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
- IV. Prerequisites
- V. Other Pertinent Information
- 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
- An introduction to the history of the hospitality industry.
- Overview of the segments involved within the industry.
- Discussion of hospitality organizations, including franchising and management companies.
- Overview to hospitality operations, such as human resources, managing people, and marketing the hospitality field.
- Career opportunities available.
- Industry rating services and association.
- Industry specific publication.
- An overview of the commercial and non commercial segments.
- Travel and tourism segment to include social, cultural, and ecological impact.
- An appreciation of the fundamentals of the industry.
Core Learning Objectives:
Category III: Responsible Citizenship
- The student will be able to:
- demonstrate an understanding of major ethical concerns.
- demonstrate familiarity with contemporary environmental issues.
- identify the effects of a person�s actions on the community.
Planned Sequence of Topics and/or Learning Activities:
- Discuss the various types of hospitality operations.
- Overview franchising, contracting and chain companies.
- Discuss the non-commercial segment professionals and sites.
- Understand how travel and tourism interact within the industry.
- Origins of the hospitality industry.
- Segments of the hospitality industry.
- Career development.
- Hospitality organizations, including franchising and management companies.
- Operations including food service, lodging, human services management, managing people.
- Travel and Tourism segment to include overview of travel and tourism, meeting planning, conventions, social and cultural impact, as well as ecotourism.
- Noncommercial market to include professionals involved and facilities, such as long-term care providers.
- Career opportunities, leadership, management service, and professionalism will be discussed.
Assessment Methods for Core Learning Goals:
Reference, Resource, or Learning Materials to be used by Students:
- See course outline for required textbook.
- CR tapes, slides, demonstrations, special charts, and exhibits are used throughout the course for illustrative purposes.
- VIII. Teaching Methods Employed
- Students participate in open discussions, prepare reports, and may conduct independent project(s).
- 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