

    Core Learning Objectives:
    Category II:
    Integration of Knowledge: Students will be able to:
    1. analyze the past, assess the present and plan for the future with regard to the theme as informed by the disciplines through activities and/or other assignments.
    2. synthesize (make connections among) the disciplines (at least scientific, cultural and social) presented in the course in written essays, discussions, and/or other assignments.
  2. Planned Sequence of Topics and/or Learning Activities:

    The following topics are mandated for all instructors of the course:
    1. Discuss current topics and developments in the hospitality industry.
    2. Develop, discuss, and evaluate case studies and industry concerns which apply business, economic, and HMRI principles.
    3. Employ design principles involved in facility planning for a kitchen facility such as for a restaurant, hotel, or other hospitality institution.
    4. Employ the case study method to analyze the past, assess the present, and plan for the future with regard to the hospitality industry.
    5. Employ the case study method to synthesize the various disciplines presented in the course.
    6. Review ethics in the hospitality industry, including value clarification.
    7. Synthesize and analyze general management theory through the use of hospitality case studies. Case studies are taken from restaurant or hotel chain franchises, travel and tourism facilities, restaurant or hotel independents, foreign hospitality enterprises, clubs, and hospitality management contract operations.
  3. Assessment Methods for Core Learning Goals:

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

    See Course Format
VIII. Teaching Methods Employed
Students will share experiences and problems encountered on a broad cross section of the hospitality industry. Guest lecturers, field trips, and other techniques will used to give the student further knowledge and understanding of the various aspects of an ever changing and growing industry. Presentation, lecture, group discussions along with assignments are used as teaching methods in the class.

Review/Approval Date - 4/99; Revised 3/05