HOSP 277 Hospitality Management Association

This course involves active membership and participation in the Hospitality Management Association. Activities include hospitality oriented community and campus projects. Participation is designed to promote professional development through leadership opportunities, field trips and participation in hospitality seminars, conventions and industry meetings. This course may be repeated up to four times for a total of four credits.

Credits

0-1

Semester Contact Hours Lecture

15

General Education Competency

[GE Core type]

HOSP 277Hospitality Management Association

Please note: This is not a course syllabus. A course syllabus is unique to a particular section of a course by instructor. This curriculum guide provides general information about a course.

I. General Information

Department

Business

II. Course Specification

Course Type

Program Requirement

General Education Competency

[GE Core type]

Credit Hours Narrative

0-1

Semester Contact Hours Lecture

15

Grading Method

Pass/fail

Repeatable

Y

Credit Hours Maximum, if repeatable

4

III. Catalog Course Description

This course involves active membership and participation in the Hospitality Management Association. Activities include hospitality oriented community and campus projects. Participation is designed to promote professional development through leadership opportunities, field trips and participation in hospitality seminars, conventions and industry meetings. This course may be repeated up to four times for a total of four credits.

IV. Student Learning Outcomes

Upon completion of this course, a student will be able to:

• Demonstrate excellent customer service skills.
• Describe professional communication skills: verbal, written and non verbal.
• Describe the different career opportunities within the hospitality industry.
• Complete a professional resume.
• Describe and discuss professional work skills needed in the industry.
• Demonstrate public speaking.

V. Topical Outline (Course Content)

Leadership in hospitality Managing and staffing food and beverage operations. Time management. Professional communication. Organizing and directing teams. Reflective practices.

VI. Delivery Methodologies

Required Assignments

Reflective papers Journals Participation

Required Activities

Harvest Time Festival Italian Buffet ASCSI activities per semester Community Service projects St. Edward’s Fund Dinner Research the spring trip (restaurants, hotels, bakeries, fresh markets and cultural tours.

Specific Course Activity Assignment or Assessment Requirements

Reflective papers Journals Participation Harvest Time Festival Italian Buffet ASCSI activities per semester Community Service projects St. Edward’s Fund Dinner Research the spring trip (restaurants, hotels, bakeries, fresh markets and cultural tours.